Köycegiz Oak Honey is a type of honeydew produced by beekeepers who leave their hives to harvest short-lived Oak Honey from our Kirklareli region between June and July. With its unique dark color and resinous flavor, Köycegiz Oak Honey is at the top of our Special Flavors series. Bees take the secretion from the branches of the Oak Tree and blend it with their own enzymes, and its high antioxidant and nutritional content significantly boosts the body's immune system. Because it is neither heat-treated nor filtered, it has lost none of its vitamins, enzymes, antioxidants, antimicrobial substances, and pollen content. Köycegiz Honey and Oak Honey, in their most natural state from the hive, is just a click away. Our Analysis Certificates: Köycegiz Honey is sampled from honey produced during the harvest thanks to the diligence of our bees and the great dedication of our beekeepers. All of our honey is analyzed regularly at accredited universities (Hacettepe University and Mugla University) under the supervision of leading professors specialized in honey. All of our purity analyses, conducted based on the Turkish Food Codex Honey Communiqué, are available with the products. If we consider these parameters in honey separately Proline is the dominant amino acid in Köycegiz Honey and Oak Honey. Its amount is a quality criterion for Köycegiz Honey and Oak Honey. A high or low proline value indicates whether the bees collected nectar from nature during the production period. According to the Turkish Food Codex Honey Communiqué, the Proline value required for our Köycegiz Honey Oak Honey is at least 300 mg kg. Accordingly, the ratio in our Köycegiz Honey Oak Honey is 878.36 mg kg. Diastase value is the most abundant enzyme in our Köycegiz Honey Oak Honey. This enzyme is produced by bees secreting from their stomachs during the ripening of the Köycegiz Honey Oak Honey and transfers it to the Köycegiz Honey Oak Honey. The value of this enzyme indicates whether the Köycegiz Honey Oak 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 Oak Honey is "10.33". The moisture value indicates the amount of water in the Köycegiz Honey Oak Honey. It plays an important role in determining the maturity and shelf life of Köycegiz Oak Honey. When the bees collect the honeycomb cells, the humidity level of Köycegiz Oak Honey is approximately 0-35 . Bees reduce this humidity level below 0 by balancing the hive temperature and flapping their wings. A moisture content above 0 indicates that Köycegiz Oak Honey has been harvested early by beekeepers. The maximum moisture value in the Turkish Food Codex Honey Communiqué is 0 . This value is 0 in our Köycegiz Oak Honey. Electrical conductivity is measured to determine the mineral and acid content of Köycegiz Oak Honey. Electrical conductivity can vary depending on the amount of organic acids, minerals, and protein present in Köycegiz Oak Honey, leading to the distinction between secretory and blossom honey. According to the Turkish Food Codex Honey Communiqué, the electrical conductivity of secretion honey must be at least 0.8mS cm. The electrical conductivity value of our Köycegiz Oak Honey is 0.86mS cm. Free acidity and pH are the primary elements determined by the amount of organic acids, minerals, proteins, and carbohydrates present in Köycegiz Oak Honey. This practice plays an important role in the fermentation of Köycegiz Oak Honey and the determination of secretion honey. The acids found in Köycegiz Oak Honey not only affect the taste and flavor of the honey, but also prevent the growth of microorganisms in Köycegiz Oak Honey. According to the Turkish Food Codex Honey Communiqué, the free acidity value of Köycegiz Oak Honey must not exceed 50meq kg. The free acidity value of our Köycegiz Oak Honey is 28.69meq kg. Hydroxymethylfurfural (HMF), the HMF ratio in Köycegiz Honey Oak Honey, increases under the influence of parameters such as heat treatment of Köycegiz Honey Oak Honey and prolonged storage in adverse conditions. HMF is formed by condensation of the carbonyl groups of reducing sugars in Köycegiz Honey Oak Honey with the amine groups of amino acids and proteins. The HMF value is an indicator of the freshness of Köycegiz Honey Oak Honey. According to the Turkish Food Codex Honey Communiqué, the HMF ratio in Köycegiz Honey Oak Honey should be no more than 40mg kg. The HMF ratio in Köycegiz Honey Oak Honey is 1.25mg kg. C4 and Delta C13 values in Köycegiz Honey Oak Honey C13 analysis in Köycegiz Honey Oak Honey is the most common method used for the detection 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 Oak Honey has been adulterated, based on the isotope ratios of Köycegiz Oak Honey and honey protein. According to the Turkish Food Codex Honey Communiqué, the C4 sugar content in Köycegiz Oak Honey, resulting from the process between the C13 honey and protein fractions, must be at most 7 . The C4 sugar content in Köycegiz Oak Honey is 2.62 . Analysis of the sugar profile in Köycegiz Oak Honey indicates that, due to the carbohydrate content of Köycegiz Oak Honey, its dry matter content is approximately 99 , 95 of which consists of fructose and glucose. These two monosaccharides, which give Köycegiz Oak Honey its flavor, are formed by the inversion of sucrose, found in plant nectar or the secretions of insects living on the plant, 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 1.0-1.4. In our Köycegiz Oak Honey, Fructose Glucose is 70.68 and the ratio is 1.15. 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 Oak Honey. Pollen Analysis The honey-bearing plant species that are the source of Köycegiz Oak Honey have a large resource in our country. Turkey has a diversity of approximately 450 thousand different plants, varying by region. The Köycegiz region is also an important location hosting Oak Honey. Pollen analyses performed on honey provide useful information in determining its geographic and floral origins. Pollen analysis determines the nectar-bearing plants in a given region, the naming of Köycegiz Oak Honey, and the quality and yield of Köycegiz Oak Honey. Phenolic and Antioxidant Analysis in Köycegiz Oak 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 Oak Honey is known to be rich in enzymatic and non-enzymatic antioxidants. Köycegiz Oak Honey is rich in flavonoids and phenolic acids, as well as antioxidant compounds such as tocopherols, alkaloids, and ascorbic acid. The color of Köycegiz Oak 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 this can vary depending on the region and season. The phenolic compound content in Köycegiz Oak Honey is 685.67 mgGAE kg.
