An Investigation into Chestnut Honeys from Artvin Province in Turkiye: Their Physicochemical Properties, Phenolic Profiles and Antioxidant Activities

Saral Ö.

CHEMISTRY & BIODIVERSITY, cilt.20, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1002/cbdv.202201162
  • Dergi Adı: CHEMISTRY & BIODIVERSITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE, Veterinary Science Database
  • Anahtar Kelimeler: chestnut honey, physicochemical analysis, phenolics, antioxidant, ANTIMICROBIAL ACTIVITY, PRODUCTS, CAPACITY
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

The aim of this study was to investigate the physicochemical properties, phenolic compounds, and antioxidant activities of eight chestnut honey samples collected from Artvin province in Turkiye. The honey samples' phenolic profiles were analyzed using reverse phase high performance liquid chromatography (RP-HPLC). All honeys were monofloral, and the quantities of chestnut sativa pollen ranged from 56 % to 80 %. Total phenolic and flavonoid contents and ferric reducing/antioxidant power (FRAP) values were assessed. The pH and moisture values of the honeys ranged between 4.60 and 5.40 and between 17.60 % and 19.00 %, respectively. Electrical conductivity (EC) and Hunter color L values ranged between 0.56 and 1.12 mS/cm and between 43.16 and 67.60, respectively. Proline values ranged from 876 to 1246 mg/kg. The diastase activities of all honeys were high, ranging between 18.28 and 26.30 DU. The mean of total phenolic, total flavonoid and total antioxidant (FRAP) levels in the samples were 72.79 +/- 0.03 mg GAE/100 g, 2.25 +/- 00.03mg QE/100 g, and 312.67 +/- 2.85 mu mol FeSO4/100 g, respectively. Almost all of the 19 phenolic standards studied were detected in the samples, with catechin, chrysin, caffeic acid, caffeic acid phenethyl ester (CAPE) and gallic acid being determined as major components. In conclusion, the honeys from the Artvin region were high-quality chestnut honeys, with high polyphenolic contents and diversity and high apitherapeutic potentials.