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Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 48215

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Prof. Dr. Olga Escuredo

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Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
Interests: characterization of honeybee products; melissopalynology; unifloral honeys; physicochemical properties; sensorial characterization; healthy compounds
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Prof. Dr. M. Carmen Seijo

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Dear Colleagues,

Honey is a very complex food to which many healthy properties are attributed. Some of these properties are highly related to the quality and botanical origin of the product. In this sense, identification of the properties of each honey type is one of the main concerns for consumers, beekeepers and researchers. Specifically, these studies are required to guarantee authenticity and to discriminate the unifloral honey. Improvement of this knowledge is directly related to the commercial value of honey. There are several techniques used to evaluate antioxidant and antimicrobial, physical and chemical characteristics, as well as the sensory characterization of honey.

This Special Issue aims to publish innovative research dealing with the authenticity, characterization, and biological properties of honey. We would like to invite researchers to submit unpublished manuscripts and review papers on the botanical profile, chemical composition, sensorial characteristics, functional properties, healthy compounds, and related subjects.

Prof. Olga Escuredo
Prof. M. Carmen Seijo
Guest Editors

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

botanical origin
honey composition
physicochemical characteristics
sensorial attributes
biological properties
phytochemical markers
unifloral honey

Published Papers (13 papers)

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Editorial

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4 pages, 193 KiB

Open AccessEditorial

Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties

by Olga Escuredo and M. Carmen Seijo

Foods 2022, 11(9), 1301; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091301 - 29 Apr 2022

Cited by 1 | Viewed by 1590

Abstract

Honey is a natural product well known for its beneficial properties, which depend on its composition [...] Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

Research

Jump to: Editorial

17 pages, 591 KiB

Open AccessEditor’s ChoiceArticle

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

by Eleni Tsavea, Fotini-Paraskevi Vardaka, Elisavet Savvidaki, Abdessamie Kellil, Dimitrios Kanelis, Marcela Bucekova, Spyros Grigorakis, Jana Godocikova, Panagiota Gotsiou, Maria Dimou, Sophia Loupassaki, Ilektra Remoundou, Christina Tsadila, Tilemachos G. Dimitriou, Juraj Majtan, Chrysoula Tananaki, Eleftherios Alissandrakis and Dimitris Mossialos

Foods 2022, 11(7), 943; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070943 - 25 Mar 2022

Cited by 15 | Viewed by 3297

Abstract

Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) (Coccoidea: Marchalini-dae) feeding on living parts of Pinus species. Nowadays, honeydew honey has attracted great attention due to its biological activities. The aim of this study was to study unifloral pine honey samples produced in Greece regarding their physicochemical parameters and antioxidant and antibacterial activity against five nosocomial and foodborne pathogens. These honeys showed physicochemical and microscopic characteristics within the legal limits, except for diastase activity, a parameter known to be highly variable, depending on various factors. Substantially higher levels of H₂O₂ were estimated compared to other types of honeydew honey, whereas protein content was similar. The total phenolic content was 451.38 ± 120.38 mg GAE/kg and antiradical activity ranged from 42.43 to 79.33%, while FRAP values (1.87 to 9.43 mmol Fe⁺²/kg) were in general higher than those reported in the literature. Various correlations could be identified among these parameters. This is the first attempt to investigate in depth the antibacterial activity of pine honey from Greece and correlate it with honey quality parameters. All tested honeys exerted variable but significant antibacterial activity, expressed as MIC and MBC values, comparable or even superior to manuka honey for some tested samples. Although honey antibacterial activity is mainly attributed to hydrogen peroxide and proteins in some cases (demonstrated by elevated MICs after catalase and Proteinase K treatment, respectively), no strong correlation between the antibacterial activity and hydrogen peroxide concentration or total protein content was demonstrated in this study. However, there was a statistically significant correlation of moisture, antioxidant and antibacterial activity against Klebsiella pneuomoniae, as well as antioxidant and antibacterial activity against Salmonella ser. Typhimurium. Interestingly, a statistically significant negative correlation has been observed between diastase activity and Staphylococcus aureus antibacterial activity. Overall, our data indicate multiple mechanisms of antibacterial activity exerted by pine honey. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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12 pages, 1899 KiB

