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ABSTRACT: In this article, research has been conducted on honey samples collected from beekeeping farms located in the mountainous and foothill areas of Parkent district of Tashkent region and in the fields planted with agricultural crops of Qibray district. The organoleptic properties, physical properties and chemical properties of honey samples collected from 3 experimental groups in different ecological zones of Tashkent region has studied. The results of the study were compared in different ecological zones of Tashkent region.
KEY WORDS: organoleptic, diastase, acidity, macro, micro elements, density, aroma, thickness, taste, color.
Аннотация: мазкур маколада Тошкент вилоятининг Паркент туманининг тог ва тог олди худудларида ва Цибрай туманининг кишлок хужалиги экинлари экилган далаларида жойлашган асаларичилик фермер хужаликларидан йигиб олинган асал намуналариустида тадкикотларутказилган. Бунда Тошкент вилоятининг турли хил экологик худудларидаги 3 та тажриба гурухларидан йигиб олинган асал намуналарининг оргонолептикхусусиятлари, физик курсаткичлари ва кимёвий хоссалари урганилган. Тадкикотлар давомида олинган натижалар Тошкент вилоятининг турли хил экологик худудлари кесимида узаро солиштирилган.
Калит сузлар: оргонолептик, диастаза, кислоталик, макро, микро элементлар, зичлик, хушбуйлиги, куюклиги, таъми, ранги.
Аннотация: в статье исследованы образцы меда, собранные с пчеловодческих хозяйств, расположенных в горных и предгорных районах Паркентского района Ташкентской области, а также на полях, засеянных сельскохозяйственными культурами Кибрайского района. Изучены органолептические свойства, физические свойства и химические свойства образцов меда, отобранных из 3 опытных групп в различных экологических зонах Ташкентской области. Проведено сравнение результатов исследования в различных экологических зонах Ташкентской области.
Ключевые слова: органолептическое, диастаза, кислотность, макро, микроэлементы, плотность, аромат, вязкость, вкус, цвет.
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INTRODUCTION: Pure honey is rich in minerals and carbohydrates. If natural honey has a level of biological activity, instead of being quickly absorbed by the human body. The biologically active value of honey depends on the activity of the enzyme diastase in it. The diastase enzyme in honey is broken down at high temperatures over a period of time to form the amylase enzyme. The faster the diastase enzyme breaks down to form the amylase enzyme, the better auxiliaries of such honey have been proven to be of much higher quality. Therefore, the number of diastases is one of the main enzymes that determine the quality indicators of honey. Measurement of the number of diastases is measured in GOTE units according to modern GOST requirements.
The study and scientific substantiation of honey quality indicators is of particular importance in beekeeping physicochemical and organoleptic properties of honey in the conditions of Krasnodar region GOST 19792-2001 "Natural honey technical conditions" and concluded that the quality of honey depends on the presence of nectar-bearing plants in the beekeeping area (Sokolsky, Lyubimov, Burmistrova, Rusakova, Martynova, Kharitonova, 2012; White et al., 2003).
Scientists studied the mineral composition of honey and came to the conclusion that the physical, chemical and qualitative characteristics of honey depend on the different botanical origin of nectar in flowers. The results of studies showed that honey obtained from chestnuts, linden, buckwheat was characterized by a high concentration of minerals. The total value of mineral elements in honey was 2796.78 mg / kg in linden, 2705.22 mg / kg in chestnuts and 1158.59 mg / kg in buckwheat. The lowest total value of minerals was recorded in 953.31 mg / kg of honey obtained from the plant phacelia (Akimova, Lapynina, 2014).
Researchers studied the physicochemical properties of honey in the Bukhara region and concluded that, in addition to macro and micro elements in honey, diastase and acidity levels of honey vary depending on the location of nectar plants (Turaev, Umarov, 1996; 1998; 2003).
The authors note that honey and bee products are biologically active substances and that their antioxidant activity differs from that of other food products (Budnikova, Burmistrova, Repnikova, 2018).
