**Author details**

Şeyda Kıvrak

inflammatory processes, etc. [2]. Honey species also possess antibacterial activities and are scavengers of active oxygen radicals [15]. Among the components present in honey which are responsible for its anti-oxidative effect are phenolic compounds (flavonols, flavones, flava-

Thereby, as honey is a very complex product. Depending on the nectar-providing plant species, bee species, geographical area, season and a method of storage demand a comprehensive analysis of constituents, such as volatile compounds, phenolic acids, flavonoids,

According to literature survey, arginine, tryptophan, phenylalanine, tyrosine and lysine are found in considerable amounts in honey. And also in various studies, they are qualified as a

Phenylalanine, proline, tyrosine, isoleucine, and leucine are revealed as the main amino acids [1]. The studies indicate, on the basis of honey activity, a better differentiation, considering free amino acid contents instead of physicochemical honey characteristics [19]. Moreover, amino acid composition may also be a suitable method to determine honey botanical

Around 200 substances have been reported in this complex natural liquid but the composition especially its secondary metabolites and quality of honey may be influenced by some external factors such as environmental and seasonal factors, processing, handling and storage [5, 6].

The determination and evaluation of phenolic constituents in honey appeal high attention by consumers and researchers owing to a health-promoting feature that is accompanied by

Botanical origin of honey is classified according to phenolic ingredients [21, 22] and this consequently implies that as honeybees collect nectar from plants which contain bioactive components. These phytochemical ingredients can be transferred to honey by honeybees [23, 24]. Numerous flavonoids (such as apigenin, kaempferol, quercetin, chrysin and luteolin) and phenolic acids (caffeic, gallic, cinnamic, protocatechuic, p-coumaric and chlorogenic acids)

The studies displayed that the UPLC-ESI-MS/MS instrument demonstrates to be reliable for the unambiguous detection of a large number of compounds, by enabling the determination

Currently, most studies that provide information on honey are directly related to the quality parameters, there are not many studies that analyse chemical compounds present in the honey. Therefore, this research is needed to found a control system that evaluates maintenance of the characteristics and levels of those compounds provided by honey to human nutrition and health. Thereby increasing the levels of security in quality, generating reliability for consumers and ensuring honey consumption devoid of toxic compounds for human health.

nones, benzoic and cinnamic acids) [17].

origin [1, 20].

90 Honey Analysis

bioactivity [21].

**4. Conclusion**

carbohydrates and amino acids, for its characterization [2, 18].

characteristic of some floral types of honey [18, 19].

are identified in various honey samples [2].

of amino acids and phenolic profiles of honey.

Address all correspondence to: seydakivrak@gmail.com

Department of Nutrition and Dietetics, Faculty of Health Sciences, Muğla Sıtkı Koçman University, Muğla, Turkey
