Detection of some quality properties and antioxidant activity of bee products like; honey, pollen and propolis obtained from Bayburt and different regions of Turkey

In recent years, with consumer demand for food which affects health positively has increased, also interest on honey and other bee products has risen. Bee products are very valuable natural sources because they contain bioactive compounds owing to these compounds; they have high antioxidant antimicrobial, antitumor, anti-inflammatory, antiviral effects. Especially bee products such as propolis and bee pollen have healing effects for human health, particularly on immune system. In this context, it is important to assess the diversity of the bee products produced in our country from the biochemical point of view, to define the bioactive ingredient composition, and to determine the health effects such as antioxidant, antimicrobial. Black sea region which also Bayburt city is situated has very rich flora and is a leading region for obtaining bee products and most colony rich region of Turkey. For this reason in this study worked with 9 honey samples, 9 bee pollen samples and 9 propolis samples from Bayburt additionally to bee products from Bayburt several quality properties of 16 honey samples from different region of Turkey (Beykoz nectar honey, Kocaeli nectar honey, Tekirdağ nectar honey, Çankırı nectar honey, chestnut honey from Kocaeli, Anzer honey, honey from Kastamonu Küre, Erzincan nectar honey, Tokat nectar honey, honey from Siirt Pervari region, honey from Tunceli Munzur region, Gümüşhane Kelkit nectar honey, Tokat nectar honey, multifloral honeys) were analysed. Bayburt honeys phenolic profiles, total phenolic contents and antioxidant activity with DPPH assay and CUPRAC assay were analysed, bee pollens colour values (L*, a*, b*), moisture contents, total phenolic contents andantioxidant activity with DPPH assay and CUPRAC assay and phenolic profile were obtained, propolis samples moisture contents, total phenolic contents and antioxidant activity were analysed and phenolic profile was obtained. Moreover several Turkish honey quality parameters as; presence of commercial sugar, moisture content, electrical conductivity value, HMF content, sugar contents (fructose(%), glucose(%), sucrose(%), fructose+glucose(%), total sugar(%), fructose/glucose ratio), diastase activity, proline content, water insoluble solid matter and colour values were analysed.