TÜRKİYE’NIN BAYBURT İLİNDEN TOPLANAN BAL ÖRNEKLERİNİN MELİSSOPALİNOLOJİK ANALİZİ, FİZİKOKİMYASAL ÖZELLİKLERİ, MULTİ-ELEMENT İÇERİĞİ VE ANTİMİKROBİYAL AKTİVİTESİ

Bu çalışmada, Türkiye’nin Bayburt ilinin 10 farklı lokalitesinden toplanan bal örneklerinin bitki kaynakları, fizikokimyasal özellikleri, multi-element içeriği ve antimikrobiyal aktivitesinin belirlenmesi amaçlanmıştır. Melissopalinolojik analizler neticesinde bal örneklerinde 34 familyaya ait olan 67 bitki taksonun polen örneğine farklı oranlarda rastlanılmış ve TPS-10 değeri 16024-90126 arasında saptanmıştır. Fizikokimyasal analizler sonucunda ise kül miktarı %0.13-%0.32arasında; elektriksel iletkenlik değeri 0.36-0.69 mS/cm arasında; nem miktarı %16.1- %18.9 arasında ve fruktoz/glukoz oranı 0.92-1.18 arasında bulunmuştur.  Fizikokimyasal analizler neticesinde çalışılan tüm numunelerin Türk Gıda Kodeksi Bal Tebliği (Tebliğ No: 2012/58)’nde verilen standart değerlerle uyumlu olduğu saptanmıştır. Multi-element analizleri neticesinde K elementi bütün bal örneklerinde en yüksek konstrasyonda (261.3496-18.630555 mg/kg)  belirlenen ilk elementti. Bunlara ek olarak, bal örneklerinin antimikrobiyal etkileri ve minimum inhibisyon konsantrasyon değerleri (MİK) sırasıyla agar kuyu difüzyon (AWD) metodu ve mikrobroth dilüsyon metodu ile belirlenmiştir.

MELISSOPALYNOLOGY ANALYSIS, PHYSICOCHEMICAL PROPERTIES, MULTI-ELEMENT CONTENT AND ANTIMICROBIAL ACTIVITY OF HONEY SAMPLES COLLECTED FROM BAYBURT, TURKEY

The aim of this study was to determine the plant sources, physicochemical properties, element content and antimicrobial effects of honey samples collected from 10 different regions of the province of Bayburt, Turkey. The melissopalynological analyses showed that the pollen samples of 67 plant taxa belonging to 34 plant families in honey samples were found in different rates and TPS-10 value was found between 16024-90126. In addition to these, the amount of ash was between 0.13% -0.32%, the electrical conductivity value was between 0.36-0.69 mS/cm, the moisture content was between 16.1% and 18.9% and the fructose/glucose ratio was between 0.92-1.18. As a result of physicochemical analysis, it was determined that the data obtained were in compliance with the standard values defined in the Turkish Food Codex (No: 2012/58). Elemental analyzes performed with ICP-MS showed that the K element was the highest (261.34-1863.05 mg/kg) in all honey samples in total among 42 elements. In addition to these, the antimicrobial effects of honey samples and minimum inhibition concentration values (MIC) were determined by agar well diffusion (AWD) method and microbroth dilution method respectively. 

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