The Industry of Honey. An Introduction

Baglio, Ettore

doi:10.1007/978-3-319-65751-6_1

Cited by 2 publications

(2 citation statements)

References 30 publications

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“…Honey is defined as "the natural sweet substance produced by Apis mellifera bees from the nectar of plants or from secretions of living parts of plants or excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in honeycombs to ripen and mature", according to the Council Directive 2001/110/EC relating to honey produced and marketed in the European Union (EU) [1]. Both the EU [1] and the Codex Alimentarius Commission [2] set compositional criteria for honey, which basically comprises a concentrated water solution of two main sugars, fructose and glucose, with small amounts of various complex sugars, as well as other constituents such as enzymes, amino acids, organic acids, carotenoids, vitamins, minerals, volatile compounds, pollen and wax [3][4][5][6][7][8][9]. Honey has been reported to also contain a variety of flavonoids and phenolic acids that exhibit a wide range of biological properties and are responsible for its antioxidant and anti-inflammatory properties [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey’s aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey’s complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.

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Section: Introductionmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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“…Being a “natural sweet substance produced by Apis mellifera bees” [ 159 ], especially from the nectar of plants, blossom honeys such as heather honey contain various constituents (sugars, enzymes, amino acids, organic acids, carotenoids, minerals, vitamins, volatile compounds, flavonoids and phenolic acids) that are recognized for their nutritional and medicinal profiles [ 160 , 161 , 162 ]. Moreover, because sometimes bees collect most of the nectar from a specific plant, the honey produced is called monofloral honey and it acquires the same individual characteristics as the main plant [ 163 , 164 ].…”

Section: C Vulgaris —From Plant To Honeymentioning

confidence: 99%

Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential

Cucu

Baci

Cucu

et al. 2022

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Calluna vulgaris, belonging to the Ericaceae family, is an invasive plant that has widely spread from Europe all across Asia, North America, Australia and New Zealand. Being able to survive in rigid soil and environmental conditions, it is nowadays considered to be of high nature-conservation value. Known for its nutritional and medicinal properties, C. vulgaris stands out for its varied physiochemical composition, spotlighting a wide range of biological activity. Among the most important bioactive compounds identified in C. vulgaris, the phenolic components found in different parts of this herbaceous plant are the main source of its diverse pro-health properties (antioxidant, anti-inflammatory, antimicrobial, chemoprotective, etc.). Nonetheless, this plant exhibits an excellent nectariferous potential for social insects such as honeybees; therefore, comparing the bioactive compounds observed in the plant and in the final product of the beehive, namely honey, will help us understand and find new insights into the health benefits provided by the consumption of C. vulgaris-related products. Thus, the main interest of this work is to review the nutritional profile, chemical composition and biological activities of the C. vulgaris plant and its related honey in order to encourage the future exploration and use of this health-promoting plant in novel foods, pharmacological products and apitherapy.

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The Industry of Honey. An Introduction

Cited by 2 publications

References 30 publications

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential

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