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Li H, Lang Y, Liu Z, Song M, Jiang A, Li N, Chen L. Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping. Food Chem 2024; 449:139226. [PMID: 38608603 DOI: 10.1016/j.foodchem.2024.139226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/30/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024]
Abstract
The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of Rhus chinensis honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. "Fruity" was the main aroma characteristic of RCHs at different stages after capping, mainly contributed by (E)-β-damascenone. Methyl salicylate might be a potential indicator for differentiating RCHs at different stages after capping. The metabolic pathway analyses revealed that the aroma compounds in RCHs undergo transformation at different stages after capping, which subsequently affects its aroma characteristics formation. This work is the first to study the dynamic changes in honey aroma characteristics after capping from multiple perspectives, and the results are of great significance for understanding the aroma characteristics after capping and quality control of honey.
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Affiliation(s)
- Hongxia Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Yaning Lang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Zhaolong Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Mei Song
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Ao Jiang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Na Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Lanzhen Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China..
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Li H, Liu Z, Shuai M, Song M, Qiao D, Peng W, Chen L. Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor-active compounds and odor properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2038-2048. [PMID: 37909381 DOI: 10.1002/jsfa.13088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 09/10/2023] [Accepted: 11/01/2023] [Indexed: 11/03/2023]
Abstract
BACKGROUND Aroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor-active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work in the literature has investigated the volatile compounds and characteristic odor-active compounds of ERBHs. Therefore, it is imperative to conduct systematic investigation into the volatile profile, odor-active compounds and odor properties of ERBHs. RESULTS The characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785-0.975. In total, 297 volatile compounds were identified and relatively quantified by headspace solid-phase microextraction coupled with gas chromatography quadrupole time-of-flight mass spectrometry, of which 61 and 31 were identified as odor-active compounds by relative odor activity values and GC-olfactometry analysis, respectively, especially the common 22 odor-active compounds (E)-β-damascenone, phenethyl acetate, linalool, cis-linalool oxide (furanoid), octanal, hotrienol, trans-linalool oxide (furanoid), 4-oxoisophorone and eugenol, etc., contributed significantly to the aroma of ERBHs. The primary odor properties of ERBHs were floral, followed by fruity, herbaceous and woody aromas. The partial least-squares regression results showed that the odor-active compounds had good correlations with the odor properties. CONCLUSION Identifying the aroma differences of different honeys is of great importance. The present study provides a reliable theoretical basis for the quality and authenticity of ERBHs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hongxia Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhaolong Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Mengying Shuai
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Mei Song
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Dong Qiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing, China
- Fujian Agriculture and Forestry University, Fuzhou City, China
| | - Wenjun Peng
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lanzhen Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing, China
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Alcoléa M, Santana Junior MB, Oliveira KADM, Tussolini L, Leite MAG, Honorio-França AC, França EL, Pertuzatti PB. Bioactive compounds of honey from different regions of Brazil: the effect of simulated gastrointestinal digestion on antioxidant and antimicrobial properties. Food Funct 2024; 15:1310-1322. [PMID: 38197457 DOI: 10.1039/d3fo03620k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2024]
Abstract
Monofloral and multifloral honey produced in different regions may have different bioactive compounds and antioxidant capacities, resulting in changes in the antimicrobial activity of honey. However, many of these compounds degrade due to the extreme digestion conditions, which may inhibit the antimicrobial activity. Given this context, this study aimed to describe the bioactive compounds of honey produced in Brazil and verify if honey samples from different botanical and geographical origins differ in bioactive compounds, and if honey maintains its antimicrobial activity after digestion simulation. Multivariate analysis was used to identify characteristics that differentiated the honey samples according to the botanical and geographical origin criteria. The amount of the bioactive compounds varied significantly: the total phenolic compound content varied from 20.49 to 101.44 mg GAE per 100 g, flavonoids varied from 1.41 to 13.52 mg QE per 100 g, phenolic acids varied from 13.61 to 56.41 mg CAE per 100 g, and carotenoids varied from 0.66 to 4.27 mg β-carotene per g. Multifloral honey (H22) produced in the dry season of northeastern Brazil presented the highest bioactive compound concentration except for the carotenoid content. HPLC-MS analysis showed the presence of six hydroxybenzoic acids, four hydroxycinnamic acids, eight flavonols, three flavanones, two flavones and two isoflavonoids; Pterodon pubescens monofloral honey (H14) from midwestern Brazil stood out in terms of the carotenoid content. All analyzed honey samples exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli bacteria before digestive process simulation, and bacteria were inhibited during in vitro digestion; this activity decreased during the simulation of the oral phase, remained in the gastric phase, and disappeared in the intestinal phase.
