Abstract

In this study, a total of 43 chestnut honey samples were randomly selected and collected from the Erfelek, Ayancık, and Türkeli districts of Sinop. The pollen content of all honey samples was determined, revealing that chestnut pollen accounted for over 90% in most cases. The chestnut honey from the Sinop region is considered of high quality compared to other chestnut honeys, primarily due to its low HMF (Hydroxymethylfurfural) levels, low moisture content, high proline content, and significant pollen content. The antibacterial activities of these honey samples were assessed using the agar well diffusion method, Minimal Inhibitory Concentrations (MIC), and Minimal Bactericidal Concentrations (MBC) methods. It is worth mentioning that certain samples exhibited significant activity against Staphylococcus aureus, with inhibition zones ranging from 15 to 20 mm, which is comparable to standard antibiotics. The antioxidant activities of all honey samples were evaluated using a 1,1-Diphenyl-2-picrylhydrazine assay. The results obtained indicate that the chestnut honey produced from the chestnut forests in the Sinop province meets the criteria outlined in the Turkish Food Codex Honey Communiqué. The high proline content exceeding 1000 mg/kg and very low hydroxymethyl furfural values below 1 mg/kg observed in certain chestnut honey samples contribute to their high quality and safety. Additionally, the average pH of 4.81 and free acidity values below 50 meq/kg recorded for the analyzed honeys further reinforce these findings.

摘要

在这项研究中，从锡诺普省的 Erfelek、Ayancık 和 Türkeli 地区随机抽取了 43 个栗子蜂蜜样品。对所有蜂蜜样品的花粉含量进行测定，发现板栗花粉大多占90%以上。与其他板栗蜂蜜相比，锡诺普地区的板栗蜂蜜被认为质量较高，主要是因为其 HMF（羟甲基糠醛）含量低、水分含量低、脯氨酸含量高以及花粉含量高。使用琼脂井扩散法、最低抑菌浓度（MIC）和最低杀菌浓度（MBC）方法评估这些蜂蜜样品的抗菌活性。值得一提的是，某些样品对金黄色葡萄球菌表现出显着的活性，抑菌圈范围为15至20毫米，与标准抗生素相当。使用 1,1-二苯基-2-苦基肼测定法评估所有蜂蜜样品的抗氧化活性。获得的结果表明，锡诺普省板栗林生产的板栗蜂蜜符合土耳其食品法典蜂蜜公报中规定的标准。在某些板栗蜂蜜样品中观察到超过 1000 毫克/千克的高脯氨酸含量和低于 1 毫克/千克的极低羟甲基糠醛值，有助于其高质量和安全性。此外，分析蜂蜜的平均 pH 值为 4.81，游离酸度值低于 50 meq/kg，进一步证实了这些发现。1-二苯基-2-三硝基苯肼测定。获得的结果表明，锡诺普省板栗林生产的板栗蜂蜜符合土耳其食品法典蜂蜜公报中规定的标准。在某些板栗蜂蜜样品中观察到超过 1000 毫克/千克的高脯氨酸含量和低于 1 毫克/千克的极低羟甲基糠醛值，有助于其高质量和安全性。此外，分析蜂蜜的平均 pH 值为 4.81，游离酸度值低于 50 meq/kg，进一步证实了这些发现。1-二苯基-2-三硝基苯肼测定。获得的结果表明，锡诺普省板栗林生产的板栗蜂蜜符合土耳其食品法典蜂蜜公报中规定的标准。在某些板栗蜂蜜样品中观察到超过 1000 毫克/千克的高脯氨酸含量和低于 1 毫克/千克的极低羟甲基糠醛值，有助于其高质量和安全性。此外，分析蜂蜜的平均 pH 值为 4.81，游离酸度值低于 50 meq/kg，进一步证实了这些发现。在某些板栗蜂蜜样品中观察到超过 1000 毫克/千克的高脯氨酸含量和低于 1 毫克/千克的极低羟甲基糠醛值，有助于其高质量和安全性。此外，分析蜂蜜的平均 pH 值为 4.81，游离酸度值低于 50 meq/kg，进一步证实了这些发现。在某些板栗蜂蜜样品中观察到超过 1000 毫克/千克的高脯氨酸含量和低于 1 毫克/千克的极低羟甲基糠醛值，有助于其高质量和安全性。此外，分析蜂蜜的平均 pH 值为 4.81，游离酸度值低于 50 meq/kg，进一步证实了这些发现。