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Research Article
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Year 2018, Volume: 4 Issue: 4, 274 - 282, 01.10.2018

Aslı Özkök , Dilek Yüksel Kadriye Sorkun

https://doi.org/10.3153/FH18027

Abstract

References

  • Bacandritsos, N. (2004). Establishment and honeydew honey production of Marchalina hellenica (Coccoidea Margarodidae) on fir tree (Abies cephalonica). Bulletin of Insectology, 57(2), 127-130.
  • Bogdanov, S. (1999). Honey quality, methods of analysis and international regulatory standards: Review of the work of the International Honey Commission. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 90(1), 108125.
  • Bogdanov, S. (2002). Harmonised Methods of International Honey Commission, International Honey Commission, pp. 1–62.
  • Codex Alimentarius Committee on Sugars. (2001). Codex standard 12. Revised Codex Standard for Honey, Standards and Standard Methods, 11, 1-7.
  • Council Directive /110/EC relating to honey, (2001). Official Journal of the European Communities, L 10/47–L 10/52. D’Arcy, B. (2007). High-Power Ultrasound to Control of Honey Crystallisation, Rural Industries Research and Development Corporation, Australia, 140 p.
  • Escuredo, O., Fernandez-Gonzalez, M., Carmen, S.M. (2012). Differentiation of blossom honey and honeydew honey from Northwest Spain. Agriculture, 2(1), 25-37.
  • Escuredo, O., Miguez, M., Fernández-González, M., Seijo, M.C. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138(2-3), 851-856.
  • FAOSTAT (2014). Food and Agriculture Organization of the United Nations FAO Statistics Division, Viale delle Terme di Caracalla 00153 Rome, Italy.
  • Karabagias, I.K., Badeka, A., Kontakos, S., Karabournioti, S., Kontominas, M.G. (2014). Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry, 146, 548-557.
  • Krell, R. (1996). Value-Added Products from Beekeeping, Fao Agricultural Services Bulletin No. 124, Chapter 3, Pollen. Retrieved from http://www.fao.org/documents (accessed 12.2017).
  • Leshkov, Y.R., Juben, N.C., James, A.D. (2006). Phase modifiers promote efficient production of hydroxymethylfurfural from fructose. Science, 312(5782), 1933-1937.
  • Louveaux, J., Maurizio, A., Vorwohl, G. (1978). International Commission for Bee Botany of IUBS, methods of melissopalynology. Bee World, 59(4), 139-157.
  • MAYBIR (2015). Muğla İli Arı Yetiştiricileri Birliği. Retrieved from http://www.maybir.org.tr/ (accessed 12.2017).
  • Moreira, R.F.A., Maria, C.A.B., Pietroluongo, M., Trugo, L.C. (2010). Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions. Food Chemistry, 121(3), 697-704.
  • Nicholls, J., Miraglio, A.M. (2003). Honey and healthy diets. Cereal Foods World, 48(3), 116-119.
  • Özkök, A., Çıngı, H. (2010). Two different methods used in distinguishing pine honey from floral honey. Mellifera, 10(20), 14-23.
  • Özkök, A., Sorkun, K., Salih, B. (2016). The Microscopic and GC-MS Analysis of Turkish Honeydew (Pine) Honey. Hacettepe Journal of Biology and Chemistry, 44(4), 375-383.
  • Santas, L.A. (1979). Marchalina Hellenica an Important Insect for Apiculture of Greece, the XXVIIth International Congress of Apicultural of Apimondia, Athens, pp 419-422.
  • Sanz, M.L., Gonzalez, M., Lorenzo, C., Sanz, J., Martinez-Castro, I. (2005). A contribution to the differentiation between nectar honey and honeydew honey. Food Chemistry, 91(2), 313-317.
  • Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323.
  • Simeonov, S.P., Coelho, J.A.S., Carlos, A.M. (2016). Synthesis of 5-(hydroxymethyl) furfural (HMF). Organic Synthesis, 93(1) 29-36.
  • Soria, A.C., Gonzalez, M., Lorenzo, C., Martinez-Castro, I., Sanz, J. (2004). Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85(1), 121-130.
  • Sorkun, K. (2008). Türkiye’ nin Nektarlı Bitkileri, Polenleri ve Balları (Nectar Plants, Honeys and Pollens of Turkey), Palme Publishing, p. 341, ISBN 978-9944-341-67-7.
  • Şahin, A. (2000). Marmaris-Muğla Yöresinde Üretilen Çam Ballarının Mikroskobik Analizi ve Organoleptik Özelliklerinin Saptanması (Microscopic Analysis and Determination of Organoleptic Properties of Pine Honeys Which are Produced in Marmaris-Muğla Region), Master Thesis, Hacettepe University, Ankara, 2000.
  • White, J.W., Doner, L.W. (1980). Beekeeping in The United States Agriculture Handbook Number 335. Retrieved from http://beesource.com/resources/usda/honey-composition-and-properties/ (accessed 12.2017).
  • White, J.W. (1975). Physical Characteristics of Honey. In E. Crane (Ed.), Honey, a comprehensive survey (pp. 207-239). London, UK: Hienemann.

CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY

Year 2018, Volume: 4 Issue: 4, 274 - 282, 01.10.2018

Aslı Özkök , Dilek Yüksel Kadriye Sorkun

https://doi.org/10.3153/FH18027

Abstract

The aim of the study was to characterize Turkish pine honey samples and
classify them according to their geographical origin. Marchalina hellenica, which lives on Pinus brutia, is the main source of pine
honey in Turkey. The honeybee (Apis
mellifera) collects honeydew for making pine honey.In this
study, 26 pine honey samples from five different districts of Muğla were
classified as high quality pine honey via melissopalynological analysis and
subjected to chemical analysis to evaluate physicochemical parameters. To classify
honey samples according to their geographical origin, multivariate analysis of
variance (MANOVA) and linear discriminant analysis (LDA) were performed on the
experimental data. By using 13 variables (three microscopic quantities, seven
physicochemical parameters, and three selected volatile compounds) as predictors for LDA, all honey samples were
correctly classified according to their geographical origin. To the
best of our knowledge, there is no information in the literature on the
classification of Turkish pine honey according to geographical origin; thus,
the outcomes of this study are important for the characterization,
classification, and authenticity of Turkish pine honey. In addition, these results can used the
comparison and standardization of honeydew honey varieties in the world. 

Keywords

Chemical parameters Marchalina hellenica Melissopalynology Multivariate analysis Pine honey

