Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties

Bobiş, Otilia; Moise, Adela; Ballesteros, Isabel; Reyes, Estefanía Sánchez; Durán, Silvia Sánchez; Sánchez-Sánchez, José; Cruz-Quintana, Sandra; Giampieri, Francesca; Battino, Maurizio; Álvarez-Suarez, José M.

doi:10.1016/j.foodchem.2020.126870

Cited by 73 publications

(61 citation statements)

References 102 publications

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“…Glutamic acid is one of the main amino acids found in honeys and in floral honeys this amino acid come mainly from the pollen (BOBIS et al, 2020;CARRATÙ et al, 2011). Its concentration in the multifloral honeys evaluated in this study was in agreement with those found in the literature for other floral honeys such as sunflower, citrus, thyme, heather, lavender, vitex, jujube, and acacia, ranging from not detected to 20.5 mg 100 g -1 (KIVRAK, 2015;QAMER et al, 2007;SUN et al, 2017).…”

Section: Methods Applicationsupporting

confidence: 89%

“…Widely consumed due to its sweet taste and its beneficial health properties (BOBIS et al, 2020;DA SILVA et al, 2016;LUKASIEWICZ;KOWALSKI;MAKAREWICZ, 2015; SERAGLIO et al, 2019; TERZO; MULÈ; AMATO, 2020), many researches have been dedicated to investigate the physicochemical properties and composition of honey, such as carbohydrate contents, free acidity, minerals, proteins, phenolic compounds, low molecular mass aliphatic organic acids (AOA), and amino acids (AZEVEDO et al, 2017a(AZEVEDO et al, , 2017bBERGAMO et al, 2018BERGAMO et al, , 2019BOBIS et al, 2020;KAYGUSUZ et al, 2016;KOWALSKI et al, 2017;SERAGLIO et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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

Bergamo¹,

Seraglio²,

Lima³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Few studies investigated low molecular mass aliphatic organic acids (AOA) and amino acids in honey mainly due to their low concentrations in this product. However, these compounds influence the physical, chemical, sensorial, and biological characteristics of honey and their investigation by validated methods are important to guarantee the veracity of these data. Thus, this study aimed to validate a simultaneous method for determination of 13 AOA and two amino acids in floral honey using a capillary electrophoresis system equipped with diode array detector. The proposed method was validated based on Eurachem and Ministry of Agriculture, Livestock, and Food Supply Guidelines, which showed good results for the evaluated validation parameters: system suitability, limits of detection and quantification, linearity, matrix effect, precision, and accuracy. Also, the Peakmaster ® software was used to select an appropriate internal standard. The validated method was then employed to determined AOA and amino acids in multifloral honeys, in which citric, glycolic, gluconic, and glutamic acids were quantified in all samples. Therefore, the proposed method can be used in the determination of AOA and amino acids in floral honeys with precision and accuracy ensured.

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Section: Methods Applicationsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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

Bergamo¹,

Seraglio²,

Lima³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

View full text Add to dashboard Cite

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“…Por exemplo, espera-se que méis de melato sejam escuros, pela elevada concentração de minerais, e não cristalizados, devido ao menor teor de glicose (SERAGLIO et al, 2019). Já em relação aos méis florais, espera-se que méis de eucalipto e de trigo sarraceno sejam escuros, enquanto que méis de tília e de canola sejam claros, características também relacionadas às concentrações dos minerais presentes nesses produtos (BOBIS et al, 2020;KUŚ et al, 2014).…”

Section: Parâmetros De Identidade E Qualidade Do Mel De Apis Melliferaunclassified

Padrão De Identidade E Qualidade Do Mel De Apis Mellifera: Uma Breve Revisão

Lima¹,

Seraglio²,

Bergamo³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Resumo Os parâmetros físico-químicos definidos no Padrão de Identidade e Qualidade (PIQ) dos méis de abelhas Apis mellifera buscam garantir a qualidade e segurança de méis para consumo humano. Portanto, considerando a importância do PIQ dos méis de abelhas Apis mellifera, a proposta dessa breve revisão foi apresentar e discutir os parâmetros físico-químicos necessários para a comercialização segura desse alimento. Sendo assim, foram reportadas informações relacionadas à umidade, açúcares, acidez livre, 5-hidroximetilfurfural, atividade diastásica, cinzas, minerais, condutividade elétrica e sólidos insolúveis. A partir dessas informações, a importância de cada um desses parâmetros na inibição de ações fraudulentas, de processamento mal conduzido, entre outros foram demonstradas. Portanto, essa revisão demostra a importância desses parâmetros mínimos como forma de assegurar a identidade e qualidade do mel, bem como da necessidade de constante fiscalização a fim de evitar riscos à saúde dos consumidores devido ao consumo de um mel não adequado.

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“…Beside its nutritional value, honey possess a wide range of bioactive properties, due to its complex chemical composition: antioxidant, antibacterial, hypoglycemic, antifungal, gastroprotective, anti-inflammatory effects (Alvarez-Suarez et al, Vallianou et al, 2014;Machado De-Melo et al, 2017;Scepankova et al, 2017;Soares et al, 2017;Bobiş et al 2018;Fazalda et al, 2018). The importance of honey in human nutrition is obvious, and studied since early times, nowadays the modern methods used for chemical composition determination and also high resolution equipments, responded to the questions raised over the time (Oroian & Ropciuc, 2019;Bobiş et al, 2020;Geana & Ciucure, 2020;Pauliuc et al, 2020). Beside this, it is demonstrated that different types of honey possess many healing properties, first against reactive oxygen species, which are the principal responsible for different diseases, many of them being considered deadly of with low chances of curing (Alvarez- Similar to other food products, honey may be subjected to possible adulteration.…”

Section: Introductionmentioning

confidence: 99%

Sugar Spectrum, Hydroxymethylfurfural and Diastase Activity in Honey: A Validated Approach as Indicator of Possible Adulteration

et al. 2020

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Honey is used for centuries both as nutrient and in medicine, being an exhaustless source of benefic factors for health and also for different biotechnological processes. This is a complex matrix which possesses antioxidant and antimicrobial properties due to its peroxidic activity and bioactive compounds. A fully validated approach for the determination of sugars, hydroxymethylfurfural content and diastase activity in honey samples were presented in accordance with the official methods from the International Honey Commission. Spectrophotometric method was used for diastazic activity determination and chromatographic determinations for HMF content (photodiode array detection) and sugars (refractive index detection). The limits of detection and quantification were calculated. Accuracy, precision and uncertainty were determined in the spectrophotometric and chromatographic techniques using the certified reference material. Diastase activity, sucrose content and hydroxymethylfurfural (HMF) content were easily differentiated and these parameters were used for indication of a possible adulteration of the honey. The present study confirms that, in order to have an authentic honey sample, diastazic activity must be above 8 DN (diastazic number) and HMF content less than 40 mg/kg. Sugar spectrum is different for every honey type. Consequently, physico-chemical analysis should be combined for the determination of authentic honey and proper labeling.

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Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties

Cited by 73 publications

References 102 publications

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

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

Padrão De Identidade E Qualidade Do Mel De Apis Mellifera: Uma Breve Revisão

Sugar Spectrum, Hydroxymethylfurfural and Diastase Activity in Honey: A Validated Approach as Indicator of Possible Adulteration

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