•Phenolic composition and bioactivities of Turkish chestnut honeys were investigated.•The presence of 16 phenolic compounds in chestnut honeys was detected by HPLC-DAD.•Chemometric analysis (PCA and ...HCA) was used to classification the chestnut honeys.•The phenolic composition depends on the botanical origin of chestnut honeys.
The objective of this study was to investigate the phenolic composition and biological properties of chestnut honeys of 41 stations in Turkey's the Black Sea and Marmara regions. A total of sixteen phenolic compounds and organic acids were detected using HPLC-DAD and levulinic, gallic, protocatechuic, vanilic, trans-cinnamic acids and (4-hydroxyphenyl) ethanol were identified in all studied chestnut honeys. Antioxidant activities were measured by ABTS•+, β-carotene-linoleic acid, CUPRAC, DPPH•, and metal chelating assays. Antimicrobial activities were carried out against gram positive, gram negative bacteria and Candida species using well diffusion test. Anti-inflammatory activities were evaluated against COX-1 and COX-2 whereas enzyme inhibitory activities were assessed on AChE, BChE, urease, and tyrosinase. The chemometric classification of chestnut honeys were carried out using PCA and HCA and it was seen that some phenolic compounds contributed significantly to the classification of chestnut honeys from various geographical origin.
Black locust honey is produced from nectar collected from the Robinia tree (Robinia pseudoacacia). It has light yellow colour, very light and neutral fragrance, and smells of acacia blossom. It has a ...medium-sweet to very sweet taste, which is fairly to very long-lasting. Its aroma lasts for a short time and it slowly crystallizes. Chestnut honey is produced from nectar or collected from the sweet chestnut (Castanea sativa). Honey is dark brown with a red tint colour, dark colour depends on the region and year, and its aroma is very distinctive with extremely characteristic bitter taste. It rarely crystallizes. This paper presents the characteristics of quality black locust and chestnut honey produced in the territory of Bosnia and Herzegovina in the period 2012-2015. The study included 31 samples of honey. Laboratory testing of black locust and chestnut honey were carried out in accordance with the rules of the Ordinance on Honey and other Bee Products (Official Gazette of BiH, No. 37/09) and the EU Directive 2001/110/EC; CODEX STAN 12-1981. Indicators of quality (water content, electrical conductivity, total acidity, pH, hydroxymethylfurfural (HMF), and colour) and sensory properties of honey were determined. It was found that patterns of black locust and chestnut honey classified according to years showed certain variability in the physicochemical and sensory characteristics.
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•The highest value in colour (L, a, and b) were determined in chestnut honey.•The highest value in pH, electrical conductivity, Pb, and Mn were determined in chestnut honey.•A total ...of 146 aromatic components were determined in chestnut and highland honey.•(Z)-Hex-3-enyl butyrate, Pentadecanolide and pentylallyl butyrate were found first-time.
The aim of this study was to determine the physicochemical parameter changes, aroma, melissopalynological properties, and heavy metal content of honey produced from different types of flora (chestnut and highland) in the Senoz Valley. For this purpose, the distribution of beehives at different elevation levels in the research area was determined by a layered random sampling method. Some characteristics of the honey samples were analyzed by standard laboratory methods. The highest average color (L and b) and the glucose, sucrose, Brix, Cd, Pb, Ni, Zn, and Cr values were found in the highland honeys; the highest color (a) and fructose, F/G ratio, proline, pH, conductivity, Fe, Cu, Al, and Mn values were found in the chestnut honeys. The difference between highland and chestnut honeys was statistically significant in terms of color (L and a), F/G ratio, proline, pH, electrical conductivity, Pb, Cu, and Mn. A total of 146 aromatic components were isolated in the chestnut and highland honeys.
Honey-based wound dressings have attracted a lot of attention from modern scientists owing to their anti-inflammatory and antibacterial effects without antibiotic resistance. Such dressings also ...promote moist wound healing, and have been considered natural, abundant, and cheap materials for folk marketing. This study investigated the various behaviors and characteristics of chestnut honey-impregnated carboxymethyl cellulose sodium hydrogel paste (CH⁻CMC) as a therapeutic dressing, such as its moist retention, antibacterial activity for inhibiting the growth of
and
, and the rate of wound healing in db/db mice. The results provide good evidence, suggesting that CH⁻CMC has potential as a competitive candidate for diabetic ulcer wound healing.
