- Selcuk Journal of Agriculture and Food Sciences
- Vol: 32 Issue: 1
- The Conformity Study of Chemical Composition of Some Commercial Flower Honey Samples Sold in Markets...
The Conformity Study of Chemical Composition of Some Commercial Flower Honey Samples Sold in Markets in the city of Konya, Turkey with Turkish Food Codex, Honey Communique
Authors : Murat Çiftçi, Sinan Sefa Parlat
Pages : 38-42
View : 11 | Download : 16
Publication Date : 2018-04-27
Article Type : Research Article
Abstract :In the study, some chemical composition of different flower honey brands sold in markets in the city of Konya and the conformity of these features with Turkish Food Codex, Honey Communique were studied. In this respect, 5 different honey samples were evaluated for pH, humidity, the number of diastase, proline, HMF, sucrose, fructose/glucose ratio, fructose+glucose ratio, the differences of protein in honey and delta C13 value of crude honey, and C4 sugar ratio. Whether the results conform to Turkish Food Codex or they are the same with other samples was studied. Till analysis, all samples were kept in dark room after they were obtained from the markets. pH levels of the samples were relatively 4.20, 3.91, 4.00, 4.37, 3.94 and the humidity levels were 17.13, 16.55, 15.48, 16.48, 17.63 (%). The level of acidity was (meq/kg) 25.75, 22.78, 22.39, 34.06, 20.27 and the numbers of diastase were 12.86, 13.02, 14.22, 22.45, 13.46. The quantity of proline was (mg/kg) 597.55, 515.17, 581.23, 699.05, 487.81 and HMF content (mg/kg) was 4.17, 17.12, 13.06, 6.75, 23.75, respectively, however, the quantity of sucrose was not identified. The ratio of fructose/glucose was 1.06, 1.09, 1.09, 1.19, 1.09 and fruc-tose+glucose ratio (%) was 70.39, 73.39, 73.52, 65.20, 70.30. The difference between protein and delta C13 value of crude honey was -0.55, -0.28, 0.25, 1.95, 0.13. C4 Sugar ratio was (%) 3.53, 1.93, 0.00, 0.00, 0.00, respectively. Although the samples included in the study had significant differences from each other (P<0.01), their all features were in accordance with Turkish Food Codex, Honey Communique.Keywords : Asitlik, Bal, Diastaz, Glukoz, HMF, İnvert şeker, Prolin, Sakkaroz