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Abstract
Honey-rich composition in biologically active compounds makes honey a food products highly appreciated due to the nutritional and healthy properties. Food-manufacturing is very prone to different types of adulterations and fraudulent labelling making it urgent to establish accurate, fast and cost-effective analytical techniques for honey assessment. In addition to the classical techniques (e.g., physicochemical analysis, microscopy, chromatography, immunoassay, DNA metabarcoding, spectroscopy), electrochemical based-sensor devices have arisen as reliable and green techniques for food analysis including honey evaluation, allowing in-situ and on-line assessment, being a user-friendly procedure not requiring high technical expertise. In this work, the use of electronic tongues, also known as taste sensor devices, for honey authenticity and assessment is reviewed. Also, the versatility of electronic tongues to qualitative (e.g., botanical and/or geographical origin assessment as well as detection of adulteration) and quantitative (e.g., assessment of adulterants levels, determination of flavonoids levels or antibiotics and insecticides residues, flavonoids) honey analysis is shown. The review is mainly focused on the research outputs reported during the last decade aiming to demonstrate the potentialities of potentiometric and voltammetric multi-sensor devices, pointing out their main advantages and present and future challenges for becoming a practical quality analytical tool at industrial and commercial levels.
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Stanek N, Jasicka-Misiak I. HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1281-3] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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53
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Pita-Calvo C, Vázquez M. Honeydew Honeys: A Review on the Characterization and Authentication of Botanical and Geographical Origins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2523-2537. [PMID: 29462557 DOI: 10.1021/acs.jafc.7b05807] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The commercial interest in honeydew honeys (from the secretions of plants or the excretions of plant-sucking insects found on plants) is increasing because of their higher therapeutic properties compared with those of most blossom honeys (from nectar). However, honeydew honeys have been less studied than blossom honeys. In this work, studies carried out to characterize and authenticate honeydew honeys by their botanical and geographical origins have been reviewed. The identification of honey origins has been approached by two ways: by the analysis of chemical markers and by the development of analytical methodologies combined with multivariate analyses. Some compounds have been suggested as specific botanical markers of several honeydew honeys, such as quercitol and trans-oak lactone for oak honey, 2-aminoacetophenone and propylanisol for holm oak honey, and 1-chloro-octane and tridecane for pine honey. The presence of 3-carene and an unidentified compound in samples was proposed as a way discriminate between Greek and Turkish pine honeys. Chemometric analyses have been applied on chemical compositions and on physicochemical, microscopic, and spectral parameters and have proved to be valuable methods for authenticating honeydew honeys. Analytical methods based on spectral information are suitable for the routine control of honeydew-honey origins because they are fast and require easy sample preparations.
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Affiliation(s)
- Consuelo Pita-Calvo
- Department of Analytical Chemistry, Faculty of Veterinary Science , University of Santiago de Compostela , 27002 Lugo , Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science , University of Santiago de Compostela , 27002 Lugo , Spain
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Grecka K, Kuś PM, Worobo RW, Szweda P. Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland. Molecules 2018; 23:molecules23020260. [PMID: 29382105 PMCID: PMC6017226 DOI: 10.3390/molecules23020260] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 01/25/2018] [Accepted: 01/26/2018] [Indexed: 01/21/2023] Open
Abstract
The antimicrobial activity of 144 samples of honeys including 95 products from apiaries located in Northern Poland was evaluated. The antibacterial activity of those natural products, their thermal stability, and activity in the presence of catalase was investigated by microdilution assays in titration plates. The MTT assay was performed for the determination of anti-biofilm activity. Spectrophotometric assays were used for the determination of antioxidant potential, total phenolic content, and ability to generate hydrogen peroxide. Some of the investigated honeys exhibited surprisingly high antimicrobial, especially anti-staphylococcal, potential, with Minimal Inhibitory Concentration (MIC) values of only 1.56% (v/v). Much higher resistance was observed in the case of staphylococci growing as biofilms. Lower concentrations of the product, up to 12.5% (v/v) stimulated its growth and effective eradication of biofilm required concentration of at least 25% (v/v). Hydrogen peroxide has been identified as a crucial contributor to the antimicrobial activity of honeys supplied by Polish beekeepers. However, some of the results suggest that phytochemicals, especially polyphenols, play an important role depending on botanical source (both positive, e.g., in the case of buckwheat honeys as well as negative, e.g., in the case of some rapeseed honeys) in their antimicrobial potential.