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Affiliation(s)
- Marla Alcoléa
- Universidade Federal de Mato Grosso, Programa de Pós-graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil.
| | - Marcel Bueno Santana Junior
- Universidade Federal de Mato Grosso, Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil
| | - Keily Alves de Moura Oliveira
- Universidade Federal de Mato Grosso, Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil
| | - Loyse Tussolini
- Universidade Federal de Mato Grosso, Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil
| | - Mércia Aurélia Gonçalves Leite
- Universidade Federal de Mato Grosso, Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil
| | - Adenilda Cristina Honorio-França
- Universidade Federal de Mato Grosso, Programa de Pós-graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil.
| | - Eduardo Luzia França
- Universidade Federal de Mato Grosso, Programa de Pós-graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil.
| | - Paula Becker Pertuzatti
- Universidade Federal de Mato Grosso, Programa de Pós-graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil.
- Universidade Federal de Mato Grosso, Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Avenida Valdon Varjão 6390, 78600-000 Barra do Garças, Mato Grosso, Brazil
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Manickavasagam G, Saaid M, Lim V. Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review. J Food Sci 2024; 89:811-833. [PMID: 38224177 DOI: 10.1111/1750-3841.16921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/03/2023] [Accepted: 12/19/2023] [Indexed: 01/16/2024]
Abstract
This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5-hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p-value) in the reported studies. However, all the reported studies used the simplest approach (one-way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S-plot, variable importance of projection, and one-way ANOVA, which can produce the most accurate and precise results rather solely depending on one-way ANOVA.
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Affiliation(s)
- Ganapaty Manickavasagam
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Kepala Batas, Malaysia
- School of Chemical Sciences, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Mardiana Saaid
- School of Chemical Sciences, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Vuanghao Lim
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Kepala Batas, Malaysia
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Li H, Liu Z, Song M, Jiang A, Lang Y, Chen L. Aromatic profiles and enantiomeric distributions of volatile compounds during the ripening of Dendropanax dentiger honey. Food Res Int 2024; 175:113677. [PMID: 38129024 DOI: 10.1016/j.foodres.2023.113677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
Dendropanax dentiger honey (DDH) is a specialty herbal honey from China. Previous research on DDH has mostly focused on its composition and potential chemical markers, no studies have been conducted on the changes in aroma characteristics and chiral odorants during its maturation. Therefore, the present study aims to address the missing parts. The proportions and total concentrations of 185 volatile compounds identified in different classes varied with DDHs ripening. Fourteen common odor-active compounds were identified by odor activity values (OAVs) and GC-olfactometry (GC-O) analysis. The aroma profiles of DDHs were observed to vary at different ripening stages, although the dominant aroma characteristic was "fruity" aroma, which became more pronounced with increasing maturity. The enantiomeric contents and distributions of 7 volatile enantiomers were related to specific physicochemical indicators and the maturity of DDHs, among which the enantiomers of linalool oxide A may be a potential indicator to identify its maturity. Furthermore, precise quantification and OAVs calculation showed that the enantiomer (2S, 5S)-linalool oxide A presented the highest concentration (8.83-27.39 ng/mL) and only the enantiomer R-linalool (OAVs: 5.56-6.14) was an important contributor to the aroma profiles of DDHs at different stages of maturity. These results provided a new research idea for quality control and identification of DDHs at different maturity stages.
