Recent trends in the analysis of honey constituents

Valverde, Silvia; Ares, Ana M.; Elmore, J. Stephen; Bernal, José

doi:10.1016/j.foodchem.2022.132920

Cited by 52 publications

(37 citation statements)

References 113 publications

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“…flavonols, anthocyanidins, flavanones) or others (e.g. phenolic acids) [12]. They work as primary antioxidants of free radical scavengers [9] with supposed health benefits.…”

Section: Tablementioning

confidence: 99%

“…They work as primary antioxidants of free radical scavengers [9] with supposed health benefits. The phenolic composition in honey depends on many factors, including plant preferences by bees, geographic origins or weather conditions [12]. Ramly et al [9] compared total phenolic content (TPH) and total flavonoid content (TFC) in honey from four species of meliponid bees from Banggol Peradong, Malaysia: Heterotrigona itama, Geniotrigona thoracica, Lepidotrigona terminata and Heterotrigona erythrogastra.…”

Section: Tablementioning

confidence: 99%

“…The next set of components (10-13), Amino acids & Proteins, Vitamins, Lipids and Minerals, have all been measured in a wide variety of honeys to further characterize the honey for specific purposes, often related to benefits for human health, and using an extensive variety of methods [12].…”

Section: Tablementioning

confidence: 99%

“…Organic acids (14, Table 1) are often metabolic intermediates or result from microbial metabolism, and some have antidiabetic, antimicrobial, or antioxidant activity, and they can also be good markers of honey authenticity [12]. For example, Seraglio et al [18] used aliphatic organic acids to differentiate Brazilian Mimosa scabrella or bracatinga honeydew honey from blossom honeys and adulterated honeydew honey.…”

Section: Tablementioning

confidence: 99%

“…[15]. However, although these are readily available, these syrups generally are derived from C 4 plants, which use the carbon isotopes 13 C and 12 C in a different ratio than C 3 plants from which most nectar and honey is derived by bees [15]. The difference in the proportions of the C 3 and C 4 sugars (16, Table 1), and in relation to total protein the honey, thus indicates honey adulterated by this means [15].…”

Section: Total Phenolic Content (Tpc; Mg Of Gallic Acid Equivalents (...mentioning

confidence: 99%

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Geographical, Entomological and Botanical Origins of Honey

Owen¹

2023

Honey - Composition and Properties

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The Codex Alimentarius Commission defines honey as: “… the natural sweet substance produced by honey bees from the nectar of plants … which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honey comb to ripen and mature”. Honey, produced in all regions of the world varies widely in its chemical and physical properties, which depend on the plants the bees visit and on the species of Apis themselves. The Codex sets standards for the composition of honeys, levels of contaminants permitted, and the correct labelling according to floral source and geographic origin. The growth of stingless bee (Meliponidae) domestication in Central and South America, Asia and Australia has led to another significant source of honey, which is very variable in its properties. Here I review of the properties of honeys and the techniques used to analyze the geographical, entomological and botanical origins of honey, discuss some of the properties and features of the honeys made by the stingless bees, and discuss unusual honeys, the so-called “mad honeys”, made from nectar containing toxic compounds, and the effect of toxic nectar on bees (bumble bees) and humans.

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“…flavonols, anthocyanidins, flavanones) or others (e.g. phenolic acids) [12]. They work as primary antioxidants of free radical scavengers [9] with supposed health benefits.…”

Section: Tablementioning

confidence: 99%

Section: Tablementioning

confidence: 99%

Section: Tablementioning

confidence: 99%

Section: Tablementioning

confidence: 99%

Section: Total Phenolic Content (Tpc; Mg Of Gallic Acid Equivalents (...mentioning

confidence: 99%

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Geographical, Entomological and Botanical Origins of Honey

Owen¹

2023

Honey - Composition and Properties

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Recent advances and opportunities related to the use of bee products in food processing

Kieliszek

Piwowarek

Kot

et al. 2023

Food Science & Nutrition

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One of the oldest examples of the existence of beekeeping is the murals from the Araña Cave in Spain, which show people collecting honey from the nest of untamed bees. In ancient times, honey was used as a medicine and also to embalm corpses. During Greek feasts, it was an indispensable part of the menu. However, the greatest boom in beekeeping took place in ancient Rome, where hives made of straw and clay were found, dating back to 900 B.C. (Kritsky, 2017). The Egyptians placed a vessel filled with a "golden drink" in the tombs of the pharaohs, which showed that it was indeed considered something special. In the beginning, people discovered that honey collected by bees can be found in the hollows of trees. They climbed these trees, taking the honey from the bees-the result of their hard work. Then, they started to breed bees, building their nests in the hollows of old trees, the so-called beehives. Shortly thereafter, they noticed that you can only relocate the part of the tree to the field where the hollow is located, and then you will not have to climb to ensure you have constant access to this valuable product. Over time, people, thinking

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Phytochemical profiling of red raspberry (Rubus idaeus L.) honey and investigation of compounds related to its pollen occurrence

Leoni,

Panseri,

Giupponi

et al. 2024

J Sci Food Agric

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BACKGROUNDRed raspberry (Rubus idaeus L.) is an important nectar source for honey production in some specific habitats as well as an important crop, so the definition of the features of this kind of honey is noteworthy. However, due to its rarity on the market, red raspberry honey is poorly characterized. The aim of this work was the phytochemical characterization of honey containing red raspberry from different geographical origins, through melissopalynological analyses concurrently to untargeted metabolomics achieved with different chromatographic techniques coupled to mass spectroscopy (Solid‐Phase Micro‐Extraction (SPME)/Gas Chromatography/Mass Spectrometry (SPME‐GC‐MS) High‐Performance Liquid Chromatography/Mass Spectrometry Orbitrap (HPLC‐Orbitrap).RESULTSOnly 4 out of the 12 samples involved in the study contained raspberry pollen as dominant pollen, although these honeys did not group in the hierarchical cluster analysis (HCA) neither in the classical multidimensional scaling (MDS) analyses used for data evaluation. The first result was the detection of mislabelling in two samples, that contained raspberry pollen only as minor or important minor pollen. Of the 188 compounds identified by HPLC‐Orbitrap and of the 260 identified by SPME‐GC‐MS, 87 and 31 compounds were present in all samples, respectively. The structurally related compounds nicotinaldehyde and nicotinamide, nicotinic acid and nicotinyl alcohol, were present in 100% of the samples and correlated with R. idaeus pollen count (r>0.60, Pearson's correlation analysis).CONCLUSIONThis study reveals important aspects about the characterization of red raspberry honey and could give new insights on bee diet and preferences, since niacin compounds resulted interestingly related to the presence of red raspberry pollen.This article is protected by copyright. All rights reserved.

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Recent trends in the analysis of honey constituents

Cited by 52 publications

References 113 publications

Geographical, Entomological and Botanical Origins of Honey

Geographical, Entomological and Botanical Origins of Honey

Recent advances and opportunities related to the use of bee products in food processing

Phytochemical profiling of red raspberry (Rubus idaeus L.) honey and investigation of compounds related to its pollen occurrence

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