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Affiliation(s)
- Katarzyna Grecka
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Piotr M Kuś
- Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211a, 50-556 Wrocław, Poland.
| | - Randy W Worobo
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Piotr Szweda
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
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55
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Jasicka-Misiak I, Makowicz E, Stanek N. Chromatographic fingerprint, antioxidant activity, and colour characteristic of polish goldenrod (Solidago virgaurea L.) honey and flower. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3034-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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56
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Sowa P, Grabek-Lejko D, Wesołowska M, Swacha S, Dżugan M. Hydrogen peroxide-dependent antibacterial action of Melilotus albus honey. Lett Appl Microbiol 2017; 65:82-89. [PMID: 28426165 DOI: 10.1111/lam.12749] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 04/12/2017] [Accepted: 04/12/2017] [Indexed: 01/18/2023]
Abstract
Honey originating from different floral sources exhibits the broad spectrum of antibacterial activity as a result of the presence of hydrogen peroxide as well as nonperoxide bioactive compounds. The mechanisms of antibacterial activity of Polish melilot honey were investigated for the first time. Polish melilot honey samples (Melilotus albus biennial = 3 and annual = 5, Melilotus officinalis = 1) were collected directly from beekeepers and analysed for pollen profile, basic physicochemical parameters, antioxidant capacity, radical scavenging activity, total phenolic contents as well as antibacterial properties against pathogenic bacteria Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Salmonella spp. The physicochemical properties of melilot honey were specific for light-coloured unifloral honey samples and were not dependent on its botanical and geographical origin (P > 0·05). All tested honey samples exhibited inhibitory activity (above 90%) against Gram-positive bacteria at the concentration of 12·5-25%. Above 30-50% of antibacterial activity of melilot honey was connected with glucose oxidase enzyme action and was destroyed in the presence of catalase. Hydrogen peroxide-dependent antibacterial activity of honey was inversely correlated with its radical scavenging activity (r = -0·67) and phenolic compounds (r = -0·61). Antibacterial action of melilot honey depends not only on hydrogen peroxide produced by glucose oxidase, but also on other nonperoxide bioactive components of honey. SIGNIFICANCE AND IMPACT OF THE STUDY Melilot honey is used in traditional medicine as an anticoagulant agent due to the possibility of the presence of the coumarin compounds which are specific for Melilotus plant. Melilotus albus is rarely used to produce honey, and antibacterial properties of this variety of honey had not been studied yet. Nine samples of melilot honey produced in different regions of Poland were analysed according to their antibacterial activity which was correlated with physiochemical parameters and antioxidant activity. It was shown that antibacterial activity of melilot honey is created by hydrogen peroxide and other bioactive compounds.
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Affiliation(s)
- P Sowa
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland
| | - D Grabek-Lejko
- Department of Biotechnology and Microbiology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland
| | - M Wesołowska
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland
| | - S Swacha
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland
| | - M Dżugan
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland
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57
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Kuś PM, Jerković I, Marijanović Z, Tuberoso CIG. Screening of Polish Fir Honeydew Honey Using GC/MS, HPLC-DAD, and Physical-Chemical Parameters: Benzene Derivatives and Terpenes as Chemical Markers. Chem Biodivers 2017; 14. [PMID: 28657207 DOI: 10.1002/cbdv.201700179] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Accepted: 06/23/2017] [Indexed: 01/23/2023]
Abstract
GC/MS of headspace solid phase micro extraction (HS-SPME) and solvent extractives along with targeted HPLC-DAD of Polish fir (Abies alba Mill.) honeydew honey (FHH), were used to determine the chemical profiles and potential markers of botanical origin. Additionally, typical physical-chemical parameters were also assigned. The values determined for FHH were: conductivity (1.2 mS/cm), water content (16.7 g/100 g), pH (4.5), and CIE chromaticity coordinates (L* = 48.4, a* = 20.6, b* = 69.7, C* = 72.9, and h° = 73.5). FHH contained moderate-high total phenolic content (533.2 mg GAE/kg) and antioxidant activity (1.1 mmol TEAC/kg) and (3.2 mmol Fe2+ /kg) in DPPH and FRAP assays. The chemical profiles were dominated by source plant-originated benzene derivatives: 3,4-dihydroxybenzoic acid (up to 8.7 mg/kg, HPLC/honey solution), methyl syringate (up to 14.5%, GC/solvent extracts) or benzaldehyde (up to 43.7%, GC/headspace). Other markers were terpenes including norisoprenoid (4-hydroxy-3,5,6-trimethyl-4-(3-oxobut-1-enyl)cyclohex-2-en-1-one, up to 20.3%, GC/solvent extracts) and monoterpenes, mainly linalool derivatives (up to 49%, GC/headspace) as well as borneol (up to 5.9%, GC/headspace). The application of various techniques allowed comprehensive characterisation of FHH. 4-Hydroxy-3,5,6-trimethyl-4-(3-oxobut-1-enyl)cyclohex-2-en-1-one, coniferyl alcohol, borneol, and benzaldehyde were first time proposed for FHH screening. Protocatechuic acid may be a potential marker of FFH regardless of the geographical origin.
