Phytochemical and physical–chemical analysis of Polish willow (Salix spp.) honey: Identification of the marker compounds

Jerković, Igor; Kuś, Piotr Marek; Tuberoso, Carlo Ignazio Giovanni; Šarolić, Mladenka

doi:10.1016/j.foodchem.2013.08.004

Cited by 39 publications

(41 citation statements)

References 27 publications

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“…Abscisic acid was found in high quantities. In relation to the literature data, abscisic acid was found in Polish (Jerkovic et al 2014) and Croatian willow honey (Tuberoso et al 2011) in concentrations of 25.8-35.6 and 31.7-98.2 mg/kg, respectively. A similar dependence between the composition of the willow honey samples and the harvest year was observed by both HPTLC and HPLC.…”

Section: Identification Of Phenolic Compounds By Hplcsupporting

confidence: 63%

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 Hplcsupporting

confidence: 63%

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Stanek

Jasicka-Misiak

2018

Food Anal. Methods

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“…The organic layers were filtered over anhydrous Na 2 SO 4 and joined and concentrated to 200 µL by distillation with a Kuderna-Danish concentrator. The applied procedure was similar to previously published research [15,25,26]. For GC-FID and GC-MS analyses, 2 μL of the extract was used.…”

Section: Methodsmentioning

confidence: 99%

“…The MSD (EI mode) was operated at 70 eV, the ion source temperature was 230 °C, and the mass range was 30–300 amu, which was previously reported [26]. The identification of the VOCs was based on the comparison of their retention indices (RI) determined relative to the retention times of n -alkanes (C 9 -C 25 ) with those reported in the literature [15,26,27,28] and their mass spectra with authentic compounds were available in our laboratories or those listed in Wiley 9 (Wiley, New York, NY, USA) and NIST 14 (Gaithersburg, MD, USA) mass spectral libraries. The VOCs percentage composition was computed from the GC peak areas using the normalization method (without correction factors).…”

Section: Methodsmentioning

confidence: 99%

“…However, those techniques are not only time consuming but also require a high amount of solvents (ca. 60 mL of dichloromethane or pentane/diethyl ether per sample of 20–40 g) [12,14,15] as well as energy used for heating during the extracts concentration. Dichloromethane is considered problematic or hazardous and pentane and diethyl ether are considered highly hazardous solvents [16].…”

Section: Introductionmentioning

confidence: 99%

“…To test the developed method, an artificial honey containing solution of sugars and selected volatile compounds of different polarity and structure was used, similarly to previous studies [12]. The compounds were selected to cover the spectrum of different chemical classes relevant for honey authentication (mainly terpenes and benzene derivatives but also phenylpropanoids and caffeine) [9,15,19,20,21]. The recoveries of artefacts (HMF) or higher aliphatic hydrocarbons were not investigated since they are irrelevant for honey authentication [22,23].…”

Section: Introductionmentioning

confidence: 99%

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New Sample Preparation Method for Honey Volatiles Fingerprinting Based on Dehydration Homogeneous Liquid–Liquid Extraction (DHLLE)

Kuś

Jerković

2018

Molecules

Self Cite

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Qualitative chemical fingerprinting of the honey volatiles by gas chromatography and mass spectrometry (GC-MS) has been an efficient authentication tool that allowed for the classification of the honey botanical origin (strongly related to its medicinal and market value). However, the usage of current sample preparation methods is limited by selectivity of the volatiles extraction from the honey matrix and requires significant solvent volume. Therefore, a new sample preparation method based on dehydrating homogeneous liquid–liquid extraction (DHLLE) involving reduced solvent usage was developed for screening volatiles and semi-volatiles from the honey. The effective extraction was achieved by implementing a miscible liquid extraction system (aqueous honey solution/isopropanol) followed by separation through dehydration with MgSO4 and purification by a solvent polarity change and washing. The method was evaluated by estimating accuracy and precision. The DHLLE method showed satisfactory recoveries (75.2 to 93.5%) for typical honey volatiles: linalool, borneol, terpinen-4-ol, α-terpineol, p-anisaldehyde, eugenol, and vanillin. It also showed superior repeatability with percent relative standard deviation (RSD%) 0.8–8.9%. For benzyl alcohol, methyl syringate, and caffeine, the recoveries were 54.3 to 63.9% and 67.3 to 77.7% at lower and higher spiking levels, respectively. Applied to unifloral apple honey, the DHLLE method allowed for the identification of 40 compounds including terpenes, hydrocarbons, phenylpropanoids, and other benzene derivatives, which makes it suitable for fingerprinting and chemical marker screening. The obtained results were comparable or better than those obtained with ultrasonic extraction with dichloromethane.

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The Tracing of VOC Composition of Acacia Honey During Ripening Stages by Comprehensive Two‐Dimensional Gas Chromatography

Vyviurska

Chlebo

Pysarevska

et al. 2016

Chemistry & Biodiversity

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In this study, VOC profiles of acacia flowers and honey samples at different processing stages and related comb wax samples were studied using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. It was found that some monoterpene compounds like α-pinene, myrcene, cis-β-ocimene, and 4-terpineol were common for acacia flower and all acacia honey samples, and the presence of verbenone and ocimene was first established in acacia honey. The most enriched VOC profile was obtained for raw honey before cell capping, where the final composition of lactones was achieved. On the contrary, number of alcohols, esters, and variety of terpenes, as well as their concentration in the honey samples decrease through ripening processes. Strained honey was characterized by the absence of camphor, α-bisabolol, and 3-carene, while isophorone and hexanoic acid were identified only in this type of honey. The composition of final VOC profile of honey was also influenced by the age of comb wax. The additional aromatic and lactone compounds, e.g., phenol, 1-phenylethanol, δ-hexalactone, and γ-heptalactone were observed for honey maturated in old dark comb wax.

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Phytochemical and physical–chemical analysis of Polish willow (Salix spp.) honey: Identification of the marker compounds

Cited by 39 publications

References 27 publications

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

New Sample Preparation Method for Honey Volatiles Fingerprinting Based on Dehydration Homogeneous Liquid–Liquid Extraction (DHLLE)

The Tracing of VOC Composition of Acacia Honey During Ripening Stages by Comprehensive Two‐Dimensional Gas Chromatography

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