PHENOLIC PROFILE OF HONEYDEW HONEYS FROM THE NORTH-EAST PART OF ROMANIA

Mircea OROIAN, Sorina ROPCIUC, Amalia BUCULEI, Sergiu PADURET, Elena TODOSI

Abstract


The aim of this study is to determine the physicochemical (moisture content, pH, free acidity, electrical conductivity, colour (L*, a*, b*, chroma, hue angle), ash content, fructose and glucose content) and to determine the phenolic profile (quercetin, apigenin, myricetin, isorhamnetin, kaempherol, caffeic acid, chrysin, galangin, luteolin, p-coumaric acid, gallic acid and pinocembrin) of five samples of honeydew honeys from the North East part of Romania. The honey samples analysed respected the maximum allowable level of the moisture content, which is established by the European Union at 20%. The acidic nature of the honeydew is confirmed by the level of the pH and free acidity of the samples, and is influenced in principal by the organic acids; all the samples had a free acidity lower than 50 meq acid/kg. The honey colour is dark which is confirmed by the level of the CIE L*a*b* parameters (lower values of L*, a* and b*). The inverted sugar level (fructose and glucose content) is higher than 60 g/ 100g, respecting the European Union directive. The phenolic profile of the honeydew samples do not presented one compound that can be considered a chemical marker, the major polyphenols presented into the honeydew honeys are quercetin and pinocembrin.


Keywords


honey, physicochemical parameters, phenolic profile

Full Text:

PDF

References


Baltrušaitytė V, Venskutonis PR, Čeksterytė V (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chem 101(2): 502-514.

Bogdanov S (2009) The book of honey. Bee Product Science, www. bee-hexagon. net.

Bogdanov S, Martin P, Lullmann C (2002) Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld.

Bogdanov S, Ruoff K, Persano Oddo L (2004). Physico-chemical methods for the characterisation of unifloral honeys: a review. Apidologie 35:4-17.

Codex Alimentarius (2001) Revised codex standards for honey. Codex Standard 12-1981, Rev. 2

Coneac G, Gafiţanu E, Hădărugă DI, Hădărugă NG, Pînzaru IA, Bandur G, Gruia A (2008). Flavonoid contents of propolis from the West Side of Romania and correlation with the antioxidant activity. Chem Bull Politechnic 53(67):56-60.

Crane E (1990). The traditional hive products: honey and beeswax. Bees and Beekeeping. Science, Practice and World Resources, 400-401.

de-Miguel S, Pukkala T, YeÅŸil A (2014). Integrating pine honeydew honey production into forest management optimization. Eur J For Res 133(3):423-432.

Escriche I, Kadar M, Juan-Borrás M, Domenech E (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food chem 142:135-143.

EU (2001): Council Directive 2001/110 relating to honey. Official Journal of the European Communities.

Halouzka R, Tarkowski P, Zeljkovic SĆ (2016). Characterisation of Phenolics and other Quality Parameters of Different Types of Honey. Czech J Food Sci, 34(3):244-253.

Louveaux J, Maurizio A, Vorwohl G (1978). Methods of melissopalynology. Bee world 59(4):139-157

Oroian M (2012). Physicochemical and rheological properties of Romanian honeys. Food Biophy 7(4): 296-307

Oroian M, Amariei S, Escriche I, Gutt G (2013). Rheological aspects of Spanish honeys. Food bio techn, 6(1):228-241

Saad B, Said O (2011). Greco-Arab and Islamic herbal medicine: traditional system, ethics, safety, efficacy, and regulatory issues. John Wiley & Sons.

Sancho MT, Mato I, Huidobro JF, Fernandez-Muion MA, Pascual-Mate A, (2013). Nonaromatic organic acids of honeys in Pot Honey (ed. Vit, P., Pedro, S. R. M., Roubik, D.) Springer

Stanway P (2012). The Miracle of Lemons: Practical Tips for Health, Home and Beauty. Watkins Media Limited.

Tomásâ€Barberán FA, Martos I, Ferreres, F., Radovic, B. S., & Anklam, E. (2001). HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys. J Sci Food Agri 81(5): 485-496.

Tomasik, P. (Ed.). (2003). Chemical and functional properties of food saccharides. CRC Press.

White Jr JW (1979). Methods for determinging carbohydrates, hydroxymethylfurfural, and proline in honey: collaborative study. J Assoc Off Anal Chem 62(3): 515-526.




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:12316

Refbacks

  • There are currently no refbacks.



University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Romania
Tel: +40-264-596.384 | Fax: +40-264-593.792 
[email protected]