Nectar honey from Turkey: crystallization and physicochemical profile

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dc.contributor.authorBayram, Nesrin Ecem
dc.date.accessioned2024-10-04T18:52:31Z
dc.date.available2024-10-04T18:52:31Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractHoney is a traditional food used by humans due to many therapeutic properties. Turkey is in a good position for the production of bee products, and honey is the most popular bee product in the country. In this study, the aim was to evaluate the quality parameters of 40 honey samples based on physicochemical parameters and to gain information about speed of crystallization. For this purpose, moisture (%), fructose (%), glucose (%), fructose + glucose (F + G, %), fructose/glucose (F/G), glucose/moisture (G/M), and proline (mg/kg) contents were determined in honey samples and cluster analysis was performed. When the sugar profile of honey samples is examined, F + G was 61.63-78.03%, F/G was 0.99-1.25, moisture content was 14.9-19.1%, and proline content was 384.41-1271.56 mg/kg. These results comply with national standards. Honey samples tend to crystallize quickly when their crystallization properties are evaluated based on F/G and G/M ratios. Consequently, the quality of honey differs according to the region from which it is produced and it is natural for honey to crystallize.en_US
dc.identifier.doi10.1007/s00217-022-04194-6
dc.identifier.endpage1057en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85146334398en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1049en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-022-04194-6
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3515
dc.identifier.volume249en_US
dc.identifier.wosWOS:000912352200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTokat honeyen_US
dc.subjectHoney granulationen_US
dc.subjectPhysicochemical propertiesen_US
dc.titleNectar honey from Turkey: crystallization and physicochemical profileen_US
dc.typeArticleen_US

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