Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction

Abstract

This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography–mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g−1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g−1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm−1. The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.

Synthesis, Physicochemical Characterization, and Antibacterial Performance of Silver—Lactoferrin Complexes

“…However, bLTF is a glycoprotein, the glycan content of which ranges from 6.7 to 11.2% of the total molecular weight [20]. Thus, the bands below 1000 cm −1 can also be assigned to ν(C-O), ν st (C-O), ν st (C-C) of glycans [33], while below 900 cm −1 may correspond to νCO+δCCH+ν asy of the pyranose ring and νCC+δCCH+δCHβ-pyranose of glycans. Therefore, the changes that occur in the corresponding region may be due to either interaction with side chains of respective amino acids or with components of protein glycans.…”

Hepatoprotective Effects of Sweet Cherry Extracts (cv. Saco)

“…On the other hand, the spectral region between 1800 and 1200 cm −1 is consid-ered a characteristic of phenolics, being associated with C=O and C=C bond vibrations and aromatic ring deformations observed in methyl, methylene and hydroxyl groups of flavonoids [46]. Particularly, the peak around 1640 cm −1 is due to O-H vibrations and aromatic C=C and C=OOstrengths that occur on flavonoids structure [41,47,48]. Moreover, the deformation vibration of the C-C bonds in phenolic groups adsorb in the region between 1500 and 1400 cm −1 [49].…”

Promising Antimicrobial Properties of Bioactive Compounds from Different Honeybee Products

“…The Fourier transform mid-infrared spectroscopy equipped with attenuated total reflectance (FT-IR–ATR) method was used by da Silva et al [ 119 ] to quantify total phenolic contents in propolis extracts. Since a phenolic fraction plays an important role in the antibacterial properties of bee products, these compounds have been extensively studied both quantitively and qualitatively using spectrophotometry [ 120 , 121 , 122 ], high-performance liquid chromatography (HPLC) [ 123 , 124 , 125 ], gas chromatography [ 126 ] and mass spectrometry [ 127 , 128 , 129 , 130 , 131 ], as well as in combinations. Moreover, advanced techniques are used for the determination of other antibacterial constituents, such as methylglyoxal [ 132 , 133 ] or 10-hydroxy-2-decenoic acid (10-HDA) [ 130 ].…”