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Sulaiman MA, Kumari A. Unveiling the Rising Threat of Cadmium Pollution and Alarming Health Risks Associated with the Consumption of 15 Commercially Important Fish Species in the Middle Stretch of River Ganga, at Patna, India. Biol Trace Elem Res 2024:10.1007/s12011-024-04164-x. [PMID: 38607526 DOI: 10.1007/s12011-024-04164-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Accepted: 03/27/2024] [Indexed: 04/13/2024]
Abstract
Among environmental contaminants, the rising level of cadmium in freshwater ecosystems is one of the most significant global concerns. The study addresses the current pollution status of cadmium in the middle stretch of River Ganga and explores the potential hazard associated with the consumption of 15 commercially important fish species by the inhabitants. Together 72 water and sediment samples were analyzed from the four representative sampling sites of River Ganga after the surveillance of major anthropogenic stressors. The concentration of cadmium ranges from 0.003 to 0.011 mg/l and 0.2 to 3.48 mg/kg in water and sediment respectively in 2022. The average concentration of cadmium was recorded to be the highest in Channa punctatus (1.35 mg/kg), followed by Rita rita = Johnius coitor (1.15 mg/kg), and the lowest in Labeo bata (0.2 mg/kg). The finding highlights greater exposure duration and feeding preferences of fish species have played a significant role in the bioaccumulation of the metal in the riverine system. Notably, the domestic effluents, agricultural runoffs, and pollutants brought along by the tributaries of River Ganga are identified as the main anthropogenic stressors for the moderate to considerably polluted status of the River Ganga. The target hazard quotient (THQ) and target carcinogenic risk (TCR) have revealed a higher susceptibility to cadmium contamination in children followed by females, and males. In addition, hierarchical cluster analysis (HCA) has noted intake of Rita rita, Channa punctata, Puntius sophore, and Johnius coitor could be more detrimental to children's health than adults.
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Affiliation(s)
| | - Anupma Kumari
- Department of Zoology, Patna University, Patna, 800005, India.
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Hernanz D, Jara-Palacios MJ, Santos JL, Gómez Pajuelo A, Heredia FJ, Terrab A. The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Sahin H, Ozkok A, Tanugur Samanci AE, Onder EY, Kolayli S. Identification of the Main Phenolic Markers in Turkish Pine Honeys and Their Biological Functions. Chem Biodivers 2022; 19:e202200835. [PMID: 36282115 DOI: 10.1002/cbdv.202200835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Accepted: 10/25/2022] [Indexed: 01/07/2023]
Abstract
The purpose of this research was to identify the biological activity of Turkish pine honeys and the most abundant phenolic compound(s) to guide future studies to be done about this type of honey. Moreover, this will provide the chance to introduce Turkish pine honeys by elucidating a distinct parameter compared to other forms of honey reported in the literature. To this end, microscopic examination based on the number of honeydew elements (NHE) and the number of total pollen (NTP) grains was performed on 17 samples of pine honeys from the Aegean region of Turkey. Then 18 commonly-occurring phenolic standards were used in high-performance liquid chromatography (HPLC) to examine the samples. Each sample was tested for individual phenolic compounds, as well as total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP). As shown by the numerical data, the values for NHE and NTP were 6600-144000 and 3000-75000, respectively. In addition, the general means of TPC, TFC, and FRAP values for the samples were 53.000 mg GAE/100 g fresh sample, 1.944 mg QE/100 g fresh sample, and 3.455 μmol FeSO4 /g fresh sample, respectively. Protocatechuic acid predominated with a range of 197.841-780.227 μg phenolic /100 g sample in all samples. According to the general mean for values detected in the samples, p-hydroxybenzoic acid and benzoic acid were the second and third markers for Turkish pine honey samples. It is believed that these results will help efforts to set standards for pine honey on a national and global scale.
