Journal of Apitherapy and Nature

Yazarlar: Selim ERDOĞAN, Semiramis KARLİDAG, Serkan BASGEL, Ahmet ULU, Murat YİLMAZTEKİN, Gülsah KARADOL, Yılmaz UGUR, Burhan ATES

Konular:Temel Bilimler

Anahtar Kelimeler:Honey,HMF,Sugar,Antioxidant activity

Özet: 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%. 

---