Determination and Comparison of Melissopalynological and Some Chemical Characters of Raw and Processed Honeys
Main Article Content
Keywords
Raw honey, processed honey, melissopalynology, chemical composition
Abstract
Honey produced by honeybees is presented to the consumer thanks to its high nutritional values. Honey obtained without any filtration or thermal process is called raw honey. However, it is offered to the consumer through various processes for reasons such as preventing crystallization, inhibition microbial growth and extending shelf life. While the during the filtration process honeys lose some of their pollen content and heat treatment applications can affect the chemical and nutritional values of honey. These processes affect the natural structure of honey. In this study, we aimed to analyze and compare of the botanical and chemical structures of raw and processed honeys. Therefore, the melissopalynological, sugar, moisture, invertase, diastase, proline and HMF contents of 20 raw honey (RH) supplied from the beekepers and 20 processed honey (PH) collected from the shelves were investigated and evaluated statistically. As a result, it has been observed that there are significant differences between the total pollen count, moisture %, F/G, HMF, diastase, invertase and proline values of raw honey and processed honey.
References
2. Sorkun K, Yılmaz B, Özkırım A, Özkök A, Gençay Ö, Bölükbaşı D. Yaşam Için Arılar. TAB 2012; 36-56.
3. Clemson A. Honey and Pollen Flora. New South Wales, Australia. Inkata Press 1985; 10-263.
4. Blasa M, Candiracci M, Accorsi A, Piacentini M P, Albertini M C, Piatti E. Raw Millefiori Honey is Packed Full of Antioxidants. Food Chem 2006; 97(2): 217-222.
5. Özkök A. Arı Ürünleri-I. Türkiye'de Hızla Büyüyen Sektör: Arı Ürünlerine Genel Bir Bakış. Edited by Aslı Özkök, Hacettepe Üniversitesi, Ankara 2018; 49-55.
6. White J, Crane E. Honey a Comprehensive Survey. Edited by Eva Crane, Morrison and Gibb Ltd 1975: 194-206.
7. White J, Landis W. Beekeping in the United States Agriculture Handbook Honey Composition and Properties. 1980; 124-335.
8. Krell R. Value-added Products from Beekeeping. Food & Agr. Org 1996.
9. Vorlova L, Pridal A. Invertase and Diastase Activity in Honeys of Czech Provenience. Acta Universitatis Agriculturae et Silviculturae Sbornik Mendelovy Zemedelske a Lesnicke Mendelianae Brunensis 2002; 5: 57-66.
10. Von Der Ohe W, Dustmann J, Von Der Ohe K. Proline as a Criterion of Honey Maturity. Dtsch Lebensm Rundsch 1991; 87: 383-6.
11. Oddo L P, Piazza M G, Pulcini P. Invertase Activity in Honey. Apidologie 1999; 30(1): 57-65.
12. Abdel-Aal E M, Ziena H, Youssef M. Adulteration of Honey with High-Fructose Corn Syrup: Detection by Different Methods. Food Chem 1993; 48(2): 209-212.
13. D'Albore G R. Textbook of Melissopalynology. Apimondia 1997; 139-288.
14. Corvucci F, Nobili L, Melucci D, Grillenzoni F V. The Discrimination of Honey origin Using Melissopalynology and Raman Spectroscopy Techniques Coupled with Multivariate Analysis. Food Chem 2015; 169: 297-304.
15. Terrab A, González A G, Díez M J, Heredia F J. Characterisation of Moroccan Unifloral Honeys Using Multivariate Analysis. Eur Food Res Technol 2003; 218(1): 88-95.
16. Soares S, Amaral J S, Oliveira M B P, Mafra I. Improving DNA Isolation from Honey for the Botanical Origin Identification. Food Control 2015; 48: 130-136.
17. Feller-Demalsy M-J, Parent J, Strachan A A. Microscopic Analysis of Honeys from Manitoba, Canada. J. Apic. Research 1989; 28(1): 41-49.
18. Postmes T, Van Den Bogaard A, Hazen M. Honey for Wounds, Ulcers, and Skin Graft Preservation. The Lancet 1993; 341(8847): 756-757.
19. Subrahmanyam M. Topical Application of Honey in Treatment of Burns. Br J Surg 1991; 78(4): 497-498.
20. Mayda N, Özkök A, Sorkun K. Some Characteristic Properties of Chestnut and Rhododendron Honeys in Turkey. Hacettepe J. Biol. Chem 2018; 46(1): 135-145.
21. Alam M S, Sharma D, Sehgal V, Arora M, Bhatia S. Development and Evaluation of Low Cost Honey Heating-cum-filtration System. J Food Sci Technol 2014; 51(11): 3476-3481.
22. Ribeiro G P, Villas-Bôas J K, Spinosa W A, Prudencio S H. Influence of Freezing, Pasteurization and Maturation on Tiúba Honey Quality. LWT 2018; 90: 607-612.
23. Şahin H, Kolaylı S, Beykaya M. Investigation of Variations of Invertase and Glucose Oxidase degrees Against heating and timing Options in Raw Honeys. J Chem 2020; 2020: 1-7.
24. Ruoff K, Bogdanov S. Authenticity of Honey and other Bee Products. Apiacta 2004; 38(38): 317-327.
25. Özkök A, Yüksel D, Sorkun K. Chemometric Evaluation of the Geographical Origin of Turkish Pine Honey. Food and Health 2018; 4(4): 274-282.
