Phenolic composition and antioxidant properties of anzer honey from black sea region of Turkey

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dc.contributor.authorMalkoç, Meltem
dc.contributor.authorÇakir, Hilal
dc.contributor.authorKara, Yakup
dc.contributor.authorCan, Zehra
dc.contributor.authorKolayli, Sevgi
dc.date.accessioned2024-10-04T18:58:46Z
dc.date.available2024-10-04T18:58:46Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractAnzer honey is produced on the Anzer plateau, known for its rich flora, in the Eastern Black Sea region of Turkey. It is well known across the world, and is believed to be of high medical value. This study is the first detailed research in which the polyphenolic profiles responsible for the bioactive properties of Anzer honey was determined, melissopalynological analysis was performed, and in which total phenolic contents (TPC), total flavonoid contents (TFC), and total antioxidant activities were identified. The ferric (III) reducing antioxidant power (FRAP) assay and 1,1-diphenyl-2- picrylhydrasil (DPPH) free radical scavenging test were used to determine antioxidant activity. The total mean phenolic content of Anzer honey was 26.92 GAE/100 g, and the total flavonoid content was 2.79 mgQE/100g. Anzer honeys' mean FRAP and DPPH values were 110.11 ?moLTrolox/100g and 49,12 mg/mL, respectively. The phenolic acids and flavonoids of Anzer honey were determined using highperformance liquid chromatography (HPLC). Of the 19 standard compounds used in the analysis, pinocembrin, hesperidin, chrysin, protocatechuic acid, p-coumaric acid, catechin, caffeic acid phenyl ester (CAPE), p-OH benzoic acid, and caffeic acid as major compounds, while myricetin, luteolin, rutin, resveratrol, epicatechin, t-cinnamic acid, ferulic acid, and gallic acid were identified as minor compounds. Daidzein and syringic acid were not detected. Based on these findings, Anzer is a flower honey noteworthy for the rich variety of its polyphenols. Copyright © 2019 Business Lawyer. All rights reserved.en_US
dc.identifier.doi10.31467/uluaricilik.602906
dc.identifier.endpage151en_US
dc.identifier.issn1303-0248
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85080884449en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage143en_US
dc.identifier.trdizinid341169en_US
dc.identifier.urihttps://doi.org/10.31467/uluaricilik.602906
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/341169
dc.identifier.urihttp://hdl.handle.net/20.500.12403/4023
dc.identifier.volume19en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherBursa Uludag Universityen_US
dc.relation.ispartofUludag Aricilik Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidanten_US
dc.subjectAnzer honeyen_US
dc.subjectFlavonoidsen_US
dc.subjectPhenolicsen_US
dc.titlePhenolic composition and antioxidant properties of anzer honey from black sea region of Turkeyen_US
dc.title.alternativeTürkiye'nin Karadeniz Bölgesinden Anzer Balinin Fenolik Bilesimi ve Antioksidan Özelliklerien_US
dc.typeArticleen_US

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