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Sharin SN, Abdullah Sani MS, Kassim NK, Yuswan MH, Abd Aziz A, Jaafar MA, Hashim AM. Impact of harvesting seasons on physicochemical properties and volatile compound profiles of Malaysian stingless bee honey analysed using chemometrics and support vector machine. Food Chem 2024; 444:138429. [PMID: 38330597 DOI: 10.1016/j.foodchem.2024.138429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/30/2023] [Accepted: 01/10/2024] [Indexed: 02/10/2024]
Abstract
Stingless bee honey's nutritional value is gaining attention, but the impact of harvesting seasons, specifically the rainy (September 2018) and dry (February 2019) seasons in Malaysia on the honey's physicochemical properties and volatile compounds remains insufficiently explored. This research revealed marginal differences in the physicochemical properties between seasons. However, through individual bee species and cumulative data analysis, honey samples were effectively differentiated based on harvesting seasons. A set of seventeen volatile compounds were identified as potential chemical markers for distinguishing H. bakeri, G. thoracica, and T. binghami honey between rainy and dry seasons. For cumulative data, four significant markers were proposed. These discrimination methods and chemical markers can serve as valuable references in distinguishing stingless bee honey, whether its entomological origin is specified or not between rainy and dry seasons.
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Affiliation(s)
- Siti Nurhidayah Sharin
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Plant Biotechnology Research Centre, Agro-Biotechnology Institute Malaysia, National Institutes of Biotechnology Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Muhamad Shirwan Abdullah Sani
- International Institute for Halal Research and Training, Level 3, KICT Building, International Islamic University Malaysia, 53100 Kuala Lumpur, Malaysia
| | - Nur Kartinee Kassim
- Department of Chemistry, Faculty of Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Hafis Yuswan
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Azharuddin Abd Aziz
- Research and Instrumentation Section, Department of Chemistry Malaysia, Jalan Sultan, 46661 Petaling Jaya, Selangor, Malaysia
| | - Mohd Azwan Jaafar
- Centre for Marker Discovery and Validation (CMDV), Malaysian Agricultural Research and Development Institute (MARDI), 43400 Seri Kembangan, Selangor, Malaysia
| | - Amalia Mohd Hashim
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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2
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Ndungu NN, Kegode TM, Kurgat JK, Baleba SB, Cheseto X, Turner S, Tasse Taboue GC, Kasina J, Subramanian S, Nganso BT. Bio-functional properties and phytochemical composition of selected Apis mellifera honey from Africa. Heliyon 2024; 10:e30839. [PMID: 38778936 PMCID: PMC11109849 DOI: 10.1016/j.heliyon.2024.e30839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/09/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024] Open
Abstract
Globally, the demand for natural remedies such as honey to manage ailments has increased. Yet, the health benefits and chemical composition of African honeys are not well understood. Therefore, this study aimed to characterise the bio-functional properties and the phytochemical composition of 18 Apis mellifera honeys from Kenya, Uganda, and Cameroon in comparison to the popular and commercially available Manuka 5+ honey from New Zealand. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH-RSA) was used to determine the antioxidant property, whilst the agar well diffusion and broth dilution (Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)) assays were used to determine antimicrobial property. Further, colorimetric methods were used for phytochemical analysis. Our results showed that honeys collected from Rift Valley region of Kenya (e.g. Poi, Salabani and Mbechot) and Western region of Cameron (e.g. Bangoulap) had the highest antioxidant (DPPH RSA of 41.52-43.81%) and antimicrobial (MIC (3.125-6.25% w/v) and MBC (6.25-12.5% w/v)) activities. Additionally, the total flavonoid (770-970 mg QE/100 g), phenol (944.79-1047.53 mg GAE/100 g), terpenoid (239.78-320.89 mg LE/100 g) and alkaloid (119.40-266.57 mg CE/100 g) contents reached the highest levels in these bioactive African honeys, which significantly and positively correlated with their bio-functional properties. The functional and phytochemical composition of these bioactive African honeys were similar to or higher than those of the Manuka 5+ honey. Furthermore, gas chromatography-mass spectrometry analysis of African honeys revealed 10 most prominent volatile organic compounds that contribute to their geographical distinction: triacontane, heptacosane, (Z)-9-tricosene, tetracosane, 6-propyl-2,3-dihydropyran-2,4-dione, octacosane, 1,2,4-trimethylcyclohexane, 1,3-bis(1,1-dimethylethyl) benzene, 2-methylheptane and phytol. Overall, our findings suggest that some of the tested African honeys are natural sources of antimicrobial and antioxidant therapies that can be exploited upon further research and commercialized as high value honey.
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Affiliation(s)
- Nelly N. Ndungu
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Timothy M. Kegode
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Justus K. Kurgat
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Steve B.S. Baleba
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - S. Turner
- Malaika Honey Company, Kampala, Uganda
| | | | - J.M. Kasina
- Apiculture and Beneficial Insects Research Institute, Kenya Agricultural and Livestock Research Organization, P.O. Box 32-30403, Marigat, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Beatrice T. Nganso
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
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Bava R, Castagna F, Lupia C, Poerio G, Liguori G, Lombardi R, Naturale MD, Bulotta RM, Biondi V, Passantino A, Britti D, Statti G, Palma E. Hive Products: Composition, Pharmacological Properties, and Therapeutic Applications. Pharmaceuticals (Basel) 2024; 17:646. [PMID: 38794216 PMCID: PMC11124102 DOI: 10.3390/ph17050646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/03/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Beekeeping provides products with nutraceutical and pharmaceutical characteristics. These products are characterized by abundance of bioactive compounds. For different reasons, honey, royal jelly, propolis, venom, and pollen are beneficial to humans and animals and could be used as therapeutics. The pharmacological action of these products is related to many of their constituents. The main bioactive components of honey include oligosaccharides, methylglyoxal, royal jelly proteins (MRJPs), and phenolics compounds. Royal jelly contains jelleins, royalisin peptides, MRJPs, and derivatives of hydroxy-decenoic acid, particularly 10-hydroxy-2-decenoic acid (10-HDA), which possess antibacterial, anti-inflammatory, immunomodulatory, neuromodulatory, metabolic syndrome-preventing, and anti-aging properties. Propolis has a plethora of activities that are referable to compounds such as caffeic acid phenethyl ester. Peptides found in bee venom include phospholipase A2, apamin, and melittin. In addition to being vitamin-rich, bee pollen also includes unsaturated fatty acids, sterols, and phenolics compounds that express antiatherosclerotic, antidiabetic, and anti-inflammatory properties. Therefore, the constituents of hive products are particular and different. All of these constituents have been investigated for their properties in numerous research studies. This review aims to provide a thorough screening of the bioactive chemicals found in honeybee products and their beneficial biological effects. The manuscript may provide impetus to the branch of unconventional medicine that goes by the name of apitherapy.
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Affiliation(s)
- Roberto Bava
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
| | - Fabio Castagna
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
- Mediterranean Ethnobotanical Conservatory, Sersale (CZ), 88054 Catanzaro, Italy
| | - Carmine Lupia
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
- Mediterranean Ethnobotanical Conservatory, Sersale (CZ), 88054 Catanzaro, Italy
| | - Giusi Poerio
- ATS Val Padana, Via dei Toscani, 46100 Mantova, Italy;
| | | | - Renato Lombardi
- IRCCS Casa Sollievo della Sofferenza, San Giovanni Rotondo (FG), 71013 Foggia, Italy;
| | - Maria Diana Naturale
- Ministry of Health, Directorate General for Health Programming, 00144 Rome, Italy;
| | - Rosa Maria Bulotta
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
| | - Vito Biondi
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy; (V.B.); (A.P.)
| | - Annamaria Passantino
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy; (V.B.); (A.P.)
| | - Domenico Britti
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
| | - Giancarlo Statti
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036 Cosenza, Italy;
| | - Ernesto Palma
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
- Center for Pharmacological Research, Food Safety, High Tech and Health (IRC-FSH), University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy
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Rababah T, Al-U’datt M, Naqresh A, Gammoh S, Almajwal A, Saleh M, Yücel S, AL-Rayyan Y, AL-Rayyan N. Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey. ACS OMEGA 2024; 9:20243-20252. [PMID: 38737063 PMCID: PMC11079870 DOI: 10.1021/acsomega.4c00570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/02/2024] [Accepted: 04/05/2024] [Indexed: 05/14/2024]
Abstract
This research explores the crystallization process of honey during storage with a focus on its dissolution dynamics and essential characteristics. The investigation includes the examination of the effects of heat treatment at different temperatures (45-90 °C) and durations (23-960 min) on the induced crystallization of honey at 14 °C. Various analyses were conducted, including pH, acidity, color, sugar profile, phenolic and flavonoid contents, DPPH-scavenging activity, hydroxymethylfurfural (HMF), viscosity, and sensory attributes. The results indicated a reduction in the moisture content and pH, an increase in acidity, and higher levels of HMF at elevated temperatures. While the ash content remained relatively unchanged, variables such as color, glucose, fructose, total phenol, flavonoid, and antioxidant content exhibited variations with temperature. Viscosity decreased with an increase in temperature, suggesting Newtonian behavior and implying potential colloidal changes. Consumer sensory tests revealed significant differences among samples, with honey treated at 75 °C demonstrating superior physicochemical and sensory attributes. This study offers valuable insights into the dynamics of crystallized honey, providing information for both production practices and understanding consumer preferences.
