Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics

Vasić, Vesna; Đurđić, Slađana; Tosti, Tomislav; Radoičić, Aleksandra; Lušić, Dražen; Milojković‐Opsenica, Dušanka; Tešić, Živoslav Lj.; Trifković, Jelena

doi:10.1016/j.foodchem.2019.125457

Cited by 36 publications

(21 citation statements)

References 33 publications

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“…However, it was the subject of a great number of recent studies in other territories [ 40 , 41 , 42 , 43 , 44 , 45 , 46 ]. Considering the interest of this honey type, and that differentiation between different types of honeydew honey or even other dark blossom honey is difficult [ 47 ], more studies regarding this honey type could be useful to valorize local honey production.…”

Section: Resultsmentioning

confidence: 99%

Botanical Origin, Pollen Profile, and Physicochemical Properties of Algerian Honey from Different Bioclimatic Areas

Homrani

Escuredo

Dalache

et al. 2020

Foods

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The palynological and physicochemical analysis of 62 honey samples produced in different biogeographical areas of Algeria was conducted. Results showed high variety in the botanical origin of samples and their physicochemical profile. Twenty-six samples were polyfloral honey, 30 were unifloral honey from different botanical sources such as Eucalyptus, Citrus, Apiaceae, Punica, Erica, Rosmarinus, Eriobotrya, or Hedysarum, and 6 were characterized as honeydew honey. Pollen analysis allowed the identification of 104 pollen types belonging to 51 botanical families, whereas the physicochemical profile showed important variations between samples. Multivariate techniques were used to compare the characteristics of samples from different biogeographical areas, showing significant differences between humid-area samples, located in the northeast of the country, and samples taken in semiarid, subhumid, and arid zones. Principal-component analysis (PCA) extracted nine components explaining 72% of data variance, being 30%, the sum of Component 1 and Component 2. The plot of both components showed samples grouped upon botanical and geographical origin. The results of this paper highlighted the great variability in honey production of Algeria, evidencing the importance of honey characterization to guarantee authenticity and to valorize local production.

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Section: Resultsmentioning

confidence: 99%

Botanical Origin, Pollen Profile, and Physicochemical Properties of Algerian Honey from Different Bioclimatic Areas

Homrani

Escuredo

Dalache

et al. 2020

Foods

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“…Depending on origin, honey can be classified as honeydew or blossom. Honeydew honey is produced by the collection of living plant, aphid and insect secretions [32], whereas blossom honey is produced by the collection of flower nectar and characterised by pollen content. Blossom honey can be further divided into unifloral, where the botanical origin is predominantly from one flower species, or multifloral, where multiple sources of flower species can be identified [33].…”

Section: Composition and Classificationmentioning

confidence: 99%

“…Furthermore, the phenolic acids identified in honey have been used to identify the botanical and geographical origin of a given honey sample [17]. Therefore, the botanical origin of honey is significant because it can influence the phytochemicals present, and consequently impact the antimicrobial capacity [11,32]. to bind to glucose more readily, resulting in a continuous production of hydrogen peroxide [24].…”

Section: Polyphenolic Compoundsmentioning

confidence: 99%

Dissecting the Antimicrobial Composition of Honey

2019

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Honey is a complex sweet food stuff with well-established antimicrobial and antioxidant properties. It has been used for millennia in a variety of applications, but the most noteworthy include the treatment of surface wounds, burns and inflammation. A variety of substances in honey have been suggested as the key component to its antimicrobial potential; polyphenolic compounds, hydrogen peroxide, methylglyoxal and bee-defensin 1. These components vary greatly across honey samples due to botanical origin, geographical location and secretions from the bee. The use of medical grade honey in the treatment of surface wounds and burns has been seen to improve the healing process, reduce healing time, reduce scarring and prevent microbial contamination. Therefore, if medical grade honeys were to be included in clinical treatment, it would reduce the demand for antibiotic usage. In this review, we outline the constituents of honey and how they affect antibiotic potential in a clinical setting. By identifying the key components, we facilitate the development of an optimally antimicrobial honey by either synthetic or semisynthetic production methods.

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“…There are many complex samples matrix have been successfully analysed using ICP-MS such as honey [ 56 ], rice [ 57 ], cow, goat, buffalo, yak and camel milk [ 55 ], meat [ 51 ], spices and aromatic herbs [ 58 ], honeydew honey [ 52 ], dairy milk and plant based milk [ 54 ] and maize [ 59 ]. Hyphenation techniques such as size-exclusion chromatography (SEC-ICP-MS) for the separation of samples and analyse using ICP-MS has been applied for analysis of metals such as Fe, Zn and P in vegetables [ 53 ] ( Table 2 ).…”

Section: Mineralsmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics

Cited by 36 publications

References 33 publications

Botanical Origin, Pollen Profile, and Physicochemical Properties of Algerian Honey from Different Bioclimatic Areas

Botanical Origin, Pollen Profile, and Physicochemical Properties of Algerian Honey from Different Bioclimatic Areas

Dissecting the Antimicrobial Composition of Honey

Recent Techniques in Nutrient Analysis for Food Composition Database

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