26. Özkök A, Özenirler Ç, Canli D, Mayda N, Sorkun K. Monofloral Features of Turkish Honeys According to Mellissopalynologic, Total Phenolic Acid and Total Flavonoid Content. GUJS 2018; 31(3): 713-723.
27. PalDat. Palynological Database. [cited 15th March 2019]; Available from: www.paldat.org,Faegri.
28. AOAC Officlal Method 969.38. Moisture in Honey. 1969; 729.
29. Turkish Stadart Institution. Honey standart. ICS 67.180.10. 2002.
30. Bogdanov S, Martin P, Lullmann C. Harmonised Methods of the International Honey Commission. Swiss Bee Research Centre, FAM, Liebefeld 2002.
31. Deutsches Institut Tür Normung, Fructose, Glucose, Sucrose, Turanose and Saccharides Determination of Maltose Content. DIN 10758:1997-05. 1997.
32. Sorkun K. Türkiye'nin Nektarlı Bitkileri, Polenleri ve Balları. Palme Yayıncılık. 2008; 1-9.
33. Maurizio A. Microscopy of honey. A Comprehensive Survey of Honey. Edited by Crane. London, Heinemann. 1975.
34. Özenirler Ç, Mayda N, Çelemli Ö G, Özkök A, Sorkun K. Paketli Balların Botanik Orijin Tespiti ve Mikroskobik Analizleri: Etiket Bilgileri ile Içerik Uyumluluğunun Karşılaştırılması. Gıda 44(5): 861-865.
35. Keskin Ş, Mayda N, Keskin M, Özkök A. Bilecik Ballarının Melissopalinolojik ve Kimyasal Özellikleri Açısından Değerlendirilmesi. Gıda 45(2): 275-289.
36. Gürbüz S, Gençay Çelemli Ö, Özenİrler Ç, Mayda N, Özkök A, Sorkun K. Melissopalnological Analysis of Honey Samples Collected from Şırnak City. U Bee J 2019; 19(2).
37. Turkish Food Codex. Honey Notification 2012/58. T.C. Ministry of Agriculture and Rural Affairs 2012.
38. Turhan K. Effects of Thermal Treatment and Storage on Hydroxymethylfurfural (HMF) Content and Diastase Activity of Honeys Collected from Middle Anatolia in Turkey. in Innovations In Chemical Biology 2009; 233-239.
39. Küçük M, Kolaylı S, Karaoğlu Ş, Ulusoy E, Baltacı C, Candan F. Biological Activities and Chemical Composition of Three Honeys of Different Types from Anatolia. Food Chem 2007; 100(2): 526-534.
40. Stephen W. The Relationship of Moisture Content and Yeast Count in Honey Fermentation. Scientific Agriculture 1946; 26(6): 258-264.
41. Cavrar S, Yıldız O, Şahin H, Karahalil F, Kolaylı S. Comparison of Physical and Biochemical Characteristics of Different Quality of Turkish Honey. U Bee J 2013; 13(2).
42. Umarani S, Eswaran V U, Keerthika E, Mathumitha K, Elakkiya S, Bhargava H. A Relative Study on the Chemical Composition Amongthe Pure and Branded Honey Types Collected from Diverse Sources of Tamilnadu, India. World Appl. Sci. J. 2015; 33(3): 401-408.
43. De Rodrı́guez G O, De Ferrer B S, Ferrer A, Rodrı́guez B. Characterization of Honey Produced in Venezuela. Food Chem 2004; 84(4): 499-502.
44. Can Z, Yildiz O, Sahin H, Turumtay E A, Silici S, Kolayli S. An Investigation of Turkish Honeys: Their Physico-Chemical Properties, Antioxidant Capacities and Phenolic Profiles. Food Chem 2015; 180: 133-141.
45. Bath P K, Singh N. A Comparison Between Helianthus annuus and Eucalyptus lanceolatus Honey. Food Chem 1999; 67(4): 389-397.
46. Tosi E, Ciappini M, Re E, Lucero H. Honey Thermal Treatment Effects on Hydroxymethylfurfural Content. Food chem 2002; 77(1): 71-74.
47. Lee H S, Nagy S. Relative Reactivities of Sugars in the Formation of 5‐hydroxymethylfurfural in Sugar‐catalyst Model Systems 1. J Food Process Pres 1990; 14(3): 171-178.
48. Directive Council 110/EC of 20 December 2001 Relating to Honey. OJEC 2001; 10(12.1): 2002.
49. Başoğlu F N, Sorkun K, Löker M, Doğan C, Wetherilt H. Saf ve Sahte balların ayırt Edilmesinde Fiziksel, Kimyasal ve Palinolojik Kriterlerin Saptanması. Gıda 1996; 21(2).
50. D'Arcy B. High-power Ultrasound to Control of Honey Crystallisation. Rural Industries Research and Development Corporation 2007; 7-145.
51. Belay A, Haki G D, Birringer M et al. Enzyme activity, Amino Acid Profiles and Hydroxymethylfurfural Content in Ethiopian Monofloral Honey. Int J Food Sci Tech 2017; 54(9): 2769-2778.
Article Sidebar
Article Details
How to Cite
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Aslı Özkök, Hacettepe University, Hacettepe University, Bee and Bee Products Applications and Research Center (HARUM), Beytepe, Ankara, Turkey
Assoc.Prof.Aslı Özkök
How to Cite