Open AccessArticle

DNA-Based Method for Traceability and Authentication of Apis cerana and A. dorsata Honey (Hymenoptera: Apidae), Using the NADH dehydrogenase 2 Gene

by Saeed Mohamadzade Namin, Fatema Yeasmin, Hyong Woo Choi and Chuleui Jung

Foods 2022, 11(7), 928; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070928 - 23 Mar 2022

Cited by 8 | Viewed by 2721

Abstract

Honey is a widely used natural product and the price of honey from Apis cerana (ACH) and A. dorsata (ADH) is several times more expensive than the one from A. mellifera (AMH), thus there are increasing fraud issues reported in the market by mislabeling or mixing honeys with different entomological origins. In this study, three species-specific primers, targeting the NADH dehydrogenase 2 (ND2) region of honeybee mitochondrial DNA, were designed and tested to distinguish the entomological origin of ACH, ADH, and AMH. Molecular analysis showed that each primer set can specifically detect the ND2 region from the targeted honeybee DNA, but not from the others. The amplicon size for A. cerana, A. dorsata and A. mellifera were 224, 302, and 377 bp, respectively. Importantly, each primer set also specifically produced amplicons with expected size from the DNA prepared from honey samples with different entomological origins. The PCR adulteration test allowed detection of 1% of AMH in the mixture with either ACH or ADH. Furthermore, real-time PCR and melting curve analysis indicated the possible discrimination of origin of honey samples. Therefore, we provide the newly developed PCR-based method that can be used to determine the entomological origin of the three kinds of honey. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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13 pages, 2216 KiB

Open AccessArticle

Determination of Floral Origin Markers of Latvian Honey by Using IRMS, UHPLC-HRMS, and ¹H-NMR

by Kriss Davids Labsvards, Vita Rudovica, Rihards Kluga, Janis Rusko, Lauma Busa, Maris Bertins, Ineta Eglite, Jevgenija Naumenko, Marina Salajeva and Arturs Viksna

Foods 2022, 11(1), 42; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11010042 - 24 Dec 2021

Cited by 17 | Viewed by 3655

Abstract

The economic significance of honey production is crucial; therefore, modern and efficient methods of authentication are needed. During the last decade, various data processing methods and a combination of several instrumental methods have been increasingly used in food analysis. In this study, the chemical composition of monofloral buckwheat (Fagopyrum esculentum), clover (Trifolium repens), heather (Calluna vulgaris), linden (Tilia cordata), rapeseed (Brassica napus), willow (Salix cinerea), and polyfloral honey samples of Latvian origin were investigated using several instrumental analysis methods. The data from light stable isotope ratio mass spectrometry (IRMS), ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS), and nuclear magnetic resonance (NMR) analysis methods were used in combination with multivariate analysis to characterize honey samples originating from Latvia. Results were processed using the principal component analysis (PCA) to study the potential possibilities of evaluating the differences between honey of different floral origins. The results indicate the possibility of strong differentiation of heather and buckwheat honeys, and minor differentiation of linden honey from polyfloral honey types. The main indicators include depleted δ¹⁵N values for heather honey protein, elevated concentration levels of rutin for buckwheat honey, and qualitative presence of specific biomarkers within NMR for linden honey. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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18 pages, 2845 KiB

Open AccessArticle

Evaluating the Presence and Contents of Phytochemicals in Honey Samples: Phenolic Compounds as Indicators to Identify Their Botanical Origin

by Lua Vazquez, Daniel Armada, Maria Celeiro, Thierry Dagnac and Maria Llompart

Foods 2021, 10(11), 2616; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112616 - 28 Oct 2021

