Comparison of physical and biochemical characteristics of different quality of Turkish honey

Simple item page
dc.contributor.authorCavdar, Sevda
dc.contributor.authorYıldız, Oktay
dc.contributor.authorŞahin, Hüseyin
dc.contributor.authorKarahalil, Fatma
dc.contributor.authorKolaylı, Sevgi
dc.date.accessioned2021-02-03T11:23:27Z
dc.date.available2021-02-03T11:23:27Z
dc.date.issued2013
dc.description.abstractHoney adulteration is a serious ethical problem and results in many losses such as in nutrition, health and economy. While adulteration of honey is very easy, it is difficult to determine it and requires troublesome techniques. The aim of the present study was to determine some physical and biochemical to differentiated parameters between the natural and adulterated with saccharose syrup honeys. Therefore, moisture, color, optical rotation, fructose, glucose, maltose, ribose, arabinose, proline, 5-hydroxymethlfurfural (HMF), total phenolic substances and total antioxidant capacities were measured to find any difference. Proline content, total amount of phenolic substances were found as important parameters that can be used to distinguish natural honey from that produced by over-feeding of bees with saccharine.en_US
dc.description.abstractBu çalışmada deneyimli arıcılardan toplanan 4 grup farklı floral balların ve kontrollü şartlarda şeker beslemeli olarak üretilen balların fiziksel ve biyokimyasal bazı parametreleri kıyaslanarak bu ballarda hilenin tespit edilmeye çalışılmıştır.tr_TR
dc.description.sponsorshipThe authors wish to thank to beekeepers and Trabzon Beekepers Union that collaborated with us in providing honey samples and Trabzon Province Control Laboratory for their collaboration with honey analyses. The authors (O.YILDIZ and H. SAHIN) would like to thank TUBITAK BIDEB for the financial support given to them.en_US
dc.identifier.citationCavrar, S. vd. (2013). ''Comparison of physical and biochemical characteristics of different quality of Turkish honey''. Uludağ Arıcılık Dergisi, 13(2), 55-62.tr_TR
dc.identifier.endpage62tr_TR
dc.identifier.issn2687-5594
dc.identifier.issue2tr_TR
dc.identifier.startpage55tr_TR
dc.identifier.urihttps://dergipark.org.tr/tr/download/article-file/409317
dc.identifier.urihttp://hdl.handle.net/11452/15909
dc.identifier.volume13tr_TR
dc.language.isoenen_US
dc.publisherUludağ Üniversitesitr_TR
dc.relation.journalUludağ Arıcılık Dergisi / Uludağ Bee Journaltr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHileli baltr_TR
dc.subjectProlintr_TR
dc.subjectHMFtr_TR
dc.subjectAntioksidantr_TR
dc.subjectAdultrated honeyen_US
dc.subjectProlineen_US
dc.subjectAntioxidanten_US
dc.titleComparison of physical and biochemical characteristics of different quality of Turkish honeyen_US
dc.title.alternativeFarklı kalitede Türk ballarının fiziksel ve biyokimyasal özelliklerinin karşılaştırılmasıtr_TR
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
13_2_1.pdf
Size:
303.26 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

2013 Cilt 13 Sayı 2