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

Can, Zehra; KOLAYLI, Sevgi; CAKIR, Hilal Ebru; YILDIZ, OKTAY; OKAN, ONUR TOLGA

doi:10.1515/tjb-2017-0174

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

Sevgi 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

2 0

Yıl: 2018 Cilt: 43 Sayı: 4 Sayfa Aralığı: 362 - 374 Metin Dili: İngilizce DOI: 10.1515/tjb-2017-0174 İndeks Tarihi: 07-10-2019

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

Öz:

Objective: The purpose of this study was therefore toinvestigate various physicochemical properties, phenoliccomposition and antioxidant capacities of the oak honey,large quantities of which are produced in the Thraceregion of Northwest Turkey.Methods: Hunter color values (Lab), optical rotation,electrical conductivity, moisture and ash were measuredas physicochemical determinants. Sugar, proline content,mineral, phenolic acids, total phenolic flavonoids contentswere evaluated as chemical parameters. Ferricreducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging were usedas antioxidant determinants.Results: The results determined that dark-coloredhoneys (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-coumaricacid (6.97 ± 5.80 μg/g) and protocatechuic acid (6.12 ± 4.39μg/g) were the major phenolic components, and quercetinwas 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 majorminerals in the honeys.Conclusion: Our results showed that physicochemicalproperties, phenolic compounds, antioxidant capacity,sugar and mineral contents successfully distinguish thegeographical origins of oak honey. These findings willcontribute to a more accurate evaluation of oak honey inthe literature.

Anahtar Kelime:

Konular: Diş Hekimliği Toksikoloji Biyokimya ve Moleküler Biyoloji Farmakoloji ve Eczacılık

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 Kelime:

Konular: Diş Hekimliği Toksikoloji Biyokimya ve Moleküler Biyoloji Farmakoloji ve Eczacılık

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	KOLAYLI S, Can Z, CAKIR H, OKAN O, YILDIZ O (2018). An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. , 362 - 374. 10.1515/tjb-2017-0174
Chicago	KOLAYLI Sevgi,Can Zehra,CAKIR Hilal Ebru,OKAN ONUR TOLGA,YILDIZ OKTAY An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. (2018): 362 - 374. 10.1515/tjb-2017-0174
MLA	KOLAYLI Sevgi,Can Zehra,CAKIR Hilal Ebru,OKAN ONUR TOLGA,YILDIZ OKTAY An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. , 2018, ss.362 - 374. 10.1515/tjb-2017-0174
AMA	KOLAYLI S,Can Z,CAKIR H,OKAN O,YILDIZ O An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. . 2018; 362 - 374. 10.1515/tjb-2017-0174
Vancouver	KOLAYLI S,Can Z,CAKIR H,OKAN O,YILDIZ O An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. . 2018; 362 - 374. 10.1515/tjb-2017-0174
IEEE	KOLAYLI S,Can Z,CAKIR H,OKAN O,YILDIZ O "An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties." , ss.362 - 374, 2018. 10.1515/tjb-2017-0174
ISNAD	KOLAYLI, Sevgi vd. "An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties". (2018), 362-374. https://doi.org/10.1515/tjb-2017-0174

APA	KOLAYLI S, Can Z, CAKIR H, OKAN O, YILDIZ O (2018). An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Türk Biyokimya Dergisi, 43(4), 362 - 374. 10.1515/tjb-2017-0174
Chicago	KOLAYLI Sevgi,Can Zehra,CAKIR Hilal Ebru,OKAN ONUR TOLGA,YILDIZ OKTAY An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Türk Biyokimya Dergisi 43, no.4 (2018): 362 - 374. 10.1515/tjb-2017-0174
MLA	KOLAYLI Sevgi,Can Zehra,CAKIR Hilal Ebru,OKAN ONUR TOLGA,YILDIZ OKTAY An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Türk Biyokimya Dergisi, vol.43, no.4, 2018, ss.362 - 374. 10.1515/tjb-2017-0174
AMA	KOLAYLI S,Can Z,CAKIR H,OKAN O,YILDIZ O An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Türk Biyokimya Dergisi. 2018; 43(4): 362 - 374. 10.1515/tjb-2017-0174
Vancouver	KOLAYLI S,Can Z,CAKIR H,OKAN O,YILDIZ O An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Türk Biyokimya Dergisi. 2018; 43(4): 362 - 374. 10.1515/tjb-2017-0174
IEEE	KOLAYLI S,Can Z,CAKIR H,OKAN O,YILDIZ O "An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties." Türk Biyokimya Dergisi, 43, ss.362 - 374, 2018. 10.1515/tjb-2017-0174
ISNAD	KOLAYLI, Sevgi vd. "An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties". Türk Biyokimya Dergisi 43/4 (2018), 362-374. https://doi.org/10.1515/tjb-2017-0174