Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas

Karabagias, Ioannis K.; Dimitriou, Eleni; Halatsi, Evangelia Z.; Nikolaou, Christos

doi:10.17756/jfcn.2017-044

Cited by 6 publications

(10 citation statements)

References 21 publications

(67 reference statements)

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“…Nevertheless, no common marker compounds were identified in the honeys from the five countries. Furan-related compounds could be a result of honey processing like heat treatment on sugar or amino acids, characteristic of non-enzymatic browning reactions, and also due to storage [20,68,101,102].…”

Section: Fir Tree Honey and Honeydewmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey’s aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey’s complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.

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Section: Fir Tree Honey and Honeydewmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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“…A DB-5MS (crosslinked 5% PH ME siloxane) capillary column, having dimensions of 60 m × 320 μm i.d., × 1 μm film thickness, was used, with helium as the carrier gas (purity 99.999%), at 1.5 mL/min flow rate. Analysis conditions were the same as described in relevant works [10,11,13].…”

Section: Gc/ms Instrumentation and Conditionsmentioning

confidence: 99%

“…Isophorone related compounds having ≥ 90% similarity with the Wiley mass spectral library were tentatively identified using GC-MS spectra. For semi-quantification, isophorone content was expressed as µg/kg based on the ratio: peak area of analyte to peak area of the internal standard [11].…”

Section: Mass Spectral Data Processing-identification Of Volatile Metmentioning

confidence: 99%

“…To great surprise, isophorone related compounds were not identified in pine honey samples. This observation could serve as an additional criterion in honey botanical origin differentiation efforts when using that is specific volatile metabolites [7][8][9][10][11][12][13]. Alpha-isophorone recorded a much higher average content value (μg/kg) in fir (1540) compared to thyme (81.27) and orange blossom (53.37) honeys.…”

Section: Isophorone Related Compounds Contentmentioning

confidence: 99%

“…Honey, the product of Apis mellifera and Apis dorsata honeybees via the collection of floral nectar or honeydew after the addition of enzymes (mainly invertase and glucose oxidase), is a highly concentrated water solution of two simple sugars, dextrose and levulose, followed by small amounts of other more complex sugars and numerous minor components including minerals, polyphenols, organic acids, proteins, vitamins, volatile compounds, etc.. Among volatile compounds, terpenoids and norisoprenoids vary greatly according to floral origin of honey [7][8][9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

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A Targeted Metabolomic Procedure for the Identification of Isophorone Related Compounds in Honey

Ik¹

2018

J Plant Biochem Physiol

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The main purpose of this research was to investigate the origin of isophorone related compounds, often called as norisoprenoids, in natural products such as honey. Norisoprenoids are volatile compounds and therefore may be identified and semi-quantified using gas chromatography mass spectrometry. In that sense, the reproducible and non-invasive method of headspace solid phase micro extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GS/MS), representing a targeted metabolomics procedure, was applied to 163 honey samples. Honeys belonged to four different floral types and were collected from sixteen different regions in Greece. Results showed that total isophorone content (TIC) was greatly affected by honey botanical origin and was positively correlated with moisture content using Pearson's correlation (r=0.84) (p<0.05).

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Characterization of unifloral Italian (Piedmont region) honeys by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry

et al. 2022

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Background The characterization of five different types of Italian unifloral honeys was performed by means of headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry. The main volatile compounds of the honeys were identified and semi‐quantified. Pattern recognition methods such as principal component analysis (PCA) and k‐nearest neighbors (k‐NN) were performed to classify honey samples with different botanical origins, and identify the most discriminating parameters. Results More than 100 of compounds were unambiguously identified in the honeys sampled. Methyl salicylate was present in honeydew honeys only, and this permitted to differentiate this kind of honeys from the others. Dandelion honeys featured high levels of nitriles, while lime tree honeys displayed the presence of carvacrol and of the terpenes cis and trans‐p‐mentha‐2,8‐dien‐1‐ol. Acacia honeys did not display potential chemical markers but were characterized by low levels of benzaldehyde and high levels of cis‐linalool oxide. Chestnut and rhododendron honeys did not show a volatile profile markedly different from those of other honeys. Application of PCA and k‐NN methods did not allow a complete classification of honeys of different botanical origin on the basis of their volatile profile. Conclusion Unifloral honeys from Piedmont (Italy) displays a rich and variegate profile of volatile compounds, some of which are candidates as markers. Nonetheless, to classify honeys, further studies are necessary likely comprising a larger set of samples and the determination of different chemical parameters in conjunction with volatile compounds.

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Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas

Cited by 6 publications

References 21 publications

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

A Targeted Metabolomic Procedure for the Identification of Isophorone Related Compounds in Honey

Characterization of unifloral Italian (Piedmont region) honeys by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry

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