Cited by 19 | Viewed by 3076

Abstract

Honey is a natural product well known for its beneficial properties. It contains phytochemicals, a wide class of nutraceuticals found in plants, including compounds with highly demonstrated antimicrobial and antioxidant capacities as phenolic compounds and flavonoids. The main goal of this work is the development of a miniaturized and environmentally friendly methodology to obtain the phenolic profile of Galician honeys (Northwest Spain) from different varieties such as honeydew, chestnut, eucalyptus, heather, blackberry and multi-floral. The total phenolic content (TPC) and antioxidant activity (AA) were also evaluated. As regards sample preparation, miniaturized vortex (VE) and ultrasound assisted extraction (UAE) employing aqueous-based solvents were performed. Individual quantification of 41 target phenolic compounds was carried out by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed the presence of 25 phenolic compounds in the 91 analyzed samples, reaching concentrations up to 252 µg g⁻¹. Statistical tools such as analysis of variance (ANOVA) and principal component analysis (PCA) were employed to obtain models that allowed classifying the different honeys according to their botanical origin. Obtained results, based on TPC, AA and ∑phenolic compounds showed that significant differences appeared depending on the honey variety, being several of the identified phenol compounds being responsible of the main differentiation. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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15 pages, 1142 KiB

Open AccessArticle

Unifloral Autumn Heather Honey from Indigenous Greek Erica manipuliflora Salisb.: SPME/GC-MS Characterization of the Volatile Fraction and Optimization of the Isolation Parameters

by Marinos Xagoraris, Foteini Chrysoulaki, Panagiota-Kyriaki Revelou, Eleftherios Alissandrakis, Petros A. Tarantilis and Christos S. Pappas

Foods 2021, 10(10), 2487; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102487 - 17 Oct 2021

Cited by 7 | Viewed by 2886

Abstract

For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The described approach pointed out 13 main volatile components more closely related to honey botanical origin, in terms of occurrence and relative abundance. These volatiles include phenolic compounds and norisoprenoids, with benzaldehyde, safranal and p-anisaldehyde present in higher amounts, while ethyl 4-methoxybenzoate is reported for the first time in honey. Then, an experimental design was developed based on five numeric factors and one categorical factor and evaluated the optimum conditions (temperature: 60 °C, equilibration time: 30 min extraction time: 15 min magnetic stirrer velocity: 100 rpm sample volume: 6 mL water: honey ratio: 1:3 (v/w)). Additionally, a validation test set reinforces the above methodology investigation. Honey is very complex and variable with respect to its volatile components given the high diversity of the floral source. As a result, customizing the isolation parameters for each honey is a good approach for streamlining the isolation volatile compounds. This study could provide a good basis for future recognition of monofloral autumn heather honey. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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16 pages, 2756 KiB

Open AccessArticle

The Occurrence of Skeletons of Silicoflagellata and Other Siliceous Bioparticles in Floral Honeys

by Donát Magyar, Paulian Dumitrica, Anna Mura-Mészáros, Zsófia Medzihradszky, Ádám Leelőssy and Simona Saint Martin

Foods 2021, 10(2), 421; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020421 - 14 Feb 2021

Cited by 1 | Viewed by 2218

Abstract

Siliceous marine microfossils were unexpectedly discovered during the analysis of flower honey samples from Poland and Tunisia. The microfossils were represented by protist with siliceous skeletons: silicoflagellates, diatoms, and endoskeletal dinoflagellates. This is the first record of such microfossils in honeys. Based on the high percent of anemophilous pollen grains and spores in the sample, it was hypothesized that silicoflagellates were deposited from the air onto the nectariferous flowers, then bees harvested them with the nectar. Based on the comparison of pollen content of honeys and flowering calendar of Tunisia, the harvest time of honey was identified as a period between 1 April and 31 May 2011. Trajectory analysis of air masses in this period confirmed that siliceous microfossils could be aerosolized by wind from the rocks of the so-called Tripoli Formation of Messinian age (6–7 Ma). Similar to the Tunisian case, the Polish trajectory simulation also supports the hypothesis of atmospheric transport of silicoflagellates from outcrops of Oligocene age in the Polish Outer Carpathians. In the case of diatom content of honey, however, the source can be both natural (wind) and artificial (diatomaceous earth filters). For a correct determination, natural sources of siliceous bioparticles, such as wind transport from nearby outcrops should be also considered. Silicoflagellates could be used as complementary indicators of the geographical origin of honeys collected in areas characterized by diatomite outcrops, supporting the results obtained with other methods; thus, such indicators merit further studies within the area of honey authenticity. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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15 pages, 6498 KiB

