Honey authentication based on physicochemical parameters and phenolic compounds

Oroian, Mircea; Ropciuc, Sorina

doi:10.1016/j.compag.2017.04.020

Cited by 102 publications

(82 citation statements)

References 39 publications

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“…Gallic acid was found to be in the largest amounts, whereas caffeic acid, chlorogenic acid, ferulic acid, and myricetin were at lower levels. The level of phenolic compounds in honeydew honey was higher than those obtained in other studies (Oroian and Sorina 2017;Socha et al 2011), but the values obtained may vary depending on the type of honeydew used by bees for production of certain honey.…”

Section: Identification Of Phenolic Compounds By Hplccontrasting

confidence: 68%

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HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Stanek

Jasicka-Misiak

2018

Food Anal. Methods

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The present study reveals the utility of high-performance thin-layer chromatographic (HPTLC) fingerprinting of phenolic constituents for the authentication of monofloral honeys. The obtained data enables a more complete assessment of honey quality and the identification of emerging threats to honey quality. The developed procedure facilitates differentiation of varietal honeys and detection of honey adulterations. We used an HPTLC fingerprint analysis to determine the characteristic patterns of different honey types (willow, buckwheat, heather, pine honeydew, and manuka honey). The HPTLC chromatograms were used to determine the differences in the botanical origin of the honey samples on the basis of the band profiles, which are characteristic for each honey type. Identification of 11 polyphenols was performed by comparison of the color and R f of the bands with available standards. Additionally, the results were confirmed by an HPLC analysis.

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Section: Identification Of Phenolic Compounds By Hplccontrasting

confidence: 68%

“…The highest levels of pH were observed in the case of honeydew honeys while willow had the lowest level of pH. Some authors suggest that pH has an effect on the extraction and storage of honey, but not on the botanical origin (Oroian and Sorina 2017).…”

Section: Physicochemical Parametersmentioning

confidence: 99%

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Stanek

Jasicka-Misiak

2018

Food Anal. Methods

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“…Consequently, phenolics profile of honey might be able to indicate the authenticity of honey. Many researchers also showed the possibility to use certain phenolics as floral marker (Da‐Silva et al ., ; Oroian & Sorina, ; Stanek & Jasicka‐Misiak, ). In addition to this, multivariate statistical analysis was applied in this study for recognition of phenolic profile pattern in association with the botanical source of honey.…”

Section: Resultsmentioning

confidence: 99%

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

Hempattarasuwan

Settachaimongkon

Duangmal

2019

Int J of Food Sci Tech

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Summary Phenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral and Manuka) had more pronounced effect on honey properties than processing conditions. The conductivity was related to ash content and colour of honey. Total sugar, fructose and glucose content in all samples were not significantly different. Melissopalynological analysis was used to verify the botanical source of honey samples. Predominant pollen was identified. Results characterising antioxidant properties (DPPH radicals, hydroxyl radicals, and carbon‐centred radicals scavenging activity) were confirmed via both Electron Spinning Resonance and oxygen radical absorbance capacity (ORAC). They showed that only hydroxyl radicals scavenging activity and ORAC were significantly different. Type and amount of phenolics in honey samples identified using HPLC could differentiate botanical source. Gallic acid and kaempferol were potential marker phenolics for longan honey. Multivariate statistical analysis allowed discrimination of honey from different botanical sources based on their phenolic profiles.

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“…When honey samples were exposed to higher MF strengths, lower pH values were observed ( P ≤ 0.05). pH of the honey was in the acidic range due to a presence of organic acids derived from sugars by honey bee enzymes during transformation of nectar into honey (Cherchi et al ., ; Oroian et al ., ; Oroian & Ropciuc, ). Further reduction in pH values after MF treatment may be due to breaking down of the pollen particles and release of ascorbic acid into the honey, as honey could contain ascorbic acid in the range of 252.75 ‐ 310.24 mg kg −1 (Kadri et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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Honey authentication based on physicochemical parameters and phenolic compounds

Cited by 102 publications

References 39 publications

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

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