Flavonoids of ?La Alcarria? honey A study of their botanical origin

Ferreres, Federico; Ortíz, Alberto; Silva, Carmen; Garcı́a-Viguera, C.; Tomás-Barberán, Francisco A.; Tomás‐Lorente, Francisco

doi:10.1007/bf01190185

Cited by 66 publications

(46 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In monofloral honey, low TF concentrations were reported, e.g. heathery Portuguese honey (Ferres et al 1992(Ferres et al , 1994) (0.06 mg QE/100 g) or Italian acacia honey (Beretta et al 2005) (0.45 mg QE/100 g); a relatively high TF content was found in Spanish rosemary honey (2.35 mg QE/100 g) (Tomás-Barberán et al 1993). Regarding the date of honey harvest, high TF were found in the honey harvested in the first half of July and low ones in the honey harvested in the first half of June.…”

Section: Resultsmentioning

confidence: 99%

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

Lachman¹,

Hejtmánková²,

Sykora³

et al. 2010

Czech J. Food Sci.

View full text Add to dashboard Cite

Lachman J., Hejtmánková A., Sýkora J., Karban J., Orsák M., Rygerová B. (2010): Contents of major phenolic and flavonoid antioxidants in selected Czech honey. Czech J. Food Sci., 28: 412-426.The chemical constitution of antioxidants contained in honey is derived from its origin. Forty honey samples (harvest 2006), which came from various locations of the Czech Republic and varied in their origins, were evaluated spectrophotometrically for their total polyphenol content, total flavonoids and 3',4'-dihydroxyflavones and flavonols, and major antioxidants were identified by HPLC-DAD and GC-MS. The kind of honey, location, and date of the honey harvest were shown to have a significant effect on the contents of phenolic antioxidants (average content 11.02 mg gallic acid equivalents/100 g), total flavonoids (0.66 mg quercetin equivalents/100 g), and 3',4'-dihydroxyflavones and flavonols (4.32 µg quercetin equivalents/100 g). In the Czech honey, ferulic acid (0.11 mg/100 g) and chrysin (0.06 mg/100 g) and other minority phenolics and flavonoids were identified and quantified as honey phenolic antioxidants contained. The results obtained support and extend complete knowledge on the contents of bioactive phenolics in the Czech honey, which could serve as a good source of natural antioxidants effective in reducing the risk of the occurrence of heart disease, cancer, cataracts, different inflammatory processes and immuno-system decline.

show abstract

Section: Resultsmentioning

confidence: 99%

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

Lachman¹,

Hejtmánková²,

Sykora³

et al. 2010

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…In the same way, recent studies have revealed that the analysis of flavonoids and other phenolic compounds constitute a very promising technique to study the geographical and floral origin of honey (Amiot et al, 1989;Ferreres et al, 1992;Ferreres et al, 1994c). The flavonoids present in nectar and pollen are sometimes characteristic of the species, and can be used for the analysis of the floral origin of honey.…”

Section: Introductionmentioning

confidence: 98%

“…The flavonoids present in nectar and pollen are sometimes characteristic of the species, and can be used for the analysis of the floral origin of honey. The utility of these substances in the determination of the origin of citrus Ferreres et al, 1994b), rosemary (Ferreres et al, 1992) and heather (Ferreres et al, 1994a) (Ferreres et al, 1994a (Delgado, 1993).…”

Section: Introductionmentioning

confidence: 99%

Flavonoid patterns of French honeys with different floral origin

et al. 1995

View full text Add to dashboard Cite

Summary — The flavonoid profiles of 12 different unifloral French honey samples were analysed by HPLC to evaluate if these substances could be used as markers of the floral origin of honey. In this analysis, the characteristic flavonoids from propolis and/or beeswax (chrysin, galangin, tectochrysin, pinocembrin and pinobanksin) were separated from those originating mainly from nectar and/or pollen (polyhydroxylated flavonoid aglycones), which would be related to their floral origin. All the analysed samples contained a common flavonoid profile consisting of polyhydroxylated flavonoid aglycones including 8-methoxykaempferol, kaempferol, quercetin, isorhamnetin, luteolin and apigenin, suggesting that flavonoid analysis does not generally prove differences between French monofloral honey samples. However, some individual honey samples showed potential floral markers. Thus, heather honey was characterized by the presence of myricetin, calluna honey by ellagic acid and citrus honey by the flavanone hesperetin. In other samples, the relative amount of 1 individual flavonoid could be related to the floral origin. Thus, sunflower honeys contained an important relative amount of quercetin, and in alder honey only 8-methoxykaempferol was detected. This preliminary study shows that flavonoid and phenolic compound analyses could be a very valuable complementary biochemical technique in the objective determination of the floral origin of some specific monofloral honey samples, but further studies with a larger number of samples is necessary to confirm the observed differences.

show abstract

“…Flavonoid analysis is a very promising technique in studies of the botanical (Amiot et al, 1989;Ferreres et al, 1992) and geographical (Ferreres et al, 1991, 1992; Tomás-Barberán et al, 1993a) ori-gins of honey. It is well established that HPLC is a method of choice for analysis of flavonoids.…”

Section: Introductionmentioning

confidence: 99%

A simple extractive technique for honey flavonoid HPLC analysis

et al. 1994

View full text Add to dashboard Cite

Summary — A simple technique for routine analysis of flavonoids from honey has been described utilising a combination of filtration through the resin Amberlite XAD-2 and extraction with ethyl ether. The proposed method is less complex than other methods for honey flavonoid analysis reported previously. The HPLC conditions for flavonoid analysis have also been improved. This technique was applied to the analysis of flavonoids in 27 honey samples from the La Alcarria region (Spain). The total flavonoid content of the different samples ranged between 5 and 20 μg flavonoid/g honey. The major flavonoids in these samples were the flavanones pinocembrin and pinobanksin and the flavone chrysin. A total of 18 different flavonoids were detected in the honey samples analysed.honey / flavonoid / botanical origin / geographical origin / HPLC

show abstract

Flavonoids of ?La Alcarria? honey A study of their botanical origin

Cited by 66 publications

References 10 publications

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

Flavonoid patterns of French honeys with different floral origin

A simple extractive technique for honey flavonoid HPLC analysis

Contact Info

Product

Resources

About