Sevgi KOLAYLI, Oktay YILDIZ, Havvanur GÜNEY, Zehra CAN

Saf ve Hileli Ballar Arasında Fiziksel ve Biyokimyasal Özelliklerin Karşılaştırılması

B u çalışmanın amacı, sahte balların tanımlanması için yeni parametrelerin bulunmasıdır. Bu sebepden ötürü, farklı kalitede sahte ballar üretildi. Üç farklı şeker şurubu, yüksek fruktoz mısır şurubu 55 HFCS-55 , sukroz şurubu ve invert şeker şurubu 15 gün boyunca günde bir derişimde 1:1.5 g/v günde 3 L olacak şekilde kolonilerde bal arıları beslendi. Hasat edildikten sonra, bazı fiziko-kimyasal 13C/12C, %C4, pH, nem, optik rotasyon, elektrik iletkenliği, şeker analizleri, prolin ve diastaz , biyolojik toplam fenolik içeriği, fenolik profil ve antioksidan kapasiteleri özellikleri ballarda karşılaştırılarak analiz edildi. Balların iletkenlik, prolin içeriği, toplam fenolik içeriği, diastaz aktiviteleri ve antioksidan özellikleri belirgin parametreler olarak bulundu. Antioksidan kapasiteleri sahte ballarda önemli ölçüde azalmıştır

Anahtar Kelimeler:

Saf bal, hileli, fiziko-kimyasal parametreler, antioksidan, fenolikler

Comparison of Physical and Biochemical Properties Between Pure and Adulterated Blossom Honeys

The purpose of this study was to find new parameters permitting the identification of adulterated honeys. For this reason, different qualities of adulterated honeys were produced. Honey bee colonies fed with three different sugar syrups, high fructose corn syrup 55 HFCS-55 , sucrose syrup and invert sugar syrups at 3 L/day in one concentration 1:1.5 g/v for 15 days. After harvest, some physico-chemical 13C/12C, C4%, pH, moisture, optical rotation, electrical conductivity, sugar analyses, proline and diastase and biological total phenolic contents, phenolic profile, and antioxidant capacities properties of the honeys were analyzed and compared. Conductivity, proline content, total phenolic content, diastase activities and antioxidant properties of the honeys were found distinguished parameters. Antioxidant capacity was significantly decreased in adulterated honeys.

Keywords:

Pure honey, adulteration, physico-chemical parameters, Antioxidant, phenolics,

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