Research Information System
Acta Scientific Nutritional Health, vol.6, no.1, pp.39-47, 2022 (Peer-Reviewed Journal)
Recently encountered pandemic SARS-CoV-2 infection is a serious concern in the worldwide. In order to prevent this disease and
to avoid the side effects of the drugs used during the treatment of SARS-CoV-2 infection, humans turned to the consumption of natural
foods including bee products. Honey is an important bee product rich in antioxidants, but should be suitable for consumption
in terms of food control and safety. Therefore, the present study was undertaken to determine the physico-chemical and the antioxidant
characteristics of commercial honey samples originated from 7 different regions of Turkey as well as, to interpret the results
with the Turkish Food Codex and European Commission Regulation. Total antioxidant capacity including polyphenols was highest
in 100g honey from Agean Region (100 mmol Ascorbic acid Eq and mg Gallic acid Eq, respectively) whereas flavonoid content was
the highest in honey from Mediterranean Region. It was found that 19 honey samples (63.3%) were suitable for the Codex Honey
Communiqué in terms of sucrose, invert sugar (glucose and fructose), moisture content, number of diastases, hydroxymethylfurfural
(HMF), commercial glucose and pollen analyzes. The honey samples originated from seven different regions of Turkey showed more
than half good quality. Their quality depends on various factors such as floral source, geographical origin, harvest seasons, packaging,
processing conditions, and storage conditions. Therefore, the consumer’s awareness and the education of beekeepers can improve
the production and sales for good quality honey.
Keywords: Honey; Antioxidant Capacity; Polyphenols; Flavonoids; Hydroxymethylfurfural; Diastase