Free Amino Acids Content of Honeys from Poland

Abstract

The objective of this study was to investigate free amino acids composition of Polish honeys with different botanical origin. Honeys (n=18) with dominant buckwheat, raspberry, acacia, heather and goldenrod pollen, and honeydew honey were analysed. For determination of free amino acids liquid chromatography methods were applied. Identifi cation of 25 free amino acids was performed. Considerable variation in the total content of free amino acids ranging from 186.19 mg/kg to 921.08 mg/kg was stated. The dominant free amino acid in all types of honey was proline with the highest detected amount in one sample of heather honey 387.88 mg/kg. As an indicator of honeys with predominant raspberry and buckwheat pollen high concentrations of aspartic acid and asparagine (accounting for ca. 20 and more mg/kg) are suggested. The content of tyrosine, leucine, isoleucine and valine ranging from 10 to ca. 20 mg/kg was characteristic of raspberry and at concentrations above 20 mg/kg of buckwheat honeys. The cluster analysis showed the closest correlation between heather and goldenrod honeys. The largest distance was stated between buckwheat and all other honey groups. The results show that it was impossible to clearly distinguish the botanical origins of Polish honey samples based on their amino acid composition.

Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation

“…Average proline content in the analyzed honeys varied from 140.14 lg/g (rape honey from Slovakia) to 389.66 lg/g for forest honey (honeydew honey) from Poland (Table 2). These are the characteristic values reported for both Polish honeys (Janiszewska et al 2012) as well as for other European honeys (Kečkeš et al, 2013). In case of Chinese honeys, Chen et al (2017) discovered higher proline content (an average of about 317 lg/g and a maximum above 600 lg/g) in rape honeys.…”

The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

“…They are precursors for the production of the key flavour compounds (Janiszewska et al 2012). Nine of the fifteen amino acids detected in T. catappa nut were essential amino acids.…”

Amino acids profile of Serbian unifloral honeys

“…The second objective was to establish useful criteria, based on the amino acids profiles obtained, for the differentiation of the botanical origin of honey using chemometric techniques, such as PCA and LDA. Special attention was paid to the amino acids profile of giant goldenrod and buckwheat honeys, since there is a lack of articles dealing with amino acid profiles of these types of honey . Since the International Honey Commission is working on a data bank for quality criteria of the most important European unifloral honeys, the present work, based on a statistically significant number of authentic honey samples, could contribute to the project…”