Release Date: 2024-06-07

Moisture, Electrical Conductivity, Water-Insoluble Solid Matter, Free Acidity and Ph Analysis Methods in Honey

Munire Turhan (Author)

Release Date: 2024-06-07

Honey is a very important natural food consumed as a source of healing. However, it can become harmful due to different chemicals mixed into the content of honey. Naphthalene is a carcinogenic hydrocarbon compound that forms residues in honey. Naphthalene, which beekeepers use to prevent honeycombs from mothballing but are prohibited from using, has many [...]

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    Work TypeBook Chapter
    Published inMethods of Biochemical Analysis of Bee Products
    First Page17
    Last Page32
    DOIhttps://doi.org/10.69860/nobel.9786053359326.2
    Page Count16
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Honey is a very important natural food consumed as a source of healing. However, it can become harmful due to different chemicals mixed into the content of honey. Naphthalene is a carcinogenic hydrocarbon compound that forms residues in honey. Naphthalene, which beekeepers use to prevent honeycombs from mothballing but are prohibited from using, has many harmful effects on health. The Turkish Food Codex Honey Communiqué states that naphthalene in honey can be at a maximum concentration of 10 µm/kg. Many international organizations and states have set this limit. Therefore, naphthalene analysis is an important parameter required in honey analysis. In this chapter, the importance of naphthalene analysis in honey and current practices are explained.

    Munire Turhan (Author)
    PhD, Asst. Prof. Dr., Bingöl University
    https://orcid.org/0000-0003-3373-1400
    3Dr. Münire TURHAN works in the fields of beekeeping, bee breeding, queen bee production, pollination, bee product production and harvesting, bee product preservation methods, bee diseases and pests, and apitherapy. She is an expert in these fields. She has many scientific studies along with field studies in these fields.

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