بررسی خصوصیات آنتی اکسیدانی و فیزیکوشیمیایی عسل‌های استان مازندران در مقایسه با نمونه‌های تجاری

ﺷﻬﺮت، ﻗﯿﻤﺖ و ﺗﻘﺎﺿﺎی ﺑﺎﻻ ﺑﺮای ﻋﺴﻞ ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻣﺎﺗﺮﯾﮑﺲ ﭘﯿﭽﯿﺪه از ﻣﻮاد ﻣﻐﺬی ﺑﺎ ﺧﺎﺻﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ، اﺣﺘﻤﺎل ﺗﻘﻠﺐ در آن را اﻓﺰاﯾﺶ داده اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ 12 ﻧﻤﻮﻧﻪ ﻋﺴﻞ ﻃﺒﯿﻌﯽ از ﻣﺰارع ﻋﺴﻞ اﺳﺘﺎن ﻣﺎزﻧﺪران ﺟﻤﻊ آوری ﺷﺪﻧﺪ و ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ آنﻫﺎ ﺑﺎ 12 ﻧﻤﻮﻧﻪ ﻋﺴﻞ ﺗﺠﺎری ﺧﺮﯾﺪاری ﺷﺪه از ﻓﺮوﺷﮕﺎهﻫﺎی ﺷﻬﺮ ﺳﺎری ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. ﻧﻤﻮﻧﻪﻫﺎی ﻋﺴﻞ از ﻧﻈﺮ ﻣﯿﺰان ph، اﺳﯿﺪﯾﺘﻪ، رﻃﻮﺑﺖ، ﺧﺎﮐﺴﺘﺮ، ﻫﺪاﯾﺖ اﻟﮑﺘﺮﯾﮑﯽ، ﻫﯿﺪروﮐﺴﯽ ﻣﺘﯿﻞ ﻓﻮرﻓﻮرال، ﻣﺤﺘﻮای ﺳﺎﮐﺎرز، ﮔﻠﻮﮐﺰ، ﻓﺮوﮐﺘﻮز، ﻧﺴﺒﺖ ﻓﺮوﮐﺘﻮز ﺑﻪ ﮔﻠﻮﮐﺰ، اﻧﺪﯾﺲ رﻓﺮاﮐﺖ، وﯾﺴﮑﻮزﯾﺘﻪ، ﻣﻘﺪار ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ ﮐﻞ و ﺧﺎﺻﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎ ﻫﻢ ﻣﻘﺎﯾﺴﻪ ﺷﺪﻧﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد از ﻧﻈﺮ ﻣﯿﺎﻧﮕﯿﻦ ph اﺳﯿﺪﯾﺘﻪ، ﻓﻨﻮل ﮐﻞ، رﻃﻮﺑﺖ، ﻫﺪاﯾﺖ اﻟﮑﺘﺮﯾﮑﯽ و ﺧﺎﮐﺴﺘﺮ ﺗﻘﺮﯾﺒﺎ ﺗﻤﺎم ﻧﻤﻮﻧﻪﻫﺎی ﻃﺒﯿﻌﯽ و ﺗﺠﺎری در ﻣﺤﺪوده اﺳﺘﺎﻧﺪارد ﻗﺮار داﺷﺖ. ﻣﻘﺪار ﺳﺎﮐﺎرز و ﻫﯿﺪروﮐﺴﯽ ﻣﺘﯿﻞ ﻓﻮرﻓﻮرال در ﻫﯿﭻ ﯾﮏ از ﻧﻤﻮﻧﻪ ﻫﺎی ﺗﺠﺎری در ﻣﺤﺪوده اﺳﺘﺎﻧﺪارد ﻗﺮار ﻧﺪاﺷﺖ. ﺗﻨﻬﺎ ﺳﻪ ﻧﻤﻮﻧﻪ ﻋﺴﻞ ﻃﺒﯿﻌﯽ ﻣﻘﺪار ﺳﺎﮐﺎرز ﮐﻤﺘﺮ از 5 درﺻﺪ داﺷﺘﻨﺪ. 10 ﻧﻤﻮﻧﻪ ﻋﺴﻞ ﻃﺒﯿﻌﯽ ﻫﯿﺪروﮐﺴﯽ ﻣﺘﯿﻞ ﻓﻮرﻓﻮرال ﮐﻤﺘﺮ از 40 داﺷﺘﻨﺪ. اﮔﺮﭼﻪ ﻣﺠﻤﻮع ﻗﻨﺪﻫﺎی اﺣﯿﺎءﮐﻨﻨﺪه در ﻧﻤﻮﻧﻪﻫﺎی ﻋﺴﻞ ﻃﺒﯿﻌﯽ و ﺗﺠﺎری ﺗﻔﺎوت ﻣﻌﻨﯽ دار آﻣﺎری 0/05

investigating the antioxidant and physicochemical properties honeys from mazandaran province in comparison to commercial samples

the reputation, price and high demand for honey as a complex matrix ofnutrients with antioxidant properties have increased the possibility ofadulteration. in this study, 12 samples of natural honey were collectedfrom the farms of mazandaran province, and their physicochemical andantioxidant properties were compared with 12 commercial honeysamples purchased from market in sari. honey samples were comparedfor ph, acidity, moisture, and ash content, electrical conductivity,hydroxymethyl furfural, sucrose content, glucose, fructose, fructose toglucose ratio, refractive index, viscosity, content of total phenoliccompounds and antioxidant activity. the results showed that average ph,acidity, total phenol, moisture, electrical conductivity and ash, almost allnatural and commercial samples were within the standard range. thesucrose content and hydroxymethylfurfural in none of the commercialsamples was within the standard range. only three natural honey sampleshad sucrose content less than 5%. ten samples of natural honey had lessthan 40 % hydroxymethylfurfural. although total reducing sugars innatural and commercial honey samples had no statistically significantdifference (p<0.05), all of the natural honey samples and threecommercial honey samples had fructose to glucose ratio higher than 0.9.considering the lower quality of commercial honeys, it is suggested thatthe inspection organizations pay more attention to the production units ofthis product.