The quantitative analysis of biologically active compounds in Lithuanian honey

Ramanauskienė, Kristina; Stelmakienė, Ada; Briedis, Vitalis; Ivanauskas, Liudas; Jakštas, Valdas

doi:10.1016/j.foodchem.2011.12.007

Cited by 64 publications

(38 citation statements)

References 17 publications

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“…Results of this study showed that the profile of phenolic compounds of Romanian honeys seems to be useful for the determination of their floral origin, since these compounds demonstrate a significant variation of their quantitative composition in honeys with different floral origin. A similar conclusion was previously made for Polish, Lithuanian, Turkish, Greek honeys. It is difficult to differentiate the honeys contaminated with phenolic compounds originated from other floral sources due to similarity of the phenolic compounds fingerprints.…”

Section: Resultsmentioning

confidence: 58%

Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources

Ciucure

Geană

2019

Phytochemical Analysis

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Introduction Honey has been considered to have therapeutic properties since ancient times and among the factors responsible for such activity are phenolic compounds including phenolic acids and flavonoids from different natural sources. Objective This study investigated the phenolic compounds profile and bioactive properties of different honey types from Romanian flora in order to develop reliable tools for honey floral origin, thus contributing to the honey traceability in the European Union context. Material and methods Thirty‐three honey samples were examined, including unifloral (acacia and rape), polyfloral, honeydew honeys and mixture honeys. Phenolic acids and flavonoids were isolated from the water soluble honey matrix using a solid‐phase extraction (SPE) method and analysed by ultra‐high‐performance liquid chromatography diode array detector electrospray ionisation mass spectrometry (UHPLC‐DAD‐ESI/MS). Honey bioactive properties were measured in honey dissolved in 80% ethanol using UV‐visible spectrophotometric methods. Multivariate statistical tools (principal component analysis and hierarchical clustering analysis) were used for honey classification. Results The results of this study confirm that honey samples had similar, but quantitatively different, phenolic acids and flavonoids profiles and bioactive properties, related with honey floral source. Coloured honeys, such as honeydew honey, show high phenolic composition and bioactive properties and implicitly a high therapeutic potential compared with the other floral honeys. Conclusion Distinctive clusters obtained by principal component analysis enabled us to consider that honeydew and polyfloral honeys could be distinguished from acacia and rape honey with the analytical methods developed. Based on this study, the methods might be promising tools for honey traceability, which needs to be explored on a larger set of samples with different regional floral origins in future studies.

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Section: Resultsmentioning

confidence: 58%

Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources

Ciucure

Geană

2019

Phytochemical Analysis

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“…Alternatively, phenolic compounds are usually divided into two groups: phenolic acids including phenolic esters (i) and flavonoids (ii) [15]. As observed also for other minor chemical compounds, the composition of polyphenols in honey depends on many factors: the botanic source, seasonal and environmental factors, geographic origin, and storage conditions [5,8,16]. Typical analytical methods used to determine polyphenols in honey are based on a two-step approach [17]: isolation and extraction of phenolic compounds from the honey matrix (i.e., by solid-phase extraction) followed by the identification of chemical compounds by chromatographic analysis (i.e., HPLC) with various different detectors (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…Typical analytical methods used to determine polyphenols in honey are based on a two-step approach [17]: isolation and extraction of phenolic compounds from the honey matrix (i.e., by solid-phase extraction) followed by the identification of chemical compounds by chromatographic analysis (i.e., HPLC) with various different detectors (i.e. diode-array detector -DAD, fluorescence and MS detectors) [14][15][16][17][18][19][20]. The determination of polyphenols' content in honey of different botanic origin has also been associated to the antioxidant activities of honey in several countries, as reported for Turkish [18], Greek [19], and Italian [20] honey samples.…”

Section: Introductionmentioning

confidence: 99%

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

2020

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Honey is a natural pure food produced by honeybees from the nectar of various plants, and its chemical composition includes carbohydrates, water, and some minor compounds, which are very important for honey quality and authentication. Most of honey’s minor components are related to the botanic origin, climate, and geographic diversity. In this work, we report an original case study on monofloral honey samples of twelve different botanic origins produced in Tuscany (Italy) based on the ‘semi-quantitative’ analysis of emission, excitation, and synchronous front-face fluorescence spectra. This is the first front-face fluorescence study of Italian honey samples and, to our knowledge, the first fluorescence investigation of honey from inula (Inula viscosa (L.) Aiton), marruca (Paliurus spina-christi Mill.), lavender (Lavandula L. 1753), sulla (Hedysarum coronarium L.), arbutus (or strawberry tree) (Arbutus unedo L., 1753), and alfalfa (Medicago sativa L.) plants. Results obtained from fluorescence spectroscopy are discussed in terms of characteristic spectral emission profiles typical of honey of different botanic origins. Moreover, the spectral analysis based on the decomposition of the front-face fluorescence (FFF) spectra in terms of single main fluorophores’ components is here proposed to identify several minor compounds, such as amino acids, phenolic acids, vitamins, and other fluorescent bioactive molecules.

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“…Honey and bee products such as beebread, royal jelly and propolis can be used as components of functional foods due to their significant antioxidant properties (Sahinler & Kaftanoglu 2005;Viuda-Martos et al 2008;Kruszewski et al 2014;Socha et al 2015). They contain a significant number of components which exhibit antioxidant activity (Jasicka-Misiak et al 2012;Ramanauskiene et al 2012;Maurya et al 2014). Although the main components responsible for antioxidant activity of honey are phenolic acids and flavonoids, the synergistic effects of all bioactive compounds present in honey and bee products are not without a significance (Viuda-Martos et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of honey supplemented with bee products

Juszczak

Gałkowska

Ostrowska

et al. 2015

Natural Product Research

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The aim of this work was to evaluate the influence of supplementation of multiflower honey with bee products on the phenolic compound content and on antioxidant activity. Average total phenolic and flavonoids contents in the multiflower honeys were 36.06 ± 10.18 mg GAE/100 g and 4.48 ± 1.69 mg QE/100 g, respectively. The addition of royal jelly did not affect significantly the phenolic compound content and antioxidant activity. Supplementation of honey with other bee products, i.e. beebread, propolis, pollen, resulted in significant increase in the total phenolic and flavonoids contents, and in antiradical activity and reducing power, with the largest effect found for addition of beebread. Significant linear correlations between the total phenolic and flavonoids contents and antiradical activity and reducing power were found.

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The quantitative analysis of biologically active compounds in Lithuanian honey

Cited by 64 publications

References 17 publications

Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources

Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

Antioxidant activity of honey supplemented with bee products

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