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Affiliation(s)
- Taha Rababah
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, Ar-Ramtha 3030, Jordan
| | - Muhammad Al-U’datt
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, Ar-Ramtha 3030, Jordan
| | - Amjad Naqresh
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, Ar-Ramtha 3030, Jordan
| | - Sana Gammoh
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, Ar-Ramtha 3030, Jordan
| | - Ali Almajwal
- Department
of Community Health Sciences, College of Applied Medical Sciences, King Saud University, , P.O. Box 10219, Riyadh 11495, Saudi Arabia
| | - Mohammed Saleh
- Department
of Nutrition and Food Technology, Faculty of Agriculture, the University of Jordan, Amman 11942, Jordan
| | - Sevil Yücel
- Yildiz
Technical University, Istanbul 34349, Turkey
| | - Yara AL-Rayyan
- College
of Agriculture and Life Science, University
of Wisconsin-Madison, Madison 53706, WI, United States
| | - Numan AL-Rayyan
- School of
Medicine and Public Health, University of
Wisconsin-Madison, Madison 53706, WI, United States
- National
Agriculture Research Center, Amman 11931, Jordan
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5
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Mahmoud MAA, Zhang Y. Enhancing Odor Analysis with Gas Chromatography-Olfactometry (GC-O): Recent Breakthroughs and Challenges. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9523-9554. [PMID: 38640191 DOI: 10.1021/acs.jafc.3c08129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/21/2024]
Abstract
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive two-dimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.
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Affiliation(s)
- Mohamed A A Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
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Fratianni F, Amato G, Ombra MN, De Feo V, Nazzaro F, De Giulio B. Chemical Characterization and Biological Properties of Leguminous Honey. Antioxidants (Basel) 2024; 13:482. [PMID: 38671929 PMCID: PMC11047671 DOI: 10.3390/antiox13040482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Honey can beneficially act against different human diseases, helping our body to improve its health. The aim of the present study was first to increase knowledge of some biochemical characteristics (amount and composition of polyphenols and volatile organic compounds, vitamin C content) of five Italian legume honeys (alfalfa, astragalus, carob, indigo, and sainfoin). Furthermore, we evaluated their potential health properties by studying their antioxidant and in vitro anti-inflammatory activities and in vitro inhibitory effects on three enzymes involved in neurodegenerative diseases (acetylcholinesterase, butyrylcholinesterase, and tyrosinase). Alfalfa honey showed the highest total polyphenol content (TPC) (408 μg g-1 of product). Indigo honey showed the lowest TPC (110 μg g-1 of product). The antioxidant activity was noteworthy, especially in the case of sainfoin honey (IC50 = 6.08 mg), which also exhibited excellent inhibitory action against butyrylcholinesterase (74%). Finally, the correlation between the biochemical and functional results allowed us to identify classes of molecules, or even single molecules, present in these five honeys, which are capable of influencing the properties indicated above.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (V.D.F.); (B.D.G.)
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy;
| | - Maria Neve Ombra
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (V.D.F.); (B.D.G.)
| | - Vincenzo De Feo
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (V.D.F.); (B.D.G.)
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy;
| | - Filomena Nazzaro
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (V.D.F.); (B.D.G.)
| | - Beatrice De Giulio
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (V.D.F.); (B.D.G.)
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Manickavasagam G, Saaid M, Lim V. Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review. J Food Sci 2024; 89:811-833. [PMID: 38224177 DOI: 10.1111/1750-3841.16921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/03/2023] [Accepted: 12/19/2023] [Indexed: 01/16/2024]
Abstract
This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5-hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p-value) in the reported studies. However, all the reported studies used the simplest approach (one-way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S-plot, variable importance of projection, and one-way ANOVA, which can produce the most accurate and precise results rather solely depending on one-way ANOVA.
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Affiliation(s)
- Ganapaty Manickavasagam
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Kepala Batas, Malaysia
- School of Chemical Sciences, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Mardiana Saaid
- School of Chemical Sciences, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Vuanghao Lim
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Kepala Batas, Malaysia
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Manickavasagam G, Saaid M, Lim V. Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography-mass spectrometry-based untargeted metabolomics. J Food Sci 2024; 89:1058-1072. [PMID: 38221804 DOI: 10.1111/1750-3841.16903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/02/2023] [Accepted: 12/10/2023] [Indexed: 01/16/2024]
Abstract
Volatile organic compounds in honey are known for their considerable impact on the organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and composition of volatile organic compounds are influenced by entomological, geographical, and botanical origins; thus, these compounds have the potential to be chemical markers. Sixty-two volatile compounds were identified using gas chromatography-mass spectrometry from 30 Heterotrigona itama (H. itama) honey samples from 3 different geographical origins. Hydrocarbons and benzene derivatives were the dominant classes of volatile organic compounds in the samples. Both clustering and discriminant analyses demonstrated a clear separation between samples from distant origins (Kedah and Perak), and the volcano plot supported it. The reliability and predictability of the partial least squares-discriminant analysis model from the discriminant analysis were validated using cross-validation (R2 : 0.93; Q2 : 0.83; accuracy: 0.97) and the permutation test (p < 0.001), and the output depicted that the model is legitimate. In combination with the variable importance of projection (VIP > 1.0) and the Kruskal-Wallis test (p < 0.01), 19 volatile organic compounds (encompassed aldehydes, benzene derivatives, esters, hydrocarbons, and terpenoids) were sorted and named potent chemical markers in classifying honey samples from three geographical origins. In brief, this study illustrated that volatile organic compounds of stingless honey originated from the same bee species, but different geographical origins could be applied as chemical markers.
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Affiliation(s)
| | - Mardiana Saaid
- School of Chemical Sciences, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia
| | - Vuanghao Lim
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Bertam, Kepala Batas, Pulau Pinang, Malaysia
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9
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Liang D, Wen H, Zhou Y, Wang T, Jia G, Cui Z, Li A. Simultaneous qualitative and quantitative analyses of volatile components in Chinese honey of six botanical origins using headspace solid-phase microextraction and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7631-7642. [PMID: 37433752 DOI: 10.1002/jsfa.12850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 07/05/2023] [Accepted: 07/12/2023] [Indexed: 07/13/2023]
Abstract
BACKGROUND Honey aroma is one of its most important properties and it depends on the qualitative and quantitative composition of the volatile compounds. The volatile profile of honey could reveal its botanical origin to avoid a false characterization. Thus, it is of great significance to honey authentication. This study developed and validated a headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for simultaneous qualitative and quantitative analyses of 34 volatile components in honey. The developed method was applied to 86 honey samples from six different botanical origins, including linden honey, rape honey, jujube honey, vitex honey, lavender honey and acacia honey. RESULTS The volatile fingerprints and quantitative results were simultaneously obtained by using the full scan and selected ion monitoring (SCAN+SIM) MS scanning mode. The limits of quantification (LOQs) and limits of detection (LODs) of 34 volatile compounds were in the ranges of 1-10 ng/g and 0.3-3 ng/g, respectively. And the spiked recoveries ranged between 70.6% and 126.2%, with the relative standard deviations (RSDs) not higher than 45.4%. A total of 98 volatile compounds were found with relative contents determined, and the 34 volatile compounds were determined with absolute concentrations. Based on the volatile fingerprints and the contents of volatile compounds, honey samples from six botanical origins were well classified by principal component analysis and orthogonal partial least-squares discrimination analysis. CONCLUSIONS The HS-SPME-GC-MS method was successfully applied to achieve the volatile fingerprints of six types of honey and to quantitatively analyze 34 volatile compounds with satisfying sensitivity and accuracy. Chemometrics analysis showed significant correlations between honey types and volatiles. These results reveal the characteristics of volatile compounds in six types of unifloral honey and provide some supports for honey authentication. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Dongshuang Liang
- Hebei Key Laboratory of Applied Chemistry, College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao, China
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Haosong Wen
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Yaxuan Zhou
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Taohong Wang
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Guangqun Jia
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Zongyan Cui
- Hebei Key Laboratory of Applied Chemistry, College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao, China
- Technology Center of Qinhuangdao Customs, Qinhuangdao, China
| | - Adan Li
- Hebei Key Laboratory of Applied Chemistry, College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao, China
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10
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Navarro-Hortal MD, Romero-Márquez JM, Jiménez-Trigo V, Xiao J, Giampieri F, Forbes-Hernández TY, Grosso G, Battino M, Sánchez-González C, Quiles JL. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise. Crit Rev Food Sci Nutr 2023; 63:11967-11986. [PMID: 35816321 DOI: 10.1080/10408398.2022.2098244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the number of older people has grown in recent decades, the search for new approaches to manage or delay aging is also growing. Among the modifiable factors, diet plays a crucial role in healthy aging and in the prevention of age-related diseases. Thus, the interest in the use of foods, which are rich in bioactive compounds such as functional foods with anti-aging effects is a growing market. This review summarizes the current knowledge about the molecular mechanisms of action of foods considered as functional foods in aging, namely berries, curcumin, and virgin olive oil. Moreover, honey is also analyzed as a food with well-known healthy benefits, but which has not been deeply evaluated from the point of view of aging. The effects of these foods on aging are analyzed from the point of view of molecular mechanisms including oxidative stress, mitochondrial dysfunction, inflammation, genomic stability, telomere attrition, cellular senescence, and deregulated nutrient-sensing. A comprehensive study of the scientific literature shows that the aforementioned foods have demonstrated positive effects on certain aspects of aging, which might justify their use as functional foods in elderly. However, more research is needed, especially in humans, designed to understand in depth the mechanisms of action through which they act.