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Affiliation(s)
- Piotr M Kuś
- Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211a, 50-556, Wrocław, Poland
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000, Split, Croatia
| | - Zvonimir Marijanović
- Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, 22300, Knin, Croatia
| | - Carlo I G Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124, Cagliari, Italy
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58
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Soares S, Pinto D, Rodrigues F, Alves RC, Oliveira MBPP. Portuguese Honeys from Different Geographical and Botanical Origins: A 4-Year Stability Study Regarding Quality Parameters and Antioxidant Activity. Molecules 2017; 22:molecules22081338. [PMID: 28800099 PMCID: PMC6152107 DOI: 10.3390/molecules22081338] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 08/08/2017] [Accepted: 08/09/2017] [Indexed: 11/17/2022] Open
Abstract
Portuguese honeys (n = 15) from different botanical and geographical origins were analysed regarding their quality parameters (diastase activity, hydroxymethylfurfural content, moisture and pH), colour (L*, a*, b*) and antioxidant profile (total phenolics content, total flavonoids content, DPPH• scavenging activity, and ferric reducing power). The samples were analysed fresh and after 4-years of storage (at 25 °C and protected from light). The hydroxymethylfurfural content and diastase activity of the fresh samples were in accordance with the recommended values described in the legislation. In general, the antioxidant activity of the samples correlated more with the bioactive compounds content than with colour. The storage affected differently each individual sample, especially regarding the antioxidant profile. Nevertheless, although in general the lightness of the samples decreased (and the redness increased), after 4 years, 11 samples still presented acceptable diastase activity and hydroxymethylfurfural values.
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Affiliation(s)
- Sonia Soares
- REQUIMTE, LAQV/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Diana Pinto
- REQUIMTE, LAQV/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Francisca Rodrigues
- REQUIMTE, LAQV/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Rita C Alves
- REQUIMTE, LAQV/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE, LAQV/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
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59
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Soares S, Amaral JS, Oliveira MBP, Mafra I. A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin. Compr Rev Food Sci Food Saf 2017; 16:1072-1100. [DOI: 10.1111/1541-4337.12278] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/18/2017] [Accepted: 05/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sónia Soares
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana S. Amaral
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
- Escola Superior de Tecnologia e Gestão; Inst. Politécnico de Bragança; Bragança Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
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60
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Jerković I, Marijanović Z, Zekić M, Tuberoso CIG. First Report on Rare Unifloral Honey of Endemic Moltkia petraea (Tratt.) Griseb. from Croatia: Detailed Chemical Screening and Antioxidant Capacity. Chem Biodivers 2017; 14. [PMID: 27718325 DOI: 10.1002/cbdv.201600268] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Accepted: 10/05/2016] [Indexed: 11/06/2022]
Abstract
Rare Moltkia petraea (Tratt.) Griseb. honey from Croatia was first time characterised. The spectrophotometric assays on CIE L*a*b*Cab *hab ° colour coordinates, total phenol content and antioxidant capacity (FRAP, CUPRAC, DPPH• and ABTS•+ assays) determined higher honey values generally close to dark honeys ranges. Headspace solid-phase microextraction (HS-SPME) on two fibres after GC-FID and GC/MS revealed the major compounds 2-phenylacetaldehyde (12.8%; 15.6%), benzaldehyde (11.1%; 10.0%), octane (9.3%; 7.6%), nonane, propan-2-one, pentan-2-one, pentanal and nonanal (4.9%; 14.5%). Ultrasonic solvent extraction (USE) mainly isolated non-specific higher molecular compounds characteristic of the comb environment. Targeted HLPC-DAD analysis of the honey determined higher concentration of phenylalanine (212.08 mg/kg) and lumichrome (16.25 mg/kg) along with tyrosine and kojic acid. The headspace composition (chemical fingerprint) and high concentration of lumichrome can be considered particular for M. petraea honey.
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Affiliation(s)
- Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000, Split, Croatia
| | - Zvonimir Marijanović
- Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, HR-22300, Knin, Croatia
| | - Marina Zekić
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000, Split, Croatia
| | - Carlo I G Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, IT-09124, Cagliari
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61
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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6963904] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.