This study was designed to investigate some physicochemical properties (color, electrical conductivity, ash, water-insoluble and mineral matter contents) of chestnut honey produced in the Ayancık, ...Türkeli and Erfelek regions of Sinop province, where chestnut forests are dense. The experimental data showed that most of the honey samples had different amber color tones. The electrical conductivity values and the amounts of water-insoluble matter for all chestnut honeys were determined above 0.8 mS/cm and below 0.1 g per 100 g, respectively. In addition, honey samples contained mainly potassium and calcium and other minerals such as magnesium, sodium, aluminum and iron. It has been demonstrated that these chestnut honeys are registered with Geographical Indication and meet the criteria required in the Turkish Food Codex Honey Communiqué of the Ministry of Agriculture and Forestry. These honeys have not been exposed to any external processing (heat treatment, etc.), have not been adulterated, do not contain impurities, and are pure and high quality.
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.
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•A convenient synthesis of naturally occurring kynurenic acid analogues is described.•Crucial step of the strategy was a MW-assisted cyclization of enamines.•The synthesis is ...convergent and can have value for the preparation of analogues.
A short and efficient synthesis of novel tetracyclic Kynurenic acid analogues, isolated from chestnut honey, is described. The crucial step of the strategy was a MW-assisted cyclization of enamines of ethyl dioxohexahydropyrrolizine and 2,3-dioxooctahydroindolizine carboxylates to obtain 2,3,6,11b-tetrahydro-1H-pyrrolizino2,1-bquinoline-5,11-dione and 5,8,91,011,11a-hexahydroindolizino2,1-bquinoline-6,12-dione, respectively. Because of its modular nature, the synthetic strategy can have value as a general method for the preparation of compounds containing these new heterocyclic scaffolds.
Honey is a natural food source that has been consumed by humans for thousands of years and has an important place in various cultures. Chestnut honey is an important type of honey produced in Düzce ...province. Determining the quality and purity of honey ensures that consumers have access to safe, high-quality honey. The control criteria for the suitability of honey for human health consumption are defined in the Turkish Food Codex Communiqué on Honey (2020/7). Düzce University Scientific and Technological Research Application and Research Center (DÜBİT) responds to requests for honey analysis for non-commercial, internal quality control purposes. In this study, the results of honey samples produced in the province of Düzce and analyzed in the laboratories of DÜBİT were examined according to the criteria of the Turkish Food Codex Communiqué on Honey and an evaluation of the results was carried out. According to the test results, 38%, 20% and 16% of the samples were found to be unsuitable for the quality criteria, especially for the sugar profile, conductivity and proline parameters, respectively. Additionally, pollen analysis of 13% of the honey samples revealed pollen densities that did not match the declared plant family. From a public health point of view, it is important to consume high-quality, reliable and natural honey products. Therefore, quality control of bee products should be carried out from the producer to the consumer.
Bal, binlerce yıldır insanlar tarafından tüketilen ve çeşitli kültürlerde önemli bir yere sahip olan doğal bir besin kaynağıdır. Kestane balı Düzce ilinde üretilen önemli bir bal türüdür. Balın kalitesinin ve saflığının belirlenmesi, tüketicilerin güvenli, yüksek kaliteli bala erişimini sağlar. Balın insan sağlığı açısından tüketime uygunluğuna ilişkin kontrol kriterleri Türk Gıda Kodeksi Bal Tebliği'nde (2020/7) tanımlanmıştır. Düzce Üniversitesi Bilimsel ve Teknolojik Araştırmalar Uygulama ve Araştırma Merkezi (DÜBİT), ticari olmayan, iç kalite kontrol amaçlı bal analizi taleplerine yanıt vermektedir. Bu çalışmada Düzce ilinde üretilen ve DÜBİT laboratuvarlarında analiz edilen bal numunelerinin sonuçları Türk Gıda Kodeksi Bal Tebliği kriterlerine göre incelenmiş ve sonuçların bir değerlendirmesi yapılmıştır. Test sonuçlarına göre örneklerin %38'i şeker profili, %20'si iletkenlik ve %16'sı prolin parametreleri başta olmak üzere kalite kriterlerine uygun bulunmamıştır. Buna ek olarak, balların %13'ünde yapılan polen analizinde, beyan edilen bitki familyasına uymayan polen yoğunlukları tespit edilmiştir. Halk sağlığı açısından bakıldığında, yüksek kaliteli, güvenilir ve doğal bal ürünlerinin tüketilmesi önemlidir. Bu nedenle arı ürünlerinin kalite kontrolü üreticiden tüketiciye kadar yapılmalıdır.
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