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Affiliation(s)
- María D Navarro-Hortal
- Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
| | - Jose M Romero-Márquez
- Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
| | - Victoria Jiménez-Trigo
- Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain
| | - Francesca Giampieri
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Tamara Y Forbes-Hernández
- Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
| | - Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | - Maurizio Battino
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Cristina Sánchez-González
- Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
| | - José L Quiles
- Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
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11
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Leoni V, Panseri S, Giupponi L, Pavlovic R, Gianoncelli C, Sala S, Zeni V, Benelli G, Giorgi A. Formal analyses are fundamental for the definition of honey, a product representing specific territories and their changes: the case of North Tyrrhenian dunes (Italy). Sci Rep 2023; 13:17542. [PMID: 37845313 PMCID: PMC10579322 DOI: 10.1038/s41598-023-44769-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 10/12/2023] [Indexed: 10/18/2023] Open
Abstract
Honey is a variegate matrix depending significantly on the floral origin, and it could become an important agri-food product to valorise specific territories. Being so diverse, different analytical techniques are necessary for its description. Herein we characterized the honey produced in one of the Italian sand dunes systems hosting beekeeping activities. In terms of floristic origin, phytochemical characterization, and sensory and colour analysis, honey collected in 2021 and 2022 was comparable. Honey was polyfloral, with several pollens from dune habitat plants classified as minor. The presence of the allochthonous Amorpha fruticosa L. and the ruderal Rubus fruticosus L. pollens in the category of the secondary pollens testifies the alteration of the park vegetation. The phytochemical profile was rich in polyphenols. Other interesting compounds were coumarine derivatives, likely attributable to resin-laden plants as rockroses, long chain hydroxyacids typical of royal jelly and nicotinic acid and its analogues (2-hydroxynicotinic acid and 2-hydroxyquinoline). The above-mentioned honey showed interesting features and was a good representation of the vegetation of this area. Our study pointed out the importance of relying on multiple analytical techniques for the characterization of honey and the advisability of a technical support toward beekeepers to correctly describe and valorise their product.
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Affiliation(s)
- Valeria Leoni
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DISAA), University of Milan, Via Celoria 2, 20133, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
| | - Sara Panseri
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via Dell'Università, 6, 26900, Lodi, Italy
| | - Luca Giupponi
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DISAA), University of Milan, Via Celoria 2, 20133, Milan, Italy.
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy.
| | - Radmila Pavlovic
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via Dell'Università, 6, 26900, Lodi, Italy
| | - Carla Gianoncelli
- Fondazione Fojanini Di Studi Superiori, Via Valeriana 32, 23100, Sondrio, Italy
| | - Stefano Sala
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DISAA), University of Milan, Via Celoria 2, 20133, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
| | - Valeria Zeni
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Giovanni Benelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Annamaria Giorgi
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DISAA), University of Milan, Via Celoria 2, 20133, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
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12
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Carabetta S, Di Sanzo R, Fuda S, Muscolo A, Russo M. A Predictive Model to Correlate Amino Acids and Aromatic Compounds in Calabrian Honeys. Foods 2023; 12:3284. [PMID: 37685218 PMCID: PMC10486382 DOI: 10.3390/foods12173284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/28/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
To better understand the biochemistry of the organoleptic properties of honey influencing its commercial value, a predictive model for correlating amino acid profiles to aromatic compounds was built. Because the amino acid composition of different varieties of honey plays a key role as a precursor of specific aroma bouquets, it is necessary to relate the amino acid typesetting to aromatic molecules. A selection of unifloral honeys produced in Calabria, South Italy, were used, and a new methodology based on the use of HILIC-UHPLC-ESI-MS/MS and HS-SPME-GC-MS combined with multivariate processing has been developed. This study, carried out for the first time on honey, shows its excellent potential as a modern analytical tool for a rapid multicomponent analysis of food-quality indicators. Data obtained showed strong positive linear correlations between aldehydes and isoleucine, valine, leucine, and phenylalanine. Furans are correlated with isoleucine, leucine, and phenylalanine; hydrocarbons with serine, glutamic acid, and aspartic acid; and ketones with serine, alanine, glutamine, histidine, asparagine, and lysine. Alcohols were more associated with tyrosine than esters with arginine. Proline, tryptophan, and threonine showed poor correlations with all the classes of aroma compounds.
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Affiliation(s)
- Sonia Carabetta
- Department of Agriculture, Food Chemistry, Authentication, Safety and Sensoromic Laboratory (FoCuSS Lab), Mediterranea University of Reggio Calabria, Via dell’Università, 25, Stecca 4, 89124 Reggio Calabria, Italy; (R.D.S.)
| | - Rosa Di Sanzo
- Department of Agriculture, Food Chemistry, Authentication, Safety and Sensoromic Laboratory (FoCuSS Lab), Mediterranea University of Reggio Calabria, Via dell’Università, 25, Stecca 4, 89124 Reggio Calabria, Italy; (R.D.S.)
| | - Salvatore Fuda
- Department of Agriculture, Food Chemistry, Authentication, Safety and Sensoromic Laboratory (FoCuSS Lab), Mediterranea University of Reggio Calabria, Via dell’Università, 25, Stecca 4, 89124 Reggio Calabria, Italy; (R.D.S.)
| | - Adele Muscolo
- Department of Agriculture, Soil Chemistry and Soil Ecology Laboratory, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
| | - Mariateresa Russo
- Department of Agriculture, Food Chemistry, Authentication, Safety and Sensoromic Laboratory (FoCuSS Lab), Mediterranea University of Reggio Calabria, Via dell’Università, 25, Stecca 4, 89124 Reggio Calabria, Italy; (R.D.S.)
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13
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Panseri S, Borgonovo F, Guarino M, Chiesa L, Piana ML, Rizzi R, Mortarino M. Monitoring Volatile Organic Compounds and Aroma Profile of Robinia pseudoacacia L. Honey at Different Storage Temperatures during Shelf Life. Foods 2023; 12:3105. [PMID: 37628103 PMCID: PMC10453254 DOI: 10.3390/foods12163105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/11/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
Bee honey has different volatile organic compound profiles that depend on the botanical origin and the state of conservation and which are mainly responsible for its specific aroma. During honey storage, the profile of these molecules and other indicators, such as 5-hydroxymethylfurfural and the diastatic index, can change depending on temperature and time. This study analyzed the variations that these parameters in acacia honey stored at three different temperatures for a total period of 550 days, using gas chromatography coupled with mass spectrometry and an electronic nose equipped with 10 different sensors. The results confirm that the composition of acacia honey varies over time due to both the reduction in the concentration of volatile molecules (e.g., formic acid, a natural acaricide) and the increase in compounds resulting from heat-dependent degradations (e.g., 5-hydroxymethylfurfural). This study supports the usefulness of the electronic nose for the early detection of aromatic alterations in honey subjected to high-temperature storage.
