Some Physical, Chemical and Antioxidant Properties of Chestnut (Castanea sativa Mill.) Honey Produced in Turkey

Abstract

Chestnut honey is produced from the flowers of chestnut by honey bees. It is consumed as a nutritional food. It’s also used as an alternative medicine for the treatment of some health problems like asthma and respiratory diseases and cancer in Turkey. In the present study, it was aimed to investigate some physical, chemical and antioxidant properties of chestnut honey produced in Turkey. Honey samples were harvested from 25 different honey producers of some cities including Artvin, Edirne, Kastamonu, Kocaeli, Samsun, Sinop and Rize in Turkey in 2015. Chestnut honey samples were analyzed for color (L*, a*, b*), moisture content, pH, free acidity, total phenolics, antioxidant activity and viscosity. Total phenolic content was measured using Folin-Ciocalteu assay. The antioxidant activity of the samples have been tested both the average content of DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity and FRAP (Ferric reducing antioxidant power) assays. Viscosity was analyzed by rheometer. The levels of L*, a*, b*, moisture, pH and free acidity were within the range of 19.72-25.11 (22.52±1.58), -0.04-1.82 (0.93±0.53), 3.15-6.98 (5.26±1.06), 17.5-21.5% (18.96±1.21%), 3.84-5.54 (4.90±0.42) and 12.2-45.8 meq kg-1 (22.82±8.22 meq kg-1), respectively. The total phenolics (683.73±231.80 mg GAE kg-1), DPPH (5.71-74.97 mmol trolox equivalents g-1) and FRAP (29.33±16.94 mmol Fe+2 g-1) values of the samples showed widely variation. Viscosity values of the samples ranged between 5.44 and 21.58 Pa.s (13.17±4.73 Pa.s). The honey samples behaved as Newtonian fluids. © 2018 International Society for Horticultural Science. All Rights Reserved.