An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties

KOLAYLI ,SEVGİ; CAN ,ZEHRA; CAKIR ,Hilal Ebru; OKAN ,ONUR TOLGA; YILDIZ ,OKTAY

doi:10.1515/tjb-2017-0174

SEVGİ KOLAYLI

(Karadeniz Technical University, Faculty of Sciences, Department of Chemistry, Trabzon, Turkey)

ZEHRA CAN

(Giresun University, Sebinkarahisar Vocational High School, Giresun, TURKEY)

Hilal Ebru CAKIR

(Karadeniz Technical University, Faculty of Sciences, Department of Chemistry, Trabzon, Turkey)

ONUR TOLGA OKAN

(Karadeniz Technical University, Technology Transfer Office Kanuni Campus, Trabzon, Turkey)

OKTAY YILDIZ

(Karadeniz Technical University, Maçka Vocational High School, Trabzon, TURKEY)

Türk Biyokimya Dergisi

Yıl: 2018Cilt: 43Sayı: 4ISSN: 1303-829X / 1303-829XSayfa Aralığı: 362 - 374Metin Dili: İngilizce

DOI: https://doi.org/10.1515/tjb-2017-0174

54 2

İngilizce
Türkçe

An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties

Abstract: Objective: The purpose of this study was therefore to investigate various physicochemical properties, phenolic composition and antioxidant capacities of the oak honey, large quantities of which are produced in the Thrace region of Northwest Turkey. Methods: Hunter color values (Lab), optical rotation, electrical conductivity, moisture and ash were measured as physicochemical determinants. Sugar, proline content, mineral, phenolic acids, total phenolic flavonoids contents were evaluated as chemical parameters. Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl- 1-picrylhydrazyl (DPPH) free radical scavenging were used as antioxidant determinants. Results: The results determined that dark-colored honeys (mean 24.95 ± 8.35 L) have proline levels (649.82 ± 203.90 mg/kg), total phenolic content (TPC) (67.29 ± 13.10 mg GAE/100 g) and total flavonoid content (TFC) (10.14 ± 4.78 mg QE/100 g), a high ratio of fructose/ glucose (1.65 ± 0.18). Rutin (11.14 ± 8.50 μg/g), p-coumaric acid (6.97 ± 5.80 μg/g) and protocatechuic acid (6.12 ± 4.39 μg/g) were the major phenolic components, and quercetin was also detected in varying amounts in all samples. Potassium (2523 ± 0.28 mg/kg), calcium (63.40 ± 3.20 mg/ kg) and magnesium (38.88 ± 0.65 mg/kg) were the major minerals in the honeys. Conclusion: Our results showed that physicochemical properties, phenolic compounds, antioxidant capacity, sugar and mineral contents successfully distinguish the geographical origins of oak honey. These findings will contribute to a more accurate evaluation of oak honey in the literature.

Keywords:

Subject Area:

Türkiye’nin Trakya Bölgesindeki Meşe (Quercus spp.) Ballarının: Fiziko-kimyasal, antioksidan ve fenolik kompozisyon özelliklerin araştırılması

Öz:Amaç: Bu çalışmanın amacı, Kuzeybatı Trakya bölgesinde bol miktarda üretilen meşe balının çeşitli fiziko-kimyasal özellikleri, fenolik bileşimi ve antioksidan kapasitelerini araştırmaktır. Metod: Fiziko-kimyasal özellik olarak Hunter renk değeri (Lab), optik rotasyon, elektriksel iletkenlik, nem, kül analizleri belirlendi. Kimyasal parametreler olarak şeker, prolin içeriği, mineral, fenolik asitler, toplam fenolik flavonoid içerik belirlendi. Antioksidan aktivite olarak demir indirgeme/antioksidan kapasitesi (FRAP) ve 2,2 difenil-1- pikrahidrazil (DPPH) belirlendi. Bulgular: Sonuçlarda, koyu renkli balların L değeri ortalama (24.95 ± 8.35), değeri (649.82 ± 203.90 mg/kg), toplam fenolik içeriği (67.29 ± 13.10 mg GAE/100 g), toplam flavonoid içeriği (10.14 ± 4.78 mg QE/100 g), yüksek fruktoz/glukoz oranı (1.65 ± 0.18) tespit edildi. Rutin (11.14 ± 8.50 μg/g), p-kumarik asit (6.97 ± 5.80 μg/g), protokatekuik asit (6.12 ± 4.39 μg/g) major fenolik bileşen olarak, kuersetin değişik miktarlarda tüm ballarda tespit edildi. Potasyum, (2523 ± 0.28 mg/kg), kalsiyum (63.40 ± 3.20 mg/kg) ve magnezyum (38.88 ± 0.65 mg/kg) ballarda major mineral olarak bulundu. Sonuç: Sonuçlarımızda, fiziko-kimyasal özellikleri, fenolik kompozisyonları antioksidan kapasitesi, şeker ve mineral içerikleri coğrafi orjinleri farklı olan meşe ballarında başarılı bir şeklide ayırt edildiğini ortaya koymaktadır. Elde edilen bu bulgular, meşe balının literatürde daha doğru bir şekilde değerlendirilmesine katkıda bulunacaktır.

Anahtar Kelimeler:

Konu Alanı: SCIENCE > DENTAL > DENTISTRY, ORAL SURGERY & MEDICINE
SCIENCE > MEDICINE > BIOCHEMISTRY & MOLECULAR BIOLOGY
SCIENCE > PHARMACY > PHARMACOLOGY & PHARMACY
SCIENCE > PHARMACY > TOXICOLOGY

Belge Türü: DergiMakale Türü: Araştırma MakalesiErişim Formatı: Erişime Açık

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