Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

Castro-Vázquez, L.; Dı́az-Maroto, M.C.; Torres, Carmen de; Pérez-Coello, M.S.

doi:10.1016/j.foodres.2010.07.007

Cited by 80 publications

(70 citation statements)

References 28 publications

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“…8 The quality of honey depends upon its physicochemical and sensory properties. 16 The composition of the different types of honey varies with different floral sources, bee species, as well as climatic and environmental conditions, along with the type of product processing and quality of beekeeper. 2,[17][18][19] Even if it is made from the same floral origin or the same bee species, honey can vary in texture, color, and composition depending on the geographical origin, soil, weather conditions, and even the age of the bees, which greatly affects the enzymatic activity that produces the honey.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Almeida¹,

Oliveira²,

Costa³

et al. 2016

Revista Virtual De Química

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Resumo: O objetivo deste trabalho foi avaliar a origem floral, a qualidade físico-química e a capacidade antioxidante de 15 amostras de mel, da região semi-árida do nordeste do Brasil e correlacionar os dados com a cor e o conteúdo total de fenóis (TPC). Observou-se uma predominância da cor âmbar. A maioria das amostras foi classificada como polifloral e, apenas duas amostras (amarelo claro) foram de origem monofloral. Os valores de TPC variaram de 27,0 a 92,7 mg EAG 100 g -1 de mel, sendo mais elevados em amostras mais escuras. Todas as amostras mostraram capacidade de sequestrar radicais DPPH  e poder redutor analisado pelos métodos de FRAP e CUPRAC, com melhor desempenho em amostras mais escuras. O TPC apresenta boa correlação (p<0,05) com os resultados relacionados à capacidade antioxidante. Foram observadas correlações significativas (p<0,01) entre a cor, o TPC (0,82) e também com o poder redutor, via CUPRAC (0,66). A cor mais escura do mel é um indicativo de maior teor de fenóis e maior capacidade antioxidante. As características aqui descritas enriquecem as propriedades de alimento funcional do mel e contribuem para o desenvolvimento da economia regional, fornecendo alternativas para a geração de renda familiar regional.Palavras-chave: Teor total de fenóis; capacidade antioxidante; análise físico-química; mel. AbstractThe aim of this work was to evaluate floral origin, physicochemical quality and antioxidant capacity of 15 honey samples, from a semi-arid region in the northeast of Brazil and to correlate data with color and total phenolic content (TPC). A predominance of amber color was observed. The majority of samples were classified as polifloral and only two samples (the light yellow ones) were monofloral. TPC values ranged from 27.0 to 92.7 mg GAE 100 g -1 of honey, being higher in darker samples. All samples had ability to scavenge DPPH  radicals and showed reducing potential analyzed by FRAP and CUPRAC methods, with the highest performance obtained in darker samples. TPC shows good positive correlations (p<0.05) with the methods used to evaluate antioxidant capacity. Significant correlations (p<0.01) between color and TPC (0.82) and also with reducing power, using CUPRAC (0.66) were observed. The darker color of honey is indicative of higher phenol content and antioxidant capacity. The reported characteristics give an enhanced functional food property to honey and contribute to the development of the regional economy, providing an alternative to family income increase.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Almeida¹,

Oliveira²,

Costa³

et al. 2016

Revista Virtual De Química

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“…These authors verified that citrus honeys were characterized by higher amounts of linalool derivatives and by fresh fruit and citric aromas; eucalyptus honeys had hydroxyketones and p-cymene derivatives together with cheese and hay aromas; lavender honeys had mainly hexanal, nerolidol oxide, and coumarin and the sensorial attributes balsamic and aromatic herbs aromas; finally, heather honeys were characterized by high contents of benzene and phenolic compounds and ripe fruit and spicy aromas. Regarding chestnut honeys from Spain it was verified that the volatile composition and sensory profile are greatly influenced by the geographic origin, i.e., honeys from the Spanish northeast presented significantly higher concentrations of aldehydes, alcohols, lactones, and volatile phenols, which are associated with herbaceous, woody, and spicy notes; honeys from the northwest area showed superior levels of terpenes, esters, and some benzene derivatives, closely related to honey-like, floral, and fruity notes [121].…”

Section: Honey-derived Volatilesmentioning

confidence: 88%

“…Sensory evaluation, based mainly on attributes of aroma and taste, is one of the most useful tools in honey characterization [61,120,121]. Some of the aroma attributes proposed have been floral, fruity, candy, waxy, resin, wood, citric, acidic, spicy, balsamic, caramel, herbaceous, coffee/chocolate, cheese, chemical, and fermented, among others.…”

Section: Honey-derived Volatilesmentioning

confidence: 99%

Mead and Other Fermented Beverages

Pereira

Oliveira

Mendes‐Ferreira

et al. 2017

Current Developments in Biotechnology and Bioengineering

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“…The accumulation of phytochemicals such as (carbohydrates, phenolic compounds and volatile compounds) is dependent on climatic conditions (sunlight, moisture), soil characteristics and other factors; therefore, it is reasonable to believe that differences between honeys obtained from different countries are bound to be different due to the compositions of pollen or nectar, which have the greatest influence on the chemical composition [22,23]. …”

Section: Gc-ms Analysis Gc-ms Chromatogram Of Honey Inmentioning

confidence: 99%

Gas Chromatography-Mass Spectroscopy Analysis and Chemical Composition of Ngaoundere, Cameroon Honey

Awasum¹

2015

BIO

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Abstract:The investigation was carried out to determine the possible chemical components and quantity of the component present in honey using GC-MS analysis. Traditionally the natural honey are used in the treatment of ulcers, wound healing, swells, asthma, cough, hyperacidity, leprosy, diuretic, antimicrobial, jaundice, diuretic activity, hypolipidemic effect, hepatoprotective activity and fever. In the present study, the honey has been subjected to GC-MS analysis. Fourteen chemical constituents have been identified, the major chemical constituents are 2, 4-Dimethyl-1-pentanol (9.23%), 3, 5-Dihydroxy-6-methyl-2, 3-dihydro-4H-pyran-4-one (8.91%), 2-Furancarboxaldehyde, 5-hydroxymethyl (36.02%), 2-Butoxyethyl acetate (11.11%). It could be concluded that the Ngaoundere, Cameroon honey contains various bioactive compounds.

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Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

Cited by 80 publications

References 28 publications

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Mead and Other Fermented Beverages

Gas Chromatography-Mass Spectroscopy Analysis and Chemical Composition of Ngaoundere, Cameroon Honey

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