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Affiliation(s)
- Sara Panseri
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Federica Borgonovo
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (F.B.); (M.G.)
| | - Marcella Guarino
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (F.B.); (M.G.)
| | - Luca Chiesa
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Maria Lucia Piana
- Piana Ricerca e Consulenza S.r.l., Via Umbria 41, Castel San Pietro Terme, 40024 Bologna, Italy;
| | - Rita Rizzi
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Michele Mortarino
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
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14
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Castell A, Arroyo-Manzanares N, Guerrero-Núñez Y, Campillo N, Viñas P. Headspace with Gas Chromatography-Mass Spectrometry for the Use of Volatile Organic Compound Profile in Botanical Origin Authentication of Honey. Molecules 2023; 28:molecules28114297. [PMID: 37298771 DOI: 10.3390/molecules28114297] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/18/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
The botanical origin of honey determines its composition and hence properties and product quality. As a highly valued food product worldwide, assurance of the authenticity of honey is required to prevent potential fraud. In this work, the characterisation of Spanish honeys from 11 different botanical origins was carried out by headspace gas chromatography coupled with mass spectrometry (HS-GC-MS). A total of 27 volatile compounds were monitored, including aldehydes, alcohols, ketones, carboxylic acids, esters and monoterpenes. Samples were grouped into five categories of botanical origins: rosemary, orange blossom, albaida, thousand flower and "others" (the remaining origins studied, due to the limitation of samples available). Method validation was performed based on linearity and limits of detection and quantification, allowing the quantification of 21 compounds in the different honeys studied. Furthermore, an orthogonal partial least squares-discriminant analysis (OPLS-DA) chemometric model allowed the classification of honey into the five established categories, achieving a 100% and 91.67% classification and validation success rate, respectively. The application of the proposed methodology was tested by analysing 16 honey samples of unknown floral origin, classifying 4 as orange blossom, 4 as thousand flower and 8 as belonging to other botanical origins.
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Affiliation(s)
- Ana Castell
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
| | - Yolanda Guerrero-Núñez
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
| | - Natalia Campillo
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
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15
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Hegazi AG, Guthami FMA, Ramadan MFA, Gethami AFMA, Craig AM, El-Seedi HR, Rodríguez I, Serrano S. The Bioactive Value of Tamarix gallica Honey from Different Geographical Origins. INSECTS 2023; 14:319. [PMID: 37103134 PMCID: PMC10144098 DOI: 10.3390/insects14040319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 06/19/2023]
Abstract
This study was conducted to assess the bioactive value of Tamarix gallica honey samples collected from three countries. In total, 150 Tamarix gallica honey samples from Saudi Arabia (50), Libya (50), and Egypt (50) were collected and compared, based on the results of the melissopalynological analysis, their physicochemical attributes, antioxidant and antimicrobial activities, and biochemical properties, together with their total phenolic and total flavonoid contents. Depending on the geographical origin, we observed different levels of growth suppression for six resistant bacterial strains. The pathogenic microorganisms tested in this study were Staphylococcus aureus, Streptococcus mutans, Klebsiella pneumoniae, Escherichia coli, Proteus vulgaris, and Pseudomonas aeruginosa. There was a strong correlation between the polyphenol and flavonoid contents, as well as significant (p < 0.05) radical scavenging activities. The melissopalynological analysis and physicochemical properties complied with the recommendation of the Gulf and Egyptian Technical Regulations on honey, as well as the Codex Alimentarius of the World Health Organization and the European Union Normative related to honey quality. It was concluded that Tamarix gallica honey from the three countries has the capacity to suppress pathogenic bacterial growth and has significant radical scavenging activities. Moreover, these findings suggest that Tamarix gallica honey may be considered as an interesting source of antimicrobial compounds and antioxidants for therapeutical and nutraceutical industries or for food manufacturers.
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Affiliation(s)
- Ahmed G. Hegazi
- Department of Zoonotic Diseases, National Research Centre, Dokki, Giza 12622, Egypt
| | | | - Mohamed F. A. Ramadan
- Pesticide Analysis Research Department, Central Agric. Pesticides Lab., Agric. Res. Center, Giza 12611, Egypt
| | | | - A. Morrie Craig
- College of Veterinary Medicine, Oregon State University, Corvallis, OR 97331, USA
| | - Hesham R. El-Seedi
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Nanjing 210024, China
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Koom 32512, Egypt
| | - Inmaculada Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary Medicine, University of Córdoba, 14071 Córdoba, Spain
| | - Salud Serrano
- Department of Food Science and Technology, Faculty of Veterinary Medicine, University of Córdoba, 14071 Córdoba, Spain
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16
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Zammit Young GW, Blundell R. A review on the phytochemical composition and health applications of honey. Heliyon 2023; 9:e12507. [PMID: 36755588 PMCID: PMC9900486 DOI: 10.1016/j.heliyon.2022.e12507] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/09/2022] [Accepted: 12/14/2022] [Indexed: 01/12/2023] Open
Abstract
Background Though honey has long been used as medicine, there is a scarcity of knowledge on how it interacts with the body. Scope and approach While different types of honey have different chemical and medicinal properties according to their origin, this narrative review seeks to analyse the current knowledge on the chemical composition and therapeutic use of honey. With numerous chemical components, honey has a range of health benefits in multiple disciplines of medicine, and provides an interesting prospect in chemical analysis with regards to identification of its origin. Key findings and conclusions There is a great potential for the use of honey in medicine, primarily due to its antioxidant and antimicrobial properties. Recent studies on the phenolic and enzymatic components of honey have made honey's therapeutic method of action in relation to the above properties clearer, still more research needs to be conducted and more innovations need to be tested, for the full potential of honey to be understood.
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Affiliation(s)
| | - Renald Blundell
- Department of Physiology and Biochemistry, Faculty of Medicine, University of Malta, Msida MSD2080, Malta,Centre for Molecular Medicine and Biobanking, University of Malta, MSD2080, Malta,Corresponding author.
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17
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Arroyo-Manzanares N, García-Nicolás M, Zafra-Navarro F, Campillo N, Viñas P. A non-targeted metabolomic strategy for characterization of the botanical origin of honey samples using headspace gas chromatography-ion mobility spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:5047-5055. [PMID: 36448511 DOI: 10.1039/d2ay01479c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In this work, characterization of the botanical origin of honey was carried out using headspace gas chromatography coupled to ion mobility spectrometry (HS-GC-IMS). The proposed methodology was applied for the analysis of 89 samples from ten different botanical origins. A total of 15 volatile compounds could be identified, namely, 3-methyl-1-butanol, heptanal, valeraldehyde, octanal, trans-2-hexenal, nonanal, hexanal, benzaldehyde, 2-heptanone, 2-butanone, 2-hexanone, 6-methyl-5-hepten-2-one, 2-pentanone, ethyl acetate and linalool. The analytical method was characterized in terms of limits of detection and quantification, and precision, in order to quantify the identified compounds. Compounds were quantified using the sum of the protonated monomer and proton-bound dimer and logarithmic regression (R2 > 0.98), although the establishment of a concentration threshold that would allow creation of classification rules was not possible since there was variability within the group. Consequently, the establishment of chemometric models was necessary. A non-targeted strategy using 275 features is proposed. Orthogonal partial least squares-discriminant analysis (OPLS-DA) allowed the differentiation of five botanical origins: thousand flowers, rosemary, albaida, orange blossom, and "others" (rest of the investigated botanical origins, since a limited number of samples was available). A success validation rate of 100% allowed the classification of 14 honeys with unknown botanical origin.
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Affiliation(s)
- Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", E-30071, Murcia, Spain.
| | - María García-Nicolás
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", E-30071, Murcia, Spain.
| | - Francisco Zafra-Navarro
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", E-30071, Murcia, Spain.
| | - Natalia Campillo
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", E-30071, Murcia, Spain.
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", E-30071, Murcia, Spain.
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18
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García-Seval V, Saurina J, Sentellas S, Núñez O. Off-Line SPE LC-LRMS Polyphenolic Fingerprinting and Chemometrics to Classify and Authenticate Spanish Honey. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227812. [PMID: 36431917 PMCID: PMC9695661 DOI: 10.3390/molecules27227812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/07/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022]
Abstract
The feasibility of non-targeted off-line SPE LC-LRMS polyphenolic fingerprints to address the classification and authentication of Spanish honey samples based on both botanical origin (blossom and honeydew honeys) and geographical production region was evaluated. With this aim, 136 honey samples belonging to different botanical varieties (multifloral and monofloral) obtained from different Spanish geographical regions with specific climatic conditions were analyzed. Polyphenolic compounds were extracted by off-line solid-phase extraction (SPE) using HLB (3 mL, 60 mg) cartridges. The obtained extracts were then analyzed by C18 reversed-phase LC coupled to low-resolution mass spectrometry in a hybrid quadrupole-linear ion trap mass analyzer and using electrospray in negative ionization mode. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were employed to assess the pattern recognition capabilities of the obtained fingerprints to address honey classification and authentication. In general, a good sample discrimination was accomplished by PLS-DA, being able to differentiate both blossom-honey and honeydew-honey samples according to botanical varieties. Multiclass predictions by cross-validation for the set of blossom-honey samples showed sensitivity, specificity, and classification ratios higher than 60%, 85%, and 87%, respectively. Better results were obtained for the set of honeydew-honey samples, exhibiting 100% sensitivity, specificity, and classification ratio values. The proposed fingerprints also demonstrated that they were good honey chemical descriptors to deal with climatic and geographical issues. Characteristic polyphenols of each botanical variety were tentatively identified by LC-MS/MS in multiple-reaction monitoring mode to propose possible honey markers for future experiments (i.e., naringin for orange/lemon blossom honeys, syringic acid in thyme honeys, or galangin in rosemary honeys).
