Retama sphaerocarpa, Atractylis serratuloides and Eruca sativa honeys from Algeria: Pollen dominance and volatile profiling (HS-SPME/GC–MS)

Nakib, Rifka; Rodríguez-Flores, María Shantal; Ouelhadj, Akli; Coello, María Carmen Seijo

doi:10.1016/j.microc.2021.107088

Cited by 11 publications

(5 citation statements)

References 42 publications

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“…The dominant pollens in these honeys were Brassica napus-type (ranging between 57.0 and 69.2%), Eruca sativa (50.3 and 74.8%) and Tamarix (60.7 and 95.6%). Similar results were found in previous studies of Algerian honeys, with the dominance of Eruca sativa [10,12] due to the relevant presence of this species in arid and semi-arid areas. Brassica napus was reported as the dominant pollen in honey samples from the M'Sila region in Algeria [10].…”

Section: Clustersupporting

confidence: 91%

“…However, the success of the identification of geographical and botanical origin of the honey is due to the combination of melissopalynological analysis and physicochemical parameters [4][5][6][7][8]. Until now, some unifloral honeys from Algeria were discriminated based on their pollen profile and physicochemical properties: Hedysarum coronarium, Euphorbia bupleuroides, Citrus, Retama sphaerocarpa, Atractylis, Eruca sativa, Eucalyptus, Brassica, Foeniculum, Tamarix, Asteraceae, Capparis, Arbutus and Ziziphus lotus [5][6][7][8][9][10][11][12][13]. Nevertheless, a limited number of examined honey samples are found in some published studies.…”

Section: Introductionmentioning

confidence: 99%

“…In Algeria, the large diversity of vegetation allows for a diversification of honey production [11,12,23]. However, an important part of honey production in this country is still unknown.…”

Section: Introductionmentioning

confidence: 99%

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The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

Harbane,

Escuredo,

Saker

et al. 2024

Foods

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Honeys from different regions of Algeria were analyzed to determine their pollen characteristics and physicochemical properties (humidity, pH, electrical conductivity, diastase content, color, phenols, flavonoids and antioxidant activity). The antioxidant activity was investigated using the free radical scavenging and Ferric reducing/antioxidant power assays. The melissopalynological analysis revealed 129 pollen types from 53 botanical families. The pollen types found as dominant were Coriandrum, Bupleurum, Brassica napus type, Hedysarum coronarium, Ceratonia siliqua, Eucalyptus, Peganum harmala, Ziziphus lotus and Tamarix. Principal component analysis and cluster analysis were used to analyze significant relationships between the physicochemical variables and the botanical origin of the honeys and establish groupings based on the similarities of their physicochemical and antioxidant properties. The results showed that Ceratonia siliqua, Eucalyptus, Arbutus and honeydew honeys had a higher antioxidant contribution and higher phenolic and flavonoid contents than the rest of the honeys. In addition, the contributions of Mediterranean vegetation such as Myrtus and Phyllirea angustifolia were significant in this honey group. This paper demonstrates the diverse botanical variability for honey production in Algeria. However, there is a gap in its characterization based on its botanical origin. Therefore, these studies contribute positively to the needs of the beekeeping sector and the commercial valorization of the country’s honey.

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Section: Clustersupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

Harbane,

Escuredo,

Saker

et al. 2024

Foods

Self Cite

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“…The oven temperature was set at 60 C and gradually increased at a rate of 20 C min À1 until it reached 310 C. Additionally, a scan range of 30 to 1,100 m/z was used to record the mass spectra, which effectively captured the range of mass-to-charge ratios relevant to the chemical compounds. The electron energy used for this recording was 60 eV (Li et al, 2015;Nakib et al, 2022).…”

Section: Gc-ms Of Pollen Extract Of Herbaceous Pollen Speciesmentioning

confidence: 99%

Chromatographic authentication of botanical origin: Herbaceous pollen profiling with HPLC, HPTLC and GC–MS analysis

Aziza,

Khaydarov,

Zafar

et al. 2024

Biomedical Chromatography

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This study describes a robust chromatographic authentication methodology for herbaceous pollen, employing gas chromatography–mass spectrometry (GC–MS), high‐performance liquid chromatography (HPLC) and high‐performance thin liquid chromatography (HPTLC) protocols. The comprehensive profiling of organic compounds not only distinguishes between different botanical sources but also establishes a reliable framework for quality control and assessment of herbaceous pollen authenticity. Traces of quercetin were detectable using HPTLC in Chaenomeles japonica, and the composition of the mobile phase led to distinct phenolic acid tracks in the extracts of free phenolic compounds. In Lonicera nummulariifolia, prominent chlorogenic acid signal and traces of 3,4‐dihydroxybenzoic acid were identified, along with the presence of vanillic, trans‐ferulic, p‐coumaric and p‐hydroxybenzoic and sinapic as phenolic acid standards. The HPLC chromatogram identified six peaks representing bioactive phenolic compounds such as gallic acid measuring 5.89 ± 0.56 mg g−1, hydroxybenzoic acid 2.39 ± 0.78 mg g−1 and caffeic acid 2.83 ± 0.11 mg g−1. The combined use of GC–MS, HPTLC and HPLC techniques provides a powerful and reliable means of authenticating the botanical origin of herbaceous pollen, offering valuable insights for quality control and ensuring the accuracy of botanical source identification.

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“…These compounds contribute to the development of a luscious creamy flavor, buttery fragrance, floral and fruity aroma, invigorating sensation, and a subtle hint of marine essence. Nakib et al identified a total of 67 volatile compounds, classified into acids, alcohols, aldehydes, alkanes, aromatic alcohols, benzene derivatives, chromene derivatives, esters, furans, ketones, nitrile, nitrogen compounds, phenols, sulfur compounds, terpenes, and others [24].…”

Section: E-nose Analysis Of Bee Pollenmentioning

confidence: 99%

Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

Liu,

Zhou,

Zhu

et al. 2024

Foods

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Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestris (Bc), Nelumbo nucifera (Nn), Camellia japonica (Cj), and Fagopyrum esculentum (Fe), using fast e-nose and e-tongue technology to analyze their flavor chemistry. Results showed substantial differences in scent profiles among the varieties, with distinct odor compounds identified for each, including n-butanol, decanal, and ethanol, in Bc, Nn, and Cj, respectively. The primary odorants in Fe consist of E-2-hexen-1-ol and (Z)-3-hexen-1-ol. Additionally, e-tongue analysis revealed seven distinct tastes in bee pollen samples: AHS, PKS, CTS, NMS, CPS, ANS, and SCS, with variations in intensity across each taste. The study also found correlations between taste components and specific odor compounds, providing insights for enhancing product quality control in bee pollen processing.

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Retama sphaerocarpa, Atractylis serratuloides and Eruca sativa honeys from Algeria: Pollen dominance and volatile profiling (HS-SPME/GC–MS)

Cited by 11 publications

References 42 publications

The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

Chromatographic authentication of botanical origin: Herbaceous pollen profiling with HPLC, HPTLC and GC–MS analysis

Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

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