Quality changes during long-term storage of a peculiar Brazilian honeydew honey: “Bracatinga”

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

“…Storage and/or thermal treatment of honey results in an increasing effect of EC on honey [204]. Correlation analysis showed a strong positive correlation (p < 0.05) between EC and storage period, HMF and FA, whereas, a negative correlation (p < 0.05) was recorded between EC and sucrose, glucose and fructose [192,194,205,206].…”

“…During storage time, the amount of organic acids significantly increases [192]. Several factors contribute to honey FA: (a) Effect of maturation.…”

“…Several compounds are formed from the reaction of the carbonyl group of a reducing sugar with the free amino group originated from amino acid or protein (Maillard reaction) resulting in the formation of dark compounds followed the initial step of Amadori compounds, darkening the honey's color. Amino acids found to easily trigger the Maillard reaction are lysine, proline, γ-aminobutyric acid, and arginine [192].…”

“…The effect of storage at room temperature on the composition of amino acids of honeydew, floral, and blends of honey for different time intervals up to 24 months showed the total amino acid content to decrease with storage, with losses ranging from 45 to 52% for glutamic acid, arginine, and glutamine in honeydew honey [258], while in Brazilian honeydew, the "Bracatinga" glutamic acid, the most sensitive to prolonged storage, decreased by 84% compared with fresh honeys [192]. In general, honeydew honeys have a higher content of individual amino acids [203,259] than floral honeys except for histidine, tyrosine, phenylalanine, leucin, and proline.…”

Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color

“…Honey exhibits a broad range of colors: from the nearly transparent pale yellow of acacia and rape honeys to the brown of jujube honey and further to the deep brown of buckwheat and Manuka honeys. , Due to their pleasant sensory qualities, light-colored honeys have traditionally been favored by consumers; however, deep-colored honeys, which are rich in bioactive pigments, are becoming increasingly desirable to health-conscious consumers . Characterized bioactive pigments include carotenoids, anthocyanins, minerals, phenolic compounds, flavonoids, and Maillard products. − Dark-colored Manuka honey, for example, is characterized by its abundance of methylglyoxal . Thus, pigment substances can serve as markers for the authentication of honey.…”