Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey

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dc.authoridBOZKURT, FATIH/0000-0003-4905-095X
dc.contributor.authorBayram, Nesrin Ecem
dc.contributor.authorKara, Hasan Huseyin
dc.contributor.authorCan, Asli Muslu
dc.contributor.authorBozkurt, Fatih
dc.contributor.authorAkman, Perihan Kubra
dc.contributor.authorVardar, Sevgi Umay
dc.contributor.authorcebi, Nur
dc.date.accessioned2024-10-04T18:48:31Z
dc.date.available2024-10-04T18:48:31Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the physicochemical properties, bioactive substance content, and microbiological quality of sixty different honey samples collected from twelve different regions of Bayburt, Turkey. The samples were analyzed for their sugar, moisture, total phenolic, total flavonoid contents, and water activity, conductivity, pH values and colour, antiradical activity, and DSC properties. As a result of physicochemical analyses, it was determined that the samples examined complied with the standard values defined in the Turkish Food Codex in terms of the parameters examined. The results of the study showed that the total phenolic content (219.43-768.82 mg GAE kg(-1)), total flavonoid content (31.29-118.7 mg CAE kg(-1)) and DPPH (12.98%-94.79%) parameters differ widely among the honey samples. A principal component analysis (PCA) was applied to correlate the characteristics of honey with honey samples collected from different regions. This is the first comprehensive and original report about the physicochemical properties of honey produced in Bayburt, a region close to the Anzer region where the most expensive honey, Anzer honey, is produced.en_US
dc.description.sponsorshipBayburt Universityen_US
dc.description.sponsorshipThis study was funded by Bayburt University through an internal fund.en_US
dc.identifier.doi10.1080/00218839.2020.1812806
dc.identifier.endpage56en_US
dc.identifier.issn0021-8839
dc.identifier.issn2078-6913
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85090132935en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage46en_US
dc.identifier.urihttps://doi.org/10.1080/00218839.2020.1812806
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3079
dc.identifier.volume60en_US
dc.identifier.wosWOS:000566607600001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofJournal of Apicultural Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBayburt Honeyen_US
dc.subjectbioactive propertiesen_US
dc.subjectmicrobiological qualityen_US
dc.titleCharacterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkeyen_US
dc.typeArticleen_US

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