Determination of organic acids in honey samples from Latvian market by high-performance liquid chromatography

Abstract

Honey is a naturally sweet product, which is produced by honeybees (Apis mellifera). Honey is a natural source of antioxidants and has been known to mankind since ancient times. Honey contains approximately 200 different compounds. Organic acids can be used as an indicator to detect the freshness, authenticity and acidity of honey. The aim of this research was to determine and quantify organic acids such as oxalic, L-tartaric, D-quinic, L-malic, L-ascorbic, citric, fumaric and succinic in honey samples from Latvian market u sing high-performance liquid chromatography. The chromatographic separation of organic acids was carried out with PerkinElmer C18 (4.6 mm Í 250 mm I.D, particle size 5 mm) analytical column at the temperature of 35 °C in wavelength at 210 nm. The obtained results showed that the analysed honey samples contain L-tartaric, D-quinic, L-malic, L-ascorbic, citric, fumaric and succinic acids. The concentration of these acids was found to be variable. Oxalic acid was not detected in the analysed honey samples. L-tartaric acid was the main acid in all analysed honey samples.

Kombucha Fermentation of Olympus Mountain Tea (Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties

“…L-tartaric acid was present in all analyzed samples ranging from 0.57 to 0.69 g/L. The results were in accordance with [ 79 ], where this acid ranged from 0.508 to 0.698 g/L.…”

Ciência, Tecnologia E Inovação: Do Campo À Mesa

“…In this sense, according to the intrinsic characteristics of honey, it was necessary to make changes in the method, which was originally developed and validated for the evaluation of AOA in sugarcane spirits. Thus, considering reports in the literature for floral honey (BRUGNEROTTO et al, 2019;DEL CAMPO et al, 2016;KEKE;CINKMANIS, 2019;KOWALSKI et al, 2017;SUN et al, 2017), new AOA (gluconic, glutaric, and propionic acids)…”

Simultaneous Determination of Aliphatic Organic Acids and Amino Acids in Floral Honey: Analytical Validation in Capillary Electrophoresis

“…In this sense, according to the intrinsic characteristics of honey, it was necessary to make changes in the method, which was originally developed and validated for the evaluation of AOA in sugarcane spirits. Thus, considering reports in the literature for floral honey (BRUGNEROTTO et al, 2019;DEL CAMPO et al, 2016;KEKE;CINKMANIS, 2019;KOWALSKI et al, 2017;SUN et al, 2017), new AOA (gluconic, glutaric, and propionic acids) and two amino acids (aspartic and glutamic acids) were also investigated by this method. This change resulted in the search for a new IS, a function previously designated by aspartic acid and now by trifluoroacetic acid.…”

“…Several techniques coupled with different detectors can be used to evaluate AOA and amino acids in honey, and, among them, high performance liquid chromatography is applied more frequently (HAROUN et al, 2012;KEKE;CINKMANIS, 2019;KOWALSKI et al, 2017). Still, other studies have used gas chromatography coupled with mass spectrometry (AZEVEDO et al, 2017b;SANZ et al, 2005) and capillary electrophoresis coupled with diode array detector (BRUGNEROTTO et al, 2019;MATO et al, 2006b;TEZCAN et al, 2011).…”