Flavonoids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication

Yaoa, Lihu; Jiang, Yueming; Singanusong, Riantong; Datta, Nivedita; Raymont, Katherine

doi:10.1016/j.foodres.2003.11.004

Cited by 64 publications

(39 citation statements)

References 27 publications

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“…The chemical composition of honey is studied and known to a large extent for nearly 50 years. The presence of compounds beneficial to health for their antioxidant properties or for other reasons is well known, this is the case of polyphenols [68][69][70][71][72][73][74] or amino acids [75][76][77][78][79][80][81][82][83], some of them are good fluorophores like polyphenols. Works evoke the interest of using these fluorophores as tracers of the floral origin of honeys.…”

Section: Resultsmentioning

confidence: 99%

PCA: The Basic Building Block of Chemometrics

Cordella¹

2012

Analytical Chemistry

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Section: Resultsmentioning

confidence: 99%

PCA: The Basic Building Block of Chemometrics

Cordella¹

2012

Analytical Chemistry

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“…Grapefruits [124,126], buckwheat [131], rooibos tea [117], artichokes [132], honey [133], parsley [134], olives [85,134,135], lemons [129,130,136], lettuce [137], pepper [137], chicory [137], wine [138,139], grape juice [7], grapes [124], wheat [140], plums [124], peas [124], bamboo leaves [64,141], oranges [5,66,124,142], ponkan (mandarin-type) [143], tangerine essential oils [144], broccoli [145], hop [18], cabbage [124], and blueberries [124].…”

Section: Food Sourcesmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Grafting [136], time of harvest [130,137], storage [146], maturity [130], wine ageing [147], geographical origin [144,147], authentication [133], juice and nectar production [129], distribution in fruit [142,143], thermal treatment [5,148], cold-pressing of essential oils [144], extraction procedures [85,142], and recovery from waste [85].…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…Plums [131,178], sorghum [88], potatoes [76,124], mangos [124,179,180], kernels [138], cherries [13, 42,43,181], spinach [124,156,182], kale [183], broccoli [124,145], cabbage [55], asparagus [156], lettuces [124], oranges [124], arugulas [137], tea [184], artichokes [132], coffee [185], honey [133,186], apricots [187], citrus fruits [136], oranges [142], bush butter fruits [188], radishes [156,189], cabbages [156,124], pepper [156], olive oil [85,190], cowpeas [104], cactus pears [191], Kancolla seeds [192], Pinto beans [193], beans [82], soybeans [99], and lentils [82].…”

Section: Food Sourcementioning

confidence: 99%

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Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

142

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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“…Este polen, que es la principal fuente de proteína para las abejas (Almeida-Muradian et al, 2005), proviene de frutas, hortalizas y cereales, los cuales pueden biosintetizar bioactivos como polifenoles, compuestos con más de 500 moléculas con diferentes propiedades y biodisponibilidades (Manach et al, 2004;Rubilar et al, 2006;Neveu et al, 2010;Tresserra-Rimbau et al, 2013), que pueden ser transferidos a este (Baltrušaityté et al, 2007), y que utilizan para la elaboración del pan, haciéndolo un alimento sano y nutritivo para ellas, debido a las propiedades funcionales y contenido de flavonoides presentes en este, correlacionados con su origen floral (Nagai et al, 2004;Yao et al, 2004;Stanciu et al, 2008) existiendo, además, en algunos de sus compuestos fenólicos propiedades antioxidantes (Stanciu et al, 2007).…”

Section: Introductionunclassified

Polifenoles totales en pan de abeja (Apis mellifera L.) de colmenas de la Región de La Araucanía

Durán¹,

Mardones²,

Gutiérrez³

et al. 2014

Idesia

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RESUMENEl pan de abeja es polen almacenado parcialmente fermentado que las obreras de Apis mellifera L. recolectan y lo mezclan con sus propias enzimas digestivas, haciéndolo un alimento sano y nutritivo para ellas debido a las propiedades funcionales. Por esta razón, el objetivo de este estudio fue determinar la concentración de polifenoles presentes en pan de abeja provenientes de dos sectores de la Región de La Araucanía mediante dos métodos de extracción. Para ello se obtuvieron cinco panales con pan de abeja del sector de Pillanlelbún en la comuna de Lautaro y el sector de Pidenco-Codihue comuna de Carahue. El total de compuestos fenólicos se analizó colorimétricamente por medio del método de Folin Ciocalteu en el Laboratorio de Bromatología de la Universidad Católica de Temuco. La mayor concentración de polifenoles se observó en la localidad de Pillanlelbún, tanto para la extracción con metanol como con agua arrojando resultado de 2394 mg 100 g -1 y 689 mg 100 g -1 de pan de abeja base seca, respectivamente, en cambio en el sector de Carahue los resultados fueron de 1972 mg 100 g -1 de pan de abeja base seca extracción con metanol y 605 mg 100 g -1 de pan de abeja base seca extracción con agua. Esta diferencia estaría dada por la composición floral de los pólenes de cada sector, siendo más abundante en polifenoles en el sector de Pillanlelbún.Palabras clave: polen, método de extracción, Carahue, Pillanlelbún. ABSTRACT The bee bread stored pollen fermentation is that workers of

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Flavonoids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication

Cited by 64 publications

References 27 publications

PCA: The Basic Building Block of Chemometrics

PCA: The Basic Building Block of Chemometrics

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Polifenoles totales en pan de abeja (Apis mellifera L.) de colmenas de la Región de La Araucanía

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