According to the author, the physicochemical properties of light and dark honey differ from each other. According to the results of the study, the amount of iron and magnesium in the honey sample was 2.26 and 2.70 mg / kg, respectively. Also, in the
sample of dark honey, magnesium ranged from 20.96 to 61.01 mg / kg, calcium from 12.60 to 20.25 mg / kg, iron from 3.63 to 4.83 mg / kg, sodium from 3.45 from 4.47 mg / day, which was found to be higher than the light-colored honey sample. The results showed that the concentration of mineral elements was higher in dark honey samples than in light-colored honey samples (Vorobev, 1997).
In their research, scientists note that as some nectar plants grow in different ecological regions, the amount of macro and micro elements in them also changes (Pourtallier, 2012).
Scientists have proven that the quality of honey collected from beehives located in mountainous and foothill areas is higher than that of honey samples taken from beekeepers located near environmentally polluted urban areas. At the same time, it was found that the number of diastases of honey collected from mountainous and foothill areas is 5.7-6.0% higher than that of honey collected from the suburbs, the sugar content is 2.6-3% and the mineral content is 0.07% higher (Ishemgulov, Sattarov, 2019).
Scientists have concluded that the quality of honey depends on the ecological zones where bees live and the presence of nectar-bearing plants in bee families (Kuldasheva, Turaev, 2020).
Analyzing the scientific work carried out by the above researchers, the study of the quality indicators of honey has a direct impact on increasing the volume of honey exports. During scientific research in the field of beekeeping in Uzbekistan, it became clear that so far in the Tashkent region has not been conducted such research as organoleptic assessment of honey, scientific substantiation of physical and chemical properties of honey, so the main goal of our research in the Tashkent region, we aimed to assess the organoleptic properties of honey, analyze the physical properties of honey and study its chemical properties.
The purpose and objectives of the study is to study the qualitative indicators of honey in the Tashkent region - organoleptic properties, physical properties and chemical properties. The object of research is honey collected from various ecological zones of Tashkent region.
RESEARCH METHODS AND MATERIALS. The research was carried out in 2018-2020 at the farm «GULOMKHOJA ASALCHILIGI» in Kibray district of Tashkent region, in the family beekeeping enterprise «TASHKENT BEE AGRO» in Parkent district and in the limited liability company «BEE HOUSE SHIFO» in Kibray district. The study of quality indicators of honey in these farms was carried out according to the following experimental description (Fig. 1).
Fig. 1
Experimental group I bee families were housed near the agricultural fields in Kibray district. In Experiment Group II, bee families were housed in mountainous and foothill areas in Parkent District at an altitude of 1,800 m above sea level, while bee families collected nectar from plants typical of mountain and foothill climates. The bee families of Experiment Group III were housed in an area close to Tashkent and were constantly fed with 50% sugar syrup due to the low amount of nectar plants in the city.
The physical properties of honey were examined by the Republican Laboratory of Food Safety and Veterinary Sanitation under the State Committee for Veterinary and Livestock Development. To do this, each bee cut the wax caps of the honey-filled cages using a scalpel from six points on the frame. The honey in the cages was collected using plastic spoons. Each sample was generalized to 1 kg of honey. The research was carried out in accordance with State Standard 19792-2001 in accordance with the requirements of "Natural honey. Specifications"1.
Chemical properties of honey - the amount of micro and macro elements in honey was determined in the laboratory of the Institute of Bioorganic Chemistry of the Academy of Sciences of Uzbekistan by the technical method of ISP M inductive plasma mass spectrometry.
Determination and evaluation of organoleptic properties of honey were studied in the sensory room of the laboratory of the Department of
«Storage and Processing of Agricultural Products» of Tashkent State Agrarian University. To do this, during the honey harvest season, honey samples were taken from 6 points in each frame of 5 bee families. In this case, the wax caps on the mouths of the wax cells in the frame were cut with a special heated knife and samples were taken from the honey in the wax cells. The honey obtained in each frame was combined, thus preparing 5 samples from the experimental groups.
Honey includes organoleptic indicators - such as the color, aroma, taste and thickness of honey. The method of determining the color of honey is that we determined the honey by visual inspection in daylight, in which the color of the honey ranged from colorless to light brown. The aroma of honey has a specific aroma, depending on the type of nectar, the presence of additives in honey, the duration and conditions of storage, its heating and forging. We determined the aroma of honey in the following way - 30-40 g per glass. honey, covered with a lid and heated for 10 minutes in a water bath at a temperature of 40-450C. In doing so, the aroma of the honey varied from a semi-fragrant to a strong fragrance.
