Köycegiz Honey Flower Honey With the arrival of spring, colorful flowers bloom on the Anatolian plateaus, with scents unlike any other perfume. Our beekeepers set up their hives in the most beautiful plateaus. This is how the story of Köycegiz Honey Flower Honey begins. Bees collect the nectar secreted by flowers, the main source of honey, and store it in their honey stomachs. This nectar, which is then deposited in the honeycombs, is then drunk by worker bees and released back into the honeycomb. This way, they combine the honey with their own enzymes, creating a highly nutritious flavor. The fluttering of worker bees' wings evaporates the nectar in the honeycombs and allows it to ripen. Processed honey undergoes a process where it is heated, then cooled, and the pollen is removed through filtration. This process is normally done to prevent the honey from crystallizing and to achieve a clear, uniform color. However, high temperatures destroy most of the vitamins, minerals, enzymes, and amino acids, causing it to lose its healthy properties. Therefore, the crystallization of Köycegiz Flower Honey is a natural occurrence. The Köycegiz Flower Honey, meticulously prepared by our beekeepers and meticulously tested in our laboratory, brings to your table in its most natural form, has many known benefits. It has been used for many years for skin health and is known to have anti-aging properties due to its antioxidant compounds. It is known to help wound healing and prevent bacterial growth. Furthermore, a small amount of flower honey, which does not increase blood sugar when consumed, is said to prevent toxin accumulation in the intestines and vascular occlusion when mixed with a glass of water. Its antibiotic properties also help strengthen your immune system. Köycegiz Honey offers flower honey in its most natural form, just like in the hive, just a click away! Our Analysis Certificates Köycegiz Honey is sampled from honey produced during its production period thanks to the diligence of our bees and the dedication of our beekeepers. All our honey is analyzed regularly at accredited universities (Hacettepe University and Mugla University) under the supervision of leading experts in honey production. All of our purity analyses, conducted based on the Turkish Food Codex Honey Communiqué, are available with the products. If we consider these honey parameters separately, proline is an amino acid found predominantly in Köycegiz Flower Honey. Its quantity is a quality criterion for Köycegiz Flower Honey. A high or low proline value indicates whether the bees collected nectar from nature during the production process. According to the Turkish Food Codex Honey Communiqué, the Proline value required for Köycegiz Flower Honey is at least 300 mg kg. Accordingly, the ratio in our Köycegiz Flower Honey is 442.69 mg kg. Diastase value is the most abundant enzyme in our Köycegiz Flower Honey. This enzyme is produced by bees secreting from their stomachs during the ripening of Köycegiz Flower Honey and transferred to the Köycegiz Flower Honey. The value of this enzyme indicates whether the Köycegiz Flower 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 Flower Honey is "10.68". Moisture value refers to the amount of water in Köycegiz Flower Honey. It plays an important role in determining the maturity and shelf life of Köycegiz Flower Honey. When Köycegiz Honey is deposited in the cells by bees, the humidity level is approximately 0-35 . Bees reduce this humidity level below 0 by balancing the hive temperature and beating their wings. A moisture content above 0 indicates that Köycegiz Honey has been harvested early by beekeepers. The maximum moisture content according to the Turkish Food Codex Honey Communiqué is 0 . This value is 0 for our Köycegiz Honey Flower Honey. Electrical conductivity is measured to determine the mineral and acid content of Köycegiz Honey Flower Honey. Electrical conductivity can vary depending on the amount of organic acids, minerals, and protein present in Köycegiz Honey Flower Honey, and as a result, it is used to distinguish Köycegiz Honey Flower Honey from secretion or blossom honey. According to the Turkish Food Codex Honey Communiqué, the electrical conductivity of flower honey should be no more than 0.8 mS cm. The electrical conductivity value of our Köycegiz