Macronutrient and micronutrient levels and phenolic compound characteristics of monofloral honey samples

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dc.authoridCANLI, DENIZ/0000-0001-9794-8911
dc.authoridBayram, Sinan/0000-0002-2156-1566
dc.authoridGERCEK, YUSUF CAN/0000-0001-5372-0229
dc.contributor.authorBayram, Nesrin Ecem
dc.contributor.authorCanli, Deniz
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorBayram, Sinan
dc.contributor.authorCelik, Saffet
dc.contributor.authorGuzel, Fatma
dc.contributor.authorMorgil, Hande
dc.date.accessioned2024-10-04T18:51:22Z
dc.date.available2024-10-04T18:51:22Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to obtain data on specific properties of various monofloral honey samples. Palynological, phenolic component, macroelemental and microelemental analyses were conducted and antimicrobial activities of honey samples were determined. In addition, protocatechuic acid for pine, lavender (from Isparta), heather (from Mugla) and cedar honey; gallic acid for carob, oak, lavender (from Antalya), chestnut, sandalwood and heather (from Antalya) honey; caffeic acid for linden, astragalus, chaste honey; syringic acid for rhododendron honey and the quercetin compound for cornelian cherry-citrus honey were observed to be dominant. As a result of the elemental analyses performed with inductively coupled plasma mass spectrometry, it was determined that elemental profiles of all of the honey samples differed, and the total ratio of macrominerals sodium, potassium, calcium, phosphorus and magnesium was the highest in the oak honey and the lowest in the cornelian cherry-citrus honey. According to antibacterial activity test results, Gram-negative bacteria were found to be more resistant to the honey samples compared to Gram-positive bacteria. In conclusion, the results of this study confirmed that the origin (blossom or honeydew) and plant source of the honey samples had an effect on their elemental content, phenolic component and antimicrobial activity.en_US
dc.description.sponsorshipIstanbul University (Istanbul, Turkey) [FBA-2018-31066]en_US
dc.description.sponsorshipThis study was supported by Scientific Research Projects Unit (Project code: FBA-2018-31066) from Istanbul University (Istanbul, Turkey).en_US
dc.identifier.endpage322en_US
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85097684780en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage311en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3475
dc.identifier.volume59en_US
dc.identifier.wosWOS:000598405900004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVup Food Research Inst, Bratislavaen_US
dc.relation.ispartofJournal of Food and Nutrition Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmelissopalynologyen_US
dc.subjectphenolic compositionen_US
dc.subjectmonofloral honeyen_US
dc.subjectmineral contenten_US
dc.subjecthoneydew honeyen_US
dc.subjecttotal pollen numberen_US
dc.titleMacronutrient and micronutrient levels and phenolic compound characteristics of monofloral honey samplesen_US
dc.typeArticleen_US

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