Determination of physical and biochemical properties of honey produced in Sirnak region

Turkey has a rich flora that honey production takes its among the leading countries of the world. The quality and biological activity of honey produced varies according to flora. The current study aimed to investigate the physical and biochemical properties of honey produced in Şırnak province. It is also to determine the antioxidant capacity. According to the result of the research, physical properties of 15 honey vary according to the altitude. Honey was collected by beekeepers and the physical results have been identified as appropriate according to the Turkish Food Codex. Fructose and glucose sugar were determined as major sugar components in honey also sucrose sugar was determined B-2, B-3 and B-7 honey samples. It was determined that the honey is heterogeneous with respect to the mineral elements and heavy metal contents and there is no significant relationship between the altitude and the elemental content. Only the B-14 coded sample was found to have higher mineral content than many other honeys. At the same time in order to define antioxidant capacity total phenolic total flavonoid, condense tannin matter, FRAP and DPPH tests was applied to the samples. In the honey samples total phenolic content: 11,940- 37,286 mg GAE/g sample FRAP values: 0,740- 2,205 mol FeSO47H2O/g DPPH values: 34,38- 229,22 mg/mL was determined. However, total flavonoid and condensed tannins were not detected in honeys.