The taste of honey was determined by heating the honey in a water bath to 300C, after which the taste of the honey varied from sweet to soft sweet. We assessed the thickness of the honey according to the flow of honey in the spoon at 200C. In doing so, the thickness of the honey varied from liquid to thick.
1 GOST 19792-2001 https://www.russiangost.com/p-65283-gost-19792-2001.aspx
RESULTS AND DISCUSSION. The organoleptic properties of honey collected from different ecological zones in the Tashkent region are given in table 1.
Table 1.
Organoleptic properties of honey, 2020
Organoleptic properties of honey Area where experimental groups are located
I experimental group II experimental group III experimental group
Kibray district Parkent district Kibray district
The smell of honey Fragrant Fragrant Half fragrant
The taste of honey Sweet Sweet Sweet
The colour of honey Yellow Dark yellow White
The thickness of honey Hard liquid Hard 1iquid Liquid
From the data in Table 1, it can be seen that the taste and smell of honey collected from different regions varied, i.e. from fragrant to semi-fragrant. The density of the honey sample in Experiment Group III was liquid, the color was white, and the honey sample from Experimental Groups I and II was darker than the honey sample in Experiment Group III, and the color varied between yellow and dark yellow.
The physical properties of honey include the number of diastases in honey, the total acidity of honey, the density of honey, the amount of water in honey, the amount of sugar and dry matter in honey.
When the amount of diastase (amylase) in
honey is heated above 500C and stored for a long time (more than a year), the activity of diastase is partially or completely lost. It has been reported that counterfeiting of honey leads to a decrease in enzymes. Determination of diastase activity is based on the ability of this enzyme to break down starch into amyladextrin. This quantitative indicator is determined by the number of diastases (Goethe unit), which is decomposed in 1 g of honey (in terms of dry matter) with diastase (amylase) at a temperature of 40 ± 10C for one hour.
Table 2 below shows the diastase activity of honey collected from different ecological regions.
Table 2
Diastasis activity of honey
Indicators On request of State Standard 19792-2001 Areas where experimental groups are located
I experimental group II experimental group III experimental group
Number of diastases At least GOTE unit 5.0. 8,0** 21,0*** 3,9**
Taking into account that the quality of honey products is determined by the amount of diastase, according to Table 2 above, it can be said that the amount of diastase in the sample of experimental group I is 8.0 GOTE, the amount of diastase in the sample II is 21.0 GOTE. and the diastase count of the honey sample in Experiment Group III was found to be 3.9 GOTE units. The diastase content of the
honey sample in experimental group II was 30.0% higher than the number of diastases in the honey sample in group I, and the diastase content of the honey sample in experimental group III was 34.1% higher, this indicates that the quality of the honey sample collected from the ecologically clean area is high (R> 0.999). It can be seen that the amount of diastase in the honey sample in experimental
groups I and II did not meet the requirements of State Standard, but the amount of diastase in the honey sample in experimental group III did not meet the requirements of State Standard.
The total acidity of honey depends on the presence in it of various acids - malic, amber, formic, citric acids, salts - residues of phosphorus salts and proteins. Acids occur in honey in the form of free and bound radicals which are synthesized in honey through nectar, nectar, pollen and saliva glands of worker bees, as a result of enzymatic breakdown and oxidation of sugar During the ripening and storage of honey, complex chemical, physical and enzymatic processes take place. During the initial collection of honey, honey contains mainly acids
that pass along with the nectar. Organic acids then accumulate in the honey as a result of the enzymatic breakdown of sugar The overall change in the acidic environment of honey is measured in pH units. In this case, the hydrogen index ensures the activity of hydrogen ions in honey solution.
We determined the total acidity of the honey using the COMBO Ph. & ORP WATERPROOF laboratory instrument. We measured 100 ml of a 10% solution of honey in a glass beaker and held the COMBO Ph. & ORP WATERPROOF laboratory instrument in the honey solution for 10 seconds. The total acidity of honey in honey samples collected from different regions of Tashkent region is given in Table 3 below.
