Mete KARACAOĞLU, Aytül Uçak KOÇ, Hilal Şahin NADEM, Mustafa DOĞAN

DETERMINATION OF SHELF LIFE OF CHASTE TREE (Vitex agnus castus) HONEY AND PINE HONEY

Hayıt ve çam balları üç farklı üretici (doğal) ve üç farklı yerel marketten (ticari) satın alınmış ve balörnekleri 30 ay oda sıcaklığında depolanmıştır. Bal örneklerinin raf ömrü HMF miktarı ve diastaz aktiviteindeksleri üzerinden tahmin edilmiştir. HMF oluşumu ve diastaz deaktivasyonu sıfırıncı derecedenkinetik modele uyumlu bulunmuştur. En yüksek HMF oluşum hızı hayıt ballarında 2.674±0.013mg/kg/ay olarak hesaplanırken en düşük hız çam balında 0.435±0.037 mg/kg/ay olarak belirlenmiştir.Diastaz sayısı bakımından ise, en yüksek (0.613±0.000 DU/kg/ay) ve en düşük (0.318±0.002DU/kg/ay) deaktivasyon hızı doğal ve ticari hayıt ballarında belirlenmiştir. Balların 30 ay depolanmasısonunda HMF bakımından ticari hayıt balı hariç diğer tüm ballar daha uzun raf ömrüne sahip olmuştur.Bu sonuçlar ticari balların raf ömrünün botanik orjin, pH, elektriksel iletkenlik, sıcaklık ve depolamayabağlı olduğunu göstermektedir

HAYIT (Vitex agnus castus) VE ÇAM BALININ RAF ÖMRÜNÜN BELİRLENMESİ

Chaste tree and pine honeys were bought from three different producers (natural) and three local markets(commercial). The honey samples were stored for 30 months at room temperature. The shelf life of thesamples was estimated for indices of HMF and diastase activity. The values for HMF formation anddiastase deactivation fitted to a zero-order reaction. The highest rate of HMF formation was observedin the chaste tree honey as 2.674±0.013 mg/kg/month while the least value was observed in the pinehoney as 0.435±0.037 mg/kg/month. The maximum diastase deactivation was determined in the naturalchaste tree honey as 0.613±0.000 DU/kg/months and the minimum was 0.318±0.002 DU/kg/month forthe commercial chaste tree sample. In terms of HMF, all honeys except commercial chaste tree honey,have exhibited longer shelf life than 30 months of storage. The results showed that the shelf life of thecommercial honeys depend on the botanical origin, pH, electrical conductivity, temperature and storage

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