Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ecem Bayram, Nesrin(5)
- Hasar, Hafize(4)
- Kaya, Yunus(4)
- Ozturk, Hamdullah(4)
- Can, Zehra(3)
- Korkmaz, Huseyin(3)
- Nayyeri, Vahid(3)
- Ramahi, Omar M.(3)
- Barroso, Joaquim J.(2)
- Bayram, Nesrin Ecem(2)
- Bayram, Sinan(2)
- Ebrahimi, Amir(2)
- Hasar, Ugur C.(2)
- Kara, Yakup(2)
- Kemal, Mehmet(2)
- Kolayli, Sevgi(2)
- Sorkun, Kadriye(2)
- Zare, Golshan(2)
- Akköse, Ahmet(1)
- Arici, Muhammet(1)
- Arslaner, Ayla(1)
- Aslan, Nevzat(1)
- Can Gercek, Yusuf(1)
- Cavrar, Sevda(1)
- Cem Hasar, Ugur(1)
- Cengiz, Mahir Murat(1)
- Degirmenci, Atiye(1)
- Demir Kanbur, Esra(1)
- Dertli, Enes(1)
- Erdoğan, Yaşar(1)
- Ertugrul, Mehmet(1)
- Esertaş, Ülkü Zeynep Üreyen(1)
- Gençay Çelemli, Omur(1)
- Hasar, Ugur Cem(1)
- Iliev, Teodor(1)
- Izginli, Mucahit(1)
- Kanbur, Esra Demir(1)
- Karaaslan, Muharrem(1)
- Karaman, Safa(1)
- Kaya, Gülşen(1)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ1Profile of honey, bee pollen and bee bread: comparative shotgun sequencing
Morgil, Hande; Ecem Bayram, Nesrin
The plant origin of the bee products often influences their value. Here, we investigated for the first time how the content of bee bread, a functional food with high nutritional value, differs in terms of plant and bacterial taxa in comparison with bee pollen and honey samples, using shotgun sequencing analysis. Sequencing of honey, bee pollen, and bee bread samples yielded approximately 32.74 Gbp of data. Out of a total of 268,964 abundant genes, 70,280 genes (26.13%) were assigned to a taxonomic group according to the supermajority rule. These taxonomic groups were annotated as follows: Kingdom (84.99%), phylum (75.94%), class (73.26%), order (67.21%), and family (65.11%). It was determined that honey, bee pollen, and bee bread samples consisted of large plant families Poaceae, Fabaceae and Asteraceae. This indicates that these taxa are also favored by bees for visiting, and are therefore used as food sources. These differences vary according to the environmental flora of the apiary and may be site specific. Based on these results, DNA-based next-generation sequencing techniques can be successfully used to identify the plant sources of bee products. Thus, the botanical and geographical origin of bee product samples can be more accurately, reliably and in detail identified. Furthermore, this technique can be successfully used to monitor the regional flora and food safety.
- MakaleAçık Erişim2026Scopus SJRQ2Physicochemical properties, phytohormone profiles and quality assessment of honey from the Çoruh Valley of Türkiye
Tosun, Murat; Cengiz, Mahir Murat; Erdoğan, Yaşar; Turan, Metin
In this study, seventeen floral honey samples collected from Türkiye’s Çoruh Valley were examined and a total of 59 parameters were analyzed to evaluate their quality attributes. Accordingly, hydroxymethylfurfural (HMF), diastase activity, fructose, glucose, sucrose, total fructose + glucose (F + G), the fructose/glucose ratio (F/G), color and δ13C isotope values were determined together with amino acid profiles, organic acid composition, mineral contents, and phytohormone profiles. All chemical and biological data were evaluated using multivariate statistical approaches, including Principal Component Analysis (PCA), Pearson correlation analysis and Hierarchical Clustering Analysis (HCA), to characterize similarities and differences among the samples. The analytical results demonstrated that honeys from this region comply with established quality standards and exhibit natural purity, balanced chemical composition, and favorable nutritional properties. The detection of diverse phytohormone types and concentrations across the samples, as revealed by the analyses, indicates a rich biochemical signature originating from plant sources. This finding also highlights the functional properties, biological value, and nutritional significance of these honeys. Overall, the results confirm that the floral honeys obtained from Türkiye’s Çoruh Valley are high-quality products in terms of both chemical and biological properties.
