Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys

Jasicka-Misiak, Izabela; Poliwoda, Anna; Deren, M.; Kafarski, Paweł

doi:10.1016/j.foodchem.2011.09.083

Cited by 98 publications

(114 citation statements)

References 26 publications

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“…3), which may confirm that there is similarity among the potentiometric signal profiles of the samples of each group. Although colour is a visual characteristic, the capability of the E-tongue to distinguish honey samples according to their colours may be due to the different responses of the sensors device towards the different physicochemical and matrix composition of the different monofloral honey samples studied [36][37][38][39][40].…”

Section: E-tongue Analysismentioning

confidence: 99%

Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue

Sousa

Dias

Veloso

et al. 2014

Talanta

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a b s t r a c tColour and floral origin are key parameters that may influence the honey market. Monofloral light honey are more demanded by consumers, mainly due to their flavour, being more valuable for producers due to their higher price when compared to darker honey. The latter usually have a high anti-oxidant content that increases their healthy potential. This work showed that it is possible to correctly classify monofloral honey with a high variability in floral origin with a potentiometric electronic tongue after making a preliminary selection of honey according their colours: white, amber and dark honey. The results showed that the device had a very satisfactory sensitivity towards floral origin (Castanea sp., Echium sp., Erica sp., Lavandula sp., Prunus sp. and Rubus sp.), allowing a leave-one-out cross validation correct classification of 100%. Therefore, the E-tongue shows potential to be used at analytical laboratory level for honey samples classification according to market and quality parameters, as a practical tool for ensuring monofloral honey authenticity.

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Section: E-tongue Analysismentioning

confidence: 99%

Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue

Sousa

Dias

Veloso

et al. 2014

Talanta

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“…Extraction was carried out as described previously [9] with some modifications. The studied polyfloral honey samples (5 g) were thoroughly mixed with five parts (25 mL) of distilled water and sonicated for 1 hour until completely homogenized.…”

Section: Isolation Of Phenolic Compoundsmentioning

confidence: 99%

“…To determine the TPC of the honey extracts, the Folin-Ciocalteu method was applied [9,12,13]. Briefly, 5 mL of aqueous eluate of honey (0.5 g honey/50 mL of distillate water) was placed into a 10 mL volumetric flask.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

“…Polyphenolic compounds are present in honeys due to their direct transfer from the nectar of plants by bees. The chemical patterns of these compounds, namely, their composition and relative concentration, have already been used for the authentication of honey bars [8,9]. However, most studies focusing on unifloral honey are devoted to the identification of individual markers of their botanical origin [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

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Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Jasicka-Misiak

Gruyaert

Poliwoda

et al. 2017

Journal of Chemistry

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Chemical profiling of northern Belgian polyfloral honeys was performed to analyse their phenolic compound content (flavonoids and phenolic acids). First, samples were subjected to a standard analysis of their physicochemical properties, and then, the phenolic fraction was isolated and analysed using a HPLC/PAD method. All of the tested honeys showed a common and specific phenolic profile that could be the basis for the differentiation of polyfloral honeys of the Antwerp region from other polyfloral honeys. Chromatographic data indicated a high content of ellagic acid (9.13-13.66 mg/100 g honey), as well as the flavonoid pinocembrin (1.60-1.85 mg/100 g honey) in these honeys. Ellagic acid, a compound with well-defined prohealth activities, might be used as a chemical marker for these honeys. With respect to total phenolic and flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were determined spectrophotometrically. The honey exhibited a moderate antioxidant activity, typical for light honeys.

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“…The high mean total phenolic content in Nigella honey indicates the Bangladeshi honeys are in good antioxidant properties. The darker colored honey is the phenolic compounds booster than that of light colored honey [21]. The antioxidant activity of natural honeys depends largely on their chemical composition, such as phenolics, enzymes, organic acids, amino acids and Millard reaction products [22].…”

Section: Antioxidant Analysismentioning

confidence: 99%

Study on the Physicochemical and Antioxidant Properties of Nigella Honey

Linkon¹

2015

IJNFS

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Abstract:Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid / 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin / 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.

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Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys

Cited by 98 publications

References 26 publications

Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue

Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Study on the Physicochemical and Antioxidant Properties of Nigella Honey

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