Sunflower Honey—Evaluation of Quality and Stability during Storage

Baloš, Milica Živkov; Popov, Nenad; Jakšić, Sandra; Mihaljev, Željko; Pelić́, Miloš; Ratajac, Radomir; Pelić́, Dragana Ljubojević

doi:10.3390/foods12132585

Cited by 11 publications

(5 citation statements)

References 46 publications

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“…Table 2 depicts the main physicochemical parameters of TCH. Honey is mostly composed of sugars [ 37 ]. The content of total reducing sugars was 74.74% (fructose content, 37.42%; glucose content, 37.32%), and sucrose content was 0.77%, all of which are in accordance with European Union honey standards [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

(−)-Gallocatechin Gallate: A Novel Chemical Marker to Distinguish Triadica cochinchinensis Honey

Jiang,

Li,

Zhong

et al. 2024

Foods

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Triadica cochinchinensis honey (TCH) is collected from the nectar of the medicinal plant T. cochinchinensis and is considered the most important honey variety in southern China. TCH has significant potential medicinal properties and commercial value. However, reliable markers for application in the authentication of TCH have not yet been established. Herein, a comprehensive characterization of the botanical origin and composition of TCH was conducted by determining the palynological characteristics and basic physicochemical parameters. Liquid chromatography tandem-mass spectrometry (LC-MS/MS) was used to investigate the flavonoid profile composition of TCH, T. cochinchinensis nectar (TCN) and 11 other common varieties of Chinese commercial honey. (−)-Gallocatechin gallate (GCG) was identified as a reliable flavonoid marker for TCH, which was uniquely shared with TCN but absent in the other 11 honey types. Furthermore, the authentication method was validated, and an accurate quantification of GCG in TCH and TCN was conducted. Overall, GCG can be applied as a characteristic marker to identify the botanical origin of TCH.

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Section: Resultsmentioning

confidence: 99%

(−)-Gallocatechin Gallate: A Novel Chemical Marker to Distinguish Triadica cochinchinensis Honey

Jiang,

Li,

Zhong

et al. 2024

Foods

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“…It is about 50-85% of the total mass of amino acids, and its concentration is different in different honeys [8]. The regulation defines the content of proline in honey, and it should not be less than 180 mg/kg [37]. The proline content of Jara honey samples is presented in Figure 10.…”

Section: 7mentioning

confidence: 99%

“…Active enzymes are very sensitive to high temperatures and will lose their activity when they exceed a certain temperature [36,37].…”

Section: The Activities Of Enzymes -mentioning

confidence: 99%

Physicochemical Characterization and Antioxidant Activity of Jara Honey Produced in Western Georgia

Abashidze,

Japaridze,

Vanidze

et al. 2024

Preprint

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The purpose of this research article was to study the physicochemical characteristics of semi-wild Jhar honey grown in Western Georgia. Jara honey is produced in the alpine and sub-alpine forest zone of high mountain Adjara, which is distinguished by the variety of honey plants [1]. The physicochemical characteristics were examined concerning the Alimemtarius Code and EU regulations: moisture content, total carbohydrate, free acidity, pH , electrical conductivity, microelements (Li, Na, K, Mg, Ca), color, total phenols, total phenolic acids, total flavonoids, proline, diastase activity, protein and microscopic study of pollens. Using the UPLC-MSB method, grayanotoxin-III was identified in the semi-wild Jara honey samples. The findings demonstrated that honey has significant concentrations of phenols, phenolic acids, and flavonoids. A directly proportional relationship was established between the quantitative content of phenolic compounds and the antioxidant activity of honey. This article is the first study of the characteristics of Jara honey produced in Western Georgia.

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“…The storage conditions also influence the quality of honey. Živkov Baloš et al conducted a study to evaluate the quality and stability of sunflower honey during storage by analyzing its physicochemical parameters such as water content, HMF content, diastase activity, pH value, and free acidity [8]. The findings revealed that after being stored at room temperature for 18 months, there was a significant decrease in diastase activity but a notable increase in HMF content.…”

Section: Honey Quality Evaluationmentioning

confidence: 99%