Honey: Determination of volatile compounds, antioxidant and antibacterial activities

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dc.authorid0000-0002-9637-2479en_US
dc.contributor.authorKarlıdağ, Semiramis
dc.contributor.authorKeskin, Merve
dc.contributor.authorBayram, Sinan
dc.contributor.authorMayda, Nazlı
dc.contributor.authorÖzkök, Aslı
dc.date.accessioned2021-07-17T11:09:31Z
dc.date.available2021-07-17T11:09:31Z
dc.date.issued2021en_US
dc.departmentMTÖ Üniversitesi, Akçadağ Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractHoney is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g–1 and 73.90 mg GAE 100 g–1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.en_US
dc.identifier.citationKarlidag, S., Keskin, M., Bayram, S., Mayda, N., & Ozkok, A. (2021). Honey: Determination of volatile compounds, antioxidant and antibacterial activities. Czech Journal of Food Sciences, 39 (3), 208-216.en_US
dc.identifier.doi10.17221/63/2021-CJFS
dc.identifier.endpage216en_US
dc.identifier.issn1212-1800en_US
dc.identifier.issn1805-9317en_US
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85109105016en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage208en_US
dc.identifier.urihttps://doi.org/10.17221/63/2021-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12899/291
dc.identifier.volume39en_US
dc.identifier.wosWOS:000669849200008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarlıdağ, Semiramis
dc.language.isoenen_US
dc.publisherCzech Academy of Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMinimum bactericidal concentrationen_US
dc.subjectPhenolic compoundsen_US
dc.subjectMinimum inhibitory concentration;en_US
dc.subjectAntioxidant activityen_US
dc.titleHoney: Determination of volatile compounds, antioxidant and antibacterial activitiesen_US
dc.typeArticleen_US

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