Determination of Quality Criteria that Allow Differentiation Between Honey Adulterated with Sugar and Pure Honey

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dc.authoridArdali, Yuksel/0000-0003-1648-951X
dc.contributor.authorNisbet, Cevat
dc.contributor.authorKazak, Filiz
dc.contributor.authorArdali, Yuksel
dc.date.accessioned2024-09-18T19:50:24Z
dc.date.available2024-09-18T19:50:24Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study used various parameters of honey to develop a potentially more robust approach to the detection of adulterated honey. For this purpose, 25 multifloral, natural honey samples and 20 samples of adulterated honey produced by bees that had been fed supplementary sucrose syrup were analysed. The mean total phenolic content of the natural honeys was considerably higher than in the adulterated honeys at 157 +/- 13 and 35.2 +/- 7.3mg GAE/100g, respectively. Similarly, considerable variation was determined between natural and adulterated honeys in terms of total flavonoids (3.3 +/- 0.3 and 2.1 +/- 0.4mg QE/100g, respectively), antiradical activity (87.9 +/- 12 and 163 +/- 11mg/mL, respectively) and proline content (202 +/- 26 and 71.1 +/- 21.6mg/kg, respectively.) The potassium, phosphorus, calcium and magnesium contents of natural honeys were also higher than in adulterated honeys (P<0.01). In conclusion, the determination of the proline level, phenolic content, antioxidant activity and mineral profile may collectively provide a more holistic method approach to the differentiation of natural and adulterated honey, and also for comparing their food values.en_US
dc.identifier.doi10.1007/s12011-018-1305-2
dc.identifier.endpage293en_US
dc.identifier.issn0163-4984
dc.identifier.issn1559-0720
dc.identifier.issue1en_US
dc.identifier.pmid29572598en_US
dc.identifier.scopus2-s2.0-85044383498en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage288en_US
dc.identifier.urihttps://doi.org/10.1007/s12011-018-1305-2
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7422
dc.identifier.volume186en_US
dc.identifier.wosWOS:000446972000030en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherHumana Press Incen_US
dc.relation.ispartofBiological Trace Element Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdulterated honeyen_US
dc.subjectAntioxidanten_US
dc.subjectHoney compositionen_US
dc.subjectTrace elementsen_US
dc.titleDetermination of Quality Criteria that Allow Differentiation Between Honey Adulterated with Sugar and Pure Honeyen_US
dc.typeArticleen_US

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