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Affiliation(s)
- Hongxia Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Zhaolong Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Mei Song
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Ao Jiang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Yaning Lang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Lanzhen Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
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Liang D, Wen H, Zhou Y, Wang T, Jia G, Cui Z, Li A. Simultaneous qualitative and quantitative analyses of volatile components in Chinese honey of six botanical origins using headspace solid-phase microextraction and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7631-7642. [PMID: 37433752 DOI: 10.1002/jsfa.12850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 07/05/2023] [Accepted: 07/12/2023] [Indexed: 07/13/2023]
Abstract
BACKGROUND Honey aroma is one of its most important properties and it depends on the qualitative and quantitative composition of the volatile compounds. The volatile profile of honey could reveal its botanical origin to avoid a false characterization. Thus, it is of great significance to honey authentication. This study developed and validated a headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for simultaneous qualitative and quantitative analyses of 34 volatile components in honey. The developed method was applied to 86 honey samples from six different botanical origins, including linden honey, rape honey, jujube honey, vitex honey, lavender honey and acacia honey. RESULTS The volatile fingerprints and quantitative results were simultaneously obtained by using the full scan and selected ion monitoring (SCAN+SIM) MS scanning mode. The limits of quantification (LOQs) and limits of detection (LODs) of 34 volatile compounds were in the ranges of 1-10 ng/g and 0.3-3 ng/g, respectively. And the spiked recoveries ranged between 70.6% and 126.2%, with the relative standard deviations (RSDs) not higher than 45.4%. A total of 98 volatile compounds were found with relative contents determined, and the 34 volatile compounds were determined with absolute concentrations. Based on the volatile fingerprints and the contents of volatile compounds, honey samples from six botanical origins were well classified by principal component analysis and orthogonal partial least-squares discrimination analysis. CONCLUSIONS The HS-SPME-GC-MS method was successfully applied to achieve the volatile fingerprints of six types of honey and to quantitatively analyze 34 volatile compounds with satisfying sensitivity and accuracy. Chemometrics analysis showed significant correlations between honey types and volatiles. These results reveal the characteristics of volatile compounds in six types of unifloral honey and provide some supports for honey authentication. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Dongshuang Liang
- Hebei Key Laboratory of Applied Chemistry, College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao, China
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Haosong Wen
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Yaxuan Zhou
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Taohong Wang
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Guangqun Jia
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Zongyan Cui
- Hebei Key Laboratory of Applied Chemistry, College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao, China
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Adan Li
- Hebei Key Laboratory of Applied Chemistry, College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao, China
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Kang MJ, Kim KR, Kim K, Morrill AG, Jung C, Sun S, Lee DH, Suh JH, Sung J. Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples. Food Res Int 2023; 173:113454. [PMID: 37803778 DOI: 10.1016/j.foodres.2023.113454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to identify relationships between chemical profile and sensory quality of honey. Targeted metabolomic analysis was conducted to determine volatile and non-volatile profiles of seven different honey. Volatile profile was analyzed using headspace solid-phase microextraction (HS-SPME) coupled to GC - MS. LC - MS/MS, HPLC - UV, and HPLC-RI were employed to analyze flavonoids, organic acids, and sugars, respectively. Authentic standards were utilized for confirmation of metabolites. Sensory evaluation included quantitative descriptive analysis and consumer acceptance test. The results showed that sucrose (sweetness) was responsible for a positive hedonic perception, while organic acids and flavonoids (sourness, astringency, bitterness) negatively affected consumer acceptance. Volatiles with floral notes (e.g. decyl formate) were preferred, but others with off-flavors (e.g. 2-methylbenzofuran) were not preferred by consumers. Flavor familiarity was strongly correlated with the consumer acceptance of honey, indicating that the balance between volatiles and non-volatiles is significant for honey flavor quality. This work demonstrates the role of key flavor compounds in honey quality, and may be applicable to the quality control of honey.
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Affiliation(s)
- Min Jeong Kang
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Keup-Rae Kim
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Keono Kim
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Aria G Morrill
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Chuleui Jung
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Sukjun Sun
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Dong-Hee Lee
- Industry-Academy Cooperation Foundation, Andong National University, Andong, Republic of Korea
| | - Joon Hyuk Suh
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea.
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Yan S, Liu Y, Zhao W, Zhao H, Xue X. Chemical markers of a rare honey from the traditional spice plant Amomum tsao-ko Crevost et Lemarié, via integrated GC-MS and LC-MS approaches. Food Res Int 2023; 172:113234. [PMID: 37689964 DOI: 10.1016/j.foodres.2023.113234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
The precious medicinal plant, Amomum tsao-ko Crevost et Lemarié, is the nectariferous plant from which the rare Amomum tsao-ko Crevost et Lemarié honey (ATH) is produced. Presently, chemical markers for authentication of this honey are not available due to the lack of data on its chemical composition. Here, we analyzed the volatile components and their odor activity values (OAVs), which revealed that the unique aroma was mildly flowery and fruity, accompanied by subtle sweet and fresh undertones. Since non-volatile chemicals are more reliable markers for routine authentication, we used a metabolomic approach combined with NMR-based identification to find and confirm a suitable compound to unambiguously distinguish ATH from other honeys. Isorhamnetin 3-O-neohesperidoside ranged from 3.62 to 9.38 mg/kg in ATH and was absent in the other tested honeys. In sum, the study uncovered unique chemical characteristics of ATH that will be helpful to control its quality.
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Affiliation(s)
- Sha Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yibing Liu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wen Zhao
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hongmu Zhao
- Sericultural and Apicultural Research Institute Yunnan Academy of Agricultural Sciences, Mengzi, Yunnan 661101, China.
