Determination of the superior quality properties of randomly selected chestnut honey samples from the Sinop region

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dc.authoridAvsar, cumhur/0000-0002-4095-0022
dc.authoridASLAN, Hakan/0000-0002-5268-7196
dc.authoridNURAY, TURK DENIZ/0000-0002-5247-975X
dc.contributor.authorAvsar, Cumhur
dc.contributor.authorAslan, Hakan
dc.contributor.authorYumak, Tugrul
dc.contributor.authorTabak, Ahmet
dc.contributor.authorDeniz, Nuray Turk
dc.date.accessioned2025-03-23T19:35:29Z
dc.date.available2025-03-23T19:35:29Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, a total of 43 chestnut honey samples were randomly selected and collected from the Erfelek, Ayancik, and Turkeli districts of Sinop. The pollen content of all honey samples was determined, revealing that chestnut pollen accounted for over 90% in most cases. The chestnut honey from the Sinop region is considered of high quality compared to other chestnut honeys, primarily due to its low HMF (Hydroxymethylfurfural) levels, low moisture content, high proline content, and significant pollen content. The antibacterial activities of these honey samples were assessed using the agar well diffusion method, Minimal Inhibitory Concentrations (MIC), and Minimal Bactericidal Concentrations (MBC) methods. It is worth mentioning that certain samples exhibited significant activity against Staphylococcus aureus, with inhibition zones ranging from 15 to 20 mm, which is comparable to standard antibiotics. The antioxidant activities of all honey samples were evaluated using a 1,1-Diphenyl-2-picrylhydrazine assay. The results obtained indicate that the chestnut honey produced from the chestnut forests in the Sinop province meets the criteria outlined in the Turkish Food Codex Honey Communique. The high proline content exceeding 1000 mg/kg and very low hydroxymethyl furfural values below 1 mg/kg observed in certain chestnut honey samples contribute to their high quality and safety. Additionally, the average pH of 4.81 and free acidity values below 50 meq/kg recorded for the analyzed honeys further reinforce these findings.
dc.description.sponsorshipSinop University Scientific Research Projects Coordination Unit [FEF-1901-21-008]
dc.description.sponsorshipThis work was supported by Sinop University Scientific Research Projects Coordination Unit under Grant Number, FEF-1901-21-008.
dc.identifier.doi10.1080/00387010.2023.2221328
dc.identifier.endpage363
dc.identifier.issn0038-7010
dc.identifier.issn1532-2289
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85163103526
dc.identifier.scopusqualityQ3
dc.identifier.startpage353
dc.identifier.urihttps://doi.org/10.1080/00387010.2023.2221328
dc.identifier.urihttps://hdl.handle.net/11486/5880
dc.identifier.volume56
dc.identifier.wosWOS:001004387500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofSpectroscopy Letters
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectAntioxidation capacity
dc.subjectchestnut honey
dc.subjecthoney analysis
dc.subjectmicrobial properties
dc.titleDetermination of the superior quality properties of randomly selected chestnut honey samples from the Sinop region
dc.typeArticle

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