Identification of Traceability Markers in Italian Unifloral Honeys of different Botanical Origin

Abstract

In this study we carried out the analysis of three varieties of unifloral honey of acacia (Robinia pseudoacacia), chestnut (Castanea sativa) and sulla (Hedysarum coronarium), in order to assess physicochemical and biochemical parameters, nutraucetical properties and antioxidant capacities. The three different varieties of unifloral honey showed clear differences in some parameters, such as the concentration of polyphenols, flavonoids, mineral elements, as well as different profiles of volatile molecules. These parameters allow differentiating the three varieties of unifloral honey investigated. The different concentration of polyphenols and flavonoids, the profile of volatile compounds and the presence of different concentration of some mineral elements allow discriminating different varieties of honey, and could be used as markers of product traceability. Moreover, the high concentration of some macro elements such as potassium, remarkably high in the chestnut honey, makes it especially useful in individuals with deficiency of these mineral or practicing sports.

In vitro Synergy of Polyphenolic Extracts From Honey, Myrtle and Pomegranate Against Oral Pathogens, S. mutans and R. dentocariosa

“…Finally, hydro-alcoholic extracts prepared from acacia honey showed the lowest content of total polyphenols compared to myrtle and pomegranate. However, these results are in agreement with those reported for aqueous extracts prepared from Robinia pseudoacacia honey of the same botanical origin (Colucci et al, 2016). In particular, the high concentration of flavonoids (2.41 ± 0.10 mg QE 100 g −1 ), as well as the low pH (3.5) of acacia honey, contribute to its antimicrobial activity (Colucci et al, 2016), but with weaker antibacterial effects against oral pathogenic species, like S. mutans and R. dentocariosa, with respect to myrtle and pomegranate hydroalcoholic extracts.…”

“…The procedure of the hydro-alcoholic polyphenolic extracts production of acacia honey was similar to that described by Sateriale et al (2019), except for the extraction buffer, which was composed of ethanol and distilled water at 50% (v/v) instead of acidified water. The chemical-physical profile of Robinia pseudoacacia honey, including the concentration of polyphenols, flavonoids, and mineral elements, as well as the identification of major volatile molecules, was previously described in Colucci et al (2016).…”

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

“…About 0.3 mL of honey was placed onto the prism surface and the reading was recorded as°Brix. [33] Ash content The ash contents were determined by using a method described by Colucci et al (2016) [33] with a slight modification. A honey sample (2 g) was weighted in a pre-weighed crucible that had been heated in an electric furnace at 550°C for 1 h and cooled in a desiccator until it reaches room temperature.…”