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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Żak N, Wilczyńska A. The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey. Foods 2023; 12:3210. [PMID: 37685142 PMCID: PMC10486586 DOI: 10.3390/foods12173210] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/16/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.
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Affiliation(s)
- Natalia Żak
- Department of Quality Management, Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, Poland;
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Escriche I, Conchado A, Peral AM, Juan-Borrás M. Volatile markers as a reliable alternative for the correct classification of citrus monofloral honey. Food Res Int 2023; 168:112699. [PMID: 37120187 DOI: 10.1016/j.foodres.2023.112699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 03/06/2023] [Accepted: 03/14/2023] [Indexed: 04/03/2023]
Abstract
The pollen analysis to classify monofloral honey is an unresolved challenge specially when the pollen is under-represented as the case of citrus honey. Thus, this study assesses the validity of the volatile fraction to differentiate types of honey, with special attention to markers compounds of citrus honey that could permit their distinction. Unsupervised analysis (PCA and HCA) showed that the volatile fraction of honey containing Citrus sp. pollen, undoubtedly differentiates it from other types of honey. An OPLS model focused on citrus honey selected 5 volatile compounds (of the 123 found in all samples by GC-MS) as significant predictors of the currently used value of methyl anthranilate obtained by HPLC. The joint detection of 4 lilac-aldehydes and the volatile methyl-anthranilate has the advantage of providing more precise information. Therefore, it could be proposed as a consistent marker to ensure the correct classification of citrus honey, fostering its labelling reliability.
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Piana ML, Cianciabella M, Daniele GM, Badiani A, Rocculi P, Tappi S, Gatti E, Marcazzan GL, Magli M, Medoro C, Predieri S. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods 2023; 12:foods12050986. [PMID: 36900503 PMCID: PMC10000918 DOI: 10.3390/foods12050986] [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: 01/20/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.
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Affiliation(s)
- Maria Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme (BO), 40024 Bologna, Italy
| | - Marta Cianciabella
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | | | - Anna Badiani
- Veterinary Medical Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Pietro Rocculi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Silvia Tappi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Edoardo Gatti
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Gian Luigi Marcazzan
- CREA Council for Agricultural Research and Economics, Agriculture and Environment Research Center, 40128 Bologna, Italy
| | - Massimiliano Magli
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Chiara Medoro
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
- Correspondence:
| | - Stefano Predieri
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
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12
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Synergic Effect of Honey with Other Natural Agents in Developing Efficient Wound Dressings. Antioxidants (Basel) 2022; 12:antiox12010034. [PMID: 36670896 PMCID: PMC9854511 DOI: 10.3390/antiox12010034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/18/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Honey has been used for therapeutic and nutritional purposes since ancient times. It was considered one of the essential medical assets in wound healing. According to research, honeybees have significant antibacterial, antioxidant, anti-inflammatory, antitumor, and wound-healing properties. Lately, scientific researchers have focused on apitherapy, using bee products to protect and strengthen the immune system. Since honey is the most important natural product rich in minerals, proteins, and vitamins, it has been intensively used in such therapies. Honey has gained significant consideration because of the beneficial role of its antioxidant compounds, such as enzymes, proteins, amino and organic acids, polyphenols, and carotenoids, but mainly due to flavonoids and phenolic acids. It has been proven that phenolic compounds are responsible for honey's biological activity and that its physicochemical properties, antioxidants, and antimicrobial potential are significant for human health. The review also presents some mechanisms of action and the medical applications of honey, such as wound healing dressings, skin grafts, honey-based nanofibers, and cochlear implants, as the most promising wound healing tools. This extensive review has been written to highlight honey's applications in medicine; its composition with the most important bioactive compounds also illustrates its synergistic effect with other natural products having remarkable therapeutic properties in wound healing.