- MakaleAçık Erişim2025Scopus SJRQ1Quantification of Honey Adulteration Using a Planar Microstrip Metamaterial-Motivated Sensor and Software-Defined Radio
Cem Hasar, Ugur; Hasar, Hafize; Kaya, Yunus; Ozturk, Hamdullah; Korkmaz, Huseyin; Kosunalp, Selahattin; Iliev, Teodor; Tariqul Islam, Mohammad; Nayyeri, Vahid; Mustafa Ramahi, Omar
This work presents the application of a planar microstrip metamaterial (MM)-motivated sensor in the form of a split-ring resonator (SRR) for the detection and quantification of water adulteration in honey samples. The proposed sensor utilizes inexpensive software-defined radio (SDR) measurements, offering a cost-effective solution. Unlike previous MM sensors employing SRR configuration, our proposed MM-motivated sensor is integrated with a microstrip feedline and an additional vertical bar, enhancing its sensing capability. To enable accurate measurements, a simple calibration procedure based on baseline normalization is implemented, allowing for amplitude-only transmission measurements (|S-21|) using the SDR. A special sample holder was designed to increase the repeatability of measurements. We separately employ two postprocessing techniques, namely, the rolling average (RA) approach and the Savitzky-Golay (SG) filter, to effectively eliminate ripples in the measured |S-21| data obtained from the SDR. For validation and evaluation of the proposed sensor and postprocessing techniques, measurements of flower honey samples with water adulteration levels (delta ) up to 10% (mass-to-mass basis) were also performed using a vector network analyzer (VNA). The resonance frequency of |S21| is utilized as the basis for analysis. We establish a metric function (linear function) that correlates the shift in resonance frequency with delta. It is observed that this function fits to measured resonance frequency values with an R(2 )value greater than 0.96 for both postprocessing techniques with or without the sample holder. By inverting this function, we can predict delta with considerable accuracy for a given resonance frequency by using another linear function. It is observed that percentage variations between predicted and measured delta values are between 1.54% and 6.46% for testing samples with delta = 5% and delta = 7%.
AtıfScopus5WoS2OpenAlex5
İncele - MakaleYalnız künye2025Scopus SJRQ1Sensitive Microwave Sensor for Detection and Quantification of Water in Adulterated Honey
Hasar, Hafize; Hasar, Ugur Cem; Kaya, Yunus; Ozturk, Hamdullah; Korkmaz, Huseyin; Yuzgulec, Kadir; Karaaslan, Muharrem; Ebrahimi, Amir; Nayyeri, Vahid; Ramahi, Omar M.
Honey is a rich source of sugar and is one of the indispensable ingredients in infant foods. Thus, it can be subjected to adulteration due to its cost. Measurement techniques such as liquid chromatography and near-infrared spectroscopy, used for detecting any adulteration, are expensive and need to be conducted by highly trained personnel for off-line analysis. Microwave measurements, as a fast, simple, and relatively inexpensive analysis, have recently shown great potential in detecting adulteration within honey samples. Nonetheless, sensor types used in such measurements are conventional. In this study, a reflection-type sensitive microwave sensor terminated by a metal back is proposed for the first time in the literature for the detection and quantification of water percentage ( delta ) level (mass-to-mass basis) within water-adulterated honey samples. When compared with other resonance-based microwave cavity sensors, thanks to its eight strips located at the centers of two closed circular loops, it demonstrates superior frequency selectivity and sensitivity ( S=5.13 %) validated by full-wave 3-D simulations performed by the CST Microwave Studio and equivalent circuit analysis carried out by the Advanced Design System (ADS) software. For example, for ethanol, the proposed sensor gives a frequency shift of more than 1 GHz in the X band. Resonance frequency shift and variation of the reflection coefficient amplitude ( |S11| ) are measured at X band to detect honey samples with up to 8% adulteration level. Three different honey samples (flower honey, highland honey, and thyme honey) were examined to test the performance and applicability of the proposed sensor.
