Bahar GÜNDÜZ, Kamile BAYRAK AKAY, Mehmet Şükrü KARAKUŞ, Merve AKALAN, Melike YÜCETEPE, Asliye KARAASLAN, Bülent BAŞYİĞİT, Fatih Mehmet YILMAZ, Mehmet KARAASLAN

Siirt-Pervari yöresinden toplanan balların fizikokimyasal özelliklerinin belirlenmesi

Bu çalışmada Siirt ili Pervari ilçesinde üretimi yapılan balların karakteristik özelliklerini ortaya koymak amaçlanmıştır. Bu bağlamda 20 farklı yerel üreticiden toplanan ballarda kül miktarı, 5-hidroksimetilfurfural (HMF), toplam fenolik madde miktarı ve antioksidan aktivite analizleri yapılmıştır. Ayrıca, tüm numunelerin şeker fraksiyonları yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak araştırılmıştır. Bal örneklerinin kül miktarı (%0.14-0.37) ve HMF (0.83-0.94 mg kg-1) açısından Türk Gıda Kodeksi Bal Tebliği (2020/7) ile uyumlu olduğu tespit edilmiştir. Örneklerin toplam fenolik madde miktarı ve antioksidan aktivite sonuçları sırasıyla 19.59-30.93 mg gallik asit eşdeğeri (GAE) 100 g-1 ve 12.87-23.94 askorbik asit eşdeğeri (AAE) 100 g-1 arasında olduğu belirlenmiştir. Ballardaki şeker miktarı da Türk Gıda Kodeksi Bal Tebliği (2020/7) ile uyumlu olup balda oransal olarak ilk sırayı glukozun (%41.25-50.11) daha sonra fruktozun (%33.91-45.37) ve sakkarozun (%3.27-4.70) aldığı bulunmuştur. Elde edilen sonuçlar kalite standardı için referans niteliği sağlayacak ve Pervari ballarının ulusal ve uluslararası pazarlarda görünürlüğünü arttıracaktır.

Anahtar Kelimeler:

Bal, HMF, Antioksidan, Glukoz, Fruktoz

Determination of characteristics attributes of Siirt-Pervari honeys

In this study, it was aimed to reveal the characteristic features of honey produced in Pervari district of Siirt province. For this purpose, ash, 5-hydroxymethylfurfural (HMF), total phenolic content, and antioxidant activity analyzes were conducted in honey collected from 20 different local producers. Moreover, sugar fractions of all samples were investigated using high performance liquid chromatography (HPLC). Honey samples were found to be compatible with the Turkish Food Codex Honey Communique (2020/7) in terms of ash amount (0.14-0.37%) and HMF (0.83-0.94 mg kg-1). The total phenolic content and antioxidant activity were detected as 19.59-30.93 mg gallic acid equivalent (GAE) 100 g-1 and 12.87-23.94 ascorbic acid equivalent (AAE) 100 g-1, respectively. The amount of sugar in honey was also compatible with the Turkish Food Codex Honey Communique (2020/7) and the largest sugar fraction was glucose (41.25-50.11%), followed by fructose (33.91-45.37%) and sucrose (3.27-4.70%). The results will provide a reference for the quality standard and to increase the visibility of Pervari honey in national and international markets.

Keywords:

Honey, HMF, Antioxidant, Glucose, Fructose,

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