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13
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Darikvand F, Ghavami M, Honarvar M. An extensive study on the cake containing trehalose: physiochemical, textural, sensory, microbial, and morphological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01766-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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May-Canché I, Moguel-Ordoñez Y, Valle-Mora J, González-Cadenas R, Toledo-Núñez B, Arroyo-Rodríguez L, Piana L, Vandame R. Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemala. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4772-4781. [PMID: 36276552 PMCID: PMC9579246 DOI: 10.1007/s13197-022-05561-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2022] [Accepted: 07/19/2022] [Indexed: 06/16/2023]
Abstract
Honeys produced by species other than Apis mellifera are little known. The objective of this study was to carry out sensory and physicochemical analyses of 62 samples to characterize honeys from nine species of stingless bees from Mexico and Guatemala. Analyses were performed at the sensory level and at the physicochemical level. Qualitative and quantitative data were studied using the multivariate non-metric multidimensional scaling (NMDS) statistical technique, with the Gower metric. According to the stress value (p > 0.2), the most significant parameters were at the sensory level, for visual evaluation, physical state, color, and appearance; for olfactory-taste evaluation, elemental sweet and acid tastes; for tactile evaluation, consistency, and crystallization, and for physicochemical evaluation, pH, electrical conductivity and reducing sugars. Data analysis showed that Melipona beecheii honeys formed a defined group, with similar sensory characteristics and physicochemical values, even taking into account their place of origin. Frieseomelitta nigra honeys also showed significant differences with the other honeys analyzed. Our work suggests that the entomological origin is the main factor that determines the characteristics of honey, and that the floral origin is the secondary factor, a hypothesis that should be verified in future works.
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Affiliation(s)
- Isabel May-Canché
- Department Agriculture Society and Environment, El Colegio de La Frontera Sur, San Cristóbal de Las Casas, Campeche, CHIS Mexico
| | - Yolanda Moguel-Ordoñez
- Instituto Nacional de Investigaciones Forestales Agrícolas Y Pecuarias, Mocochá Experimental Field, Mexico, YUC Mexico
| | | | - Renata González-Cadenas
- Department Agriculture Society and Environment, El Colegio de La Frontera Sur, San Cristóbal de Las Casas, Campeche, CHIS Mexico
| | - Beatriz Toledo-Núñez
- Department Agriculture Society and Environment, El Colegio de La Frontera Sur, San Cristóbal de Las Casas, Campeche, CHIS Mexico
| | - Lázaro Arroyo-Rodríguez
- Department Agriculture Society and Environment, El Colegio de La Frontera Sur, San Cristóbal de Las Casas, Campeche, CHIS Mexico
| | - Lucia Piana
- Piana Ricerca E Consulenza, Castel San PietroTerme, Bologna, Italy
| | - Rémy Vandame
- Department Agriculture Society and Environment, El Colegio de La Frontera Sur, San Cristóbal de Las Casas, Campeche, CHIS Mexico
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15
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Izabely Nunes Moreira F, de Medeiros LL, de Carvalho LM, Souza Olegario L, de Sousa Galvão M, da Franca SAM, Kênia Alencar Bezerra T, Suely Madruga M. Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu. Food Chem 2022; 404:134306. [DOI: 10.1016/j.foodchem.2022.134306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/04/2022] [Accepted: 09/14/2022] [Indexed: 11/28/2022]
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16
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Yildiz O, Gurkan H, Sahingil D, Degirmenci A, Er Kemal M, Kolayli S, Hayaloglu AA. Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04037-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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Lima ÂCO, Dias ER, Reis IMA, Carneiro KO, Pinheiro AM, Nascimento AS, Silva SMPC, Carvalho CAL, Mendonça AVR, Vieira IJC, Braz Filho R, Branco A. Ferulic acid as major antioxidant phenolic compound of the Tetragonisca angustula honey collected in Vera Cruz - Itaparica Island, Bahia, Brazil. BRAZ J BIOL 2022; 84:e253599. [DOI: 10.1590/1519-6984.253599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 09/14/2021] [Indexed: 11/22/2022] Open
Abstract
Abstract The antioxidant activity of Tetragonisca angustula honey (TAH) and its ethanolic extract (TAEE) were investigated. The total levels of phenolic (TPC) and flavonoids (TFC) were also evaluated. The results for TPC were 19.91 ± 0.38 and 29.37 ± 1.82 mg GAE g-1 and for TFC 0.20 ± 0.02 and 0.14 ± 0.01 mg QE g-1 of TAH and TAEE, respectively. Antioxidant activities were 73.29 ± 0.49% and 93.36 ± 0.27% in the DPPH● assay and 71.73 ± 4.07% and 97.86 ± 0.35% in ABTS●+ for TAH and TAEE, respectively. The total reducing activity was determined by the method of reducing power (PR) and iron ion (Fe III) and the results varied in PR from 151.7 ± 25.7 and 230.7 ± 25.2 mg GAE L-1, for TAH and TAEE respectively and for (Fe III) in EC50 0.284 in TAEE and 0.687 in TAH. Chemical analysis by HPLC-DAD of the ethanolic extract (TAEE) revealed the presence of ferulic acid as majority phenolic component in the extract. The 1H NMR analysis confirmed this structure and showed the also presence of glucose, citric acid, succinic acid, proline and hydrocarbon derivatives. In addition, the botanical origin was also investigated and showed a multifloral characteristic, having found 19 pollen types with a botanical predominance of the Anacardiaceae family, with Tapirira pollen occurring as predominant (42.6%) and Schinus as secondary (25.7%). The results showed that T. angustula honey is an interesting source of antioxidant phenolic compounds due to its floral origin and can act as a protector of human health when consumed.