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Affiliation(s)
- Huseyin Sahin
- Espiye Vocational School, Giresun University, Espiye, Giresun, Turkey
| | - Asli Ozkok
- Bee and Bee Products Application and Research Center (HARUM), Hacettepe University, Beytepe, Ankara, Turkey
| | | | - Elif Yorulmaz Onder
- SBS Bilimsel Bio Çözümler Inc. Bee&You Propolis R&D Center, 34775, İstanbul, Turkey
| | - Sevgi Kolayli
- Department of Chemistry, Faculty of Sciences, Karadeniz Technical University, Trabzon, Turkey
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Rossini C, Almeida L, Arredondo D, Antúnez K, Santos E, Haralambides AR, Invernizzi C. When a Tritrophic Interaction Goes Wrong to the Third Level: Xanthoxylin From Trees Causes the Honeybee Larval Mortality in Colonies Affected by the River Disease. J Chem Ecol 2021; 47:777-787. [PMID: 34287796 DOI: 10.1007/s10886-021-01296-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/04/2021] [Accepted: 06/12/2021] [Indexed: 11/28/2022]
Abstract
The "River Disease" (RD), a disorder impacting honeybee colonies located close to waterways with abundant riparian vegetation (including Sebastiania schottiana, Euphorbiaceae), kills newly hatched larvae. Forager bees from RD-affected colonies collect honeydew excretions from Epormenis cestri (Hemiptera: Flatidae), a planthopper feeding on trees of S. schottiana. First-instar honeybee larvae fed with this honeydew died. Thus, we postulated that the nectars of RD-affected colonies had a natural toxin coming from either E. cestri or S. schottiana. An untargeted metabolomics characterization of fresh nectars extracts from colonies with and without RD allowed to pinpoint xanthoxylin as one of the chemicals present in higher amounts in nectar from RD-affected colonies than in nectars from healthy colonies. Besides, xanthoxylin was also found in the aerial parts of S. schottiana and the honeydew excreted by E. cestri feeding on this tree. A larva feeding assay where xanthoxylin-enriched diets were offered to 1st instar larvae showed that larvae died in the same proportion as larvae did when offered enriched diets with nectars from RD-colonies. These findings demonstrate that a xenobiotic can mimic the RD syndrome in honeybee larvae and provide evidence of an interspecific flow of xanthoxylin among three trophic levels. Further, our results give information that can be considered when implementing measures to control this honeybee disease.
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Affiliation(s)
- Carmen Rossini
- Laboratorio de Ecología Química, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
| | - Lucía Almeida
- Laboratorio de Ecología Química, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Daniela Arredondo
- Laboratorio de Microbiología y Salud de las Abejas, Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay
| | - Karina Antúnez
- Laboratorio de Microbiología y Salud de las Abejas, Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay
| | - Estela Santos
- Sección Etología, Instituto de Biología, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
| | - Alejandra Rodríguez Haralambides
- Química Bioanalítica, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Ciro Invernizzi
- Sección Etología, Instituto de Biología, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
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Shaaban B, Seeburger V, Schroeder A, Lohaus G. Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03671-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractHoneydew honey is produced by bees from excretions of plant-feeding insects, such as aphids and scale insects. Honeydew on conifers, like fir (Abies alba) or spruce (Picea abies), is produced by different species of the genera Cinara and Physokermes. This means that honeydew honey can stem from different botanical as well as zoological origins, but so far it is not possible to clearly distinguish the different types of honeys. In the attempt to identify distinguishing markers, 19 sugars, 25 amino acids and 9 inorganic ions were quantified in three groups of honeydew honey (fir/Cinara, spruce/Cinara and spruce/Physokermes) with 20 honey samples each. It could be demonstrated that the contents of isomaltose, raffinose, erlose, two undefined oligosaccharides, several amino acids, sulfate, and phosphate differed significantly between the three groups of honey. Furthermore, multivariate analyses resulted in a separation of spruce/Physokermes honey from spruce- or fir/Cinara honey due to its higher contents of phosphate, sulfate, erlose and two undefined oligosaccharides. Moreover, the amino acid composition and the isomaltose as well as the raffinose contents proved useful in the distinction between fir/Cinara and spruce/Cinara honey. In sum, the contents of sugars, amino acids, and inorganic ions in German fir and spruce honeys provide useful information about the botanical and zoological origin of honeydew honeys.