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Affiliation(s)
- Víctor García-Seval
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
| | - Sònia Sentellas
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
- Serra Húnter Fellow, Generalitat de Catalunya, Via Laietana 2, E08003 Barcelona, Spain
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
- Serra Húnter Fellow, Generalitat de Catalunya, Via Laietana 2, E08003 Barcelona, Spain
- Correspondence:
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19
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Izabely Nunes Moreira F, de Medeiros LL, de Carvalho LM, Souza Olegario L, de Sousa Galvão M, da Franca SAM, Kênia Alencar Bezerra T, Suely Madruga M. Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu. Food Chem 2022; 404:134306. [DOI: 10.1016/j.foodchem.2022.134306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/04/2022] [Accepted: 09/14/2022] [Indexed: 11/28/2022]
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20
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Bioactivity and Chemical Characterization of Sudanese Bee Honey: Crude Acacia and Its Organic Extracts. BIOMED RESEARCH INTERNATIONAL 2022; 2022:8441239. [PMID: 36033555 PMCID: PMC9402308 DOI: 10.1155/2022/8441239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 08/04/2022] [Indexed: 12/02/2022]
Abstract
Honey has recently been rediscovered as an antibacterial and wound-healing natural product. The medicinal properties of honey originate from the floral source used by bees. The objective of the current study was to evaluate the antimicrobial activity of Sudanese crude acacia bee honey and its solvent extracts regarding its biological activity and chemical characterization. To verify the nature of the antibacterial agent(s) of honey, sample (A) Sudanese crude unprocessed acacia bee honey obtained from west of Sudan (Nyala) during October 2019 was tested in vitro for antibacterial activity against 10 standard microorganisms Enterobacter aerogenes: ATCC: 13048, Enterococcus faecalis: ATCC: 29212, Escherichia coli: ATCC: 25922, Klebsiella pneumoniae: ATCC: 700603, Pseudomonas aeruginosa: ATCC: 27853, Serratia marcescens: ATCC: 8100, Staphylococcus aureus: ATCC: 29213, Staphylococcus epidermidis: ATCC: 12228, Staphylococcus Methicillin Sensitive MSSA: ATCC: 29213, and Staphylococcus Methicillin-Resistant MRSA: ATCC: 23591. Extraction of honey sample was carried out by petroleum ether followed by ethyl acetate using liquid/liquid extraction technique, using separating funnels. All organic extracts in addition to their aqueous residue were tested in vitro for antibacterial activity against the10 standard microorganisms. Ethyl acetate extract was subjected to gas chromatography-mass spectrometer (GC-MS) for chemical characterization. Sudanese crude unprocessed acacia honey showed inhibitory effects against the 10 standard microorganisms. Petroleum ether extract showed no antibacterial activity against the tested organisms, while its water residue exhibited remarkable activity. The ethyl acetate extract exhibited strong antibacterial activity against the tested organisms, while its aqueous residue showed no activity. Ethyl acetate extract subjected to gas chromatography-mass spectrometer (GC-MS) showed twenty-one chemical constituents. The GC-MS showed twenty-one chemical compounds, and phenolic compound was the highest concentration. Ethyl acetate extract exhibited strong antibacterial activity which can be formulated as topical dressing for wounds and burns. The usage of honey in a professional context should be taken into consideration while treating burns and wounds.
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21
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Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC–MS combined with chemometrics. Food Chem 2022; 384:132461. [DOI: 10.1016/j.foodchem.2022.132461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 11/17/2022]
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Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential. PLANTS 2022; 11:plants11151993. [PMID: 35956470 PMCID: PMC9370339 DOI: 10.3390/plants11151993] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/23/2023]
Abstract
Calluna vulgaris, belonging to the Ericaceae family, is an invasive plant that has widely spread from Europe all across Asia, North America, Australia and New Zealand. Being able to survive in rigid soil and environmental conditions, it is nowadays considered to be of high nature-conservation value. Known for its nutritional and medicinal properties, C. vulgaris stands out for its varied physiochemical composition, spotlighting a wide range of biological activity. Among the most important bioactive compounds identified in C. vulgaris, the phenolic components found in different parts of this herbaceous plant are the main source of its diverse pro-health properties (antioxidant, anti-inflammatory, antimicrobial, chemoprotective, etc.). Nonetheless, this plant exhibits an excellent nectariferous potential for social insects such as honeybees; therefore, comparing the bioactive compounds observed in the plant and in the final product of the beehive, namely honey, will help us understand and find new insights into the health benefits provided by the consumption of C. vulgaris-related products. Thus, the main interest of this work is to review the nutritional profile, chemical composition and biological activities of the C. vulgaris plant and its related honey in order to encourage the future exploration and use of this health-promoting plant in novel foods, pharmacological products and apitherapy.
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The Trend in Established Analytical Techniques in the Investigation of Physicochemical Properties and Various Constituents of Honey: a Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02356-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Rajindran N, Wahab RA, Huda N, Julmohammad N, Shariff AHM, Ismail NI, Huyop F. Physicochemical Properties of a New Green Honey from Banggi Island, Sabah. Molecules 2022; 27:molecules27134164. [PMID: 35807409 PMCID: PMC9268174 DOI: 10.3390/molecules27134164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022] Open
Abstract
Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness sees the commodity being sold at a high market price. Therefore, green honey is prone to adulteration by unscrupulous individuals, possibly compromising the health of those consuming this food commodity for its curative properties. Moreover, an established standard for reducing sugar in green honey is unavailable. Ipso facto, the study aimed to profile green honey’s physical and chemical properties, such as its pH, moisture content, free acidity, ash content, electroconductivity, hydroxymethylfurfural (HMF), total phenolic content, total flavonoid content, DPPH, colour, total sugar content, total protein content, and heavy metals as well as volatile organic compounds, the data of which are profoundly valuable in safeguarding consumers’ safety while providing information for its quality certification for local consumption and export. The results revealed that the honey’s physicochemical profile is comparable to other reported kinds of honey. The honey’s naturally green colour is because of the chlorophyll from the nectar from various flowers on the island. The raw honey showed free acidity between 28 and 33 Meq/100 g, lower than the standard’s 50 Meq/100 g. The hydroxymethylfurfural content is the lowest compared to other reported honey samples, with the total phenolic content between 16 and 19 mg GAE/100 g. The honey’s reducing sugar content is lower (~37.9%) than processed ones (56.3%) because of water removal. The protein content ranged from 1 to 2 gm/kg, 4- to 6-fold and 2-fold higher than local and manuka honey, respectively. The exceptionally high content of trans-4-hydroxyproline in raw honey is its source of collagen and other healing agents. Interestingly, low levels of arsenic, lead, nickel, cadmium, copper, and cobalt were detected in the honey samples, presumably due to their subterranean hives. Nevertheless, the honey is fit for general consumption as the concentrations were below the maxima in the Codex Alimentarius Commission of 2001.
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Affiliation(s)
- Nanthini Rajindran
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia;
| | - Roswanira Abdul Wahab
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia;
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia;
- Correspondence: (N.H.); (F.H.)
| | - Norliza Julmohammad
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia;
| | | | - Norjihada Izzah Ismail
- School of Biomedical Engineering and Health Sciences, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia;
| | - Fahrul Huyop
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia;
- Correspondence: (N.H.); (F.H.)
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Zhang J, Gu X, Yan W, Lou L, Xu X, Chen X. Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit. Foods 2022; 11:foods11081101. [PMID: 35454687 PMCID: PMC9027996 DOI: 10.3390/foods11081101] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 02/04/2023] Open
Abstract
The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography-mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding.
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Affiliation(s)
- Jie Zhang
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (J.Z.); (X.G.); (W.Y.); (X.C.)
| | - Xiuchao Gu
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (J.Z.); (X.G.); (W.Y.); (X.C.)
| | - Wenjing Yan
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (J.Z.); (X.G.); (W.Y.); (X.C.)
| | - Lina Lou
- Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Xuewen Xu
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (J.Z.); (X.G.); (W.Y.); (X.C.)
- Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
- Correspondence:
| | - Xuehao Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (J.Z.); (X.G.); (W.Y.); (X.C.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
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Karabagias IK. HS-SPME/GC-MS metabolomic analysis for the identification of exogenous volatile metabolites of monofloral honey and quality control suggestions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04007-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Joshna K, Gopal V, Kavitha B. Analysis of Bitter honey using gas chromatography and Tandem Mass Spectrometry. Bioinformation 2022; 18:196-199. [PMID: 36518122 PMCID: PMC9722425 DOI: 10.6026/97320630018196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/22/2022] [Accepted: 03/31/2022] [Indexed: 09/19/2023] Open
Abstract
Honey has been consumed by humans since ancient times. Honey contains volatile compounds like aldehyde, alcohol, ketone, hydrocarbon, terpenes, acids, benzene compounds. These compounds represent the fingerprint of monofloral honey there by providing information about the floral and geographical origin of honey. The volatile compounds present in honey not only contribute the aroma but also associated with the therapeutic activities of honey. In the present study, the GCMS/MS analysis of bitter honey was carried out to identify the presence of volatile compounds. This is the first study to determine the volatile compounds from ethyl acetate extract of bitter honey produced in the Nilgiri biosphere. Among the eighteen compounds detected, the majority of the compounds were reported to be therapeutically active. Hence further studies regarding the isolation of these compounds could be beneficial in the treatment of various diseases.
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Affiliation(s)
- Koodathil Joshna
- Department of Pharmacognosy, College of Pharmacy, Mother Theresa Post Graduate and Research Institute of Health Sciences, Gorimedu, Puducherry -605006, India
| | - Venkatachalam Gopal
- Department of Pharmacognosy, College of Pharmacy, Mother Theresa Post Graduate and Research Institute of Health Sciences, Gorimedu, Puducherry -605006, India
| | - Baskaran Kavitha
- Department of Pharmacognosy, College of Pharmacy, Mother Theresa Post Graduate and Research Institute of Health Sciences, Gorimedu, Puducherry -605006, India
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Stavropoulou E, Voidarou C(C, Rozos G, Vaou N, Bardanis M, Konstantinidis T, Vrioni G, Tsakris A. Antimicrobial Evaluation of Various Honey Types against Carbapenemase-Producing Gram-Negative Clinical Isolates. Antibiotics (Basel) 2022; 11:antibiotics11030422. [PMID: 35326885 PMCID: PMC8944737 DOI: 10.3390/antibiotics11030422] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 12/21/2022] Open
Abstract
The development of antibiotic resistance is a major public health issue, as infections are increasingly unresponsive to antibiotics. Emerging antimicrobial resistance has raised researchers’ interest in the development of alternative strategies using natural compounds with antibacterial activity, like honey, which has emerged as an agent to treat several infections and wound injuries. Nevertheless, the antibacterial effect of honey was mostly evaluated against Gram-positive bacteria. Hence, the objective of our study was to evaluate the antibacterial activity, as well as the physicochemical parameters, of genuine Greek honeys against multidrug-resistant Gram-negative pathogenic bacteria. In this vein, we aimed to study the in vitro antibacterial potential of rare Greek honeys against Verona integron-encoded metallo-β-lactamase (VIM)- or Klebsiella pneumoniae carbapenemase-producing multidrug-resistant Gram-negative pathogens. Physicochemical parameters such as pH, hydrogen peroxide, free acidity, lactonic acid, total phenols total flavonoids, free radical scavenging activities, tyrosinase enzyme inhibitory activity and kojic acid were examined. Moreover, the antimicrobial activity of 10 different honey types was evaluated in five consecutive dilutions (75%, 50%, 25%, 12.5% and 6.25%) against the clinical isolates by the well diffusion method, as well as by the determination of the minimum inhibition concentration after the addition of catalase and protease. Almost all the physicochemical parameters varied significantly among the different honeys. Fir and manuka honey showed the highest values in pH and H2O2, while the free acidity and lactonic acid levels were higher in chestnut honey. Total phenols, total flavonoids and free radical scavenging activities were found higher in cotton, arbutus and manuka honey, and finally, manuka and oregano honeys showed higher tyrosinase inhibition activity and kojic acid levels. The antimicrobial susceptibility depended on the type of honey, on its dilution, on the treatment methodology and on the microorganism. Arbutus honey was the most potent against VIM-producing Enterobacter cloacae subsp. dissolvens in 75% concentration, while fir honey was more lethal for the same microorganism in the 25% concentration. Many honeys outperformed manuka honey in their antibacterial potency. It is of interest that, for any given concentration in the well diffusion method and for any given type of honey, significant differences were not detected among the four multidrug-resistant pathogens, which explains that the damaging effect to the bacterial cells was the same regardless of the bacterial species or strain. Although the antimicrobial potency of different honey varieties dependents on their geographical origin and on their compositional differences, the exact underlying mechanism remains yet unclear.
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Affiliation(s)
- Elisavet Stavropoulou
- Department of Microbiology, Medical School, National Kapodistrian University of Athens, 11527 Athens, Greece; (G.V.); (A.T.)
- Centre Hospitalier Universitaire Vaudois (CHUV), 1101 Lausanne, Switzerland
- Correspondence: or
| | - Chrysoula (Chrysa) Voidarou
- Department of Agriculture, School of Agriculture, University of Ioannina, 47100 Arta, Greece; (C.V.); (G.R.)
| | - Georgios Rozos
- Department of Agriculture, School of Agriculture, University of Ioannina, 47100 Arta, Greece; (C.V.); (G.R.)
| | - Natalia Vaou
- Laboratory of Hygiene and Environmental Protection, Department of Medicine, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece; (N.V.); (M.B.); (T.K.)
| | - Michael Bardanis
- Laboratory of Hygiene and Environmental Protection, Department of Medicine, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece; (N.V.); (M.B.); (T.K.)
- Gourmeli., 73100 Chania, Crete, Greece
| | - Theodoros Konstantinidis
- Laboratory of Hygiene and Environmental Protection, Department of Medicine, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece; (N.V.); (M.B.); (T.K.)
| | - Georgia Vrioni
- Department of Microbiology, Medical School, National Kapodistrian University of Athens, 11527 Athens, Greece; (G.V.); (A.T.)
| | - Athanasios Tsakris
- Department of Microbiology, Medical School, National Kapodistrian University of Athens, 11527 Athens, Greece; (G.V.); (A.T.)
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Retama sphaerocarpa, Atractylis serratuloides and Eruca sativa honeys from Algeria: Pollen dominance and volatile profiling (HS-SPME/GC–MS). Microchem J 2022. [DOI: 10.1016/j.microc.2021.107088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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The Natural Cryoprotectant Honey for Fertility Cryopreservation. Bioengineering (Basel) 2022; 9:bioengineering9030088. [PMID: 35324777 PMCID: PMC8945096 DOI: 10.3390/bioengineering9030088] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/12/2022] [Accepted: 02/18/2022] [Indexed: 01/22/2023] Open
Abstract
Honey is a mixture of 25 sugars with other bioactive substances (i.e., organic acids, enzymes, antioxidants, and vitamins) and has been known as a highly nutritious functional food. Traditionally, it has been widely used in medicinal applications to cure various diseases. The effectiveness of honey in different applications has been used for its antimicrobial activity, absorption of hydrops, cleansing, removing odor, assisting granulation, recovery of nutrition, and formation of tissue and epithelium, which proved that honey has dehydrating and preserving properties to make it ideal for the cryopreservation of cells and tissues. Cryopreservation is an advanced preservation technique for tissue, cells, organelles, or other biological specimen storage, performed by cooling the sample at a very low temperature. It is the most common approach to improved preserving fertility (sperm, embryos, and oocytes) in different species that may undergo various life-threatening illnesses and allows for the genetic screening of these cells to test the sample for diseases before use. However, with toxic cryoprotectant (CPA), cryopreservation of fertility has been challenging because of their particular structure and sensitivity to chilling. Honey’s unique composition, as well as its dehydrating and preserving properties, qualify it to be used as a natural cryoprotectant. The aim of this study is to emphasize the ability of honey as a natural cryoprotectant in cryopreservation. The articles for this review were searched from Google Scholar, PubMed, Science Direct, Web of Science, and Scopus, using the keywords, honey, cryopreservation, natural cryoprotectant/CPAs, extenders, and fertility. Honey, as a natural cryoprotectant in fertility cryopreservation, yielded satisfactory results, with respect to improved post-thaw quality and viability. It is now proved as a non-toxic and highly efficient natural cryoprotectant in fertility preservation because its increasing viscosity at low temperature can provide a protective barrier to cells by reducing ice formation. Furthermore, its antioxidant property plays a vital role in protecting the cells from thermal damage by reducing the reactive oxygen species (ROS). This review provides a road map for future studies to investigate the potential of honey in the cryopreservation of other cells and tissue and contribute to the scientific research, regarding this remarkable natural product.