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Affiliation(s)
- Â. C. O. Lima
- Universidade Estadual de Feira de Santana, Brasil; Universidade Federal do Recôncavo da Bahia, Brasil
| | - E. R. Dias
- Universidade Estadual de Feira de Santana, Brasil
| | | | | | | | | | | | | | | | - I. J. C. Vieira
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Brasil
| | - R. Braz Filho
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - A. Branco
- Universidade Estadual de Feira de Santana, Brasil
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18
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Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411977] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Sensory assessors determine the result of sensory analysis; therefore, investigation of panel performance is inevitable to obtain well-established results. In the last few decades, numerous publications examine the performance of both panelists and panels. The initial point of any panelist measures are the applied selection methods, which are chosen according to the purpose (general suitability or product-specific skills). A practical overview is given on the available solutions, methods, protocols and software relating to all major panelist and panel measure indices (agreement, discrimination, repeatability, reproducibility and scale usage), with special focus on the utilized statistical methods. The novel approach of the presented methods is multi-faceted, concerning time factor (measuring performance at a given moment or over a period), the level of integration in the sensory testing procedure and the target of the measurements (panelist versus panel). The present paper supports the choice of the performance parameter and its related statistical procedure. Available software platforms, their accessibility (open-source status) and their functions are thoroughly analyzed concerning panelist or whole panel evaluation. The applied sensory test method strongly defines the applicable performance evaluation tools; therefore, these aspects are also discussed. A special field is related to proficiency testing. With the focus on special activities (product competitions, expert panels, food and horticultural goods), practical examples are given. In our research, special attention was given to sensory activity in companies and product experts or product-specific panels. Emerging future trends in this field will involve meta-analyses, application of AI and integration of psychophysics.
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19
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Dantas CEA, da Silva JKB, da Silva JLA, Silva MS, Pereira JOP. Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1972888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Carlos Eduardo Alves Dantas
- Department of Food Technology, Federal Institute of Education, Science and Technology of Ceará, Limoeiro Do Norte, Brazil
- Department of Nutrition, Federal University of Campina Grande, Cuité, Brazil
| | | | - Jonas Luiz Almada da Silva
- Department of Food Technology, Federal Institute of Education, Science and Technology of Ceará, Limoeiro Do Norte, Brazil
| | - Mayara Salgado Silva
- Department of Food Technology, Federal Institute of Education, Science and Technology of Ceará, Limoeiro Do Norte, Brazil
| | - Júlio Otávio Portela Pereira
- Department of Food Technology, Federal Institute of Education, Science and Technology of Ceará, Limoeiro Do Norte, Brazil
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20
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Screening of the Honey Aroma as a Potential Essence for the Aromachology. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11178177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in the aromachology and the business sphere. The results showed that several unique volatiles were identified in one kind of honey, while they were not identified in the remaining ones. The acacia honey had the unique volatile linalool oxide (1.13–3.9%); linden honey had the unique volatiles nerol oxide (0.6–1.6%), ethyl esters (0.41–8.78%), lilac aldehyde D (6.6%), and acetophenone (0.37%). The honeydew honey had the unique volatiles santene (0.28%) and cyclofenchene (0.59–1.39%), whereas 2-bornene (0.43–0.81%) was typical for sunflower honey. While linden honey was characterized by fruity ethyl esters, honeydew honey had more monoterpenoid compounds. In the principal component analysis model, the four kinds of honey could not be differentiated by aroma volatiles. However, it was possible to classify the linden and sunflower honey using the LDA. In conclusion, the current study provided experimental evidence that the marker compounds from different kinds of honey might be promising candidates for production of inhaling aromas.