Open AccessArticle

Prediction of Physicochemical Properties in Honeys with Portable Near-Infrared (microNIR) Spectroscopy Combined with Multivariate Data Processing

by Olga Escuredo, María Shantal Rodríguez-Flores, Laura Meno and María Carmen Seijo

Foods 2021, 10(2), 317; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020317 - 03 Feb 2021

Cited by 11 | Viewed by 2974

Abstract

There is an increase in the consumption of natural foods with healthy benefits such as honey. The physicochemical composition contributes to the particularities of honey that differ depending on the botanical origin. Botanical and geographical declaration protects consumers from possible fraud and ensures the quality of the product. The objective of this study was to develop prediction models using a portable near-Infrared (MicroNIR) Spectroscopy to contribute to authenticate honeys from Northwest Spain. Based on reference physicochemical analyses of honey, prediction equations using principal components analysis and partial least square regression were developed. Statistical descriptors were good for moisture, hydroxymethylfurfural (HMF), color (Pfund, L and b* coordinates of CIELab) and flavonoids (RSQ > 0.75; RPD > 2.0), and acceptable for electrical conductivity (EC), pH and phenols (RSQ > 0.61; RDP > 1.5). Linear discriminant analysis correctly classified the 88.1% of honeys based on physicochemical parameters and botanical origin (heather, chestnut, eucalyptus, blackberry, honeydew, multifloral). Estimation of quality and physicochemical properties of honey with NIR-spectra data and chemometrics proves to be a powerful tool to fulfil quality goals of this bee product. Results supported that the portable spectroscopy devices provided an effective tool for the apicultural sector to rapid in-situ classification and authentication of honey. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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17 pages, 1030 KiB

Open AccessArticle

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

by Asma Ghorab, María Shantal Rodríguez-Flores, Rifka Nakib, Olga Escuredo, Latifa Haderbache, Farid Bekdouche and María Carmen Seijo

Foods 2021, 10(2), 225; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020225 - 22 Jan 2021

Cited by 24 | Viewed by 3007

Abstract

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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12 pages, 1481 KiB

Open AccessArticle

Demanding New Honey Qualitative Standard Based on Antibacterial Activity

by Marcela Bucekova, Veronika Bugarova, Jana Godocikova and Juraj Majtan

Foods 2020, 9(9), 1263; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091263 - 09 Sep 2020

Cited by 28 | Viewed by 5261

Abstract

Honey is a functional food with health-beneficial properties and it is already used as a medical device in wound care management. Whether ingested orally or applied topically, honey must fulfill the requirements of international standards based on physicochemical characteristics. However, there is an urgent need for some additional standards reflecting biological properties. The aim of the study was to evaluate the antibacterial activity of 36 commercial honey samples purchased from supermarkets and local food shops and compare their efficacy to that of three honey samples from local beekeepers and three types of medical-grade honey. Furthermore, the hydrogen peroxide (H₂O₂) content and protein profile were assessed in all honey samples. Analysis of the antibacterial activity of commercial honeys revealed that 44% of tested samples exhibited low antibacterial activity, identical to the activity of artificial honey (sugars only). There was a significant correlation between the overall antibacterial activity and H₂O₂ content of honey samples. However, in some cases, honey samples exhibited high antibacterial activity while generating low levels of H₂O₂ and vice versa. Honey samples from local beekeepers showed superior antibacterial activity compared to medical-grade honeys. The antibacterial activity of honey can be easily altered by adulteration, thermal treatment or prolonged storage, and therefore it fulfils strict criteria to be suitable new additional quality standard. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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16 pages, 1973 KiB