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Gerginova D, Simova S, Popova M, Stefova M, Stanoeva JP, Bankova V. NMR Profiling of North Macedonian and Bulgarian Honeys for Detection of Botanical and Geographical Origin. Molecules 2020; 25:E4687. [PMID: 33066379 PMCID: PMC7587359 DOI: 10.3390/molecules25204687] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022] Open
Abstract
Bulgaria and North Macedonia have a long history of the production and use of honey; however, there is an obvious lack of systematic and in-depth research on honey from both countries. The oak honeydew honey is of particular interest, as it is highly valued by consumers because of its health benefits. The aim of this study was to characterize honeydew and floral honeys from Bulgaria and North Macedonia based on their NMR profiles. The 1D and 2D 1H and 13C-NMR spectra were measured of 16 North Macedonian and 22 Bulgarian honey samples. A total of 25 individual substances were identified, including quinovose, which was found for the first time in honey. Chemometric methods (PCA-principal component analysis, PLS-DA-partial least squares discriminant analysis, ANOVA-analysis of variance) were used to detect similarities and differences between samples, as well as to determine their botanical and geographical origin. Semiquantitative data on individual sugars and some other constituents were obtained, which allowed for the reliable classification of honey samples by botanical and geographical origin, based on chemometric approaches. The results enabled us to distinguish oak honeydew honey from other honey types, and to determine the country of origin. NMR was a rapid and convenient method, avoiding the need for other more time-consuming analytical techniques.
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Affiliation(s)
- Dessislava Gerginova
- Bulgarian NMR Centre, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 9, 1113 Sofia, Bulgaria;
| | - Svetlana Simova
- Bulgarian NMR Centre, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 9, 1113 Sofia, Bulgaria;
| | - Milena Popova
- Laboratory Chemistry of Natural Products, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 9, 1113 Sofia, Bulgaria;
| | - Marina Stefova
- Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Ss. Cyril and Methodius University, 1000 Skopje, North Macedonia; (M.S.); (J.P.S.)
| | - Jasmina Petreska Stanoeva
- Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Ss. Cyril and Methodius University, 1000 Skopje, North Macedonia; (M.S.); (J.P.S.)
| | - Vassya Bankova
- Laboratory Chemistry of Natural Products, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 9, 1113 Sofia, Bulgaria;
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Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification. Foods 2020; 9:foods9081028. [PMID: 32751938 PMCID: PMC7466300 DOI: 10.3390/foods9081028] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 07/23/2020] [Accepted: 07/28/2020] [Indexed: 12/11/2022] Open
Abstract
This paper is a summary of the latest literature on methods for assessing quality of natural bee honey. The publication briefly characterizes methods recommended by the International Honey Commission, published in 2009, as well as newer methods published in the last 10 years. Modern methods of assessing honey quality focus mainly on analyzing markers of individual varieties and classifying them into varieties, using, among others, near infrared spectroscopy techniques (NIR), potentiometric tongue, electronic nose, nuclear magnetic resonance (NMR), zymography, polymerase chain reaction (PCR), DNA metabarcoding, and chemometric techniques including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN). At the same time, effective techniques for analyzing adulteration, sugar, and water content, hydroxymethylfurfural (HMF), polyphenol content, and diastase activity are being sought. Modern techniques enable the results of honey quality testing to be obtained in a shorter time, using the principles of green chemistry, allowing, at the same time, for high precision and accuracy of determinations. These methods are constantly modified, so that the honey that is on sale is a product of high quality. Prospects for devising methods of honey quality assessment include the development of a fast and accurate alternative to the melissopalynological method as well as quick tests to detect adulteration.
