Physicochemical properties, bioactive components, antioxidant and antimicrobial potentials of some selected honeys from different provinces of Turkey

Abstract

Purpose - The purpose of this paper is to characterize monofloral and heterofloral honey samples (chestnut, lavandula, acacia and sunflower) from different regions of Turkey according to their physicochemical (moisture content, acidity, ash, sucrose, reducing sugar and hydroxymethylfurfural content) and biochemical properties to compare regional and species differences that are thought to contain different types of plant sources.

Design/methodology/approach - Physicochemical investigations were performed according to AOAC methods. Mineral analysis and volatile analysis were performed by using atomic absorption spectrometry and GC-MS, respectively. Antimicrobial activities of honey samples were evaluated based on disc diffusion method and minimum inhibition concentration (MIC) values. The assays followed to determine total phenolic content and antioxidative and activities are spectrophotometric methods.

Findings - The obtained values of physicochemical parameters are among the values that can be accepted according to legal regulations. The most abundant mineral was potassium, which made up 81 per cent of the total mineral content, ranging between 165.7 and 301.6 mg/kg. A total of 87 different volatile components, some of which are highlighted in the literature to have antimicrobial and antioxidant effects, were detected. The maximum phenolic content, antioxidant activity against DPPH radical and ferric reducing ability were detected in the chestnut honeys. All tested honeys showed antimicrobial activity with MIC values between 6.25 and 50 mu g/mL.

Originality/value - The present study has the feature of being a large study in terms of the region from where honey samples were selected and choice of analysis. The values obtained from physicochemical parameters reveal that the honeys from related region can be consumed with confidence. The biological properties found in honeys make them products of high added value and excellent quality.