Flower Honey is 0.45mS cm. Free acidity and pH are the primary elements determined by the amount of organic acids, minerals, protein, and carbohydrates found in Köycegiz Flower Honey. This process plays a significant role in the fermentation of Köycegiz Flower Honey and the determination of Secretion Honey. The acids found in Köycegiz Flower Honey not only affect the taste and flavor of Köycegiz Flower Honey, but also prevent the growth of microorganisms in Köycegiz Flower Honey. According to the Turkish Food Codex Honey Communiqué, the free acidity value of Köycegiz Flower Honey must not exceed 50meq kg. The free acidity value of our Köycegiz Flower Honey is 21.92meq kg. Hydroxymethylfurfural (HMF) in Köycegiz Flower Honey increases under the influence of parameters such as heat treatment of Köycegiz Flower Honey and prolonged storage in adverse conditions. HMF is formed by the condensation of the carbonyl groups of reducing sugars in Köycegiz Flower Honey with the amine groups of amino acids and proteins. The HMF value is an indicator of the freshness of Köycegiz Flower Honey. According to the Turkish Food Codex Honey Communiqué, the HMF content in Köycegiz Flower Honey must not exceed 40 mg kg. The HMF content in Köycegiz Flower Honey is 17.55 mg kg. C4 and Delta C13 values in Köycegiz Flower Honey C13 analysis in Köycegiz Flower Honey is the most common method used to determine the presence of cane sugar, corn-based sugar, and glucose-based sugar. By examining the different photosynthetic cycles of plants, the analysis provides information on whether Köycegiz Flower Honey has been adulterated, based on the isotope ratios of Köycegiz Flower Honey and honey protein. According to the Turkish Food Codex Honey Communiqué, the C4 sugar content in Köycegiz Flower Honey, resulting from the process between the C13 honey and protein fractions, must be at most 7 . The C4 sugar content in Köycegiz Flower Honey is 0.83 . Analysis of the sugar profile in Köycegiz Flower Honey indicates that, due to the carbohydrate content of Köycegiz Flower Honey, its dry matter content is approximately 99 , 95 of which consists of fructose and glucose. These two monosaccharides, which give Köycegiz Flower Honey its flavor, are formed by the inversion of sucrose, found in plant nectar or the secretions of insects living on plants, by the enzyme invertase. According to the Turkish Food Codex Honey Communiqué, the sugar profile and ratio for flower honey is at least 60g per 100g, and the fructose glucose ratio is between 0.9 and 1.4. In our Köycegiz Flower Honey, the fructose glucose ratio is 64.16 and 1.28. 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 Flower Honey. Pollen Analysis: The honey-bearing plant species that form the source of Köycegiz Flower Honey are abundant in our country. Turkey boasts a diverse range of approximately 450,000 different plants, varying depending on the region. The Köycegiz region is also a significant source of pine honey. Furthermore, because our local beekeepers are nomadic, they leave their hives all over Turkey when spring arrives. Now, the bees enjoy this richness of plants and produce honey. Pollen analyses performed on these milked honeys provide useful information in determining their geographic and floral origins. Pollen analysis determines the nectar-bearing plants in that region, the naming of Köycegiz Honey and Flower Honey, and the quality and yield of Köycegiz Honey and Flower Honey. Phenolic and Antioxidant Analysis in Köycegiz Honey and Flower Honey: Antioxidants are compounds that prevent cell damage by inhibiting the formation of free radicals in the body. These reactions can be toxic in foods and cause health problems. In short, antioxidant activity can reduce oxidative reactions in the body. Köycegiz Honey and Flower Honey is known to be rich in enzymatic and non-enzymatic antioxidants. Köycegiz Flower Honey is rich in antioxidant compounds such as flavonoids and phenolic acids, as well as tocopherols, alkaloids, and ascorbic acid. The color of Köycegiz Flower Honey generally depends on the carotenoids and flavonoids it contains. Darker-colored honeys have a higher antioxidant content. In short, honey is rich in antioxidants and can vary depending on the region and season. The phenolic compound content in Köycegiz Flower Honey is 482.46 mgGAE kg.