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Karabagias IK, Karabagias VK, Badeka AV. Possible complementary packaging label in honey based on the correlations of antioxidant activity, total phenolic content, and effective acidity, in light of the F.O.P. index using mathematical modelling. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03490-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Karabagias IK, Karabournioti S, Karabagias VK, Badeka AV. Palynological, physico-chemical and bioactivity parameters determination, of a less common Greek honeydew honey: “dryomelo”. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106940] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Jara-Palacios MJ, Ávila FJ, Escudero-Gilete ML, Gómez Pajuelo A, Heredia FJ, Hernanz D, Terrab A. Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03316-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods. Food Chem 2019; 297:124979. [PMID: 31253311 DOI: 10.1016/j.foodchem.2019.124979] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/15/2019] [Accepted: 06/10/2019] [Indexed: 11/21/2022]
Abstract
Oak honeydew and chestnut honeys often share the same production area in Atlantic landscapes. Consequently these honeys have common physicochemical properties and pollen composition, making their differentiation by routine methods, a difficult task. The increase in the demands of consumers for clear honey labelling, identifying floral make-ups and the substantial health properties of both honey types, make it necessary to improve methods to differentiate the honeys. Statistical multivariate techniques were used to study the differences in the physicochemical composition and pollen spectra between chestnut honey and oak honeydew honey. Palynological analysis, moisture, pH, electrical conductivity, hydroxymethylfurfural, diastase number, colour, phenolic content, minerals and sugars were used for this purpose. The variables that had more weight in the differentiation by principal component analysis were Castanea, Cytisus type, CIELab coordinates (a* and L), RSA, Mg and trehalose; 97.6% of the honey samples were correctly classified by linear discriminant analysis.
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Seijo MC, Escuredo O, Rodríguez-Flores MS. Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study. Foods 2019; 8:foods8040126. [PMID: 30999562 PMCID: PMC6518035 DOI: 10.3390/foods8040126] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 11/30/2022] Open
Abstract
This work investigates the similarities and differences of oak honeydew (Quercus pyrenaica Willd.) and evergreen honeydew (Quercus ilex L.) honey produced in Spain. For this purpose, the physicochemical characteristics of 17 samples from oak honeydew and 11 samples from evergreen honeydew collected in different geographical regions were analyzed. All the samples accomplished European Union requirements for honey consumption. Both honey types had amber dark color; however, the evergreen oak honey was clearer than oak honey, having higher mean values in a* and b* coordinates of CIELab scale. In general, both honey types exhibited high electrical conductivity, a moderate value of pH, medium to low water content, and high diastase activity. The reducing sugar content was significantly lower and maltose content was significantly higher in evergreen honeydew. In addition, total phenols and total flavonoid contents, the antioxidant activity and the melissopalynological analysis was performed. The oak honeydew honey had a higher abundance of Castanea, Rubus and Erica pollen grains, while the evergreen oak honeydew honey had a higher abundance of Lavandula, Olea europaea or Anthyllis cytisoides. A multivariate analysis using the most representative pollen types and physicochemical components facilitated the differentiation of the honey samples, thus this information can be useful for the honey characterization.
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Affiliation(s)
- María Carmen Seijo
- Department of Vegetal Biology and Soil Sciences, University of Vigo, Faculty of Sciences, 32004 Ourense, Spain.
| | - Olga Escuredo
- Department of Vegetal Biology and Soil Sciences, University of Vigo, Faculty of Sciences, 32004 Ourense, Spain.
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Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, de Mello Castanho Amboni RD, Dias CO, Costa ACO. Differentiation of honeydew honeys and blossom honeys: a new model based on colour parameters. Journal of Food Science and Technology 2019; 56:2771-2777. [PMID: 31168159 DOI: 10.1007/s13197-019-03737-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2019] [Accepted: 03/19/2019] [Indexed: 01/02/2023]
Abstract
The present study aimed to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys, with and without addition of heat treatment, and bracatinga honeydew honeys adulterated with blossom honeys (5, 15 and 25% of blossom honeys), using chromatic characterization associated with chemometric analysis. Bracatinga honeydew honeys presented unusual chromatic characteristics which allowed differentiation of blossom honeys by principal components analysis. Additionally, a classification model was developed in order to establish clear rules that characterize each group of honey. The proposed model correctly classified bracatinga honeydew honey and blossom honey samples, with and without heat treatment. Only two samples adulterated with 5% blossom honey were misclassified. The chromatic analysis associated with chemometric analysis showed promising perspectives for its exploitation being able to be used for screening and selection of bracatinga honeydew honey, fresh or thermally treated as well as fraud detection.
