Characterisation of phenolics and other quality parameters of different types of honey

DOI:10.17221/321/2015-CJFSCitation:Rostislav Halouzka, Petr Tarkowski, Sanja Ćavar Zeljković (2016): Characterisation of phenolics and other quality parameters of different types of honey. Czech J. Food Sci., 34: 244-253.
download PDF

In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as antioxidant activity of various types of honey samples has been made. Among all samples analysed, honeydew samples possess the best quality parameters in the mean content of hydroxymethylfurfural, proline, and diastase activity. Moreover, the highest content of phenolic compounds as potential radical scavengers was found in honeydews, then in mixed and multifloral nectar honeys, while samples of monofloral honeys revealed the lowest, but still considerable amounts of natural antioxidants. The overall results of this study indicate that the quality parameters as well as the distribution of phenolic acids and flavonoids are affected by the type of honey.

Acquarone Carolina, Buera Pilar, Elizalde Beatriz (2007): Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry, 101, 695-703 doi:10.1016/j.foodchem.2006.01.058
Anklam Elke (1998): A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63, 549-562 doi:10.1016/S0308-8146(98)00057-0
AOAC (1990): Official Methods of Analysis. 15th Ed. Virginia, Association of Official Analytical Chemists: 770–771.
Bartáková K., Dračková M., Borkovcová I., Vorlová L. (2011): Impact of microwave heating on hydroxymethylfurfural content in Czech honeys. Czech Journal of Food Sciences, 29: 328–336.
BERTONCELJ J, DOBERSEK U, JAMNIK M, GOLOB T (2007): Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, 822-828 doi:10.1016/j.foodchem.2007.01.060
Bertoncelj Jasna, Polak Tomaž, Kropf Urška, Korošec Mojca, Golob Terezija (2011): LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey. Food Chemistry, 127, 296-302 doi:10.1016/j.foodchem.2011.01.003
Bogdanov S., Martin P., Lullman C. (1997): Harmonised methods of the European Honey Commission. Apidologie (Extra Issue): 1–59.
Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30 doi:10.1016/S0023-6438(95)80008-5
Chang C.C., Yang M.H., Wen H.M., Chern J.C. (2002): Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10: 178–182.
da Silva Priscila Missio, Gauche Cony, Gonzaga Luciano Valdemiro, Costa Ana Carolina Oliveira, Fett Roseane (2016): Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323 doi:10.1016/j.foodchem.2015.09.051
de Almeida-Muradian L.B., Stramm K.M., Horita A., Barth O.M., de Freitas A.D., Estevinho L.M. (2013): Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera. International Journal of Food Science & Technology, 48: 1698–1706.
EU (2001): Council Directive 2001/110 relating to honey. Official Journal, L 10: 47–52.
Gomes Susana, Dias Luis G., Moreira Leandro L., Rodrigues Paula, Estevinho Leticia (2010): Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48, 544-548 doi:10.1016/j.fct.2009.11.029
Gómez-Caravaca A.M., Gómez-Romero M., Arráez-Román D., Segura-Carretero A., Fernández-Gutiérrez A. (2006): Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis, 41, 1220-1234 doi:10.1016/j.jpba.2006.03.002
Gruz Jiří, Novák Ondřej, Strnad Miroslav (2008): Rapid analysis of phenolic acids in beverages by UPLC–MS/MS. Food Chemistry, 111, 789-794 doi:10.1016/j.foodchem.2008.05.014
Iglesias María Teresa, de Lorenzo Cristina, Polo María del Carmen, Martín-Álvarez Pedro Jésus, Pueyo Encarnacíon (2004): Usefulness of Amino Acid Composition To Discriminate between Honeydew and Floral Honeys. Application to Honeys from a Small Geographic Area. Journal of Agricultural and Food Chemistry, 52, 84-89 doi:10.1021/jf030454q
Jasicka-Misiak Izabela, Poliwoda Anna, Dereń Małgorzata, Kafarski Paweł (2012): Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys. Food Chemistry, 131, 1149-1156 doi:10.1016/j.foodchem.2011.09.083
Jeuring J., Kuppers F. (1980): High-performance liquid chromatography of furfural and hydroxymethylfurfural in spirits and honey. Journal Association of Official Analytical Chemists, 63: 1215–1218.
Juan-Borrás Marisol, Domenech Eva, Hellebrandova Magdalenka, Escriche Isabel (2014): Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys. Food Research International, 60, 86-94 doi:10.1016/j.foodres.2013.11.045
