Volatile and carbohydrate composition of rare unifloral honeys from Spain

Fuente, E. de la; Sanz, M. Luz; Martı́nez-Castro, I.; Sanz, J.; Ruiz‐Matute, Ana I.

doi:10.1016/j.foodchem.2007.03.039

Cited by 90 publications

(75 citation statements)

References 31 publications

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“…In general, erlose was the most abundant trisaccharide followed by panose and kestoses. This agrees with previous data found in the literature (Cotte et al, 2004;De la Fuente et al, 2007;Sanz et al, 2004). Since raffinose usually coelutes with kestoses in non-polar columns, it has probably been overestimated in some reports (Mateo & BoschReig, 1997).…”

Section: Qualitative Analysissupporting

confidence: 92%

“…Siddiqui (1970) isolated and characterized up to 11 trisaccharides from honey, and a critical review by Doner (1977) evidenced the presence of eight trisaccharides (isopanose, theanderose, 3-a-isomaltosyl-glucose, erlose, melezitose, maltotriose, panose and isomaltotriose); all of them with the exception of 3-a-isomaltosyl-glucose being further detected by chromatographic methods (Low & Sporns, 1988;Sanz, Sanz, & Martínez-Castro, 2004;Weston & Brocklebank, 1999). Other trisaccharides such as raffinose (Cotte, Casabianca, Chardon, Lheritier, & Grenier-Loustalot, 2004;Mateo & Bosch-Reig, 1997), kestoses (Cotte et al, 2004;De la Fuente, Sanz, Martínez-Castro, Sanz, & Ruiz-Matute, 2007;Rittig, 2001) and isomelezitose (Rittig, 2001) have also been identified by GC or HPLC. The number of reported tetrasaccharides is also limited: isomaltotetraose (Doner, 1977;Siddiqui, 1970); maltotetraose, a-4 0 -glucosyl-erlose and a-6 0 -glucosyl-erlose (Astwood, Lee, & Manley-Harris, 1998); stachyose, nystose and fructosyl-isomelezitose (Rittig, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the relative intensity of MS fragments together with the differences in GC retention time of each isomer are the only available tools to identify these compounds. A GC-MS method Sanz, Martínez-Castro, & Sanz, 2006;Sanz et al, 2004) has allowed obtaining new structural data for disaccharides present in different honeys (De la Fuente et al, 2007) and for unusual both commercial and non-commercial trisaccharide standards (Brokl, Soria, Martínez-Castro, Sanz, & Ruiz-Matute, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

et al. 2010

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a b s t r a c tA GC-MS method has been used to characterize tri-and tetrasaccharides in honey after their derivatization into trimethylsilyloxime derivatives. Based on retention data and mass spectra, a total of 25 trisaccharides were characterized; 12 being unequivocally identified using standards and two of them detected for the first time in honey. Erlose and panose were the major trisaccharides in the 12 honeys under analysis, their concentrations ranging 30-1214 mg 100 g À1 of honey and 17-863 mg 100 g À1 of honey, respectively. The GC-MS method also allowed the analysis of tetrasaccharides. Besides nystose, another nine tetrasaccharides were characterized; six of them were sucrose derivatives. Tetrasaccharides were present in concentrations lower than 230 mg 100 g À1 of honey.

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Section: Qualitative Analysissupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

et al. 2010

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“…Methyl anthranilate is a potential marker for citrus honey (Alissandrakis, Tarantilis, Harizanis, & Polissiou, 2007), 2,6,6-trimethyl-2,4-cycloheptadien-1-one for almond tree honey and methyl salicylate for willow honey. (de la Fuente, Sanz, Martínez-Castro, Sanz, & Ruiz-Matute, 2007). Compared with other floral markers, the phenolic compounds as floral markers are more common.…”

Section: Introductionmentioning

confidence: 99%

Identification of monofloral honeys using HPLC–ECD and chemometrics

Zhao

Cheng

et al. 2016

Food Chemistry

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“…In Europe, there is an increasing demand for honeys of specific region, unifloral honeys, and niche markets such as organic honeys (9). The classic quality parameters such as water content, hydroxymethylfurfural (HMF) content, and sensory analysis are no longer sufficient to test for these additional quality characteristics and to guarantee consumer satisfaction and safety (10,11).…”

mentioning

confidence: 99%

Major royal jelly proteins as markers of authenticity and quality of honey / Glavni proteini matične mliječi kao markeri izvornosti i kakvoće meda

Bíliková

Kraková

Yamaguchi³

et al. 2015

Archives of Industrial Hygiene and Toxicology

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Until now, the properties of honey have been defined based exclusively on the content of plant components in the nectar of given plant. We showed that apalbumin1, the major royal jelly (RJ) protein, is an authentic and regular component of honey. Apalbumin1 and other RJ proteins and peptides are responsible for the immunostimulatory properties and antibiotic activity of honey. For the quantification of apalbumin1, an enzyme-linked immunosorbent assay (ELISA) was developed using polyclonal anti-apalbumin1 antibody. The method is suitable for honey authenticity determination; moreover it is useful for detection of the honey, honeybee pollen and RJ in products of medicine, pharmacy, cosmetics, and food industry, where presences of these honeybee products are declared. Results from the analysis for presence and amount of apalbumin1 in honeys will be used for high-throughput screening of honey samples over the world. On the basis of our experiments which show that royal jelly proteins are regular and physiologically active components of honey we propose to change the definition of honey (according to the EU Honey Directive 2001/110/EC) as follows: Honey is a natural sweet substance produced by honey bees from nectar of plants or from secretions of plants, or excretions of plant sucking insects, which honey bees collect, transform by combining with major royal jelly proteins and other specific substances of their own, deposit, dehydrate, store and leave in the honey comb to ripen and mature.

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Volatile and carbohydrate composition of rare unifloral honeys from Spain

Cited by 90 publications

References 31 publications

Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

Identification of monofloral honeys using HPLC–ECD and chemometrics

Major royal jelly proteins as markers of authenticity and quality of honey / Glavni proteini matične mliječi kao markeri izvornosti i kakvoće meda

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