AtıfScopus18WoS14OpenAlex17İncele - MakaleYalnız künye2024Scopus SJRQ3Physicochemical Characteristics, Phenolic Components, and Antioxidant Capacities of Lavender Honey (Lavandula Spp.) from Isparta Region of Türkiye
Kolayli, Sevgi; Can, Zehra; Kara, Yakup; Ozkok, Aslı; Ozmert Ergin, Sema; Kemal, Mehmet; Demir Kanbur, Esra
Lavender honey is one of the most desirable blossom honeys for its unique taste and aromatic qualities and can vary significantly from one region to another. In this study, melissopalynological, physicochemical and antioxidant properties of lavender honey from the Isparta region of Türkiye were investigated. The ration of the Lavandula spp. pollen were identified ranging from 9 % to 76 % in the thirteen samples. The average pH, conductivity, moisture, Hunter Lab* and proline values were 3.72, 0.22 mS/cm, 17.17 %, L*: 66.56, a*: 66.32, b*:18.41 and 576.92 mg/kg, respectively. The average F+G and F/G were 67.66 % and 1.02, respectively. The average of total phenolic (TP) and flavonoid (TF) substance were found to be 39.40 mg GAE/100 g and 3.23 mg QUE/100 g, respectively. The average total antioxidant capacity (FRAP) and DPPH radical scavenging activity values were found to be 178.28 μmol FeSO4 ⋅ 7H2O/100 g and 53.09 mg/mL, respectively. In the phenolic component analysis performed with HPLC-PDA, p-OH-benzoic acid, p-coumaric acid, chrysin and pinocembrin were detected as common polyphenols in the samples. Conclusively, despite considerable variability in their monofloral characteristics, no significant differences were observed in the physicochemical and antioxidant properties of lavender honeys.
AtıfScopus18WoS16OpenAlex18
İncele - MakaleAçık Erişim2024Scopus SJRQ1Simple and inexpensive microwave setup for industrial based applications: Quantification of flower honey adulteration as a case study
Hasar, Ugur C.; Hasar, Hafize; Ozturk, Hamdullah; Korkmaz, Huseyin; Kaya, Yunus; Ozkaya, Mehmet Akif; Ebrahimi, Amir; Barroso, Joaquim J.; Nayyeri, Vahid; Ramahi, Omar M.
A simple and inexpensive microwave measurement setup based on measurements of magnitudes of transmission properties ( | S 21 | dB \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}|S₂₁|_dB\end{document} ) is proposed for industrial-based microwave aquametry (moisture or water content) applications. An easy-to-apply calibration procedure based on normalization is implemented to eliminate systematic errors in the measurement system. As a case study, we applied this setup for the quantification of water-adulteration in flower honey. After validating this system by distilled water and pure flower honey measurements, | S 21 | dB \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}|S₂₁|_dB\end{document} measurements of the pure flower honey with various adulteration percentages ( delta \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}δ\end{document} ) up to 9% are conducted to examine the performance of the measurement setup for quantification of water adulteration. A multi-dimensional fitting procedure is implemented to predict delta \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}δ\end{document} using the proposed inexpensive microwave measurement setup. It is shown that it is possible to quantify an adulteration level with an accuracy better than -/+ 1 \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}∓ 1\end{document} % by the proposed measurement setup and the applied multi-dimensional fitting procedure.
