1998
DOI: 10.1016/s0308-8146(98)00057-0
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A review of the analytical methods to determine the geographical and botanical origin of honey

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Cited by 774 publications
(613 citation statements)
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“…This goes in agreement with the fact that in almost all honey types fructose predominates and glucose is the second main sugar [20]. Fructose/glucose ratio is an indicator of nectar source [3], because blossom honeys show a fructose/glucose ratio of about 1.0, while honeydew honeys ratio is about 1.50 to 2.00 [14]. Mean fructose/glucose ratio for the analyzed honey samples was 1.05, which suggest that samples are blossom honeys.…”
supporting
confidence: 84%
See 1 more Smart Citation
“…This goes in agreement with the fact that in almost all honey types fructose predominates and glucose is the second main sugar [20]. Fructose/glucose ratio is an indicator of nectar source [3], because blossom honeys show a fructose/glucose ratio of about 1.0, while honeydew honeys ratio is about 1.50 to 2.00 [14]. Mean fructose/glucose ratio for the analyzed honey samples was 1.05, which suggest that samples are blossom honeys.…”
supporting
confidence: 84%
“…Due to this nectar origin, honey is composed mainly of sugars, specially fructose and glucose, followed by sucrose and other saccharides. Honey also contains water, traces of organic acids, enzymes, amino acids, pigment, traces of pollen and wax [3], and volatile substances [4]. Depending on the origin of these components, honey exhibits specific properties…”
Section: Introductionmentioning
confidence: 99%
“…It ranged from 0.019 ± 0.01% to 0.37 ± 0.05%. These differences in mineral content are dependent on the type of soil in which the original nectar bearing plant was located [22]. Ash values were below 0.6% in all cases, as expected for nectar honeys [1,14].…”
Section: Resultsmentioning
confidence: 60%
“…High total flavonoids content, ranging from 30.24 (Melipona scutellaris) to 279.73 (Melipona subnitida) mg/100 g of equivalent of quercetin (EQA) ( Table 1) were found in all the honey samples analyzed in this study. It is believed that the flavonoids in honey are partially derived from flavonoids in pollens resulting from enzymatic hydrolysis of substances contained in the bee saliva (Anklam, 1998).The levels of flavonoids were also variable according to the species of bees and plants visited by these bees.…”
Section: Resultsmentioning
confidence: 99%