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Some physico‐chemical characteristics of honeys produced from sunflower plant ( Helianthus annuus L.)
Author(s) -
Furkan Yardibi Muhammet,
Gumus Tuncay
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02184.x
Subject(s) - diastase , sunflower , helianthus annuus , sugar , european union , chemistry , furfural , food science , horticulture , zoology , mathematics , biology , biochemistry , business , economic policy , catalysis
Summary This study was conducted to determine the physico‐chemical characteristics of honeys ( n = 52 samples) produced from sunflower in Trakya region of Turkey. We have evaluated the conformity of the honeys in accordance with the criteria specified by the Turkish Honey Standard (TS 3036), Turkish Food Codex and European Union Commission. According to the results of our analysis, the average values determined were in Tekirdag ( n = 10 samples), Malkara ( n = 22 samples), Hayrabolu ( n = 13 samples) and Muratlı ( n = 7samples) respectively: 6.67%, 6.06, 8.43, 7.89 for hydroxymethyl furfural (HMF); 15.02, 23.98, 18.61, 17.61 (Goethe unit) for diastase activity; 2.01%, 2.39, 2.36, 1.69 for saccharose; 75.26, 73.78, 75.50, 76.80 for invert sugar (%); 23.38, 34.92, 31.70, 26.38 for meq kg −1 for acidity; 0.16, 0.25, 0.31, 0.13 for ash value (%); 18.13, 18.21, 17.52, 18.21 for water content (%).