AtıfScopus12WoS10OpenAlex15İncele - MakaleAçık Erişim2023Scopus SJRQ1Characterization of the black cumin (Nigella sativa L.) honey from Türkiye
Kemal, Mehmet; Esertaş, Ülkü Zeynep Üreyen; Kanbur, Esra Demir; Kara, Yakup; Özçelik, Ali Erdem; Can, Zehra; Kolaylı, Sevgi
This case report study investigated the botanical, physicochemical, and phenolic compositions, as well as the antioxidant and antimicrobial properties of varying amounts of black cumin honey (Nigella sativa) from Burdur region of Türkiye. The samples had an average moisture value of 17.23% and a Nigella sativa pollen ratio ranging from 19% to 51%. Electrical conductivity (EC) values ranged from 0.36 to 0.54 mS/cm. The average color values of Hunter (L, a, b) were 43.55 (L*), 32.77 (a*), and 64.52 (b*), respectively. The proline contents were ranged from 875 to 1624 mg/kg. The average F/G ratio and F+G value were 1.43±0.11 and 68.75±4.75, respectively. The average of total phenolic (TP) and total flavonoid (TF) contents were 36.87±7.00 mg GAE/100 g and 5.63±1.45 mg QUE/100 g, respectively. The antioxidant capacities of the samples were tested using the ferric reducing/antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays, with mean values of 179.40±25.35 μmol FeSO4.7H2O/100 g and 46.07±12.87 mg/mL, respectively. The phenolic composition of the samples were tested using the HPLC-PDA method with 25 phenolic standards. Gallic acid, p-OH benzoic acid, t-cinnamic acid, p-coumaric acid, chrysin, and pinocembrin were determined as common components. The samples exhibited high antimicrobial activities against Staphylococcus aureus, Escherichia coli, Chromobacterium violaceum, Bacillus cereus, Klebsiella pneumoniae, and Acinetobacter haemolyticus, but did not affect Candida albicans, Candida parapilopsis, or Mycobacterium smegmatis.
AtıfScopus27WoS27OpenAlex33İncele - MakaleYalnız künye2023Scopus SJRQ1Comparison of bioactive constituents by HPLC–DAD–ESI-MS and UFLC and in vitro antioxidant activities of blossom honey, bee pollen, and propolis
Saroğlu, Öznur; Ecem Bayram, Nesrin; Özçelik, Beraat
The aim of this study was to analyze the total phenolic content, phenolic profile, and antioxidant activity of honey, bee pollen, and propolis samples from Turkey's Black Sea Region. The total phenolic content of these bee products was found using Folin–Ciocalteu's method, and their antioxidant capacity was found using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC) assays. Phenolic compounds of honey samples were characterized by high-performance liquid chromatography coupled to a photodiode array detector and mass spectrometer (HPLC–DAD–ESI-MS), while phenolic compounds of bee pollen and propolis samples were quantified ultra-fast liquid chromatography (UFLC). The total phenolic values for honey, bee pollen and propolis were 6.32–18.21 mg GAE/100 g, 547.64–769.4 mg GAE/100 gr, and 6096.1–11,564 mg GAE/100 gr, respectively. DPPH and CUPRAC values of honey, pollen and propolis were 11.05–21.38% and 0.38–1.48 µmol Trolox/g; 24.67–38.63% and 0.03–0.05 mmol Trolox/g; 11.81–34.12% and 0.47–0.89 mmol Trolox/g, respectively. About 30 different phenolic compounds were identified as quantitative. Our findings have shown that all bee products examined in the study are found to contain gallic acid, naringenin, and caffeic acid. In terms of total phenolic content and antioxidant activity, the bee product extracts were ranked as follows: propolis > bee pollen > honey. The high concentration of phenolic compounds in propolis explains its remarkable antioxidant effect.
AtıfScopus10WoS10OpenAlex10İncele - MakaleYalnız künye2023Scopus SJRQ1Honey-Water Content Analysis by Mixing Models Using a Self-Calibrating Microwave Method
Hasar, Hafize; Hasar, Ugur C.; Kaya, Yunus; Ozturk, Hamdullah; Izginli, Mucahit; Oztas, Taskin; Aslan, Nevzat; Ertugrul, Mehmet; Barroso, Joaquim J.; Ramahi, Omar M.