Kahoun David, Řezková Soňa, Veškrnová Kateřina, Královský Josef, Holčapek Michal (2008): Determination of phenolic compounds and hydroxymethylfurfural in meads using high performance liquid chromatography with coulometric-array and UV detection. Journal of Chromatography A, 1202, 19-33 doi:10.1016/j.chroma.2008.06.016
Kalábová K., Vorlová L., Borkovcová I., Smutná M., Večerek V. (2003): Hydroxymethylfurfural in Czech honeys. Czech Journal of Animal Science, 48: 551–557.
Karabagias Ioannis K., Vavoura Maria V., Nikolaou Christos, Badeka Anastasia V., Kontakos Stavros, Kontominas Michael G. (2014): Floral authentication of Greek unifloral honeys based on the combination of phenolic compounds, physicochemical parameters and chemometrics. Food Research International, 62, 753-760 doi:10.1016/j.foodres.2014.04.015
Kubiš I., Ingr I. (1998): Effects inducing changes in hydroxymethylfurfural content in honey. Czech Journal of Animal Science, 43: 379–383.
Lachman Jaromír, Orsák Matyáš, Hejtmánková Alena, Kovářová Eva (2010): Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT - Food Science and Technology, 43, 52-58 doi:10.1016/j.lwt.2009.06.008
Bentabol Manzanares A., García Z. Hernández, Galdón B. Rodríguez, Rodríguez E. Rodríguez, Romero C. Díaz (2011): Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chemistry, 126, 664-672 doi:10.1016/j.foodchem.2010.11.003
Meda Aline, Lamien Charles Euloge, Romito Marco, Millogo Jeanne, Nacoulma Odile Germaine (2005): Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91, 571-577 doi:10.1016/j.foodchem.2004.10.006
Nozal Nalda M. J., Bernal Yagüe J. L., Diego Calva J. C., Martín Gómez M. T. (2005): Classifying honeys from the Soria Province of Spain via multivariate analysis. Analytical and Bioanalytical Chemistry, 382, 311-319 doi:10.1007/s00216-005-3161-0
Ojeda de Rodrı́guez Graciela, Sulbarán de Ferrer Betzabé, Ferrer Alexis, Rodrı́guez Belkis (2004): Characterization of honey produced in Venezuela. Food Chemistry, 84, 499-502 doi:10.1016/S0308-8146(02)00517-4
Olaitan P.B., Adeleke O.E., Ola I.O. (2007): Honey: a reservoir for microorganisms and an inhibitory agent for microbes. African Health Sciences, 7: 159–165.
OUGH C. S. (1969): Rapid Determination of Proline in Grapes and Wines. Journal of Food Science, 34, 228-230 doi:10.1111/j.1365-2621.1969.tb10327.x
Pazourek Jiří (2010): Monitoring of mutarotation of monosaccharides by hydrophilic interaction chromatography. Journal of Separation Science, 33, 974-981 doi:10.1002/jssc.200900880
Perna A., Intaglietta I., Simonetti A., Gambacorta E. (2013): A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin. International Journal of Food Science & Technology, 48: 1899–1908.
Piljac-Žegarac J (2009): Antioxidant properties and phenolic content of different floral origin honeys. Journal of ApiProduct and ApiMedical Science, 1, 43-50 doi:10.3896/IBRA.
Ramalhosa E.E., Gomes T.T., Pereira A.P., Dias T.T., Estevinho L.M. (2011): Mead production tradition versus modernity. Advanced Food Nutritional Research, 63: 101–118.
Singleton V.L., Rossi J.A. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144–158.
Soria A.C., González M., de Lorenzo C., Martı́nez-Castro I., Sanz J. (2004): Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85, 121-130 doi:10.1016/j.foodchem.2003.06.012
Thomas-Barberan F.A., Martos I., Ferreres F., Radovic B.S., Anklam E. (2001): HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys. Journal of Science of Food & Agriculture, 81: 485–496.
White J. (1979): Spectrophotometric method for hydroxymethylfurfural in honey. Journal Association of Official Analytical Chemists, 62: 509–514.
White Jonathan W (): The Role of HMF and Diastase Assays in Honey Quality Evaluation. Bee World, 75, 104-117 doi:10.1080/0005772X.1994.11099213
White J.W. Jr, Riethof M., Subers M., Kushmir I. (1962): Composition of American honey. USDA Technical Bulletin, 1261: 1–124.
Zheng Wei, Wang Shiow Y. (2001): Antioxidant Activity and Phenolic Compounds in Selected Herbs. Journal of Agricultural and Food Chemistry, 49, 5165-5170 doi:10.1021/jf010697n
download PDF

© 2017 Czech Academy of Agricultural Sciences