Characterization of the black cumin (Nigella sativa L.) honey from Turkiye

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dc.authoridKemal, Mehmet/0000-0003-2561-807X
dc.authoridUreyen Esertas, Ulku zeynep/0000-0001-9897-5313
dc.contributor.authorKemal, Mehmet
dc.contributor.authorEsertas, Ulku Zeynep Ureyen
dc.contributor.authorKanbur, Esra Demir
dc.contributor.authorKara, Yakup
dc.contributor.authorOzcelik, Ali Erdem
dc.contributor.authorCan, Zehra
dc.contributor.authorKolayli, Sevgi
dc.date.accessioned2024-10-04T18:48:32Z
dc.date.available2024-10-04T18:48:32Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis case report study investigated the botanical, physicochemical, and phenolic compositions, as well as the antioxidant and antimicrobial properties of varying amounts of black cumin honey (Nigella sativa) from Burdur region of Turkiye. The samples had an average moisture value of 17.23% and a Nigella sativa pollen ratio ranging from 19% to 51%. Electrical conductivity (EC) values ranged from 0.36 to 0.54 mS/cm. The average color values of Hunter (L, a, b) were 43.55 (L*), 32.77 (a*), and 64.52 (b*), respectively. The proline contents were ranged from 875 to 1624 mg/kg. The average F/G ratio and F+G value were 1.43 +/- 0.11 and 68.75 +/- 4.75, respectively. The average of total phenolic (TP) and total flavonoid (TF) contents were 36.87 +/- 7.00 mg GAE/100 g and 5.63 +/- 1.45 mg QUE/100 g, respectively. The antioxidant capacities of the samples were tested using the ferric reducing/antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays, with mean values of 179.40 +/- 25.35 mu mol FeSO4 center dot 7H(2)O/100 g and 46.07 +/- 12.87 mg/mL, respectively. The phenolic composition of the samples were tested using the HPLC-PDA method with 25 phenolic standards. Gallic acid, p-OH benzoic acid, t-cinnamic acid, p-coumaric acid, chrysin, and pinocembrin were determined as common components. The samples exhibited high antimicrobial activities against Staphylococcus aureus, Escherichia coli, Chromobacterium violaceum, Bacillus cereus, Klebsiella pneumoniae, and Acinetobacter haemolyticus, but did not affect Candida albicans, Candida parapilopsis, or Mycobacterium smegmatis.en_US
dc.description.sponsorshipBurdur Beekeeping Associationen_US
dc.description.sponsorshipWe are most grateful to the Burdur Beekeeping Association for their support with the collection and delivery of Burdur region honey.en_US
dc.identifier.doi10.1016/j.fbio.2023.102760
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85160453973en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2023.102760
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3081
dc.identifier.volume53en_US
dc.identifier.wosWOS:001016157700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHoneyen_US
dc.subjectBlack cuminen_US
dc.subjectAntioxidanten_US
dc.subjectAntimicrobialen_US
dc.subjectNigella sativaen_US
dc.titleCharacterization of the black cumin (Nigella sativa L.) honey from Turkiyeen_US
dc.typeArticleen_US

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