Koycegiz Honey Cedar Honey
Cedar trees are common in the high altitudes of the Mediterranean plateaus. With the arrival of summer, cedar beetles consume the sap of the cedar tree and leave a secretion called nectar, the main source of Köycegiz Honey Cedar Honey. The secretion of the cedar beetles is rich in organic acids, enzymes, and minerals. The bees, accessing these secretions from the hives left by our beekeepers, combine the nectar with their own enzymes to create Köycegiz Honey Cedar Honey.
Köycegiz Cedar Honey has a spicy and resinous flavor. It is very unlikely to crystallize and, like other honeys, is a source of healing.
It helps relieve coughs, bronchitis, fatigue, and weakness. It has a calming effect. Köycegiz Cedar Honey contains a high amount of fructose. This helps balance blood sugar and helps soothe the stomach.
Köycegiz Cedar Honey, with all its naturalness and quality, is just a click away!
Our Analysis Certificates
Köycegiz Honey is sampled from honey harvested during the harvest season thanks to the diligence of our bees and the dedication of our beekeepers. All our honey is analyzed regularly at accredited universities (Hacettepe University, Mugla University) under the supervision of leading experts in honey.
All of our purity analyses, based on the Turkish Food Codex Honey Communiqué, are available alongside the products. If we consider these honey parameters individually:
Proline is the dominant amino acid in Köycegiz Honey and Cedar Honey. Its amount is a quality criterion for Köycegiz Honey and Cedar Honey. A high or low proline value is an indicator of whether the bees are collecting nectar from nature during the production period of Köycegiz Honey Cedar Honey. According to the Turkish Food Codex Honey Communiqué, the Proline value required for our Köycegiz Honey Cedar Honey is at least 300 mg kg. Accordingly, the ratio in our Köycegiz Honey Cedar Honey is 838.50 mg kg.
Diastase value is the most abundant enzyme in our Köycegiz Honey Cedar Honey. This enzyme is produced by bees secreting it from their stomachs during the ripening of the Köycegiz Honey Cedar Honey and transfers it to the Köycegiz Honey Cedar Honey. The value of this enzyme indicates whether the Köycegiz Honey Cedar Honey has been heat-treated. According to the Turkish Food Codex Honey Communiqué, the Diastase value must be at least "8". Accordingly The value in our Köycegiz Honey Cedar Honey is "9.58".
The moisture content refers to the amount of water in Köycegiz Honey Cedar Honey. It plays an important role in determining the maturity and shelf life of Köycegiz Honey Cedar Honey. When the bees place the Köycegiz Honey Cedar Honey in the honeycomb cells, the moisture content is approximately 0-35 . Bees reduce this moisture content below 0 by balancing the hive temperature and beating their wings. A moisture content above 0 indicates that the Köycegiz Honey Cedar Honey was harvested early by beekeepers. The maximum moisture value in the Turkish Food Codex Honey Communiqué is 0 . This value is 0 in our Köycegiz Honey Cedar Honey.
Electrical conductivity is measured to determine the mineral and acid content in Köycegiz Honey Cedar Honey. Electrical conductivity can vary depending on the amount of organic acids, minerals, and protein in Köycegiz and Cedar Honey, leading to the distinction between secretion and flower honey. According to the Turkish Food Codex Honey Communiqué, the maximum electrical conductivity for flower honey should be 0.8 mS cm, while the minimum for secretion honey is 0.8 mS cm. The electrical conductivity of our Köycegiz and Cedar Honey is 1.33 mS cm.
Free acidity and pH are the primary elements determined by the amount of organic acids, minerals, protein, and carbohydrates found in Köycegiz and Cedar Honey. This process plays a significant role in the fermentation of Köycegiz and Cedar Honey and in determining the quality of secretion honey. The acids found in Köycegiz Cedar Honey not only affect the taste and flavor of Köycegiz Cedar Honey, but also prevent the growth of microorganisms in Köycegiz Cedar Honey. According to the Turkish Food Codex Honey Communiqué, the free acidity value of Köycegiz Cedar Honey must not exceed 50 meq kg. The free acidity value of Köycegiz Cedar Honey is 23.81 meq kg.