Microwave techniques, as an indirect approach, can be applied for analyzing water content in honey by way of permittivity measurements. However, these techniques require proper calibration to accurately perform such indirect evaluation. Improper calibration standards used in this calibration process could naturally result in a reduction in the accuracy and thus the performance of dielectric characterization using microwaves. Self-calibrating microwave techniques can reduce the effects of imprecise standards and thus improve the performance of microwave measurements by bypassing the requirement of calibration standards. In this study, we develop a self-calibrating microwave measurement technique to determine the relative permittivity of honey samples and implement binary mixing models to predict adulteration levels of water-adulterated honey. From this implementation, it is observed that the parallel-capacitance mixing model could efficiently be applied to determine the concentration of water adulteration by examining the differences between absolute values of the real parts of the measured and predicted complex permittivities of adulterated honey.
AtıfScopus18WoS16OpenAlex18İncele - MakaleAçık Erişim2023Scopus SJRQ2Utilization of Response Surface Methodology in Optimization of Proline Extraction from Castanea sativa Honey
Ecem Bayram, Nesrin; Kutlu, Naciye; Can Gercek, Yusuf
Proline constitutes approximately 85 % of the amino acid composition of honey. Therefore, the quantitative determination of this amino acid in honey samples is used by many national/international authorities to evaluate the quality of honey types. In this study, it was aimed to achieve maximum proline amino acid extraction from honey samples whose botanical origins were confirmed by melissopalynological analysis. For this reason, based on three different spectrophotometric methods used in the literature for proline analysis, proline extraction was optimized with the Response Surface Method (RSM) and Box-Behnken experimental design. Three independent variables were determined as treatment time (2, 6, and 10 min), treatment temperature (22, 46, and 70 °C), and cooling time (5, 25, and 45 min). As a result of the optimization, it was seen that only significantly effective independent variable on the proline content of honey was the processing temperature. The optimum conditions obtained as a result of the RSM were found to be 2 min for the treatment time, 70 °C for the treatment temperature and 45 min for the cooling time. The composite desirability of the optimum conditions (R2) was found to be 1.00. It was determined that the method proposed by International Honey Commission (IHC) is efficient for proline analysis, but it provides more proline extraction by reducing of time from 10 min to 2 min in hold time in boiling water bath only during the extraction step. As a result, the conditions to be used in order to achieve maximum proline extraction with different spectrophotometric methods were determined and optimum values were determined. In addition, since the botanical origin of honey samples significantly affects the proline content of honey, it can be suggested that this study be optimized for different monofloral honey samples as well.
AtıfScopus7WoS4OpenAlex8İncele - MakaleAçık Erişim2023Scopus SJRQ1Green Synthesis, Characterization, Antioxidant, Antibacterial and Enzyme Inhibition Effects of Chestnut (Castanea sativa) Honey-Mediated Silver Nanoparticles
Keskin, Merve; Kaya, Gülşen; Bayram, Sinan; Kurek-Górecka, Anna; Olczyk, Paweł
In this study, chestnut honey-based silver nanoparticles (CH-AgNPs) were synthesized at different temperatures (30, 60 and 90 °C) and these nanoparticles were characterized by different techniques such as UV–vis spectrophotometer, Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and energy dispersive X-ray (EDX). The DPPH free radical scavenging assay was used to determine the antioxidant activity of the obtained nanoparticles. The inhibition effects of these nanoparticles for some clinically important enzymes such as myeloperoxidase and collagenase were investigated. In addition, the disk diffusion method (DDM), agar well diffusion (AWD), and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) techniques were used to determine the antibacterial activity of CH-AgNPs. In honey-based silver nanoparticle production processes using green synthesis, it was determined that the nanoparticle sizes decreased from 55 to 27 nm with an increase in temperature. In addition, it was determined that the rate of inhibition of myeloperoxidase (36.4% to 34.0%) and collagenase enzymes (74.2% to 68.7%) increased with a decrease in particle size. As a result of the antibacterial activity tests, it was observed that CH-AgNPs have antibacterial activity against all target pathogens including Gram-positive and Gram-negative bacteria. The obtained results show that CH-AgNPs produced using chestnut honey have the potential to be used in fields such as medicine, pharmacy and cosmetic technology.