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62
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Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2811-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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63
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Sun C, Tan H, Zhang Y, Zhang H. Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.08.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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64
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González-Porto AV, Martín Arroyo T, Bartolomé Esteban C. How soil type (gypsum or limestone) influences the properties and composition of thyme honey. SPRINGERPLUS 2016; 5:1663. [PMID: 27733968 PMCID: PMC5037098 DOI: 10.1186/s40064-016-3243-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 09/06/2016] [Indexed: 11/29/2022]
Abstract
BACKGROUND AND AIMS The objective of this work was to determine the influence of the soil substrate on the characteristics and properties of a specific type of honey. As such, we analysed the features of a typical single-flower honey, thyme honey, produced in a specific Mediterranean region. Thymus is a genus of aromatic perennial plants that are native to Europe, North Africa and Asia. METHODS A total of 70 honey samples from hives situated on limestone (38 samples) or gypsum soils (32 samples) were studied. The physical and chemical properties of each samples were analyzed using standard assays. RESULTS Within the same geographical area and despite a similar thyme pollen content, we observed variation in the physicochemical, antioxidant and sensorial characteristics of monofloral honeys. The quantification of certain physicochemical parameters of the honey indicated these features were influenced by the soil type. Indeed, the soil type of the hives' settlement area, limestone or gypsum, influences the conductivity, antioxidant capacity, colour and floristic composition. CONCLUSIONS The present work demonstrates that soil type (gypsum or limestone) influences the characteristics of honey, potentially providing added market value to these products.
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Affiliation(s)
- Amelia Virginia González-Porto
- Laboratorio de Miel y otros Productos de la colmena, Centro Agrario de Marchamalo (CAR)-IRIAF, Junta de Comunidades de Castilla La Mancha, Camino de San Martín s/n, 19180 Guadalajara, Marchamalo Spain
| | - Tomás Martín Arroyo
- Laboratorio de Miel y otros Productos de la colmena, Centro Agrario de Marchamalo (CAR)-IRIAF, Junta de Comunidades de Castilla La Mancha, Camino de San Martín s/n, 19180 Guadalajara, Marchamalo Spain
| | - Carmen Bartolomé Esteban
- Departamento de Ciencias de la Vida (U.D. Botánica), Facultad de Biología, C. Ambientales y Químicas, Universidad de Alcalá, Madrid, Spain
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65
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Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey ( Brassica napus). Journal of Food Science and Technology 2016; 53:3349-3355. [PMID: 27784929 DOI: 10.1007/s13197-016-2313-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2016] [Accepted: 08/04/2016] [Indexed: 10/21/2022]
Abstract
The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (+543.0 %) and decrease of diastase activity (-24.4 %), while in FRO samples the decreasing course (-50.5 and -7.3 %, p > 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg-1). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (ΔE = 20.37) than FRO (ΔE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS450) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.
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66
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Biological properties and therapeutic activities of honey in wound healing: A narrative review and meta-analysis. J Tissue Viability 2016; 25:98-118. [DOI: 10.1016/j.jtv.2015.12.002] [Citation(s) in RCA: 141] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 10/01/2015] [Accepted: 12/09/2015] [Indexed: 01/10/2023]
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67
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Kędzierska-Matysek M, Florek M, Wolanciuk A, Skałecki P, Litwińczuk A. Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. Journal of Food Science and Technology 2016; 53:2092-8. [PMID: 27413239 DOI: 10.1007/s13197-016-2194-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2016] [Accepted: 02/25/2016] [Indexed: 11/25/2022]
Abstract
The effect of heating at various temperatures (30, 40, 50, 60, 70 and 80 °C) on dynamic viscosity, colour, 5-hydroxymethylfurfural (5-HMF) concentration and diastase activity of raw rape honey were assessed. In fresh honey, moisture, ash, free acidity, pH and electrical conductivity averaged 185.3 g kg(-1), 1.2 g kg(-1), 18.71 mEq kg(-1), 4.2 and 0.25 mS cm(-1), respectively. Heating significantly (p ≤ 0.05) increased lightness (L*), yellowness (b*), chroma (C*), hue (h°) values, but decreased redness (a*). The viscosity at 20 °C (33.6 Pa s) differed significantly (p ≤ 0.01) with those at 30, 40 and 50 °C (8.2, 2.5, and 1.6 Pa s, respectively). Diastase activity decreased concomitant with heating at higher temperatures. Honey heated at 80 °C for 15 min showed the maximum increase of 5-HMF content, with an average of 1.9 mg kg(-1) (62 %), compared to unheated samples. Heating for 15 min between 50 °C and 80 °C did not significantly degrade the quality of the honey, but, slightly enhanced formation of 5-HMF and reduced the diastase activity.