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Affiliation(s)
- Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC Brazil
| | | | - Carolinne Odebrecht Dias
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC Brazil
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Dos Santos CF, Halinski R, de Souza Dos Santos PD, Almeida EAB, Blochtein B. Looking beyond the flowers: associations of stingless bees with sap-sucking insects. THE SCIENCE OF NATURE - NATURWISSENSCHAFTEN 2019; 106:12. [PMID: 30927121 DOI: 10.1007/s00114-019-1608-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 02/13/2019] [Accepted: 02/27/2019] [Indexed: 10/27/2022]
Abstract
The main sources of food for stingless bees are the nectar and pollen harvested from flowers, whereas one important kind of nesting material (i.e. wax) is produced by their own abdominal glands. Stingless bees can, nonetheless, obtain alternative resources of food and wax from exudates released by sap-sucking insects as honeydew and waxy cover, respectively. To date, there are no comprehensive studies investigating how diversified and structured the network interactions between stingless bees and sap-sucking insects are. Here, we conducted a survey of the data on relationship between stingless bees and sap-sucking insects to evaluate: (1) which resources are collected by which stingless bee species; (2) how diverse the interaction network is, using species degree and specialisation index as a proxy; and if (3) there would be any phylogenetic signal in the species degree and specialisation indices. Our findings demonstrate that approximately 21 stingless bee species like Trigona spp. and Oxytrigona spp. have been observed interacting with 11 sap-sucking species, among which Aethalion reticulatum is the main partner. From ca. 50 records, Brazil is the country with most observations (n = 38) of this type of ecological interaction. We found also that stingless bees harvest fivefold more honeydew than waxy covers on sap-sucking insects. However, we did not find any phylogenetic signal for the occurrence of this interaction, considering species degree and specialisation indices, suggesting that both traits apparently evolved independently among stingless bee species. We suggest that specific ecological demands may drive this opportunistic behaviour exhibited by stingless bees, because major sources of food are obtained from flowers and these bees produce their own wax.
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Affiliation(s)
- Charles Fernando Dos Santos
- Escola de Ciências, Pontifícia Universidade Católica do Rio Grande do Sul, Av. Ipiranga, 6681, Porto Alegre, RS, 90619-900, Brazil.
| | - Rosana Halinski
- Escola de Ciências, Pontifícia Universidade Católica do Rio Grande do Sul, Av. Ipiranga, 6681, Porto Alegre, RS, 90619-900, Brazil
| | - Patrick Douglas de Souza Dos Santos
- Escola de Ciências, Pontifícia Universidade Católica do Rio Grande do Sul, Av. Ipiranga, 6681, Porto Alegre, RS, 90619-900, Brazil.,Departamento de Genética, Laboratório de Biologia do Desenvolvimento de Abelhas, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirao Preto, SP, 14040-901, Brazil
| | - Eduardo A B Almeida
- Laboratório de Biologia Comparada e Abelhas, Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Ribeirao Preto, SP, 14040-901, Brazil
| | - Betina Blochtein
- Escola de Ciências, Pontifícia Universidade Católica do Rio Grande do Sul, Av. Ipiranga, 6681, Porto Alegre, RS, 90619-900, Brazil
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The application of dehumidified air in rapeseed and honeydew honey spray drying - Process performance and powders properties considerations. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Seraglio SKT, Silva B, Bergamo G, Brugnerotto P, Gonzaga LV, Fett R, Costa ACO. An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res Int 2019; 119:44-66. [PMID: 30884675 DOI: 10.1016/j.foodres.2019.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 12/22/2018] [Accepted: 01/13/2019] [Indexed: 01/08/2023]
Abstract
Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.
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Affiliation(s)
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, Costa ACO. Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation. Food Res Int 2018; 116:745-754. [PMID: 30717004 DOI: 10.1016/j.foodres.2018.09.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/21/2018] [Accepted: 09/06/2018] [Indexed: 10/28/2022]
Abstract
Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.
