SavedAdd your journal

Journals / Journal of Apitherapy and Nature / 2018 / Cilt: 1 - Sayı: 2

THE EFFECT OF HEAT TREATMENT ON SUGAR, HMF AND ANTIOXIDANT PROPERTIES OF HONEY OBTAINED FROM DIFFERENT REGIONS IN TURKEY

Selim ERDOĞAN
Semiramis KARLİDAG
Serkan BASGEL
Ahmet ULU
Murat YİLMAZTEKİN
Gülsah KARADOL
Yılmaz UGUR
Burhan ATES
Pages
32–45
Publication Date
2018-10-29
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, the sum of glucose, fructose and maltose varied from 50.27% to 74.44% and the average value was 62.35%.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to investigate the thermal effect on 5-hydroxymethylfurfuraldehyde (HMF), glucose, fructose, maltose contents and changes in the antioxidant potential of honeys threated at different temperatures (25, 35, 50 and65°C for 30 min).
📊
Key Findings & Data:Changes in the antioxidant capacity of honeys were measured as a percentage of free radical (ABTS.+and DPPH.) scavenging ability.
💡
Conclusion & Impact:In this study, the sum of glucose, fructose and maltose varied from 50.27% to 74.44% and the average value was 62.35%.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Honey · HMF · Sugar

Abstract

The aim of this study was to investigate the thermal effect on 5-hydroxymethylfurfuraldehyde (HMF), glucose, fructose, maltose contents and changes in the antioxidant potential of honeys threated at different temperatures (25, 35, 50 and65°C for 30 min). Three types of honey (flower, pine, chestnut) samples were collected from eight different cities located at five different regions in Turkey and analyzed. The HMF and sugars constituents were also determined by HPLC. Changes in the antioxidant capacity of honeys were measured as a percentage of free radical (ABTS.+and DPPH.) scavenging ability. Total polyphenols contents (TPC) were determined as equivalents of gallic acid mg/100 g of honey. The expose of honey samples of at 65°C for 30 min, resulted a significant increase in the concentration of HMF (2,531 mg/kg). In this study, the sum of glucose, fructose and maltose varied from 50.27% to 74.44% and the average value was 62.35%.

🔖

Cite This Article

ERDOĞAN, S., KARLİDAG, S., BASGEL, S., ULU, A., YİLMAZTEKİN, M., KARADOL, G., UGUR, Y., ATES, B. (2018). THE EFFECT OF HEAT TREATMENT ON SUGAR, HMF AND ANTIOXIDANT PROPERTIES OF HONEY OBTAINED FROM DIFFERENT REGIONS IN TURKEY. Journal of Apitherapy and Nature, Cilt: 1 - Sayı: 2, 32–45. https://ajindex.com/articles/774195

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (5)

  1. Referans1: Anonymous,(2005).www.http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=9.5.16425&MevzuatIliski=0&sourceXmlSearch=BALReferans2:Aygul,
  2. I., Karahalil, F.Y., Supuran, C. T. (2016). Investigation of the inhibitory properties of some phenolic standards and bee products against human carbonic anhydrase I and II. J. Enzyme Inhib. Med. Chem., 31(S4), 119–124.Referans3:Baek, Y., Kim, Y.J., Baik, M.Y., Kim, D.O., Lee, H. (2015). Total phenolic contents and antioxidant activities of Korean domestic honey from different floral sources. Food Sci. Biotechnol., 24(4), 1453–1457.Referans4:Bath, P. K., & Singh, N. (1999). A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chemistry, 67(4), 389–397. https://doi.org/10.1016/S0308-8146(99)00132-6Referans5:Bertoncelj,
  3. J., Dobersek, U., Jamnik, M., & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105(2), 822–828. https://doi.org/10.1016/j.foodchem.2007.01.060Referans6:Bogdanov, S.; Baumann, E. (1988). Determination of Honey Sugars with HPLC. Mitteilungen aus dem Gebiete der. Lebensmitteluntersuchung Und Hygiene, 79, 198–206Referans7:Castro-Vázquez, L., Díaz-Maroto, M. C., González-Viñas, M. A., De La Fuente, E., & Pérez-Coello, M. S. S. (2008). Influence of storage conditions on chemical composition and sensory properties of citrus honey. Journal of Agricultural and Food Chemistry, 56, 1999–2006. https://doi.org/10.1021/jf072227kReferans8:Eggleston G, V. J. (2000). Degradation of sucrose, glucose and fructose in concentrated aqueous solutions under constant pH conditions at elevated temperature. J Carbohydr Chem, 19, 1305–1318.Referans9:Fallico, B., Zappalà, M., Arena, E., & Verzera, A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85(2), 305–313. https://doi.org/10.1016/j.foodchem.2003.07.010Referans10:Finola,
  4. M.S., Lasagno, M.C. & Marioli, J. M. (2007). Microbiological and chemical characterization of honeys from Central Argentina. Food Chemistry, 100, 1649–1653.Referans11:Gyamfi, M. A., Yonamine, M., & Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from GhanaThonningia sanguinea on experimentally-induced liver injuries. General Pharmacology, 32(6), 661–667. https://doi.org/10.1016/S0306-3623(98)00238-9Referans12:Herken,
  5. E.N., Erel, O., Guzel, S., Celik, H., Ibanoglu, S. (2010). Total antioxidant, phenolic compounds, and total oxidant status of certi