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Affiliation(s)
- Monika Kędzierska-Matysek
- Laboratory of Instrumental Analysis of Food, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Mariusz Florek
- Laboratory of Instrumental Analysis of Food, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Anna Wolanciuk
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Skałecki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Anna Litwińczuk
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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68
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Ciulu M, Spano N, Pilo MI, Sanna G. Recent Advances in the Analysis of Phenolic Compounds in Unifloral Honeys. Molecules 2016; 21:451. [PMID: 27070567 PMCID: PMC6273725 DOI: 10.3390/molecules21040451] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 03/11/2016] [Accepted: 03/25/2016] [Indexed: 01/15/2023] Open
Abstract
Honey is one of the most renowned natural foods. Its composition is extremely variable, depending on its botanical and geographical origins, and the abundant presence of functional compounds has contributed to the increased worldwide interest is this foodstuff. In particular, great attention has been paid by the scientific community towards classes of compounds like phenolic compounds, due to their capability to act as markers of unifloral honey origin. In this contribution the most recent progress in the assessment of new analytical procedures aimed at the definition of the qualitative and quantitative profile of phenolic compounds of honey have been highlighted. A special emphasis has been placed on the innovative aspects concerning the extraction procedures, along with the most recent strategies proposed for the analysis of phenolic compounds. Moreover, the centrality of validation procedures has been claimed and extensively discussed in order to ensure the fitness-for-purpose of the proposed analytical methods. In addition, the exploitation of the phenolic profile as a tool for the classification of the botanical and geographical origin has been described, pointing out the usefulness of chemometrics in the interpretation of data sets originating from the analysis of polyphenols. Finally, recent results in concerning the evaluation of the antioxidant properties of unifloral honeys and the development of new analytical approaches aimed at measuring this parameter have been reviewed.
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Affiliation(s)
- Marco Ciulu
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Nadia Spano
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Maria I Pilo
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Gavino Sanna
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
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69
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Jerković I, Tuberoso CIG, Marijanović Z, Kranjac M, Malenica-Staver M. Antioxidant capacity and chemical profiles of Satureja montana L. Honey: hotrienol and syringyl derivatives as biomarkers. Chem Biodivers 2016; 12:1047-56. [PMID: 26172325 DOI: 10.1002/cbdv.201400183] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Indexed: 01/13/2023]
Abstract
The present study is focused on the antioxidant capacity and chemical profiling of eight Croatian Satureja montana L. honey samples. Among the 20 compounds obtained by headspace solid-phase microextraction (HS-SPME) and identified by GC-FID and GC/MS analyses, hotrienol was predominant (75.9-81.7%). The honey matrix volatile/semivolatile profile was investigated by ultrasonic solvent extraction (USE) followed by GC-FID and GC/MS analyses. The major compounds identified by this latter method were the sinapic-acid derivatives methyl syringate (36.2-72.8%) and syringaldehyde (2.2-43.1%). Direct, targeted HPLC-DAD analyses of the native honey samples revealed the presence of methyl syringate (7.10-39.60 mg/kg) and syringic acid (0.10-1.70 mg/kg). In addition, the total phenolic content of the samples was determined by the FolinCiocalteu assay (311.0-465.9 mg GAE/kg), and the antioxidant capacity was evaluated by the DPPH radical-scavenging activity (0.5-1.0 mmol TEAC/kg) and the ferric reducing antioxidant power (2.5-5.1 mmol Fe(2+) /kg).
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Affiliation(s)
- Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, HR-21000 Split, (phone: +385-21-329434; fax: +385-21-329461).
| | - Carlo I G Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, IT-09124 Cagliari
| | - Zvonimir Marijanović
- Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, HR-22300 Knin
| | - Marina Kranjac
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, HR-21000 Split, (phone: +385-21-329434; fax: +385-21-329461)
| | - M Malenica-Staver
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka
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70
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Jerković I, Kranjac M, Marijanović Z, Zekić M, Radonić A, Tuberoso CIG. Screening of Satureja subspicata Vis. Honey by HPLC-DAD, GC-FID/MS and UV/VIS: Prephenate Derivatives as Biomarkers. Molecules 2016; 21:377. [PMID: 27007367 PMCID: PMC6272834 DOI: 10.3390/molecules21030377] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2016] [Revised: 03/12/2016] [Accepted: 03/15/2016] [Indexed: 01/11/2023] Open
Abstract
The samples of Satureja subspicata Vis. honey were confirmed to be unifloral by melissopalynological analysis with the characteristic pollen share from 36% to 71%. Bioprospecting of the samples was performed by HPLC-DAD, GC-FID/MS, and UV/VIS. Prephenate derivatives were shown to be dominant by the HPLC-DAD analysis, particularly phenylalanine (167.8 mg/kg) and methyl syringate (MSYR, 114.1 mg/kg), followed by tyrosine and benzoic acid. Higher amounts of MSYR (3-4 times) can be pointed out for distinguishing S. subspicata Vis. honey from other Satureja spp. honey types. GC-FID/MS analysis of ultrasonic solvent extracts of the samples revealed MSYR (46.68%, solvent pentane/Et2O 1:2 (v/v); 52.98%, solvent CH2Cl2) and minor abundance of other volatile prephenate derivatives, as well as higher aliphatic compounds characteristic of the comb environment. Two combined extracts (according to the solvents) of all samples were evaluated for their antioxidant properties by FRAP and DPPH assay; the combined extracts demonstrated higher activity (at lower concentrations) in comparison with the average honey sample. UV/VIS analysis of the samples was applied for determination of CIE Lab colour coordinates, total phenolics (425.38 mg GAE/kg), and antioxidant properties (4.26 mmol Fe(2+)/kg (FRAP assay) and 0.8 mmol TEAC/kg (DDPH assay)).