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Affiliation(s)
- Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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19
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Rheological analysis of honeydew honey adulterated with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Lastra-Mejías M, Torreblanca-Zanca A, Aroca-Santos R, Cancilla JC, Izquierdo J, Torrecilla JS. Characterization of an array of honeys of different types and botanical origins through fluorescence emission based on LEDs. Talanta 2018; 185:196-202. [DOI: 10.1016/j.talanta.2018.03.060] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 03/17/2018] [Accepted: 03/21/2018] [Indexed: 11/29/2022]
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21
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Kolayli S, Can Z, Çakir HE, Okan OT, Yildiz O. An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. TURKISH JOURNAL OF BIOCHEMISTRY 2018. [DOI: 10.1515/tjb-2017-0174] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Objective
The purpose of this study was therefore to investigate various physicochemical properties, phenolic composition and antioxidant capacities of the oak honey, large quantities of which are produced in the Thrace region of Northwest Turkey.
Methods
Hunter color values (Lab), optical rotation, electrical conductivity, moisture and ash were measured as physicochemical determinants. Sugar, proline content, mineral, phenolic acids, total phenolic flavonoids contents were evaluated as chemical parameters. Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging were used as antioxidant determinants.
Results
The results determined that dark-colored honeys (mean 24.95±8.35 L) have proline levels (649.82±203.90 mg/kg), total phenolic content (TPC) (67.29±13.10 mgGAE/100 g) and total flavonoid content (TFC) (10.14±4.78 mgQE/100 g), a high ratio of fructose/glucose (1.65±0.18). Rutin (11.14±8.50 μg/g), p-coumaric acid (6.97±5.80 μg/g) and protocatechuic acid (6.12±4.39 μg/g) were the major phenolic components, and quercetin was also detected in varying amounts in all samples. Potassium (2523±0.28 mg/kg), calcium (63.40±3.20 mg/kg) and magnesium (38.88±0.65 mg/kg) were the major minerals in the honeys.
Conclusion
Our results showed that physicochemical properties, phenolic compounds, antioxidant capacity, sugar and mineral contents successfully distinguish the geographical origins of oak honey. These findings will contribute to a more accurate evaluation of oak honey in the literature.
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22
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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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23
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Azevedo MS, Valentim-Neto PA, Seraglio SKT, da Luz CFP, Arisi ACM, Costa ACO. Proteome comparison for discrimination between honeydew and floral honeys from botanical species Mimosa scabrella Bentham by principal component analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4515-4519. [PMID: 28337740 DOI: 10.1002/jsfa.8317] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/03/2017] [Accepted: 03/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the increasing valuation and appreciation of honeydew honey in many European countries and also to existing contamination among different types of honeys, authentication is an important aspect of quality control with regard to guaranteeing the origin in terms of source (honeydew or floral) and needs to be determined. Furthermore, proteins are minor components of the honey, despite the importance of their physiological effects, and can differ according to the source of the honey. In this context, the aims of this study were to carry out protein extraction from honeydew and floral honeys and to discriminate these honeys from the same botanical species, Mimosa scabrella Bentham, through proteome comparison using two-dimensional gel electrophoresis and principal component analysis. RESULTS The results showed that the proteome profile and principal component analysis can be a useful tool for discrimination between these types of honey using matched proteins (45 matched spots). Also, the proteome profile showed 160 protein spots in honeydew honey and 84 spots in the floral honey. CONCLUSION The protein profile can be a differential characteristic of this type of honey, in view of the importance of proteins as bioactive compounds in honey. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mônia Stremel Azevedo
- Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil
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24
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Sobolev AP, Circi S, Capitani D, Ingallina C, Mannina L. Molecular fingerprinting of food authenticity. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.08.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Fungal Honeydew Elements as Potential Indicators of the Botanical and Geographical Origin of Honeys. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0862-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Application of analytical methods in authentication and adulteration of honey. Food Chem 2017; 217:687-698. [DOI: 10.1016/j.foodchem.2016.09.001] [Citation(s) in RCA: 147] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Revised: 08/31/2016] [Accepted: 09/01/2016] [Indexed: 01/22/2023]