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Honey authenticity: the opacity of analytical reports - part 1 defining the problem. NPJ Sci Food 2022; 6:11. [PMID: 35136083 PMCID: PMC8825849 DOI: 10.1038/s41538-022-00126-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Accepted: 12/15/2021] [Indexed: 11/08/2022] Open
Abstract
The composition of honey, a complex natural product, challenges analytical methods attempting to determine its authenticity particularly in the face of sophisticated adulteration. Of the advanced analytical techniques available, only isotope ratio mass spectrometry (IRMS) is generally accepted for its reproducibility and ability to detect certain added sugars, with nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HRMS) being subject to stakeholder differences of opinion. Herein, recent reviews of honey adulteration and the techniques to detect it are summarised in the light of which analytical reports are examined that underpinned a media article in late 2020 alleging foreign sugars in UK retailers' own brand honeys. The requirement for multiple analytical techniques leads to complex reports from which it is difficult to draw an overarching and unequivocal authenticity opinion. Thus arose two questions. (1) Is it acceptable to report an adverse interpretation without exhibiting all the supporting data? (2) How may a valid overarching authenticity opinion be derived from a large partially conflicting dataset?
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Zhang GZ, Tian J, Zhang YZ, Li SS, Zheng HQ, Hu FL. Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey. Foods 2021; 10:2882. [PMID: 34829164 PMCID: PMC8623990 DOI: 10.3390/foods10112882] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 12/21/2022] Open
Abstract
Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (p < 0.01, |r| > 0.857). 3. Thirty-five volatile components have been identified. Nonanal, benzaldehyde monomer, and benzaldehyde dimer can be used as potential indicators for the identification of honey maturity stages. Principal component analysis (PCA) based on antioxidant parameters and volatile components can identify the maturity of honey.
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Affiliation(s)
- Guo-Zhi Zhang
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Jing Tian
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Yan-Zheng Zhang
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Shan-Shan Li
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Huo-Qing Zheng
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Fu-Liang Hu
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
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Biosynthesis of 2-Heptanone, a Volatile Organic Compound with a Protective Role against Honey Bee Pathogens, by Hive Associated Bacteria. Microorganisms 2021; 9:microorganisms9112218. [PMID: 34835345 PMCID: PMC8624620 DOI: 10.3390/microorganisms9112218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 11/18/2022] Open
Abstract
Beehives are populated by bacterial species with a protective role against honey bee pathogens thanks to the production of bioactive metabolites. These compounds are largely unexploited despite their high potential interest for pest management. This study evaluated the capability of bacterial species associated with honey bees to produce 2-heptanone, a volatile organic compound with anesthetic properties of the parasitic mite Varroa destructor. The production of this compound was quantified by SPME-GC-MS in a culture filtrate of nine bacterial strains isolated from the surface of honey bees, and the biosynthetic potential was evaluated in bacterial species associated with apiaries by searching for protein homologs putatively involved in its biosynthesis by using biocomputational tools. The findings pointed out that 2-heptanone was produced by Acetobacteraceae bacterium, Bacillus thuringiensis and Apilactobacillus kunkeei isolates in concentrations between 1.5 and 2.6 ng/mL and that its production was strain-specific. Putative methylketone synthase homologs were found in Bacillus, Gilliamella, Acetobacteraceae, Bartonella and Lactobacillaceae, and the protein sequence results were distributed in nine Sequence Similarity Network (SSN) clusters. These preliminary results support the hypothesis that 2-heptanone may act as a mediator of microbial relationships in hives and provide contributions to assess the role and biosynthetic potential of 2-heptanone in apiaries.
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Leoni V, Giupponi L, Pavlovic R, Gianoncelli C, Cecati F, Ranzato E, Martinotti S, Pedrali D, Giorgi A, Panseri S. Multidisciplinary analysis of Italian Alpine wildflower honey reveals criticalities, diversity and value. Sci Rep 2021; 11:19316. [PMID: 34588574 PMCID: PMC8481395 DOI: 10.1038/s41598-021-98876-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 08/30/2021] [Indexed: 11/21/2022] Open
Abstract
Wildflower honeys produced in mountain grasslands are an expression of the biodiversity of these fragile habitats. Despite its importance, the botanical origin of honey is often defined without performing formal analysis. The aim of the study was to characterize six wildflower mountain honeys produced in the Italian Alps with different analytic techniques (SPME-GC-MS, HPLC-Orbitrap, cicatrizing and antioxidant activity) alongside melissopalynological analysis and botanical definition of the production area. Even though the apiaries were in mountain grasslands rich in Alpine herbaceous species, the honey could be defined as rhododendron/raspberry unifloral or raspberry and rhododendron bifloral while the honey produced at the lowest altitude differed due to the presence of linden, heather and chestnut. The non-compliance of the honey could be due to habitat (meadows and pastures) fragmentation, but also to specific compounds involved in the plant-insect relationship, such as kynurenic acid, present in a high quantity in the sample rich in chestnut pollen. 255 volatile compounds were detected as well as some well-known markers of specific botanic essences, in particular chestnut, linden and heather, also responsible for most of the differences in aroma profiling. A high correlation between nicotinaldehyde content and percentage of raspberry pollen (r = 0.853, p < 0.05) was found. Phenolic acid and hydroxy-fatty acid were predominant in the chestnut pollen dominant honey, which presented the highest antioxidant activity and the lowest cicatrizing activity, while the flavonoid fraction was accentuated in one sample (rhododendron pollen prevalent), that was also the one with the highest effect on wound closure, although all samples had similar cicatrizing effects apart from the chestnut pollen dominant honey (lowest cicatrizing activity). Our study highlighted the difficulty of producing mountain wildflower honey and the importance of a thorough characterization of this product, also to encourage its production and valorisation.
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Affiliation(s)
- Valeria Leoni
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
| | - Luca Giupponi
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
| | - Radmila Pavlovic
- Department of Health, Animal Science and Food Safety (VESPA), University of Milan, Via Celoria 10, 20133, Milan, Italy.
| | - Carla Gianoncelli
- Fondazione Fojanini Di Studi Superiori, Via Valeriana 32, 23100, Sondrio, Italy
| | - Francisco Cecati
- Instituto de Investigaciones en Tecnología Química (INTEQUI), Universidad Nacional de San Luis, Almirante Brown 1455, 5700, San Luis, Argentina
| | - Elia Ranzato
- DiSIT-Dipartimento Di Scienze E Innovazione Tecnologica, University of Piemonte Orientale, piazza Sant'Eusebio 5, 13100, Vercelli, Italy
| | - Simona Martinotti
- DiSIT-Dipartimento Di Scienze E Innovazione Tecnologica, University of Piemonte Orientale, piazza Sant'Eusebio 5, 13100, Vercelli, Italy
| | - Davide Pedrali
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
| | - Annamaria Giorgi
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Via Morino 8, 25048, Edolo, BS, Italy
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DISAA), University of Milan, Via Celoria 2, 20133, Milan, Italy
| | - Sara Panseri
- Department of Health, Animal Science and Food Safety (VESPA), University of Milan, Via Celoria 10, 20133, Milan, Italy
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Machado AM, Antunes M, Miguel MG, Vilas-Boas M, Figueiredo AC. Volatile Profile of Portuguese Monofloral Honeys: Significance in Botanical Origin Determination. Molecules 2021; 26:4970. [PMID: 34443558 PMCID: PMC8400914 DOI: 10.3390/molecules26164970] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/11/2021] [Accepted: 08/12/2021] [Indexed: 11/17/2022] Open
Abstract
The volatile profiles of 51 samples from 12 monofloral-labelled Portuguese honey types were assessed. Honeys of bell heather, carob tree, chestnut, eucalyptus, incense, lavender, orange, rape, raspberry, rosemary, sunflower and strawberry tree were collected from several regions from mainland Portugal and from the Azores Islands. When available, the corresponding flower volatiles were comparatively evaluated. Honey volatiles were isolated using two different extraction methods, solid-phase microextraction (SPME) and hydrodistillation (HD), with HD proving to be more effective in the number of volatiles extracted. Agglomerative cluster analysis of honey HD volatiles evidenced two main clusters, one of which had nine sub-clusters. Components grouped by biosynthetic pathway defined alkanes and fatty acids as dominant, namely n-nonadecane, n-heneicosane, n-tricosane and n-pentacosane and palmitic, linoleic and oleic acids. Oxygen-containing monoterpenes, such as cis- and trans-linalool oxide (furanoid), hotrienol and the apocarotenoid α-isophorone, were also present in lower amounts. Aromatic amino acid derivatives were also identified, namely benzene acetaldehyde and 3,4,5-trimethylphenol. Fully grown classification tree analysis allowed the identification of the most relevant volatiles for discriminating the different honey types. Twelve volatile compounds were enough to fully discriminate eleven honey types (92%) according to the botanical origin.