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Affiliation(s)
- Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, Split 21000, Croatia.
| | - Marina Kranjac
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, Split 21000, Croatia.
| | - Zvonimir Marijanović
- Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, Knin 22300, Croatia.
| | - Marina Zekić
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, Split 21000, Croatia.
| | - Ani Radonić
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, Split 21000, Croatia.
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71
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Kuś PM, Szweda P, Jerković I, Tuberoso CIG. Activity of Polish unifloral honeys against pathogenic bacteria and its correlation with colour, phenolic content, antioxidant capacity and other parameters. Lett Appl Microbiol 2016; 62:269-76. [PMID: 26693829 DOI: 10.1111/lam.12541] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Revised: 12/12/2015] [Accepted: 12/14/2015] [Indexed: 01/11/2023]
Abstract
UNLABELLED The use of honey as an antimicrobial agent gains importance due to often ineffectiveness of conventional treatment. However, activity of honey depends mainly on its botanical and geographical origin. To date, antimicrobial potential of Polish honeys has not yet been entirely investigated. In this study, 37 unifloral samples of 14 honey types (including rare varieties) from Poland were analysed and compared with manuka honey. The most active were cornflower, thyme and buckwheat honeys. Their MICs ranged from 3·12 to 25·00%, (depending on tested micro-organism) and often were lower than for manuka honey. Additionally, colour, antioxidant activity, total phenols, pH and conductivity were assessed and significant correlations (P < 0·05) of MICs with several parameters were found. The most active were darker honeys, with strong yellow colour component, rich in phenolics, with high conductivity and water content. The honey antibacterial properties depended mainly on peroxide mechanism and were vulnerable to excessive heating, but quite stable during storage in cold. A number of honey samples showed potential as effective antimicrobial agents. The observed correlations of MICs and physical-chemical parameters help to understand better the factors impacting the antibacterial activity. SIGNIFICANCE AND IMPACT OF THE STUDY Honey is a promising agent in the treatment of non-healing infected wounds. Thirty-seven unifloral samples of 14 honey varieties from Poland were analysed for their antimicrobial activity and compared with manuka honey. Several honey types exert even higher antimicrobial potential and could be introduced to wound therapy. Additionally, positive correlations of the antimicrobial activity were found, especially with yellow colour and could be important in the search and screening of the honey active against Escherichia coli.
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Affiliation(s)
- P M Kuś
- Department of Pharmacognosy, Wrocław Medical University, Wrocław, Poland
| | - P Szweda
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - I Jerković
- Deptartment of Organic Chemistry, Faculty of Chemistry & Technology, University of Split, Split, Croatia
| | - C I G Tuberoso
- Department of Life & Environmental Sciences, University of Cagliari, Cagliari, Italy
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72
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Viapiana A, Struck-Lewicka W, Konieczynski P, Wesolowski M, Kaliszan R. An Approach Based on HPLC-Fingerprint and Chemometrics to Quality Consistency Evaluation of Matricaria chamomilla L. Commercial Samples. FRONTIERS IN PLANT SCIENCE 2016; 7:1561. [PMID: 27818668 PMCID: PMC5073126 DOI: 10.3389/fpls.2016.01561] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Accepted: 10/04/2016] [Indexed: 05/16/2023]
Abstract
Chamomile has been used as an herbal medication since ancient times and is still popular because it contains various bioactive phytochemicals that could provide therapeutic effects. In this study, a simple and reliable HPLC method was developed to evaluate the quality consistency of nineteen chamomile samples through establishing a chromatographic fingerprint, quantification of phenolic compounds and determination of antioxidant activity. For fingerprint analysis, 12 peaks were selected as the common peaks to evaluate the similarities of commercial samples of chamomile obtained from different manufacturers. A similarity analysis was performed to assess the similarity/dissimilarity of chamomile samples where values varied from 0.868 to 0.990 what indicating that samples from different manufacturers were consistent. Additionally, simultaneous quantification of five phenolic acids (gallic, caffeic, syringic, p-coumaric, ferulic) and four flavonoids (rutin, myricetin, quercetin and keampferol) was performed to interpret the quality consistency. In quantitative analysis, the nine individual phenolic compounds showed good regression (r > 0.9975). Inter- and intra-day precisions for all analyzed compounds expressed as relative standard deviation (CV) ranged from 0.05% to 3.12%. Since flavonoids and other polyphenols are commonly recognized as natural antioxidants, the antioxidant activity of chamomile samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) assay. Correlation analysis was used to assess the relationship between antioxidant activity and phenolic composition, and multivariate analysis (PCA and HCA) were applied to distinguish chamomile samples. Results shown in the study indicate high similarity of chamomile samples among them, widely spread in the market and commonly used by people as infusions or teas, as well as that there were no statistically significant differences among them, which in turn is a proof of high quality of commercially available samples of chamomile. The study indicated that the combination of chromatographic fingerprint and quantitative analysis can be readily utilized as a quality consistency method for chamomile and related medicinal preparations. Moreover, the applied strategy seems to be the most promising for the assessment of the investigated plant material.
