Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey

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dc.authoridhttp://orcid.org/0000-0002-5496-8194en_US
dc.authoridhttp://orcid.org/0000-0003-4905-095Xen_US
dc.authoridhttp://orcid.org/0000-0002-5509-0985en_US
dc.authoridhttp://orcid.org/0000-0002-5385-8858en_US
dc.authoridhttp://orcid.org/0000-0002-0421-6103en_US
dc.contributor.authorBayram, Nesrin Ecem
dc.contributor.authorKara, Hasan Hüseyin
dc.contributor.authorMuslu Can, Aslı
dc.contributor.authorBozkurt, Fatih
dc.contributor.authorAkman, Perihan Kübra
dc.contributor.authorVardar, Sevgi Umay
dc.contributor.authorÇebi, Nur
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorSağdıç, Osman
dc.contributor.authorDertli, Enes
dc.date.accessioned2020-09-19T18:29:45Z
dc.date.available2020-09-19T18:29:45Z
dc.date.issued2020en_US
dc.departmentİstanbul Gelişim Meslek Yüksekokuluen_US
dc.description.abstractThe aim of this study was to determine the physicochemical properties, bioactive substance content, and microbiological quality of sixty different honey samples collected from twelve different regions of Bayburt, Turkey. The samples were analyzed for their sugar, moisture, total phenolic, total flavonoid contents, and water activity, conductivity, pH values and colour, antiradical activity, and DSC properties. As a result of physicochemical analyses, it was determined that the samples examined complied with the standard values defined in the Turkish Food Codex in terms of the parameters examined. The results of the study showed that the total phenolic content (219.43-768.82 mg GAE kg(-1)), total flavonoid content (31.29-118.7 mg CAE kg(-1)) and DPPH (12.98%-94.79%) parameters differ widely among the honey samples. A principal component analysis (PCA) was applied to correlate the characteristics of honey with honey samples collected from different regions. This is the first comprehensive and original report about the physicochemical properties of honey produced in Bayburt, a region close to the Anzer region where the most expensive honey, Anzer honey, is produced.en_US
dc.description.sponsorshipThis study was funded by Bayburt University through an internal fund.en_US
dc.identifier.doi10.1080/00218839.2020.1812806en_US
dc.identifier.issn0021-8839
dc.identifier.issn2078-6913
dc.identifier.scopus2-s2.0-85090132935en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://hdl.handle.net/11363/2410
dc.identifier.urihttps://doi.org/
dc.identifier.wosWOS:000566607600001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTD, 2-4 PARK SQUARE, MILTON PARK, ABINGDON OR14 4RN, OXON, ENGLANDen_US
dc.relation.ispartofJOURNAL OF APICULTURAL RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectBayburt Honeyen_US
dc.subjectbioactive propertiesen_US
dc.subjectmicrobiological qualityen_US
dc.subjectPHENOLIC-COMPOUNDSen_US
dc.subjectBOTANICAL ORIGINen_US
dc.subjectREGIONen_US
dc.subjectCRYSTALLIZATIONen_US
dc.subjectCAPACITIESen_US
dc.subjectCOMPONENTSen_US
dc.subjectACIDen_US
dc.titleCharacterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkeyen_US
dc.typeArticleen_US

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