Akademik Veri Yönetim Sistemi
Uludag Aricilik Dergisi, cilt.25, sa.1, ss.89-107, 2025 (Scopus, TRDizin)
With the rapid increase in the world population, the need for food is also increasing. Due to the negative effects of foods produced with synthetic additives on human health, the demand for natural products is increasing day by day. Honey is a natural substance and a sweet substance ripened by honey bees (Apis mellifera L.) by collecting plant nectars, secretions of living parts of plants or secretions of plant-sucking insects living on living parts of plants. In this study, some physicochemical properties and melissopalynological analyses of 9-piece commercial honey samples obtained from different locations in Türkiye were investigated. The mean values of raw honey (δ C13), protein (δ C13), protein in honey (δ C13), C4 sugar ratio, diastase, proline, HMF (5-hydroxymethylfurfural), water content, conductivity, free acidity, fructose, glucose, sucrose, maltose, fructose/glucose, fructose+glucose of honey samples were -25.89±1.1‰, -26.12±0.8‰, -0.51±0.3‰, 2.22±2.5%, 7.22±0.7, 1003.43±316 mg/kg, 47.18±84.7 mg/kg, 16.62±1.6%, 0.55±0.2 mS/cm, 38.56±4.4 mmol/kg, 31.85±6.76%, 25.84±6.98%, 0.40±0.30%, 0.63±0.63%, 1.34±0.47and 57.69±5.93%, respectively. According to the findings, it was determined that some honey samples did not comply with the Turkish Food Codex Honey Communique.