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Affiliation(s)
- Agnieszka Viapiana
- Department of Analytical Chemistry, Medical University of GdanskGdansk, Poland
- *Correspondence: Agnieszka Viapiana
| | - Wiktoria Struck-Lewicka
- Department of Pharmaceutics and Pharmacodynamics, Medical University of GdanskGdansk, Poland
| | - Pawel Konieczynski
- Department of Analytical Chemistry, Medical University of GdanskGdansk, Poland
| | - Marek Wesolowski
- Department of Analytical Chemistry, Medical University of GdanskGdansk, Poland
| | - Roman Kaliszan
- Department of Pharmaceutics and Pharmacodynamics, Medical University of GdanskGdansk, Poland
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73
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Effect of processing conditions on characteristics of dehydrated bee-pollen and correlation between quality parameters. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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74
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Dias LG, Veloso AC, Sousa ME, Estevinho L, Machado AA, Peres AM. A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools. Anal Chim Acta 2015; 900:36-45. [DOI: 10.1016/j.aca.2015.10.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2014] [Revised: 03/03/2015] [Accepted: 10/21/2015] [Indexed: 10/22/2022]
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75
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Osés SM, Pascual-Maté A, Fernández-Muiño MA, López-Díaz TM, Sancho MT. Bioactive properties of honey with propolis. Food Chem 2015; 196:1215-23. [PMID: 26593609 DOI: 10.1016/j.foodchem.2015.10.050] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2015] [Revised: 10/07/2015] [Accepted: 10/11/2015] [Indexed: 12/25/2022]
Abstract
Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods.
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Affiliation(s)
- S M Osés
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - A Pascual-Maté
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M A Fernández-Muiño
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
| | - T M López-Díaz
- Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana, s/n, 24071 León, Spain
| | - M T Sancho
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
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76
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Cheng N, Wu L, Zheng J, Cao W. Buckwheat Honey Attenuates Carbon Tetrachloride-Induced Liver and DNA Damage in Mice. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2015; 2015:987385. [PMID: 26508989 PMCID: PMC4610059 DOI: 10.1155/2015/987385] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2015] [Revised: 05/14/2015] [Accepted: 06/04/2015] [Indexed: 01/16/2023]
Abstract
Buckwheat honey, which is widely consumed in China, has a characteristic dark color. The objective of this study was to investigate the protective effects of buckwheat honey on liver and DNA damage induced by carbon tetrachloride in mice. The results revealed that buckwheat honey had high total phenolic content, and rutin, hesperetin, and p-coumaric acid were the main phenolic compounds present. Buckwheat honey possesses super DPPH radical scavenging activity and strong ferric reducing antioxidant power. Administration of buckwheat honey for 10 weeks significantly inhibited serum lipoprotein oxidation and increased serum oxygen radical absorbance capacity. Moreover, buckwheat honey significantly inhibited aspartate aminotransferase and alanine aminotransferase activities, which are enhanced by carbon tetrachloride. Hepatic malondialdehyde decreased and hepatic antioxidant enzymes (superoxide dismutase and glutathione peroxidase) increased in the presence of buckwheat honey. In a comet assay, lymphocyte DNA damage induced by carbon tetrachloride was significantly inhibited by buckwheat honey. Therefore, buckwheat honey has a hepatoprotective effect and inhibits DNA damage, activities that are primarily attributable to its high antioxidant capacity.
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Affiliation(s)
- Ni Cheng
- Department of Food Science and Engineering, School of Chemical Engineering, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
- Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Institute of Analytical Science, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Liming Wu
- Institute of Apicultural Research, Chinese Academy of Agricultural Science, Beijing 100093, China
| | - Jianbin Zheng
- Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Institute of Analytical Science, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Wei Cao
- Department of Food Science and Engineering, School of Chemical Engineering, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
- Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Institute of Analytical Science, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
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77
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Zhao J, Du X, Cheng N, Chen L, Xue X, Zhao J, Wu L, Cao W. Identification of monofloral honeys using HPLC-ECD and chemometrics. Food Chem 2015; 194:167-74. [PMID: 26471540 DOI: 10.1016/j.foodchem.2015.08.010] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2015] [Revised: 07/31/2015] [Accepted: 08/04/2015] [Indexed: 10/23/2022]
Abstract
A total of 77 jujube, longan and chaste honey samples were collected from 18 different areas of China. Thirteen types of phenolic acids in the honey samples were analysed using high-performance liquid chromatography with electrochemical detection (HPLC-ECD). Moreover, HPLC-ECD fingerprints of the monofloral honey samples were established. From the analysis of the HPLC-ECD fingerprints, common chromatography peak information was obtained, and principal component analysis and discriminant analysis were performed using selected common chromatography peak areas as variables. By comparing with phenolic acids as variables, using a chemometric analysis which is based on the use of common chromatography peaks as variables, 36 honey samples and 41 test samples could be correctly identified according to their floral origin.
