Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics

Karabagias, Ioannis K.; Badeka, Anastasia V.; Kontakos, Stavros; Karabournioti, Sofia; Kontominas, Michael G.

doi:10.1016/j.foodchem.2013.09.105

Cited by 171 publications

(190 citation statements)

References 23 publications

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“…The honeydew element/pollen grain (HDE/P) ratio was in a range of 2.79-3.01 in pine honeydew (Pinus wallichiana), which was in good agreement with Louveaux et al [1978]. The microscopic analysis revealed some fungal spores in pine honeydew which is in good agreement with those found in Greek pine honeys [Karabagias et al, 2014]. Multifl oral honey contained 2-5% pollens of Plectranthus rugosus, other pollens found were those from Prunus sp., Brassica sp., Thyme sp.…”

Section: Resultssupporting

confidence: 87%

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Nayik¹,

Nanda²

2015

Pol. J. Food Nutr. Sci.

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The present study was undertaken to determine the physico-chemical properties (moisture content, reducing sugars, proline content, electrical conductivity, ash content, pH, titrable acidity, HMF, water activity, total soluble solids and total solids), enzymatic activity (diastase and invertase), colour characteristics (mmpfund, ABS 450 and CIE L * a * b * ) and mineral content (Cu, Mn, Fe, Zn, Pb and Cd) of three different varieties of honeys from Kashmir valley of India (acacia honey, pine honeydew and multifl oral honey). Of the honey samples analysed, only pine honeydew were grouped in dark category of honey (L * <50) while acacia honey and multifl oral honey were confi rmed as light coloured honeys (L * >50) and possessed both red and yellow components. The concentrations of mineral content were found highest in pine honeydew followed by multi fl oral and least in acacia honey. All the physico-chemical properties and enzymatic activity indicated that all the three analysed varieties of honey met the criteria set by the International Honey Commission and revised codex standards for honey. The source of honey had a signifi cant effect (p<0.05) on physico-chemical characteristics, enzymatic activity, mineral content and colour properties. Strong and positive correlations exhibited among minerals, colour (mmpfund) and L * value indicated that dark coloured honey contained high mineral content. Multivariate analysis proved to be an effective tool in classifying the three varieties of honey based on physico-chemical characteristics, enzymatic activity, mineral content and colour properties.

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Section: Resultssupporting

confidence: 87%

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Nayik¹,

Nanda²

2015

Pol. J. Food Nutr. Sci.

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“…El advenimiento de nuevas técnicas de separación y desarrollo de métodos instrumentales de análisis han permitido identificar más de 150 compuestos. 3,19,20,22 La diversificación de los productos de la colmena en la actualidad se ha orientado al mercado de los productos diferenciados, 9,23 que en el caso de la miel se ha centrado en tipos de mieles florales y monoflorales. La caracterización de mieles especiales da lugar a la implementación de técnicas de análisis melisopalinológico para indagar sobre el origen botánico, 11,19,24,25 y reconocer sus propiedades fisicoquímicas, nutricionales y terapéuticas en virtud al amplio espectro antibacteriano y actividad como agente inhibitorio de algo más de 80 especies de bacterias.…”

Section: Introductionunclassified

Propiedades fisicoquímicas de mieles monoflorales de encenillo de la zona altoandina en Boyacá, Colombia

Grosso¹,

Tangarife²,

Méndez³

2017

Quim. Nova

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PHYSICOCHEMICAL PROPERTIES OF ENCENILLO MONOFLORAL HONEY FROM HIGHLANDS ANDEAN ZONES INBOYACÁ, COLOMBIA. Honey is the natural product with sweetening properties more widely known, is produced by bees from the nectar of flowers and secretions from the plants. Its physicochemical properties depend on the season of harvest, environmental factors prevailing in the harvest period and the biogeographic zones. The aim of this work was focused in honeys produced by Weinmannia tomentosa from highlands andean of Colombia, that were characterized on melissopalynology, sensory attributes, composition, physicochemical properties and volatile compounds. Pollen grains at the samples were greater than 45%, conferring a quality of monofloral. Color pfund 69.0 ± 1.00, pH and total acidity 3.87 ± 0.04; 31.8 ± 1.40 meq kg . Tabouret´s index 3.75 ± 0.06 based on 1.35 ± 0.03 relationship fructose/glucose and 0.604 ± 0.050 water activity. Honey show a Newtonian´s behavior. GC/MS analysis permitted to identify 25 volatile compounds, between alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitriles, sulfide and terpenes. The study is related as a model for characterization of types of honey and consolidated as the first research on unifloral honey in Colombia.

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“…Phytochemicals have been characterized as health promoting agents and are responsible for the antioxidant activity of honey [1].Honey composition, colour, flavour, as well as the content of phytochemicals depend on the flower sources, geographical origin, climatic conditions, bee species, packaging conditions, thermal and ultrasound treatments, storage time, etc. [1,2]. Variation in honey composition and properties have attracted researchers in conducting a great number of studies, dealing with characterization and authentication [1][2][3][4][5], using instrumental and conventional methods in combination with statistical analyses.…”

Section: Introductionmentioning

confidence: 99%

“…[1,2]. Variation in honey composition and properties have attracted researchers in conducting a great number of studies, dealing with characterization and authentication [1][2][3][4][5], using instrumental and conventional methods in combination with statistical analyses.…”

Section: Introductionmentioning

confidence: 99%

“…In Greece, previous studies have dealt with the characterization and geographical classification of pine and thyme honeys based on volatile compounds [3] or the combination of physicochemical parameters (including colour) and volatile compounds [2] using chemometrics. Yet, there is no other study involving fir honey geographical classification, using physicochemical parameter, colour attribute, and volatile compound data.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Geographical Classification of Greek Fir Honeys Based on Physicochemical Parameters, Colour Attributes, and Volatile Compounds Using Chemometrics

Karabagias¹,

Halatsi²,

Kontakos³

et al. 2017

IOSR JAVS

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Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics

Cited by 171 publications

References 23 publications

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Propiedades fisicoquímicas de mieles monoflorales de encenillo de la zona altoandina en Boyacá, Colombia

Characterization and Geographical Classification of Greek Fir Honeys Based on Physicochemical Parameters, Colour Attributes, and Volatile Compounds Using Chemometrics

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