Amino acids profile of Serbian unifloral honeys

Kečkeš, J.; Trifković, Jelena; Andrić, Filip; Jovetić, Milica; Tešić, Živoslav Lj.; Milojković‐Opsenica, Dušanka

doi:10.1002/jsfa.6187

Cited by 49 publications

(38 citation statements)

References 20 publications

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“…In the previous study on amino acid profile of these honeys, it was reported that some specific characteristics related to amino acids as properties of floral origin of honey can indicate a higher degree of variability, though most of the honeys contained 20 amino acids (Kıvrak, 2015). The high level of proline content in the studied honeys is in good consistency with that in other European honeys (Cotte et al, 2004;Kečkeš et al, 2013;Rebane & Herodes, 2008).…”

Section: Physicochemical and Chemical Propertiessupporting

confidence: 69%

“…Knowledge of the chemical characteristics of honey, as one of the respected health-promoting natural products, is of general interest in terms of their protection against adulteration (Arvanitoyannis et al, 2005). A major concern of food control is to ensure that honey is authentic in respect of the legislative requirements of the standards of the Codex Alimentarius (Food and Agriculture Drganization, 2001;Kečkeš et al, 2013).…”

Section: Characterization Of Turkish Honeys Regarding Of Physicochemimentioning

confidence: 99%

“…They are classified into three major groups: phenolic acids, flavonoids, and tannins (Kečkeš et al, 2013).…”

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

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Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Kıvrak

Karababa

2016

Food Sci. Technol

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This work was conducted to evaluate the quality of 54 honey samples from eighteen different origins from Turkey. Physicochemical properties were examined according to ADAC methods, total phenolic and flavonoid contents by a spectrophotometric method and authenticity of honeys by Combustion Module -Cavity Ring-Down Spectroscopy (CM-CRDS). The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. The moisture, electrical conductivity and free acidity of honeys ranged from 15.56 to 18.39%, 0.143 to 2.006 mS.cm . The highest proline was determined in thyme honey. The results showed that honeys contained eminent amounts of phenolics and flavonoids. δ 13 C values of honeys were more negative than -23.5‰. The C 4 % sugar ratios were lower than 7% value. The lowest glucose-fructose content was observed in eucalyptus, cedar and pine honey samples. The results obtained for physicochemical characteristics, total phenolic and flavonoid contents an authenticity analysis of Turkish honeys indicate a good quality level, adequate processing, good maturity and freshness. The discrimination between honey types was achieved by PCA.Keywords: Combustion Module-Cavity Ring-Down Spectroscopy; C 4 sugar; unifloral honeys; diastase; proline Practical Application: Honey market is a large part of the economy for many countries. Unfortunately due to large market profit for honey sales, adulteration is extremely widespread. This study indicated the results of analysis of the reliable and high-throughput instrument Combustion Module-Cavity Ring-Down Spectroscopy (CM-CRDS) for the determination of C 4 sugar adulteration in honey for the first time. We consider that CM-CRDS will be useful for food control and analysis. Additionally, the present research furnished a detailed qualification of honey samples from eighteen different Turkish origins in terms of chemical and physicochemical properties.

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Section: Physicochemical and Chemical Propertiessupporting

confidence: 69%

Section: Characterization Of Turkish Honeys Regarding Of Physicochemimentioning

confidence: 99%

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Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Kıvrak

Karababa

2016

Food Sci. Technol

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“…), buckwheat ( Fagopyrum esculentum Moench .) and basil ( Ocimum basilicum L.) honeys, up to 258.1, 270.4 and 502.6 mg/kg, respectively. Kojic acid was identified and previously it was found in Manuka honey .…”

Section: Resultsmentioning

confidence: 99%

First Report on Rare Unifloral Honey of Endemic Moltkia petraea (Tratt.) Griseb. from Croatia: Detailed Chemical Screening and Antioxidant Capacity

Jerković

Marijanović

Zekić

et al. 2017

Chemistry & Biodiversity

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Rare Moltkia petraea (Tratt.) Griseb. honey from Croatia was first time characterised. The spectrophotometric assays on CIE L*a*b*C *h ° colour coordinates, total phenol content and antioxidant capacity (FRAP, CUPRAC, DPPH and ABTS assays) determined higher honey values generally close to dark honeys ranges. Headspace solid-phase microextraction (HS-SPME) on two fibres after GC-FID and GC/MS revealed the major compounds 2-phenylacetaldehyde (12.8%; 15.6%), benzaldehyde (11.1%; 10.0%), octane (9.3%; 7.6%), nonane, propan-2-one, pentan-2-one, pentanal and nonanal (4.9%; 14.5%). Ultrasonic solvent extraction (USE) mainly isolated non-specific higher molecular compounds characteristic of the comb environment. Targeted HLPC-DAD analysis of the honey determined higher concentration of phenylalanine (212.08 mg/kg) and lumichrome (16.25 mg/kg) along with tyrosine and kojic acid. The headspace composition (chemical fingerprint) and high concentration of lumichrome can be considered particular for M. petraea honey.

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“…The possibility to distinguish honeys according to their botanical origin was tested by the analysis of a free amino acid profile of 192 samples of seven unifloral types of Serbian honey: acacia, lime, sunflower, rape, basil, giant goldenrod, and buckwheat, from six different regions (67). For that purpose, 17 amino acids were quantified by reversed-phase high-performance liquid chromatography with fluorescence detection.…”

Section: Authenticity Of Serbian Honeymentioning

confidence: 99%

Modern analytical techniques in the assessment of the authenticity of Serbian honey / Moderne analitičke tehnike u procjeni izvornosti meda iz Srbije

Opsenica

Lušić

Tešić

2015

Archives of Industrial Hygiene and Toxicology

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Food authenticity in a broader sense means fulfilling chemical and physical criteria prescribed by the proposed legislation. In the case of honey authenticity, two aspects are of major concern: the manufacturing process and the labelling of final products in terms of their geographical and botanical origin. A reliable assessment of honey authenticity has been a longterm preoccupation of chemists-analysts and it usually involves the use of several criteria and chemical markers, as well as a combination of analytical and statistical (chemometric) methods. This paper provides an overview of different criteria and modern methods for the assessment of honey authenticity in the case of a statistically significant number of authentic honey samples of several botanical types from various regions of Serbia.

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Amino acids profile of Serbian unifloral honeys

Abstract: The floral origin of honey could be successfully evaluated by its amino acids profile coupled with chemometric analysis.

Cited by 49 publications

References 20 publications

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

First Report on Rare Unifloral Honey of Endemic Moltkia petraea (Tratt.) Griseb. from Croatia: Detailed Chemical Screening and Antioxidant Capacity

Modern analytical techniques in the assessment of the authenticity of Serbian honey / Moderne analitičke tehnike u procjeni izvornosti meda iz Srbije

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