Table 3
The overall acidity level of honey
Indicators On request of State Standard 19792-2001 Areas where experimental groups are located
I experimental group II experimental group III experimental group
Total acidity ** D^n OO Not more than 4,0 cm3 2,4 см3** 3,0 см3** 0,9 cm3**
According to Table 3 and Fig. 2 above, the total acidity of honey samples was 0.9 cm3 in experimental group III, 2.4 cm3 in experimental group I and 3.0 cm3 in experimental group II, or the total acidity level in experimental group III I 1.5% less than in the experimental group and 2.1% less than in the II group. The total acidity level in experimental group II was found to be 0.6% higher than in experimental group I and 2.1% higher than in experimental group III. The acidity level of honey samples taken from all experimental groups ranged from 0.9 cm3 to 3.0 cm3, and the average acidity level was found to be 1.95 cm3.
Fig. 2 below shows the process of determining the total acidity of honey grown in the Tashkent region in the laboratory using a laboratory instrument COMBO Ph & ORP WATERPROOF.
VI ОПЫТН АЯ ГРУППА
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Fig. 2 The process of determining the total acidity level of hone
Another aspect that characterizes the quality indicators of honey products is the density of honey. The density of any substance is the ratio of the volume occupied by that substance. According to internationally accepted standards, the average density of honey is 1.4 - 1.5 kg/l. forms. If the density of honey is below this value, then this means that the moisture content in honey has increased or conversely, if it is higher than this value, this indicates that various additives, sugar, starch and flour have been added to the composition of honey.
The density of honey is influenced by factors such as climatic factors, the time of ripening and harvesting of honey, the amount of water in the honey, the chemical composition of honey.
According to the data, such honey is considered incomplete if the cells filled with honey in the frames are not covered with a layer of wax. Because the fermentation process is not completed in such honey, the beneficial properties of honey, vitamins V1, V2, V3, V6, trace elements such as magnesium, potassium, iron, are not synthesized. - 1.5 kg/l. represents in some countries of the world, the average density of honey is a feature that determines the quality of honey for example, in Australia it is 1.45 g/ml, in Canada it is 1.47 g/ml, in Russia it is 1.41g/ml.
For this purpose, we used an orometer to measure the density of liquid in the laboratory to study the average density of honey in the Tashkent region. To do this, we prepared a 10% solution of honey samples collected from all experimental groups. We placed a 10% solution of honey in a 1-liter glass jar of the orometer and dropped the glass mercury portion of the orometer into the glass jar. We measured the amount of water in the honey using a refractometer, and the temperature of the honey in the room using a thermometer designed to measure the temperature of liquids.
Table 4 below provides information on the dependence of the density of honey on the amount of water in it, based on international standards.
Table 4
Average density of honey based on international requirements
№ The amount of water, % Density of honey, g/ml
1 15 1.449
2 16 1.443
3 17 1.436
4 18 1.429
5 18.5 1.426
6 19 1.422
7 20 1.415
8 21 1.409
Experienced beekeepers prefer to leave honey products with a moisture content of 15 - 17% for their own needs. However, honey with a moisture content of 20-21% is considered a sign of poor quality. Globally, the moisture content of honey is 18-19% or an average of 18.5% for mass consumption and sale of honey.
The average density of honey collected from different ecological zones of Tashkent region is given in Table 5 below.
Table 5
Average density of honey, kg/l and water content, %
Experimental groups Average density, Kg/l
I experimental group 1.422 1.423 1.425 1.422 1.426
The average temperature of honey, t0
19.90С 19.80С 19.70С 19.10С 18.70С
II experimental group Average density, Kg/l
1.429 1.426 1.426 1.422 1.429
The average temperature of honey, t0
18,.00С 18.60С 18.70С 19.50С 18.00С
III experimental group Average density, Kg/l
1.409 1,.415 1.409 1.415 1.416
The average temperature of honey, t0
20.00С 19.90С 20.00С 19.80С 19.70С
According to the data in Table 5, it can be seen that the average density values of the honey sample taken from all experimental groups varied. In this case, comparing the data of Table 4 with Table 5, the data on international requirements for honey, it was found that the average density of honey in
experimental group II meets the requirements of international State Standard.
The amount of water collected from honey from different ecological zones of Tashkent region is shown in diagram 1 below.
