Release Date: 2024-06-07

Spectrophotometric Methods of Proline and Diastase Analysis in Honey

Bayram Yurt (Author)

Release Date: 2024-06-07

Honey is the most produced and consumed bee product and is a gift from the Creator to humanity. However, regular chemical analysis is necessary to determine the quality of honey and whether it is fake. Proline and diastase analyzes are also included in the basis of honey-related analyzes. Proline is an amino acid found in [...]

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    Work TypeBook Chapter
    Published inMethods of Biochemical Analysis of Bee Products
    First Page109
    Last Page139
    DOIhttps://doi.org/10.69860/nobel.9786053359326.7
    Page Count31
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Honey is the most produced and consumed bee product and is a gift from the Creator to humanity. However, regular chemical analysis is necessary to determine the quality of honey and whether it is fake. Proline and diastase analyzes are also included in the basis of honey-related analyzes. Proline is an amino acid found in honey, while diastase is an enzyme. The quality of honey is determined by these two analyzes. The methods of these analyzes are generally applied spectrophotometrically. Therefore, in this chapter, spectrophotometric applications of proline and diastase analysis, which are important quality parameters in honey, are included.

    Bayram Yurt (Author)
    PhD, Assoc. Prof. Dr., Bingöl University
    https://orcid.org/0000-0001-5447-1586
    3Dr. Bayram YURT is an associate professor at Bingöl University, Department of Food Engineering. He has scientific studies on medicinal aromatic plants, bee products and antioxidant properties of foods, chemical contents and food analysis. He also produces innovative new products from food products and ensures the commercialization of these products. She gives lectures on the analysis of bee products. He has many international scientific studies and is currently conducting many projects.

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