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Affiliation(s)
- Jing Zhao
- Institute of Analytical Science, Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Northwest University, Xi'an 710069, Shaanxi, China
| | - Xiaojing Du
- Institute of Analytical Science, Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Northwest University, Xi'an 710069, Shaanxi, China
| | - Ni Cheng
- Institute of Analytical Science, Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Northwest University, Xi'an 710069, Shaanxi, China; Department of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi'an 710069, Shaanxi, China
| | - Lanzhen Chen
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiaofeng Xue
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture, Beijing 100093, China
| | - Jing Zhao
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Risk Assessment Laboratory for Bee Products Quality and Safety of Ministry of Agriculture, Beijing 100093, China
| | - Liming Wu
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Wei Cao
- Institute of Analytical Science, Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Northwest University, Xi'an 710069, Shaanxi, China; Department of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi'an 710069, Shaanxi, China.
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78
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Patrignani M, Bernardelli C, Conforti PA, Malacalza NH, Yamul DK, Donati E, Lupano CE. Geographical discrimination of honeys through antioxidant capacity, mineral content and colour. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12928] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116 1900 La Plata Argentina
| | - Cecilia Bernardelli
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 50 No 227 1900 La Plata Argentina
| | - Paula A. Conforti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116 1900 La Plata Argentina
- Facultad de Ciencias Agrarias y Forestales; UNLP; 60 y 116 1900 La Plata Argentina
| | - Néstor H. Malacalza
- Ministerio de Agricultura; Ganadería y Alimentación. Lab. de Calidad de Miel; 13 y 532 - 1900 La Plata Argentina
| | - Diego K. Yamul
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116 1900 La Plata Argentina
| | - Edgardo Donati
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 50 No 227 1900 La Plata Argentina
| | - Cecilia E. Lupano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116 1900 La Plata Argentina
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79
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Kuś PM, van Ruth S. Discrimination of Polish unifloral honeys using overall PTR-MS and HPLC fingerprints combined with chemometrics. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.060] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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80
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Nyawali B, Chungu D, Chisha-Kasumu E, Vinya R, Chileshe F, Ng'andwe P. Enzymatic browning reduction in white cabbage (Brassica oleracea) using honey: Does honey color matter? Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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81
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Jerković I, Tuberoso CIG, Kuś PM, Marijanović Z, Kranjac M. Screening of Coffea spp. honey by different methodologies: theobromine and caffeine as chemical markers. RSC Adv 2014. [DOI: 10.1039/c4ra11105b] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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82
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Socha R, Gałkowska D, Bugaj M, Juszczak L. Phenolic composition and antioxidant activity of propolis from various regions of Poland. Nat Prod Res 2014; 29:416-22. [PMID: 25185953 DOI: 10.1080/14786419.2014.949705] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
The aim of this work was to determine phenolic acid and flavonoid contents, as well as antioxidant properties of propolis from different regions of Poland. Total phenolic content of propolis samples ranged from 150.05 to 197.14 mg/g GAE, while total flavonoid content was 35.64-62.04 mg/g QE. The dominant phenolic acid was p-coumaric acid, the content of which was from 37.54 to 116.95 mg/g. The samples also contained much ferulic acid. Among the flavonoids, chrysine and galangine were dominant, and for two samples, naringine was dominant. The propolis samples exhibited various antiradical activity measured towards DPPH(·) (1.92-2.69 mM TE/g) and ABTS(·+) (3.96-4.98 mM TE/g) and reducing power was determined by the ferric reducing antioxidant power method (6.23-9.19 mM Fe(II)/g). The significant linear correlations between total phenolic content and antiradical activity and between total phenolic content and reducing power were observed. Moreover, the total flavonoids content significantly correlated with antiradical activity and reducing power.
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Affiliation(s)
- Robert Socha
- a Department of Analysis and Evaluation of Food Quality , Faculty of Food Technology, University of Agriculture in Krakow , Balicka Street 122, 30-19 Krakow , Poland
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83
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Impact of floral sources and processing on the antimicrobial activities of different unifloral honeys. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2014. [DOI: 10.1016/s2222-1808(14)60504-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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