Identification, quantification and carbon stable isotopes determinations of organic acids in monofloral honeys. A powerful tool for botanical and authenticity control

Danièle, Gaëlle; Maitre, Dany; Casabianca, Hervé

doi:10.1002/rcm.6310

Cited by 37 publications

(18 citation statements)

References 34 publications

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“…The total acid content increases due to the fermentation phenomena and aging that may occur during storage [82]. Some authors have suggested that organic acid profiles are useful for identifying the botanical and/or geographical origin of honey [83].…”

Section: Organic Acids Compositionmentioning

confidence: 99%

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Pauliuc

Dranca

Oroian

2020

Foods

144

121

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The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters.Foods 2020, 9, 306 2 of 22 authentication of the botanical and geographical origin. Monofloral honey is more expensive than polyfloral honey; honey labeled as having a certain floral origin must come entirely or largely from the specific floral source and exhibit the organoleptic, physicochemical and microscopic characteristics of the honey source, as provided in international food standards [2,11].Considering that bees feed on various plants, pure monofloral honey is generally very rare. The identification of the origin of honey and the proof of its authenticity has become an important problem with the globalization of the honey market, involving about 150 countries [13]. The interest in identifying the floral origin of honey has increased in recent years due to the high preference of consumers for certain types of honey. Consumer preferences often vary depending on different sensory perceptions and medicinal properties. Thus, numerous research has been published to date, which aimed to develop reliable methods for indicating the floral origin of honey [14].Pollen analysis can be successfully used for the identification of the floral origin of honey. Therefore, melissopalinology should usually be supplemented by physicochemical and organoleptic analysis. Thus, to classify honey by botanical origin, a global interpretation of all results is required [15]. The melissopalynological analysis consists of counting the pollen grains and classify the honey according to its principal pollen grain percentage, for some honey such as sunflower, raspberry, rape and mint the principal pollen must reach at least...

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Section: Organic Acids Compositionmentioning

confidence: 99%

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Pauliuc

Dranca

Oroian

2020

Foods

144

121

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“…There are also differences in composition of organic acids in the monofloral honey varieties. Therefore, the acids can be used as internal standards in order to detect honey adulteration (Daniele and others ).…”

Section: Carbohydrates and Organic Acids In Foods Of Animal Originmentioning

confidence: 99%

Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin

Costa

Conté-Júnior

2015

Comp Rev Food Sci Food Safe

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Carbohydrates are ubiquitous and range from simple monosaccharides to large complex polysaccharides. Organic acids are compounds with acidic properties. Both occur naturally in many foods and in fermented products. Organic acids are usually derived from the hydrolysis of carbohydrates by microorganisms such as lactic acid bacteria. These bacteria convert carbohydrates into energy required for growth, since they are not equipped with the enzymes necessary for respiration and are unable to perform oxidative phosphorylation. Determination of carbohydrates and organic acids in foods of animal origin is important, since they contribute to flavor and texture. Their presence and proportions can affect the chemical and sensory characteristics of a food matrix and they can provide information on nutritional properties of food and the means to optimize selected technological processes. Furthermore, the levels of carbohydrate and organic acid are important to monitor bacterial growth and activity. Actually, these compounds can be quantified by several methods including high-performance liquid chromatography (HPLC) and gas chromatography (GC). High-performance liquid chromatography has been widely used to analyze carbohydrates and nonvolatile organic acids, while gas chromatography has been used to determine the volatile organic acids in complex matrices. This contribution provides an overview of chromatographic methods (HPLC and GC) used to analyze carbohydrates and organic acids in foods of animal origin.

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“…There are many means of adulterating honey, including the addition of cheap sugars and syrups after collection of honey from hives (Daniele et al 2012), overfeeding bees with saccharides or invert saccharide derivatives, to increase honey production (Kolayli et al 2012) and the falsification of the floral or geographical origin of the honey (Daniele et al 2012). Honey mislabelling and fraud is a global issue (Moore et al 2012;Fairchild et al 2003).…”

Section: Honey Adulterationmentioning

confidence: 99%

A Critical Review of the Factors Available for the Identification and Determination of Mānuka Honey

Burns

Dillon

Warren³

et al. 2018

Food Anal. Methods

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Identification, quantification and carbon stable isotopes determinations of organic acids in monofloral honeys. A powerful tool for botanical and authenticity control

Cited by 37 publications

References 34 publications

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin

A Critical Review of the Factors Available for the Identification and Determination of Mānuka Honey

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