Biblioteca Digital de VanguardiaAnalysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey
Analysis of honey produced in the western part of Turkey was carried out in this study. Fifty honey samples, collected from the local market in this region were analyzed for their physicochemical parameters including hydroxymethylfurfural (HMF), electrical conductivity, sucrose, free acidity, moistu...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
2018
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| Acceso en línea: | http://bdigital.uncu.edu.ar/10853 |
| _version_ | 1782342392022564864 |
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| author | Bakirdere, Sezgin Yaroglu, Tolga Tirik, Nihan Demiroz, Mehmet Karaca, Abdullah |
| author_facet | Bakirdere, Sezgin Yaroglu, Tolga Tirik, Nihan Demiroz, Mehmet Karaca, Abdullah |
| author_sort | Bakirdere, Sezgin |
| collection | Repositorio |
| description | Analysis of honey produced in the western part of Turkey was carried out in this
study. Fifty honey samples, collected from the local market in this region were analyzed
for their physicochemical parameters including hydroxymethylfurfural (HMF), electrical
conductivity, sucrose, free acidity, moisture and water insoluble impurities, in addition
to pathogenic microorganisms present. HMF amounts determined in 47 samples
were found to be between 1.9 and 98.0 mg/kg with good reproducibilities (%RSD:
3.2% or better). There were no pathogenic microorganisms in any of the investigated
samples. Electrical conductivity that gives information about their mineral contents was
measured, and the mean value was found to be 0.33 mS/cm (N=34). In general, most
of the samples were considered to meet the requirements of Turkish Food Codex and
European Commission Directives. |
| format | Artículo |
| id | uncu-10853 |
| institution | Biblioteca Digital - UNCUYO |
| language | Inglés |
| publishDate | 2018 |
| publisher | Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
|
| record_format | ojs |
| spelling | uncu-108532018-08-14T14:09:37Z Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey Análisis de algunos aspectos físicos, químicos y microbiológicos de las muestras de miel producidas y consumidas en Turquía Bakirdere, Sezgin Yaroglu, Tolga Tirik, Nihan Demiroz, Mehmet Karaca, Abdullah Composición química Miel Producción de miel de abeja Consumo alimentario HMF Sucrosa Turquía Organismos patógenos Microbiología alimentaria Honey Quality Sucrose Moisture Sacarosa Hidroximetilfurfural Analysis of honey produced in the western part of Turkey was carried out in this study. Fifty honey samples, collected from the local market in this region were analyzed for their physicochemical parameters including hydroxymethylfurfural (HMF), electrical conductivity, sucrose, free acidity, moisture and water insoluble impurities, in addition to pathogenic microorganisms present. HMF amounts determined in 47 samples were found to be between 1.9 and 98.0 mg/kg with good reproducibilities (%RSD: 3.2% or better). There were no pathogenic microorganisms in any of the investigated samples. Electrical conductivity that gives information about their mineral contents was measured, and the mean value was found to be 0.33 mS/cm (N=34). In general, most of the samples were considered to meet the requirements of Turkish Food Codex and European Commission Directives. En este estudio se analizó muestras de miel producida en la zona oeste de Turquía. Se trabajó con 50 muestras del mercado local de la región, en las cuales se determinaron parámetros físico-químicos incluyendo el hidroximetilfurfural (HMF), conductividad eléctrica, sacarosa, acidez libre, humedad e impurezas insolubles en agua además de microorganismos patógenos presentes. Las cantidades de HMF determinadas en 47 muestras oscilaron entre 1,9 y 98,0 mg/kg con buena desviación estándar de la reproducibilidad (% de RSD/DSR 3,2% o mejor). No se encontraron microorganismos patógenos en ninguna de las muestras analizadas. La conductividad eléctrica, que aporta información sobre el contenido mineral, resulta en un promedio de 0,33 mS/cm (N=34). En general se encontró que la mayoría de las muestras cumple los requerimientos del Codex alimentario turco y de las directivas de la Comisión Europea. Fil: Bakirdere, Sezgin. Universidad Técnica de Yıldız (Turquía) Fil: Yaroglu, Tolga. Universidad de Ankara (Turquía) Fil: Tirik, Nihan. Ondokuz Mayıs University (Turquía) Fil: Demiroz, Mehmet. Uludag University (Turquía) Fil: Karaca, Abdullah. Fırat University (Turquía) Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias 78 Revista de la Facultad de Ciencias Agrarias Vol. 50, no. 1 Revista de la Facultad de Ciencias Agrarias, Vol. 50, no. 1 2018-06-01 eng Inglés http://bdigital.uncu.edu.ar/10654 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar/ article info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias http://bdigital.uncu.edu.ar/10853 |
| spellingShingle | Composición química Miel Producción de miel de abeja Consumo alimentario HMF Sucrosa Turquía Organismos patógenos Microbiología alimentaria Honey Quality Sucrose Moisture Sacarosa Hidroximetilfurfural Bakirdere, Sezgin Yaroglu, Tolga Tirik, Nihan Demiroz, Mehmet Karaca, Abdullah Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey |
| title | Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey
|
| title_full | Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey
|
| title_fullStr | Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey
|
| title_full_unstemmed | Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey
|
| title_short | Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey
|
| title_sort | analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in turkey |
| topic | Composición química Miel Producción de miel de abeja Consumo alimentario HMF Sucrosa Turquía Organismos patógenos Microbiología alimentaria Honey Quality Sucrose Moisture Sacarosa Hidroximetilfurfural |
| url | http://bdigital.uncu.edu.ar/10853 |