Some qualitative properties of different monofloral honeys

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÖlmez, Çiler
dc.date.accessioned2020-03-26T18:58:31Z
dc.date.available2020-03-26T18:58:31Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, physico-chemical properties of honeys samples obtained from different locations of Turkey were investigated. Moisture, diastase activity, Hydroxy Methyl Furfural (HMF), viscosity, acidity, total glucose + fructose, protein and ash contents of honey samples ranged from 17.1% to 20.0%, 10.9 to 17.9, 1.34 to 31.28 mg/kg, 2.48 to 8.42 Pa s, 18.2 to 47.5 meq/kg, 51.31% to 68.30%, 0.60% to 0.99% and 0.01% to 0.12%, respectively. The colour parameters, namely L*, a*, b* changed between 24.56 and 34.16, 0.08 and 0.67, 0.60 and 5.09, respectively. The magnesium was found at high level in all samples. Cornflower honey sample had the highest phenolic content (645.85 mg/100 g). While antioxidant activity of cedar honey sample is found at the highest level, thorn honey sample showed the least antioxidant activity. In general, dark coloured honey samples had higher phenolic content levels and antioxidant activity than the light coloured honey samples. (C) 2014 Published by Elsevier Ltd.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP, Konya - Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya - Turkey).en_US
dc.identifier.doi10.1016/j.foodchem.2014.04.072en_US
dc.identifier.endpage218en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.pmid24912718en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage212en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2014.04.072
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31146
dc.identifier.volume163en_US
dc.identifier.wosWOS:000338609500031en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHoneyen_US
dc.subjectLocationen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic compoundsen_US
dc.subjectHMFen_US
dc.titleSome qualitative properties of different monofloral honeysen_US
dc.typeArticleen_US

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