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21
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Pimentel TC, Rosset M, de Sousa JMB, de Oliveira LIG, Mafaldo IM, Pintado MME, de Souza EL, Magnani M. Stingless bee honey: An overview of health benefits and main market challenges. J Food Biochem 2021; 46:e13883. [PMID: 34338341 DOI: 10.1111/jfbc.13883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/14/2021] [Accepted: 07/14/2021] [Indexed: 11/29/2022]
Abstract
This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and consequent antioxidant activity were mainly associated with the floral sources, geographical location, bee species, and processing steps. SBH has anti-inflammatory, antimicrobial (against spoilage and pathogenic microorganisms), anti-diabetic, and skin aging delay activities in in vitro tests. It has also shown antioxidant and hypolipidemic effects, can protect from injuries caused by dyslipidemia, possess anti-inflammatory activity against chronic subclinical systemic inflammation and anti-diabetic properties, and can control and prevent Staphylococcus aureus infection on infected wound healings in in vivo tests (rats). However, clinical trials are crucial for the probation of the medicinal and nutraceutical properties of SBH. Despite this, there are still no general norms and/or quality standards for this type of honey. The information summarized in this review is important to add value to this little-consumed food, providing helpful information to spread knowledge about its benefits, assisting future studies, and raising perspectives for its recognition as a functional food. Furthermore, it may encourage the creation of standard quality for the production and marketing of SBH. PRACTICAL APPLICATIONS: Previous studies have already summarized the chemical profile and physicochemical properties of stingless bee honey (SBH) and its potential health properties. However, no study has performed an overview of the potential nutraceutical and medicinal effects of SBH, presenting results from in vitro and in vivo investigations. Therefore, this review is the first study to overview the potential nutraceutical and medicinal effects of SBH, showing results of in vitro/in vivo health-promoting effects. The bioactivity of SBH is related to bee species and floral sources. The SBH has anti-inflammatory, antimicrobial, anti-diabetic, and antioxidant in vitro activity. It has also shown hypolipidemic effects and protection from injuries caused by dyslipidemia in rats.
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Affiliation(s)
| | | | | | | | | | | | | | - Marciane Magnani
- Department of Food Engineering, University of Paraíba, João Pessoa, Brazil
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22
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Sotiropoulou NS, Xagoraris M, Revelou PK, Kaparakou E, Kanakis C, Pappas C, Tarantilis P. The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey. Foods 2021; 10:foods10071671. [PMID: 34359541 PMCID: PMC8303172 DOI: 10.3390/foods10071671] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.
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23
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Santos ACD, Biluca FC, Braghini F, Gonzaga LV, Costa ACO, Fett R. Phenolic composition and biological activities of stingless bee honey: An overview based on its aglycone and glycoside compounds. Food Res Int 2021; 147:110553. [PMID: 34399530 DOI: 10.1016/j.foodres.2021.110553] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/10/2021] [Accepted: 06/20/2021] [Indexed: 11/25/2022]
Abstract
Stingless bees are native to tropical and subtropical countries, such as Brazil. The wide variety of species, the sources of food collection (nectar and pollen), and the climate conditions strongly affect the chemical composition of the honey, making this a unique product with peculiar characteristics. Stingless bee honey presents higher water content, higher acidity, and a lower sugar concentration when compared to Apis mellifera honey. Moreover, there is a wide variety of microorganisms in stingless bees' environment, which leads their honey to go through a natural fermentative process during its production in the hive. Besides, fermentation and hydrolysis are effective ways to convert glycosides into aglycones, thus increasing the bioavailability of compounds. In this sense, stingless bee honey may possess a greater concentration of phenolic compounds aglycones than glycosides, which would increase its potential benefits. Therefore, this review aims to compile the most recent studies of stingless bee honey phenolic profile and its biological potential (antioxidant, antimicrobial, and anti-inflammatory activities) and a possible connection to its natural fermentation process.
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Affiliation(s)
- Adriane Costa Dos Santos
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil.
| | - Fabiola Carina Biluca
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Francieli Braghini
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil.
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24
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Braghini F, Biluca FC, Schulz M, Gonzaga LV, Costa ACO, Fett R. Stingless bee honey: a precious but unregulated product - reality and expectations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1884875] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Francieli Braghini
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Fabíola C. Biluca
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Luciano V. Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Ana C. O. Costa
- 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
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25
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Kozłowicz K, Różyło R, Gładyszewska B, Matwijczuk A, Gładyszewski G, Chocyk D, Samborska K, Piekut J, Smolewska M. Identification of sugars and phenolic compounds in honey powders with the use of GC-MS, FTIR spectroscopy, and X-ray diffraction. Sci Rep 2020; 10:16269. [PMID: 33004933 PMCID: PMC7529813 DOI: 10.1038/s41598-020-73306-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 09/15/2020] [Indexed: 11/09/2022] Open
Abstract
This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography-mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g-1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g-1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm-1. The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.