AtıfScopus48WoS41OpenAlex42İncele - MakaleAçık Erişim2019Scopus SJRQ3Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Arslaner, Ayla; Salik, Mehmet Ali; Özdemir, Salih; Akköse, Ahmet
This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L∗) were measured in samples with stevia. The addition of honey increased the b∗values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T'm).
AtıfScopus18WoS14OpenAlex16İncele - MakaleAçık Erişim2019Melissopalynology analysis, physicochemical properties, multi-element content and antimicrobial activity of honey samples collected from Bayburt, Turkey; [Türkiye'nin Bayburt Ilinden Toplanan Bal Örneklerinin Melissopalinolojik Analizi, Fizikokimyasal Özellikleri, Multi-Element Içerigi ve Antimikrobiyal Aktivitesi]
Ecem Bayram, Nesrin; Yüzer, Mustafa Onur; Bayram, Sinan
The aim of this study was to determine the plant sources, physicochemical properties, element content and antimicrobial effects of honey samples collected from 10 different regions of the province of Bayburt, Turkey. The melissopalynological analysis showed that the pollen samples of 67 plant taxa belonged to 34 plant families in honey samples and were found with different rates and TPN-10 values was found between 16024 and 90126. In addition to these, the amount of ash was between 0.13% and 0.32%, the electrical conductivity value was between 0.36 and 0.69 mS/cm, the moisture content was between 16.1% and 18.9% and the fructose/glucose ratio was between 0.92 and 1.18. As a result of physicochemical analysis, it was determined that the data obtained were in compliance with the standard values defined in by the Turkish Food Codex Communiqué on Honey (No: 2012/58). Elemental analysis performed with ICP-MS showed that the K element was the highest (261.34-1863.05 mg/kg) in all honey samples in total among the 42 elements. In addition to these, the antimicrobial effects of honey samples and minimum inhibition concentration values (MIC) were determined by the agar well diffusion (AWD) method and and microbroth dilution method respectively.
AtıfScopus11OpenAlex12TR Dizin7
İncele - MakaleYalnız künye2019Scopus SJRQ4Quality evaluation and pollen profile of honey samples from different locations
Bayram, Nesrin Ecem
In this study, it is aimed to determine some physicochemical properties and pollen types of honey samples collected from different regions. Pollen profile, moisture content, HMF, proline, frutose/glucose and electrical conductivity were the parameters analysed in each honey sample. According to the results obtained, all honey samples obtained from different geographic origins were found to be consistent, in terms of the parameters analyzed, with the values given in the Turkish Food Codex Honey Communiqué (2012). It was found that only one honey sample did not comply with the values given in the codex in terms of frutose/glucose ratio. As a result of the melissopalynological experiment, three honey samples were found to be unifloral (two Castanea sativa and one Astragalus spp.) and the others were found to be polyfloral honey. The results obtained indicate that physicochemical properties of the honey samples produced at different points in Turkey differ greatly in accordance with the diversity of the flora of the region.
