Confirmation of phenolic acids and flavonoids in honeys by UPLC-MS

Trautvetter, Sophie; Koelling-Speer, Isabelle; Speer, Karl

doi:10.1051/apido/2008072

Cited by 72 publications

(47 citation statements)

References 22 publications

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“…On the other side, gallic acid was detected in all honeydew honey samples and the highest value was observed in S5 sample to be 2.95 mg=kg. Trautvetter and others [21] investigated that the phenolic acids and flavonoids of honeydew, sun-flower, lime, rape, and clover honeys by UPLC-MS and similarly to our results they found that the amount of gallic acid in honeydew honeys were to be 100-2000 counts and the amount of quercetin was lower than 100 counts. However, in our study the percentage of gallic acid in honeydew honeys was lower than the percentages of catechin, epicatechin, and coumaric acid ( Figure 1A).…”

Section: Resultssupporting

confidence: 85%

Determination of Polyphenols of Some Turkish Honeydew and Nectar Honeys Using HPLC-Dad

Silici

Sarıoǧlu

Karaman

2013

Journal of Liquid Chromatography & Related Technologies

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& The present article was carried out to characterize and compare the phenolic compounds of Turkish honeydew and nectar honeys which have quite different acceptances by consumers and processing type. Phenolic compounds were identified and quantified with High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) system by means of 20 phenolic standards. Some differences were observed between honeydew and nectar honeys. While pinocembrin and quercetin were not determined in the honeydew honeys, these flavonoids were present in the nectar honey samples. While the main compound of honeydew honeys was catechin, it was chlorogenic acid for nectar honeys. In addition to this results, statistically significant correlations were detected among the phenolic compounds such as between caffeic acid and chlorogenic acid (r ¼ 0.908), chlorogenic acid and coumaric acid (r ¼ 0.836), and caffeic acid and coumaric acid (r ¼ 0.893) in the nectar honeys. Phenolic profiles of these honeys may provide a marker for determination the botanical origin of honeys.

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Section: Resultssupporting

confidence: 85%

Determination of Polyphenols of Some Turkish Honeydew and Nectar Honeys Using HPLC-Dad

Silici

Sarıoǧlu

Karaman

2013

Journal of Liquid Chromatography & Related Technologies

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“…Tested raw rape honey contained several phenolic compounds in its composition: Mainly hydroxybenzoic acid derivatives and some flavonoid aglycones (quercetin, kaempferol, and pinobanksin). Similarly, Trautvetter et al [33] found hydroxybenzoic acid derivatives as dominant compounds in rape honey, and also identified apigenin and chrysin among flavonoids.…”

Section: Experiments 2: Addition Of Mulberry Leaves and Fruits During mentioning

confidence: 90%

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

et al. 2019

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Two various species of mulberry (Morus sp.) were selected to enrich rape honey with dried leaves or lyophilized fruits (4% w/v). Finally, fruits and leaves of the 'Ukraińska' clone were introduced into the honey during creaming in concentrations from 1 to 4% w/v. The total phenolic content, antioxidant activity, anthocyanins content, and polyphenolic profile were tested in plant extracts and enriched honeys. Moreover, α-glucosidase, β-galactosidase, and diastase activities were investigated in honeys. For mulberry extracts, chlorogenic acid isomers and rutin were considered main antioxidant compounds. The antioxidant activity of honey enriched with mulberry leaves increased even more than 50 times, due to introducing numerous phenolic acids and flavonoid glycosides. A significant decrease in the diastase activity in honey depending on the content of added mulberry leaves (almost 50% decrease in the case of 4% addition) was found, suggesting the inhibitory effect of honey with mulberry leaves against carbohydrate hydrolyzing enzymes.

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“…The main goal of sample preparation is to obtain an extract containing all the components of interest, as well as to separate the substances that could obstruct the determination of polyphenols (51). The methods commonly used for isolating polyphenols from honey ( Table 2; 15,28,31,42,46, are based on several types of extraction: liquid-liquid extraction (LLE), SPE, and adsorption on Amberlite XAD adsorbent polymer in combination with LLE or SPE (11).…”

Section: Extraction and Identification Of Polyphenols From Honey Samplesmentioning

confidence: 99%

Polyphenols as Possible Markers of Botanical Origin of Honey

Gašić

Milojković‐Opsenica

Tešić

2017

Journal of AOAC INTERNATIONAL

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In recent years, the botanical and geographical origin of food has become an important topic in the context of food quality and safety, as well as consumer protection, in accordance with international standards. Finding chemical markers, especially phytochemicals, characteristic for some kind of food is the subject of interest of a significant number of researchers in the world. This paper is focused on the use of polyphenols as potential markers for the determination of botanical origin of honey. It includes a review of the polyphenols present in various honey samples and the methods for their separation and identification. Special emphasis in this paper is placed on the identification of honey polyphenols using advanced LC-MS techniques in order to find specific markers of botanical origin of honey. In this regard, this study gives an overview of the literature that describes the use of LC-MS techniques for the isolation and determination of honey polyphenols. This review focuses on the research performed in the past two decades.

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Confirmation of phenolic acids and flavonoids in honeys by UPLC-MS

Cited by 72 publications

References 22 publications

Determination of Polyphenols of Some Turkish Honeydew and Nectar Honeys Using HPLC-Dad

Determination of Polyphenols of Some Turkish Honeydew and Nectar Honeys Using HPLC-Dad

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

Polyphenols as Possible Markers of Botanical Origin of Honey

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