Hydroxymethylfurfural (HMF) in Köycegiz Cedar Honey increases under the influence of factors such as heat treatment and prolonged storage in poor conditions. HMF is formed by the condensation of the carbonyl groups of the reducing sugars in Köycegiz Cedar Honey with the amine groups of amino acids and proteins. The HMF value is an indicator of the freshness of Köycegiz Honey and Cedar Honey. According to the Turkish Food Codex Honey Communiqué, the HMF content in Köycegiz Honey and Cedar Honey must not exceed 40 mg kg. The HMF content in Köycegiz Honey and Cedar Honey is "12.07".
C4 and Delta C13 values in Köycegiz Honey and Cedar Honey C13 analysis in Köycegiz Honey and Cedar Honey is the most common method used to identify cane sugar, corn-based sugar, and glucose-based sugar. By considering the different photosynthetic cycles of plants, it provides information about whether Köycegiz Honey and Cedar Honey has been adulterated based on the isotopic ratios of the honey protein and the Köycegiz Honey and the honey itself. According to the Turkish Food Codex Honey Communiqué, the C4 sugar content in Köycegiz Honey and Cedar Honey, resulting from the process between the C13 honey and protein fractions, must be at most 7 . The C4 sugar content in Köycegiz Honey and Cedar Honey is 1.79 .
Sugar profile analysis in Köycegiz Honey and Cedar Honey: Because Köycegiz Honey and Cedar Honey is a carbohydrate food, its dry matter content is approximately 99 . Fructose and glucose constitute 95 of this. These two monosaccharides, which give Köycegiz Honey and Cedar Honey its flavor, are formed by the inversion of sucrose found in plant nectar or in the secretions of insects living on plants, by the enzyme invertase. According to the Turkish Food Codex Honey Communiqué, the sugar profile and ratio in Secretion Honey is at least 45g per 100g, and the fructose glucose ratio is between 1-1.4. In Köycegiz Honey and Cedar Honey, the Fructose Glucose ratio is 54.92 and 1.35.
There should be no sucrose in honey. Bees invert the nectar they collect, breaking it down into fructose and glucose until no sucrose remains. The presence of sucrose in honey is an indication of adulteration. There is no sucrose in our Köycegiz Honey and Cedar Honey.
Pollen Analysis The honey-bearing plant species that are the source of Köycegiz Honey and Cedar Honey have a large resource in our country. Turkey boasts a diversity of approximately 450,000 different plants, varying depending on the region. The Köycegiz region is also a significant location for Pine Honey. Furthermore, because our local beekeepers are nomadic, they leave their hives throughout Turkey when spring arrives. The bees then enjoy this richness of plants and produce honey. Pollen analyses performed on these milked honeys provide useful information regarding their geographic and floral origins. Pollen analysis determines the local nectar-bearing plants, the naming of our Köycegiz Honey and Cedar Honey, and the quality and yield of our Köycegiz Honey and Cedar Honey.
Phenolic and Antioxidant Analysis in Köycegiz Honey and Cedar Honey: Antioxidants are compounds that prevent the formation of free radicals in the body, preventing cell damage. These reactions can be toxic in foods and cause health problems. In short, antioxidant activity can reduce oxidative reactions in the body. Köycegiz Cedar Honey is known to be rich in enzymatic and non-enzymatic antioxidants. Köycegiz Cedar Honey is rich in antioxidant compounds such as flavonoids and phenolic acids, as well as tocopherols, alkaloids, and ascorbic acid. The color of Köycegiz Cedar Honey generally depends on the carotenoids and flavonoids it contains. Dark-colored honey has a high antioxidant content. In short, honey is rich in antioxidants and can vary depending on the region and season. The phenolic compound content in Köycegiz Cedar Honey is 734.125 mgGAE kg.