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27
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Wu L, Du B, Vander Heyden Y, Chen L, Zhao L, Wang M, Xue X. Recent advancements in detecting sugar-based adulterants in honey – A challenge. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2016.10.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Ni C, Zhu B, Wang N, Wang M, Chen S, Zhang J, Zhu Y. Simple column-switching ion chromatography method for determining eight monosaccharides and oligosaccharides in honeydew and nectar. Food Chem 2016; 194:555-60. [DOI: 10.1016/j.foodchem.2015.08.049] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/13/2015] [Accepted: 08/13/2015] [Indexed: 12/19/2022]
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29
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Simmler C, Kulakowski D, Lankin DC, McAlpine JB, Chen SN, Pauli GF. Holistic Analysis Enhances the Description of Metabolic Complexity in Dietary Natural Products. Adv Nutr 2016; 7:179-89. [PMID: 27180381 PMCID: PMC4717887 DOI: 10.3945/an.115.009928] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the field of food and nutrition, complex natural products (NPs) are typically obtained from cells/tissues of diverse organisms such as plants, mushrooms, and animals. Among them, edible fruits, grains, and vegetables represent most of the human diet. Because of an important dietary dependence, the comprehensive metabolomic analysis of dietary NPs, performed holistically via the assessment of as many metabolites as possible, constitutes a fundamental building block for understanding the human diet. Both mass spectrometry (MS) and nuclear magnetic resonance (NMR) are important complementary analytic techniques, covering a wide range of metabolites at different concentrations. Particularly, 1-dimensional 1H-NMR offers an unbiased overview of all metabolites present in a sample without prior knowledge of its composition, thereby leading to an untargeted analysis. In the past decade, NMR-based metabolomics in plant and food analyses has evolved considerably. The scope of the present review, covering literature of the past 5 y, is to address the relevance of 1H-NMR–based metabolomics in food plant studies, including a comparison with MS-based techniques. Major applications of NMR-based metabolomics for the quality control of dietary NPs and assessment of their nutritional values are presented.
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Affiliation(s)
- Charlotte Simmler
- UIC/NIH Center for Botanical Dietary Supplements Research; and
- Center for Natural Product Technologies, Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, IL
| | | | - David C Lankin
- UIC/NIH Center for Botanical Dietary Supplements Research; and
| | - James B McAlpine
- UIC/NIH Center for Botanical Dietary Supplements Research; and
- Center for Natural Product Technologies, Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, IL
| | - Shao-Nong Chen
- UIC/NIH Center for Botanical Dietary Supplements Research; and
- Center for Natural Product Technologies, Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, IL
| | - Guido F Pauli
- UIC/NIH Center for Botanical Dietary Supplements Research; and
- Center for Natural Product Technologies, Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, IL
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30
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Abstract
Advanced analytical techniques in honey characterization.
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Affiliation(s)
- Roberto Consonni
- Istituto per lo Studio delle Macromolecole
- Lab. NMR
- CNR
- 20133 Milan
- Italy
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31
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Shantal Rodríguez Flores M, Escuredo O, Carmen Seijo M. Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem 2015; 166:101-106. [DOI: 10.1016/j.foodchem.2014.06.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2013] [Revised: 04/28/2014] [Accepted: 06/02/2014] [Indexed: 11/27/2022]
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32
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Gresley AL, Kenny J, Cassar C, Kelly A, Sinclair A, Fielder MD. The application of high resolution diffusion NMR to the analysis of manuka honey. Food Chem 2012; 135:2879-86. [PMID: 22980885 DOI: 10.1016/j.foodchem.2012.07.072] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 07/05/2012] [Accepted: 07/12/2012] [Indexed: 01/15/2023]
Abstract
The application of DOSY (Diffusion Ordered SpectroscopY) NMR as a technique for the virtual separation of key components of manuka honey and the implications for future discriminatory analysis of honey types is reported for the first time. The scope and the limitations of DOSY NMR are considered using the recently conceived DOSY Tool Box processing software and preliminary anti-bacterial data for the different honey types is reported.
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Affiliation(s)
- Adam Le Gresley
- SEC Faculty, Kingston University, Kingston upon Thames KT1 2EE, UK.
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