Quality, composition and health-protective properties of citrus honey: A review

Seraglio, Siluana Katia Tischer; Schulz, Mayara; Brugnerotto, Patrícia; Silva, Bibiana; Gonzaga, Luciano Valdemiro; Fett, Roseane; Costa, Ana Carolina Oliveira

doi:10.1016/j.foodres.2021.110268

Cited by 53 publications

(44 citation statements)

References 191 publications

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“…Such high value was attributed to the vegetable source and the concentration of fruit used. However, Seraglio et al 20 report that citric and malic acids can also be highlighted as AOA commonly found in floral honeys, which justifies the presence of these compounds in the control sample of mead.…”

Section: Resultsmentioning

confidence: 99%

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

et al. 2022

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Background A preliminary investigation was carried out to evaluate the effect of the addition of pulps of feijoa, uvaia, and blackberry on the aliphatic organic acids (AOA) profile and on the yeast activity during the fermentation of meads. Results A multivariate analysis showed a clear distinction between the samples. The addition of pulps promoted a noticeable increase in malic, lactic, and succinic acids throughout fermentation. Furthermore, these additions resulted in beverages with lower levels of acetic acid. Gluconic acid was predominant in all samples. The mead containing feijoa showed high levels of citric acid. The meads containing blackberry and uvaia reached maximum yeast activity in the first 3 days of fermentation while the control sample and the mead with feijoa showed their highest activity after 7 days. Conclusion The use of the feijoa, uvaia, and blackberry in mead can represent a good natural source of AOA, thereby improving its fermentative process, besides being an alternative for the valuation of underexploited species of Brazilian fruits.

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Section: Resultsmentioning

confidence: 99%

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

et al. 2022

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“…Then, the suspect list was enlarged by adding eight more compounds, namely, isokaempferide, caffeic acid isoprenyl ester, (−)-epigallocatechin gallate, 4-hydroxyphenylacetic acid, arbutin, baicalein, astragalin and kynurenic acid that have been mentioned to exist in honey. Information about formulas, monoisotopic masses and pseudomolecular ions, possible fragment and adduct ions as well as the predicted retention times [ 35 ] for these specific compounds are meticulously presented in Supplementary Materials ( Table S8 , [ 12 , 22 , 36 , 37 , 38 , 39 , 40 , 41 ]). Furthermore, the experimental retention times for the compounds that have been previously identified have also been added to the suspect list and used to increase identification confidence.…”

Section: Methodsmentioning

confidence: 99%

Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry

et al. 2022

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Honey is a highly consumed commodity due to its potential health benefits upon certain consumption, resulting in a high market price. This fact indicates the need to protect honey from fraudulent acts by delivering comprehensive analytical methodologies. In this study, targeted, suspect and non-targeted metabolomic workflows were applied to identify botanical origin markers of Greek honey. Blossom honey samples (n = 62) and the unifloral fir (n = 10), oak (n = 24), pine (n = 39) and thyme (n = 34) honeys were analyzed using an ultra-high-performance liquid chromatography hybrid quadrupole time-of-flight mass spectrometry (UHPLC-q-TOF-MS) system. Several potential authenticity markers were revealed from the application of different metabolomic workflows. In detail, based on quantitative targeted analysis, three blossom honey markers were found, namely, galangin, pinocembrin and chrysin, while gallic acid concentration was found to be significantly higher in oak honey. Using suspect screening workflow, 12 additional bioactive compounds were identified and semi-quantified, achieving comprehensive metabolomic honey characterization. Lastly, by combining non-targeted screening with advanced chemometrics, it was possible to discriminate thyme from blossom honey and develop binary discriminatory models with high predictive power. In conclusion, a holistic approach to assessing the botanical origin of Greek honey is presented, highlighting the complementarity of the three applied metabolomic approaches.

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“…Previous literature has shown that certain modalities are known to be successful in treating periodontal disease such as honey. Honey stimulates epithelial development, improves angiogenesis, simplifies wound closure, and increases collagenesis, all of which help to speed wound healing (Seraglio et al, 2021). Otręba et al reported that honey has a powerful antibacterial effect against bacteria that cause pharyngitis, periodontitis, gingivitis, caries, recurrent aphthous ulcers, supra and subgingival plaque (Otręba et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Honey as a Medium of Non-Surgical Periodontal Therapy

Javaid¹,

Rashid²,

Saif³

et al. 2022

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Gingivitis is an infection caused by plaque and calculus accumulation. Gingivitis if not treated progress to periodontitis, a more advanced form of gum disease. Periodontal disease was the world's 11th most frequent disease in 2016 according to the World Health Organization. Surgical as well non- surgical periodontal therapies are carried out for periodontal disease treatment. Debridement of supra-gingival and sub-gingival calculus, along with instructions about oral health care methods are the basis of traditional non-surgical periodontal therapy (NTPS). Honey is beneficial to oral health, particularly in the cure of plaque formation, gingiva inflammation, periodontitis and odor control. Honey has antibacterial activity and is effective against both gram-positive as well as gram-negative bacteria. Honey's antibacterial and anti-inflammatory characteristics can promote the granulation tissue formation and enabling damaged cells to be regeneration. Materials And Method: This review followed the guided framework from the approach of Arksey and O'Malley for the scoping review (2005). The methodology was chosen because it has a five-stage framework. Exclusion & inclusion criteria were made and 60 articles were selected. Articles were searched from the PubMed, Google Scholar and other search engines. Results: Based on the data retrieved we concluded that honey can be used as a medium for non-surgical periodontal therapy. Honey have antibacterial and anti-inflammatory properties due high osmolarity, acidic nature and hydrogen peroxide as well non-peroxide components of honey and is used by many researcher for cure of periodontal disease but still there is not very strong evidence that locally given honey affects periodontal tissue healing. Despite this, all of the pockets had a good periodontal repair. Honey's efficacy in the treatment periodontal disease is still not well established and still questionable. To substantiate these findings from the literature, more research will be required.

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Quality, composition and health-protective properties of citrus honey: A review

Cited by 53 publications

References 191 publications

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry

Honey as a Medium of Non-Surgical Periodontal Therapy

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