Physicochemical characteristics, phenolic components, and antioxidant capacities of lavender honey (lavandula spp.) from Isparta region of Türkiye

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dc.contributor.authorKolayli, Sevgi
dc.contributor.authorCan, Zehra
dc.contributor.authorKara, Yakup
dc.contributor.authorOzkok, Aslı
dc.contributor.authorÖzmert Ergin, Sema
dc.contributor.authorKemal, Mehmet
dc.contributor.authorDemir Kanbur, Esra
dc.date.accessioned2024-11-25T10:13:21Z
dc.date.available2024-11-25T10:13:21Z
dc.date.issued2024
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractLavender honey is one of the most desirable blossom honeys for its unique taste and aromatic qualities and can vary significantly from one region to another. In this study, melissopalynological, physicochemical and antioxidant properties of lavender honey from the Isparta region of Türkiye were investigated. The ration of the Lavandula spp. pollen were identified ranging from 9 % to 76 % in the thirteen samples. The average pH, conductivity, moisture, Hunter Lab* and proline values were 3.72, 0.22 mS/cm, 17.17 %, L*: 66.56, a*: 66.32, b*:18.41 and 576.92 mg/kg, respectively. The average F+G and F/G were 67.66 % and 1.02, respectively. The average of total phenolic (TP) and flavonoid (TF) substance were found to be 39.40 mg GAE/100 g and 3.23 mg QUE/100 g, respectively. The average total antioxidant capacity (FRAP) and DPPH radical scavenging activity values were found to be 178.28 ?mol FeSO? ? 7H?O/100 g and 53.09 mg/mL, respectively. In the phenolic component analysis performed with HPLC-PDA, p-OH-benzoic acid, p-coumaric acid, chrysin and pinocembrin were detected as common polyphenols in the samples. Conclusively, despite considerable variability in their monofloral characteristics, no significant differences were observed in the physicochemical and antioxidant properties of lavender honeys.
dc.identifier.doi10.1002/cbdv.202400718
dc.identifier.issn1612-1872
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ3
dc.identifier.urihttp://dx.doi.org/10.1002/cbdv.202400718
dc.identifier.urihttps://hdl.handle.net/11494/5005
dc.identifier.volume21en_US
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofChemistry and Biodiversity
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectHoneyen_US
dc.subjectLavandula Spp.en_US
dc.subjectPhenolicen_US
dc.subjectPollenen_US
dc.titlePhysicochemical characteristics, phenolic components, and antioxidant capacities of lavender honey (lavandula spp.) from Isparta region of Türkiyeen_US
dc.typeArticle

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