Biochemical analysis of some honey varieties produced in Bitlis (Mutki) and determination of nutritional value in candida albicans culture

In this study, biochemical analysis of honey types derived from different sources in Turkey's Mutki district of Bitlis province was conducted. To this end, 13 varieties of honey from Mutki region, which was collected from different villages whose altitudes also vary, were used. The effects of hydroxymethylfurfural (HMF), antioxidant activities, sugar, flavonoid and total phenolics of honey samples on the growth of yeast cells in vitro were investigated. According to the results of HPLC analysis, the levels of flavonoid, sugar, and total phenolic in the 5, 6 and 11 honey groups were similar to those of natural honey. However, the HMF values of honey samples from number 3 and 9 were lower than those of other honey samples. All of the honey samples used in our research were found to have cleaning effect on the DPPH and ABTS radicals. In addition, honey was added to Candida albicans culture medium in place of glucose to investigate the effect of yeast cells on fatty acid, phytosterol, total protein, glutathione (GSH) and malondialdehyde (MDA) levels. According to the results of the experiment conducted in C. albicans culture medium, total protein, GSH, and phytosterol levels were found to be higher than the control. Also, the amount of maltose was found higher in honey samples of 4, 9 and 11 than the others. Since maltose is the result of hydrolysis of starch, it cannot be found naturally in plant juices. Therefore, the high content of maltose in therefore mentioned honey samples is considered to be the result of not producing the honey under natural conditions. Key words: Mutki honeys, Candida albicans, HMF, Antioxidant Activity, MDA