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Affiliation(s)
- Katarzyna Kozłowicz
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612, Lublin, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612, Lublin, Poland.
| | - Bożena Gładyszewska
- Department of Biophysics, University of Life Sciences, Akademicka 13, 20-950, Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences, Akademicka 13, 20-950, Lublin, Poland
| | - Grzegorz Gładyszewski
- Department of Applied Physics, Lublin University of Technology, Nadbystrzycka 38, 20-618, Lublin, Poland
| | - Dariusz Chocyk
- Department of Applied Physics, Lublin University of Technology, Nadbystrzycka 38, 20-618, Lublin, Poland
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska Str. 159C, 02-776, Warsaw, Poland
| | - Jolanta Piekut
- Department of Agri-Food Engineering and Environmental Management, Białystok University of Technology, Wiejska Str. 45E, 15-351, Białystok, Poland
| | - Marzena Smolewska
- Faculty Chemical Laboratory, Białystok University of Technology, Wiejska Str. 45E, 15-351, Białystok, Poland
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26
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Effect of different storage conditions on physicochemical and bioactive characteristics of thermally processed stingless bee honeys. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Prebiotic activity of monofloral honeys produced by stingless bees in the semi-arid region of Brazilian Northeastern toward Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12. Food Res Int 2020; 128:108809. [DOI: 10.1016/j.foodres.2019.108809] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 08/13/2019] [Accepted: 11/06/2019] [Indexed: 01/07/2023]
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Soares LS, Vieira ACF, Fidler F, Nandi LG, Monteiro AR, Di Luccio M. Volatile Organic Compounds Profile Obtained from Processing Steps of Pacific Oysters (Crassostrea gigas) as Perspective for Food Industry. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2019.1708833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lenilton Santos Soares
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Ana Carolina Flôr Vieira
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Fernanda Fidler
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Leandro Guarezi Nandi
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | | | - Marco Di Luccio
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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Kini SG, Ding JW, Lim K, Ong WL, Ochandiano UE, Ng KH. Volatile analysis of palm kernel cake for inclusion in pig feed. ALL LIFE 2020. [DOI: 10.1080/26895293.2020.1843551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Shruthi Gopalkrishna Kini
- Wilmar International Ltd., WIL@NUS Corporate Lab, MD6 Centre for Translational Medicine, National University of Singapore, Singapore, Singapore
| | - Jia Wen Ding
- Wilmar International Ltd., WIL@NUS Corporate Lab, MD6 Centre for Translational Medicine, National University of Singapore, Singapore, Singapore
| | - Kevin Lim
- Wilmar International Ltd., WIL@NUS Corporate Lab, MD6 Centre for Translational Medicine, National University of Singapore, Singapore, Singapore
| | - Wei Li Ong
- Wilmar International Ltd., WIL@NUS Corporate Lab, MD6 Centre for Translational Medicine, National University of Singapore, Singapore, Singapore
| | - Untzizu Elejalde Ochandiano
- Wilmar International Ltd., WIL@NUS Corporate Lab, MD6 Centre for Translational Medicine, National University of Singapore, Singapore, Singapore
| | - Kian-Hong Ng
- Wilmar International Ltd., WIL@NUS Corporate Lab, MD6 Centre for Translational Medicine, National University of Singapore, Singapore, Singapore
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Costa AC, Garruti DS, Madruga MS. The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4493-4497. [PMID: 30767242 DOI: 10.1002/jsfa.9647] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 02/08/2019] [Accepted: 02/12/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality and power of each odorous volatile present in the headspace of unifloral honey velame branco (Croton heliotropiifolius Kunth) prepared by stingless uruçu (Melipona scutellaris Latrelle) were evaluated using the gas chromatography-olfactometry Osme technique. Five trained panellists evaluated the sensory chromatographic effluent in three replications, and the results were integrated by SCDTI software. RESULTS Of the 42 compounds identified in the chromatogram, 17 odorous stimuli were detected by the sensory panel. Among these compounds, the most odoriferous impacts were pentanoate acetate 'ripe fruit', safranal green, medicinal plant and methyl eugenol 'clove, tea'. The furaneol compounds, hotrienol and benzaldehyde showed aroma notes associated with honey. CONCLUSION These results are important since, in addition to revealing the presence of compounds that are not identified by other analytical methods, they can also assist in the verification of monofloral honeys compliance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ana Cv Costa
- Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Deborah S Garruti
- Brazilian Agricultural Research Corporation, Embrapa Tropical Agribusiness (Embrapa Tropical), Fortaleza, Brazil
| | - Marta S Madruga
- Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil
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da Costa ACV, Sousa JMB, Bezerra TKA, da Silva FLH, Pastore GM, da Silva MAAP, Madruga MS. Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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