Open AccessArticle

Antioxidant and Anti-Inflammatory Activities of Safflower (Carthamus tinctorius L.) Honey Extract

by Li-Ping Sun, Feng-Feng Shi, Wen-Wen Zhang, Zhi-Hao Zhang and Kai Wang

Foods 2020, 9(8), 1039; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081039 - 02 Aug 2020

Cited by 30 | Viewed by 4116

Abstract

Safflower honey is a unique type of monofloral honey collected from the nectar of Carthamus tinctorius L. in the Apis mellifera colonies of northwestern China. Scant information is available regarding its chemical composition and biological activities. Here, for the first time, we investigated this honey’s chemical composition and evaluated its in vitro antioxidant and anti-inflammatory activities. Basic physicochemical parameters of the safflower honey samples in comparison to established quality standards suggested that safflower honeys presented a good level of quality. The in vitro antioxidant tests showed that extract from Carthamus tinctorius L. honey (ECH) effectively scavenged DPPH and ABTS⁺ free radicals. In lipopolysaccharides (LPS) activated murine macrophages inflammatory model, ECH treatment to the cells inhibited the release of nitric oxide and down-regulated the expressions of inflammatory-relating genes (iNOS, IL-1β, TNF-α and MCP-1). The expressions of the antioxidant genes TXNRD, HO-1, and NQO-1, were significantly boosted in a concentration-dependent manner. ECH decreased the phosphorylation of IκBα and inhibited the nuclear entry of the NF-κB-p65 protein, in LPS-stimulated Raw 264.7 cells, accompany with the increased expressions of Nrf-2 and HO-1, suggesting that ECH achieved the anti-inflammatory effects by inhibiting NF-κB signal transduction and boosting the antioxidant system via activating Nrf-2/HO-1 signaling. These results, taken together, indicated that safflower honey has great potential into developing as a high-quality agriproduct. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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18 pages, 1278 KiB

Open AccessArticle

Botanical Origin, Pollen Profile, and Physicochemical Properties of Algerian Honey from Different Bioclimatic Areas

by Mounia Homrani, Olga Escuredo, María Shantal Rodríguez-Flores, Dalache Fatiha, Bouzouina Mohammed, Abdelkader Homrani and M. Carmen Seijo

Foods 2020, 9(7), 938; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9070938 - 16 Jul 2020

Cited by 26 | Viewed by 4287

Abstract

The palynological and physicochemical analysis of 62 honey samples produced in different biogeographical areas of Algeria was conducted. Results showed high variety in the botanical origin of samples and their physicochemical profile. Twenty-six samples were polyfloral honey, 30 were unifloral honey from different botanical sources such as Eucalyptus, Citrus, Apiaceae, Punica, Erica, Rosmarinus, Eriobotrya, or Hedysarum, and 6 were characterized as honeydew honey. Pollen analysis allowed the identification of 104 pollen types belonging to 51 botanical families, whereas the physicochemical profile showed important variations between samples. Multivariate techniques were used to compare the characteristics of samples from different biogeographical areas, showing significant differences between humid-area samples, located in the northeast of the country, and samples taken in semiarid, subhumid, and arid zones. Principal-component analysis (PCA) extracted nine components explaining 72% of data variance, being 30%, the sum of Component 1 and Component 2. The plot of both components showed samples grouped upon botanical and geographical origin. The results of this paper highlighted the great variability in honey production of Algeria, evidencing the importance of honey characterization to guarantee authenticity and to valorize local production. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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22 pages, 983 KiB

Open AccessEditor’s ChoiceArticle

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

by Daniela Pauliuc, Florina Dranca and Mircea Oroian

Foods 2020, 9(3), 306; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9030306 - 08 Mar 2020

Cited by 106 | Viewed by 7301

Abstract

The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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