References

  • Bacandritsos, N. (2004). Establishment and honeydew honey production of Marchalina hellenica (Coccoidea Margarodidae) on fir tree (Abies cephalonica). Bulletin of Insectology, 57(2), 127-130.
  • Bogdanov, S. (1999). Honey quality, methods of analysis and international regulatory standards: Review of the work of the International Honey Commission. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 90(1), 108125.
  • Bogdanov, S. (2002). Harmonised Methods of International Honey Commission, International Honey Commission, pp. 1–62.
  • Codex Alimentarius Committee on Sugars. (2001). Codex standard 12. Revised Codex Standard for Honey, Standards and Standard Methods, 11, 1-7.
  • Council Directive /110/EC relating to honey, (2001). Official Journal of the European Communities, L 10/47–L 10/52. D’Arcy, B. (2007). High-Power Ultrasound to Control of Honey Crystallisation, Rural Industries Research and Development Corporation, Australia, 140 p.
  • Escuredo, O., Fernandez-Gonzalez, M., Carmen, S.M. (2012). Differentiation of blossom honey and honeydew honey from Northwest Spain. Agriculture, 2(1), 25-37.
  • Escuredo, O., Miguez, M., Fernández-González, M., Seijo, M.C. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138(2-3), 851-856.
  • FAOSTAT (2014). Food and Agriculture Organization of the United Nations FAO Statistics Division, Viale delle Terme di Caracalla 00153 Rome, Italy.
  • Karabagias, I.K., Badeka, A., Kontakos, S., Karabournioti, S., Kontominas, M.G. (2014). Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry, 146, 548-557.
  • Krell, R. (1996). Value-Added Products from Beekeeping, Fao Agricultural Services Bulletin No. 124, Chapter 3, Pollen. Retrieved from http://www.fao.org/documents (accessed 12.2017).
  • Leshkov, Y.R., Juben, N.C., James, A.D. (2006). Phase modifiers promote efficient production of hydroxymethylfurfural from fructose. Science, 312(5782), 1933-1937.
  • Louveaux, J., Maurizio, A., Vorwohl, G. (1978). International Commission for Bee Botany of IUBS, methods of melissopalynology. Bee World, 59(4), 139-157.
  • MAYBIR (2015). Muğla İli Arı Yetiştiricileri Birliği. Retrieved from http://www.maybir.org.tr/ (accessed 12.2017).
  • Moreira, R.F.A., Maria, C.A.B., Pietroluongo, M., Trugo, L.C. (2010). Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions. Food Chemistry, 121(3), 697-704.
  • Nicholls, J., Miraglio, A.M. (2003). Honey and healthy diets. Cereal Foods World, 48(3), 116-119.
  • Özkök, A., Çıngı, H. (2010). Two different methods used in distinguishing pine honey from floral honey. Mellifera, 10(20), 14-23.
  • Özkök, A., Sorkun, K., Salih, B. (2016). The Microscopic and GC-MS Analysis of Turkish Honeydew (Pine) Honey. Hacettepe Journal of Biology and Chemistry, 44(4), 375-383.
  • Santas, L.A. (1979). Marchalina Hellenica an Important Insect for Apiculture of Greece, the XXVIIth International Congress of Apicultural of Apimondia, Athens, pp 419-422.
  • Sanz, M.L., Gonzalez, M., Lorenzo, C., Sanz, J., Martinez-Castro, I. (2005). A contribution to the differentiation between nectar honey and honeydew honey. Food Chemistry, 91(2), 313-317.
  • Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323.
  • Simeonov, S.P., Coelho, J.A.S., Carlos, A.M. (2016). Synthesis of 5-(hydroxymethyl) furfural (HMF). Organic Synthesis, 93(1) 29-36.
  • Soria, A.C., Gonzalez, M., Lorenzo, C., Martinez-Castro, I., Sanz, J. (2004). Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85(1), 121-130.
  • Sorkun, K. (2008). Türkiye’ nin Nektarlı Bitkileri, Polenleri ve Balları (Nectar Plants, Honeys and Pollens of Turkey), Palme Publishing, p. 341, ISBN 978-9944-341-67-7.
  • Şahin, A. (2000). Marmaris-Muğla Yöresinde Üretilen Çam Ballarının Mikroskobik Analizi ve Organoleptik Özelliklerinin Saptanması (Microscopic Analysis and Determination of Organoleptic Properties of Pine Honeys Which are Produced in Marmaris-Muğla Region), Master Thesis, Hacettepe University, Ankara, 2000.
  • White, J.W., Doner, L.W. (1980). Beekeeping in The United States Agriculture Handbook Number 335. Retrieved from http://beesource.com/resources/usda/honey-composition-and-properties/ (accessed 12.2017).
  • White, J.W. (1975). Physical Characteristics of Honey. In E. Crane (Ed.), Honey, a comprehensive survey (pp. 207-239). London, UK: Hienemann.
There are 26 citations in total.

Details

Primary Language English
Subjects Food Engineering, Structural Biology, Agricultural Engineering
Journal Section Articles
Authors

Aslı Özkök 0000-0002-7336-2892

Dilek Yüksel 0000-0002-3850-3936

Kadriye Sorkun 0000-0003-3224-7748

Publication Date October 1, 2018
Submission Date December 28, 2017
Published in Issue Year 2018 Volume: 4 Issue: 4

Cite

APA Özkök, A., Yüksel, D., & Sorkun, K. (2018). CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY. Food and Health, 4(4), 274-282. https://doi.org/10.3153/FH18027
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