Food and Health
Araştırma Makalesi
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Yıl 2018, Cilt 4, Sayı 4, 274 - 282, 01.10.2018

Aslı ÖZKÖK Dilek YÜKSEL Kadriye SORKUN

https://doi.org/10.3153/FH18027

Öz

Kaynakça

  • 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

Yıl 2018, Cilt 4, Sayı 4, 274 - 282, 01.10.2018

Aslı ÖZKÖK Dilek YÜKSEL Kadriye SORKUN

https://doi.org/10.3153/FH18027

Öz

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. 

Anahtar Kelimeler

Chemical parameters, Marchalina hellenica, Melissopalynology, Multivariate analysis, Pine honey

Kaynakça

  • 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.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi, Biyoloji, Mühendislik, Ziraat
Bölüm Articles
Yazarlar

Aslı ÖZKÖK (Sorumlu Yazar)
Hacettepe University, Bee and Bee Products Application and Research Center, Beytepe, Ankara
0000-0002-7336-2892
Türkiye

Dilek YÜKSEL Bu kişi benim
Hacettepe University, Faculty of Sciences, Department of Chemistry, Ankara
0000-0002-3850-3936
Türkiye

Kadriye SORKUN
Hacettepe University, Faculty of Sciences, Department of Biology, Ankara
0000-0003-3224-7748
Türkiye

Yayımlanma Tarihi 1 Ekim 2018
Başvuru Tarihi 28 Aralık 2017
Kabul Tarihi 26 Şubat 2018
Yayınlandığı Sayı Yıl 2018, Cilt 4, Sayı 4

Kaynak Göster

Bibtex @araştırma makalesi { jfhs372462, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2018}, volume = {4}, pages = {274 - 282}, doi = {10.3153/FH18027}, title = {CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY}, key = {cite}, author = {Özkök, Aslı and Yüksel, Dilek and Sorkun, Kadriye} }
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 . DOI: 10.3153/FH18027
MLA Özkök, A. , Yüksel, D. , Sorkun, K. "CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY" . Food and Health 4 (2018 ): 274-282 <http://jfhs.scientificwebjournals.com/tr/pub/issue/36388/372462>
Chicago Özkök, A. , Yüksel, D. , Sorkun, K. "CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY". Food and Health 4 (2018 ): 274-282
RIS TY - JOUR T1 - CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY AU - Aslı Özkök , Dilek Yüksel , Kadriye Sorkun Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18027 DO - 10.3153/FH18027 T2 - Food and Health JF - Journal JO - JOR SP - 274 EP - 282 VL - 4 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH18027 UR - https://doi.org/10.3153/FH18027 Y2 - 2018 ER -
EndNote %0 Food and Health CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY %A Aslı Özkök , Dilek Yüksel , Kadriye Sorkun %T CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY %D 2018 %J Food and Health %P -2602-2834 %V 4 %N 4 %R doi: 10.3153/FH18027 %U 10.3153/FH18027
ISNAD Özkök, Aslı , Yüksel, Dilek , Sorkun, Kadriye . "CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY". Food and Health 4 / 4 (Ekim 2018): 274-282 . https://doi.org/10.3153/FH18027
AMA Özkök A. , Yüksel D. , Sorkun K. CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY. Food Health. 2018; 4(4): 274-282.
Vancouver Özkök A. , Yüksel D. , Sorkun K. CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY. Food and Health. 2018; 4(4): 274-282.
IEEE A. Özkök , D. Yüksel ve K. Sorkun , "CHEMOMETRIC EVALUATION OF THE GEOGRAPHICAL ORIGIN OF TURKISH PINE HONEY", Food and Health, c. 4, sayı. 4, ss. 274-282, Eki. 2018, doi:10.3153/FH18027
 Kapak Resmi İndir

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