Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Wang, Xinran; Chen, Yunxuan; Hu, Yaxi; Zhou, Jinhui; Chen, Lanzhen; Lu, Xiaonan

doi:10.1021/acsfoodscitech.1c00422

Cited by 22 publications

(18 citation statements)

References 117 publications

(171 reference statements)

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“…A similar observation was made by Wang et al [ 32 ], pointing out that tyrosine and formic acid could serve as markers of buckwheat pollen. A relatively high amount of tyrosine was found also in bee polyfloral honey from Baljuvon (TJK), the value corresponding to 3.31 ± 0.07 mg 100 g −1 FW.…”

Section: Resultssupporting

confidence: 83%

Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step

Dimins

Cinkmanis

Radenkovs

et al. 2022

Foods

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The profile of amino acids and mono- and disaccharides in conventional polyfloral honey originated from Latvia and Tajikistan and less found in nature bumblebee honey from Russia was investigated. The analysis of free amino acids (FAAs) accomplished by multiple reaction monitoring (MRM) using triple quadrupole mass selective detection (HPLC-ESI-TQ-MS/MS) revealed the presence of 17 FAAs. The concentration of FAAs varied in the range of 0.02–44.41 mg 100 g−1 FW. Proline was the main representative of FAAs, contributing to the total amount of FAAs from 41.7% to 80.52%. The highest concentration of proline was found in bumblebee and buckwheat honey, corresponding to 44.41 and 41.02 mg 100 g−1, respectively. The concentration of essential amino acids (AAs), i.e., leucine, and isoleucine was found to be the highest in buckwheat honey contributing up to 12.5% to the total amount of FAAs. While, the concentration of branched-chain AAs fluctuated within the range of 1.08–31.13 mg 100 g−1 FW, with buckwheat honey having the highest content and polyfloral honey the lowest, respectively. The results of this study confirmed the abundance of FAAs both in honeybee and bumblebee honey. However, the concentration of individual FAAs, such as proline, aspartic acid, leucine, and isoleucine in bumblebee honey was many folds higher than observed in honeybee polyfloral honey.

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Section: Resultssupporting

confidence: 83%

Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step

Dimins

Cinkmanis

Radenkovs

et al. 2022

Foods

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“…Searching for biomarkers of honey varieties is a task that has been carried out for over a dozen years [26]. For example, Cabras et al (1999) [27] showed that the marker for strawberry honey is 2,5-dihydroxyphenylacetic acid, called homogentisic acid.…”

Section: Discussionmentioning

confidence: 99%

Content of Phenolic Acids as a Marker of Polish Honey Varieties and Relationship with Selected Honey-Quality-Influencing Variables

et al. 2022

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Phenolic acids are an important component of honey. Literature data indicate their pro-health properties and diversified content in different varieties. Therefore, the aim of our study was to evaluate the content of phenolic acids in bee honey. The material for the research was 49 samples of honey obtained from beekeepers from Poland. Selected phenolic acids were determined by HPLC with PDA detection. Additionally, total phenolic content (TPC), color intensity, color on the Pfund scale, water content, electrical conductivity, and FRAP were assessed. A higher trans-ferulic acid content is accompanied by a stronger free radical scavenging ability. It was shown that buckwheat honeys are characterized by a high TPC value (196.59 mg GAE/100 g), color intensity (2109.2 mAU), color on the Pfund scale (159.8 mm Pfund), and high activity in the FRAP assay (0.403 equivalent of µmol Fe2+/mL). The median obtained in the DPPH test for this honey variety was 41.1%. Moreover, the highest median of 4-hydroxybenzoic acid (3.129 mg/100 g) in buckwheat honey was shown. Buckwheat honeys have promising antioxidant properties and should be included in diets low in antioxidants.

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“…is developed and optimized to obtain satisfactory performance. Bioactive chemical compounds typically found in honey samples can then be employed as targeted markers to assess honey authenticity [ 12 , 13 ], such as phenolic and polyphenolic compounds [ 4 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ], sugars [ 4 , 21 ], volatile compounds [ 22 ], etc. However, the main drawback of targeted approaches is the requirement of chemical standards for quantitation purposes (and to guarantee compound identity), which is also a difficult and time-consuming task when dealing with complex sample matrices such as in the case of honey.…”

Section: Introductionmentioning

confidence: 99%

Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by Non-Targeted HPLC-UV and Off-Line SPE HPLC-UV Polyphenolic Fingerprinting Strategies

García-Seval

Martínez-Alfaro

Saurina

et al. 2022

Foods

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Honey is a highly consumed natural product produced by bees which is susceptible to fraudulent practices, some of them regarding its botanical origin. Two HPLC-UV non-targeted fingerprinting approaches were evaluated in this work to address honey characterization, classification, and authentication based on honey botanical variety. The first method used no sample treatment and a universal reversed-phase chromatographic separation. On the contrary, the second method was based on an off-line SPE preconcentration method, optimized for the isolation and extraction of polyphenolic compounds, and a reversed-phase chromatographic separation optimized for polyphenols as well. For the off-line SPE method, the use of HLB (3 mL, 60 mg) cartridges, and 6 mL of methanol as eluent, allowed to achieve acceptable recoveries for the selected polyphenols. The obtained HPLC-UV fingerprints were subjected to an exploratory principal component analysis (PCA) and a classificatory partial least squares-discriminant analysis (PLS-DA) to evaluate their viability as sample chemical descriptors for authentication purposes. Both HPLC-UV fingerprints resulted to be appropriate to discriminate between blossom honeys and honeydew honeys. However, a superior performance was accomplished with off-line SPE HPLC-UV polyphenolic fingerprints, being able to differentiate among the different blossom honey samples under the study (orange/lemon blossom, rosemary, thyme, eucalyptus, and heather). In general, this work demonstrated the feasibility of HPLC-UV fingerprints, especially those obtained after off-line SPE polyphenolic isolation and extraction, to be employed as honey chemical descriptors to address the characterization and classification of honey samples according to their botanical origin.

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Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Cited by 22 publications

References 117 publications

Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step

Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step

Content of Phenolic Acids as a Marker of Polish Honey Varieties and Relationship with Selected Honey-Quality-Influencing Variables

Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by Non-Targeted HPLC-UV and Off-Line SPE HPLC-UV Polyphenolic Fingerprinting Strategies

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