The amount of water in honey, %
19,2
19
19,1
IS
17
I experimental group
I] expennentalgroup
IIJ experlrnentalgroup
Diagram 1. The amount of water in honey, %
According to Table 5 and Diagram 1 above, the average water content in the honey samples of Experiment Group I at an average temperature of 20.10C was 19.1%, the average density was 1,423 kg/l, and in Experiment Group II at an average temperature of 18.60C. was 18.3%, with an average density of 1,426 kg/l, and in Experimental Group III, the average density was 1.412 kg/l, with an average water content of 20.7% at a temperature of 20.50C. It was found that the average density of honey in experimental group II was 0.003% higher than in honey samples from experimental group I and 0.014% higher than in honey samples from experimental group III.
The average water content of honey is the I experiment of honey in the II experimental group. It was found that the honey in group III was 0.5% lower than the average water content, and the honey in experimental group III was 2.4% lower than the average water content. These data mainly indicate that the average density and moisture content of honey in experimental group II meet the requirements of international State Standard, which in turn means that the quality of honey is high.
The process of measuring the average temperature of honey in the laboratory is shown in Figure 3 below.
Fig. 3 The process of measuring the temperature of honey
The sugar content of honey is one of the factors that gives honey a pleasant taste. In the laboratory, we measured the sugar content of honey samples in all experimental groups using the ATAGO Hybrid PAL - BXIACID2 sugar measure apparatus. The average sugar content of honey collected from different ecological zones of Tashkent region is given in Table 6 below.
Table 6
Average sugar content of honey collected from different regions of Tashkent region, %
Indicators On request of State Standard 19792-2001 Areas where experimental groups are located
I experimental group II experimental group III experimental group
Amount of dry matter, % At least 79% 85.0% 84.2% 85.8%
Sugar content, % At least 75% 79% 79% 79%
According to the data in Table 6 above, it was found that the amount of dry matter in the honey sample in all experimental groups also differed from each other. The dry content of the honey sample in Experiment Group III was found to be 85.8% or 0.8% higher than that of the honey sample in Experiment Group I and 1.6% higher than that
of the honey sample in Experiment Group II (R> 0.999). The amount of sucrose in the honey sample in all experimental groups remained the same 79%, and thus it can be seen that it met the requirements of State Standard.
Information on the chemical composition of honey is given in table 7 below.
Table 7
Honey collected in the Tashkent region chemical composition (In the conditions of Tashkent region)
Indicators Fixed Standard at least mg/kg I experimental si ojp II experimental group III experimental group
X±S X±S X±S
Manganese 20.0 0.466±0.027 0.701±0.0550 0.642±0.05
Iron 12.0 16.7±2.23 17.5±3.26 137.0±20.2
Cobalt 0.5 0.025±0.02 1.050±0.566 0.023±0.010
Mercury 0.02 0.002±0.001 - 0.098±0.06
Potassium 400 756.9±18.1 4059.6±205.1 670.9±12.3
Phosphorus 300 84.4±7.91 136.5±10.2 104.9±8.4
Calcium 200 488,9±11,6 2234,0±101,3 940,9±65,2
Sodium 150 68,6±5,25 79,8±7 116,2±9,3
Selen - 0,017±0,10 0,196±0,100 0,300±0,7
Chrome 10 1,652±0,76 1,979±0,825 3,7±2,00
The results of the study of the chemical composition of honey products in Tab. 7 showed that the chemical composition of honey products differed among macro and micro elements by the high content of elements such as iron, sodium, calcium, potassium and phosphorus. The manganese and selenium cobalt elements were found to be significantly lower, and in experimental group II, mercury was not present at all. It was found that the chemical composition of honey samples from
different ecological regions is different. All honey samples were found to contain the highest amount of iron.
It was followed by sodium, potassium, calcium and phosphorus, while chromium was found in the average. You can see that the elements manganese, selenium, and cobalt have the lowest values.
CONCLUSIONS. The main indicator of the quality of honey products was the high number of diastases, density and acidity in the bee families
of experimental group I (mountainous area) (21.0 units). The lowest number of diastases have found in bee families of experimental group III (urban area), and the families of these bees were found to be constantly fed with sugar juice.
The results of our study showed that the
chemical composition of honey depends on the ecological regions where the honey product is collected, as the degree of accumulation of macro and micro elements in the honey product collected from different ecological regions also manifested differently.
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