Elazığ bölgesinde üretilen balda bazı amino asitlerin ve polifenollerin GC ve HPLC yöntemleriyle analitik tayini

This study investigates the chemical composition and quality parameters of honey samples from seven regions in Elazığ Province, Türkiye. The research focuses on the identification and quantification of free amino acids and polyphenolic compounds, which are crucial indicators of honey's authenticity, nutritional value, and therapeutic potential. Seventeen free amino acids were identified and quantified using Gas Chromatography (GC), with valine being the most dominant amino acid across all regions. High-Performance Liquid Chromatography (HPLC) was used for polyphenol profiling, with the highest total polyphenol levels observed in honeys from Arıcak and Ağın. These findings highlight the rich phytochemical diversity of Elazığ honeys and suggest that polyphenol composition may serve as a reliable marker for geographical origin and antioxidant potential. In addition to biochemical profiling, the physicochemical properties of the honey samples—including pH, moisture content, electrical conductivity, Brix values, density, and viscosity—were measured and found to be within the limits established by Codex Alimentarius and Turkish Food Codex standards. Notably, Arıcak honey displayed the highest Brix and viscosity values, indicating superior preservation characteristics and a denser composition. The findings support the valorization and potential geographical indication of Elazığ honey and pave the way for its promotion as a high-quality, health-beneficial natural product in national and international markets.