Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity

Jerković, Igor; Kasum, Ana; Marijanović, Zvonimir; Tuberoso, Carlo Ignazio Giovanni

doi:10.1016/j.foodchem.2010.06.047

Cited by 16 publications

(13 citation statements)

References 27 publications

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“…The carbonyl groups of reducing sugars can react with free amino residues from amino acids/proteins generating melanoidin compounds, which are formed at several stages during the Maillard reaction, including Amadori compounds to amino reductoes or reductones and the formation of melanoidin polymers. These compounds have a brown coloration and have been demonstrated to possess a strong antioxidant activity, therefore contributing to a product with more active compounds [8,9,37].…”

Section: E X P R E S S I O N O F C O N C E R Nmentioning

confidence: 99%

“…In general, it can be established that this kind of honey (strawberry tree) has the highest antioxidant activity, when compared with other kinds of honey samples (e.g., sulla, chestnut, chicory, dandelion, eucalyptus, citrus, and acacia) [10,40]. On the other hand, abbamele (a typical product originally from Sardinia island, obtained from the recuperation of this kind of honey from combs) has antioxidant activities comparable to those of well-known products such as red wines and vegetables; therefore the most bioactive compounds present in this product come directly from the original source Arbutus unedo honey [37].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

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Physicochemical Parameters and Bioactive Compounds of Strawberry Tree (Arbutus unedoL.) Honey

Ulloa

Maia²,

Brigas

2015

Journal of Chemistry

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Botanical origin, physicochemical properties (ash, colour, diastase activity, electrical conductivity (EC), hydroxymethylfurfural (HMF), moisture, optical rotation (OP), pH, reducing sugars, total acidity, total soluble solids, and water activity), bioactive compounds (BC), and antioxidant activity obtained from strawberry tree honey from South Portugal were investigated. Results showed that the pollen analysis and physicochemical parameters were found within to meet international honey specifications. Significant differences (P<0.05) in results of ash content, EC, HMF, OP and colour when were compared with analogous famous Italian honey (Sardinia island). For BC, total phenolic and total flavonoid content were 94.47 mg gallic acid/100 g and 5.33 mg quercetin/100 g, respectively. Concerning Portuguese honey, it was also found that radical scavenging activity (DPPH assay) was 43.46% and antioxidant activity was 18.85 mg ascorbic acid equivalent/100 g and 9.92 mg quercetin equivalent/100 g. These results confirmed that Portuguese strawberry tree honey has the highest antioxidant activity, when compared with other kinds of honey. This complete report demonstrates advantages and can help to promote consumption and shown their benefical properties (e.g., antioxidant); which will may increase the commercial value.

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Section: E X P R E S S I O N O F C O N C E R Nmentioning

confidence: 99%

Section: Bioactive Compoundsmentioning

confidence: 99%

Physicochemical Parameters and Bioactive Compounds of Strawberry Tree (Arbutus unedoL.) Honey

Ulloa

Maia²,

Brigas

2015

Journal of Chemistry

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“…They related these results to inadequate processing and storage conditions of the honeys. Within the recent techniques for the analysis of honey components solid-phase microextraction (SPME) followed by gas chromatography mass spectrometry (GC-MS) has been used to obtain representative chemical composition of aroma components and to give objective data linked with honey processing (Jerković et al 2011). The aroma and sweet taste are the most important sensory properties of honey that relate to consumer preference.…”

Section: Introductionmentioning

confidence: 99%

Volatiles, color characteristics and other physico–chemical parameters of commercial Moroccan honeys

Petretto

Tuberoso

Vlahopoulou

et al. 2015

Natural Product Research

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Seven commercial Moroccan honeys were considered for chemical characterisation. Volatile fraction, total polyphenols content, antioxidant and antiradical activities were evaluated by employing different analytical methodologies. Several physical parameters such as refractive index, pH, water content, solids content and colour were measured. Volatile fraction revealed an abundant presence of cis- and trans-linalool oxide in the seven studied samples. The presence of high levels of compounds related to the Maillard reaction, like furfural and hydroxymethylfurfural, could be the result of thermal treatments used to liquefy commercial honeys or of long storage times. The CIE L*a*b*C*(ab)h°(ab) chromatic coordinates confirmed the advanced stage of the Maillard reaction, showing L* values lower than the common values found for honey of similar typologies.

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“…HS-SPME GC-MS is quite widespread both as a fingerprinting tool [23][24][25][26] and for identification and quantification of specific classes of compounds or single analytes [27]: it is applied to honey samples in food safety and adulteration studies (for the determination of residues of chemicals used to combat honeybee diseases or parasite infestations, as fungicides, insecticides, acaricides, and pesticides [28]) or in authenticity studies for the determination of botanical biomarkers [29][30][31].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

Robotti

Campo

Riviello

et al. 2017

Journal of Chemistry

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Head space (HS) solid phase microextraction (SPME) followed by gas chromatography with mass spectrometry detection (GC-MS) is the most widespread technique to study the volatile profile of honey samples. In this paper, the experimental SPME conditions were optimized by a multivariate strategy. Both sensitivity and repeatability were optimized by experimental design techniques considering three factors: extraction temperature (from 50 ∘ C to 70 ∘ C), time of exposition of the fiber (from 20 min to 60 min), and amount of salt added (from 0 to 27.50%). Each experiment was evaluated by Principal Component Analysis (PCA) that allows to take into consideration all the analytes at the same time, preserving the information about their different characteristics. Optimal extraction conditions were identified independently for signal intensity (extraction temperature: 70 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) and repeatability (extraction temperature: 50 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) and a final global compromise (extraction temperature: 70 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) was also reached. Considerations about the choice of the best internal standards were also drawn. The whole optimized procedure was than applied to the analysis of a multiflower honey sample and more than 100 compounds were identified.

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Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity

Cited by 16 publications

References 27 publications

Physicochemical Parameters and Bioactive Compounds of Strawberry Tree (Arbutus unedoL.) Honey

Physicochemical Parameters and Bioactive Compounds of Strawberry Tree (Arbutus unedoL.) Honey

Volatiles, color characteristics and other physico–chemical parameters of commercial Moroccan honeys

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

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