AtıfScopus7WoS5OpenAlex2İncele - MakaleAçık Erişim2018Scopus SJRQ3Melissopalynological Analysis for Geographical Marking of Kars Honey
Gençay Çelemli, Omur; Özenirler, Cigdem; Ecem Bayram, Nesrin; Zare, Golshan; Sorkun, Kadriye
In this research, the melissopalynological analysis of honey samples collected from Kars city located in the East Anatolian Region of Turkey was conducted for geographical marking. Within this context, melissopalynological analyses of 100 honey samples determined by sampling method were collected from eight districts of Kars in Eastern Anatolia Region of Turkey were done, to determine the nectarous source plants of Kars honey. As a result of melisopalynological analyses carried out in 100 honey samples; pollens of the taxa belonging to Apiaceae, Asteraceae, Berberidaceae, Betulaceae, Brassicaceae, Boraginaceae, Campanulaceae, Caryophyllaceae, Chenopodiaceae, Cistaceae, Cyperaceae, Dipsacaceae, Ericaceae, Fabaceae, Iridaceae, Lamiaceae, Liliaceae, Malvaceae, Onagraceae, Papaveraceae, Plantaginaceae, Poaceae, Polygonaceae, Ranunculaceae, Rhamnaceae, Rosaceae, Rubiaceae, Rutaceae, Salicaceae and Scrophulariaceae families were detected at different rates. Almost in all of the honey samples, Lotus corniculatus (in 99 samples), Onobrychis radiata (in 99 samples), Trifolium nigrescens (in 88 samples) from Fabaceae family and pollens of Echium vulgaris (81 samples) and Myosotis lithoospermifolia (15 samples) taxa from the Boraginaceae family, were found in honey samples. Onobrychis radiata pollen was the most intensely observed one among these samples (in dominant, secondary, minor, trace amounts). The total number of pollens (TPN-10) in 10 grams of honey were also detected during the melissopalynological analyses. TPN-10 values minimum: 226, maximum: 481157 and mean: 31678 were detected and the pollen abundance of the honeys are classified as good category. Kars is an important province for beekeeping with floral variety. As a result of this study, the first step of the geographical marking studies of Kars' honey was completed.
AtıfWoS9OpenAlex6İncele - MakaleYalnız künye2018Scopus SJRQ2Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
Turkut, G. Merve; Degirmenci, Atiye; Yildiz, Oktay; Can, Zehra; Cavrar, Sevda; Yaylaci Karahalil, Fatma; Kolayli, Sevgi
The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated.
AtıfScopus45WoS35OpenAlex44İncele - MakaleYalnız künye2018Scopus SJRQ3Melissopalynological analysis for geographical marking of Kars honey; [Kars balının coğrafi İşaretlemesi İçin melissopalinolojik analiz]
Çelemli, Ömür Gençay; Özenirler, Çiğdem; Bayram, Nesrin Ecem; Zare, Golshan; Sorkun, Kadriye
In this research, the melissopalynological analysis of honey samples collected from Kars city located in the East Anatolian Region of Turkey was conducted for geographical marking. Within this context, melissopalynological analyses of 100 honey samples determined by sampling method were collected from eight districts of Kars in Eastern Anatolia Region of Turkey were done, to determine the nectarous source plants of Kars honey. As a result of melisopalynological analyses carried out in 100 honey samples; pollens of the taxa belonging to Apiaceae, Asteraceae, Berberidaceae, Betulaceae, Brassicaceae, Boraginaceae, Campanulaceae, Caryophyllaceae, Chenopodiaceae, Cistaceae, Cyperaceae, Dipsacaceae, Ericaceae, Fabaceae, Iridaceae, Lamiaceae, Liliaceae, Malvaceae, Onagraceae, Papaveraceae, Plantaginaceae, Poaceae, Polygonaceae, Ranunculaceae, Rhamnaceae, Rosaceae, Rubiaceae, Rutaceae, Salicaceae and Scrophulariaceae families were detected at different rates. Almost in all of the honey samples, Lotus corniculatus (in 99 samples), Onobrychis radiata (in 99 samples), Trifolium nigrescens (in 88 samples) from Fabaceae family and pollens of Echium vulgaris (81 samples) and Myosotis lithoospermifolia (15 samples) taxa from the Boraginaceae family, were found in honey samples. Onobrychis radiata pollen was the most intensely observed one among these samples (in dominant, secondary, minor, trace amounts). The total number of pollens (TPN-10) in 10 grams of honey were also detected during the melissopalynological analyses. TPN-10 values minimum: 226, maximum: 481157 and mean: 31678 were detected and the pollen abundance of the honeys are classified as good category. Kars is an important province for beekeeping with floral variety. As a result of this study, the first step of the geographical marking studies of Kars’ honey was completed.
AtıfScopus17İncele - MakaleAçık Erişim2014Scopus SJRQ1Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Karaman, Safa; Dertli, Enes; Sagdic, Osman; Arici, Muhammet
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K* (intercepts for G″ and complex modulus (G*), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K* and η0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups.
AtıfScopus81WoS72OpenAlex80İncele