• Türkçe
    • English
  • Türkçe 
    • Türkçe
    • English
  • Giriş
Öğe Göster 
  •   DSpace Ana Sayfası
  • 6.Araştırma Çıktıları / Research Outcomes(WOS-Scopus-TR-Dizin-PubMed)
  • Scopus İndeksli Yayınlar Koleksiyonu
  • Öğe Göster
  •   DSpace Ana Sayfası
  • 6.Araştırma Çıktıları / Research Outcomes(WOS-Scopus-TR-Dizin-PubMed)
  • Scopus İndeksli Yayınlar Koleksiyonu
  • Öğe Göster
JavaScript is disabled for your browser. Some features of this site may not work without it.

Macronutrient and micronutrient levels and phenolic compound characteristics of monofloral honey samples

Thumbnail
Tarih
2020
Yazar
Bayram, N.E. and Canli, D. and Gercek, Y.C. and Bayram, S. and Çelik, S. and Güzel, F. and Morgil, H. and Oz, G.C.
Üst veri
Tüm öğe kaydını göster
Özet
This study aimed to obtain data on specific properties of various monofloral honey samples. Palynological, phenolic component, macroelemental and microelemental analyses were conducted and antimicrobial activities of honey samples were determined. In addition, protocatechuic acid for pine, lavender (from Isparta), heather (from Mugla) and cedar honey; gallic acid for carob, oak, lavender (from Antalya), chestnut, sandalwood and heather (from Antalya) honey; caffeic acid for linden, astragalus, chaste honey; syringic acid for rhododendron honey and the quercetin compound for cornelian cherry-citrus honey were observed to be dominant. As a result of the elemental analyses performed with inductively coupled plasma mass spectrometry, it was determined that elemental profiles of all of the honey samples differed, and the total ratio of macrominerals sodium, potassium, calcium, phosphorus and magnesium was the highest in the oak honey and the lowest in the cornelian cherry-citrus honey. According to antibacterial activity test results, Gram-negative bacteria were found to be more resistant to the honey samples compared to Gram-positive bacteria. In conclusion, the results of this study confirmed that the origin (blossom or honeydew) and plant source of the honey samples had an effect on their elemental content, phenolic component and antimicrobial activity. © 2020 National Agricultural and Food Centre (Slovakia).
Bağlantı
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097684780&partnerID=40&md5=f8f41e801cbe72350654d23235c6b952
http://acikerisim.bingol.edu.tr/handle/20.500.12898/4029
Koleksiyonlar
  • Scopus İndeksli Yayınlar Koleksiyonu [1357]





Creative Commons License
DSpace@BİNGÖL by Bingöl University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..

DSpace software copyright © 2002-2016  DuraSpace
İletişim | Geri Bildirim
Theme by 
Atmire NV
 

 



| Politika | Rehber | İletişim |

sherpa/romeo

Göz at

Tüm DSpaceBölümler & KoleksiyonlarTarihe GöreYazara GöreBaşlığa GöreKonuya GöreBy TypeBu KoleksiyonTarihe GöreYazara GöreBaşlığa GöreKonuya GöreBy Type

Hesabım

GirişKayıt

DSpace software copyright © 2002-2016  DuraSpace
İletişim | Geri Bildirim
Theme by 
Atmire NV