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Affiliation(s)
- Alexandra M. Machado
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Centro de Biotecnologia Vegetal (CBV), Faculdade de Ciências da Universidade de Lisboa, DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Marília Antunes
- Centro de Estatística e Aplicações (CEAUL), Departamento de Estatística e Investigação Operacional, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Maria Graça Miguel
- Faculdade de Ciências e Tecnologia, Mediterranean Institute for Agriculture, Environment and Development, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal;
| | - Miguel Vilas-Boas
- CIMO, Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Ana Cristina Figueiredo
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Centro de Biotecnologia Vegetal (CBV), Faculdade de Ciências da Universidade de Lisboa, DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
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Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03817-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Xagoraris M, Skouria A, Revelou PK, Alissandrakis E, Tarantilis PA, Pappas CS. Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS. Molecules 2021; 26:3612. [PMID: 34204728 PMCID: PMC8231491 DOI: 10.3390/molecules26123612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 12/13/2022] Open
Abstract
This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.
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Affiliation(s)
- Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Alexandra Skouria
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Eleftherios Alissandrakis
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos, PC 71410 Heraklion, Crete, Greece;
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
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Pusceddu M, Floris I, Mangia NP, Angioni A, Satta A. In Vitro Activity of Several Essential Oils Extracted from Aromatic Plants against Ascosphaera apis. Vet Sci 2021; 8:80. [PMID: 34068642 PMCID: PMC8150519 DOI: 10.3390/vetsci8050080] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/20/2021] [Accepted: 05/06/2021] [Indexed: 11/16/2022] Open
Abstract
The use of natural substances such as essentials oils against bee pathogens is of great interest as an alternative to traditional methods based on synthetic compounds like antibiotics and fungicides, in order to minimize the risk of having toxic residues in hive products and to prevent the development of resistance phenomena. This study evaluated the inhibitory, fungicidal and sporicidal activity of ten essential oils extracted from aromatic plants against Ascosphaera apis, the etiological agent of chalkbrood, an invasive honey bee mycosis. The most effective essential oils were Thymus herba-barona, Thymus capitatus and Cinnamomum zeylanicum, which showed values of minimum fungicidal concentration and minimum sporicidal concentration ranging from 200 to 400 ppm. Carvacrol was the main component of Thymus capitatus and Thymus herba-barona oils, whereas cinnamic aldehyde prevailed in Cinnamomum zeylanicum oil. Further in-apiary studies will allow the evaluation of side effects on bees and residues in hive products.
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Affiliation(s)
- Michelina Pusceddu
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy; (M.P.); (I.F.); (N.P.M.)
| | - Ignazio Floris
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy; (M.P.); (I.F.); (N.P.M.)
| | - Nicoletta P. Mangia
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy; (M.P.); (I.F.); (N.P.M.)
| | - Alberto Angioni
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy;
| | - Alberto Satta
- Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy; (M.P.); (I.F.); (N.P.M.)
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Zhang YZ, Si JJ, Li SS, Zhang GZ, Wang S, Zheng HQ, Hu FL. Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+). Molecules 2021; 26:molecules26092778. [PMID: 34066799 PMCID: PMC8125924 DOI: 10.3390/molecules26092778] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/29/2021] [Accepted: 05/02/2021] [Indexed: 12/12/2022] Open
Abstract
Honey has good antimicrobial properties and can be used for medical treatment. The antimicrobial properties of unifloral honey varieties are different. In this study, we evaluated the antimicrobial and antioxidant activities of nine kinds of Chinese monofloral honeys. In addition, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to detect their volatile components. The relevant results are as follows: 1. The agar diffusion test showed that the diameter of inhibition zone against Staphylococcus aureus of Fennel honey (21.50 ± 0.41 mm), Agastache honey (20.74 ± 0.37 mm), and Pomegranate honey (18.16 ± 0.11 mm) was larger than that of Manuka 12+ honey (14.27 ± 0.10 mm) and Manuka 20+ honey (16.52 ± 0.12 mm). The antimicrobial activity of Chinese honey depends on hydrogen peroxide. 2. The total antioxidant capacity of Fennel honey, Agastache honey, and Pomegranate honey was higher than that of other Chinese honeys. There was a significant positive correlation between the total antioxidant capacity and the total phenol content of Chinese honey (r = 0.958). The correlation coefficient between the chroma value of Chinese honey and the total antioxidant and the diameter of inhibition zone was 0.940 and 0.746, respectively. The analyzed dark honeys had better antimicrobial and antioxidant activities. 3. There were significant differences in volatile components among Fennel honey, Agastache honey, Pomegranate honey, and Manuka honey. Hexanal-D and Heptanol were the characteristic components of Fennel honey and Pomegranate honey, respectively. Ethyl 2-methylbutyrate and 3-methylpentanoic acids were the unique compounds of Agastache honey. The flavor fingerprints of the honey samples from different plants can be successfully built using HS-GC-IMS and principal component analysis (PCA) based on their volatile compounds. Fennel honey, Agastache honey, and Pomegranate honey are Chinese honey varieties with excellent antimicrobial properties, and have the potential to be developed into medical grade honey.
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Affiliation(s)
| | | | | | | | | | | | - Fu-Liang Hu
- Correspondence: ; Tel./Fax: +86-27-8898-2952
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Starowicz M, Lamparski G, Ostaszyk A, Szmatowicz B. Quality evaluation of polish honey:
On‐line
survey, sensory study, and consumer acceptance. J SENS STUD 2021. [DOI: 10.1111/joss.12661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Grzegorz Lamparski
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Anita Ostaszyk
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Beata Szmatowicz
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
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Application of the Dehydration Homogeneous Liquid-Liquid Extraction (DHLLE) Sample Preparation Method for Fingerprinting of Honey Volatiles. Molecules 2021; 26:molecules26082277. [PMID: 33920003 PMCID: PMC8071035 DOI: 10.3390/molecules26082277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/10/2021] [Accepted: 04/13/2021] [Indexed: 11/28/2022] Open
Abstract
Recently, we proposed a new sample preparation method involving reduced solvent and sample usage, based on dehydration homogeneous liquid–liquid extraction (DHLLE) for the screening of volatiles and semi-volatiles from honey. In the present research, the method was applied to a wide range of honeys (21 different representative unifloral samples) to determine its suitability for detecting characteristic honey compounds from different chemical classes. GC-FID/MS disclosed 130 compounds from different structural and chemical groups. The DHLLE method allowed the extraction and identification of a wide range of previously reported specific and nonspecific marker compounds belonging to different chemical groups (including monoterpenes, norisoprenoids, benzene derivatives, or nitrogen compounds). For example, DHLLE allowed the detection of cornflower honey chemical markers: 3-oxo-retro-α-ionols, 3,4-dihydro-3-oxoedulan, phenyllactic acid; coffee honey markers: theobromine and caffeine; linden honey markers: 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid and 4-(2-hydroxy-2-propanyl)cyclohexa-1,3-diene-1-carboxylic acid, as well as furan derivatives from buckwheat honey. The obtained results were comparable with the previously reported data on markers of various honey varieties. Considering the application of much lower volumes of very common reagents, DHLLE may provide economical and ecological advantages as an alternative sample preparation method for routine purposes.
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Bensemmane N, Bouzidi N, Daghbouche Y, Garrigues S, de la Guardia M, El Hattab M. Quantification of phenolic acids by partial least squares Fourier-transform infrared (PLS-FTIR) in extracts of medicinal plants. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:206-221. [PMID: 32666562 DOI: 10.1002/pca.2974] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/02/2020] [Accepted: 06/16/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Phenolic compounds are ubiquitous compounds found in all plants as their secondary metabolites. Phenols are becoming increasingly important particularly because of their beneficial effects on health. OBJECTIVE To provide a faithful calibration model for the simultaneous determination and quantification of phenolic acids, as salicylic, vanillic, p-hydroxybenzoic acids, eugenol and thymol in different extracts of medicinal plants, a comparative study was made between two methods of infrared measurements based on attenuated total reflectance (ATR) and transmission. METHODS Characteristic absorbance peak heights of mid-infrared spectra of individual phenolic acids were measured for the compounds. For partial least squares regression (PLS-R) calibration mixtures of phenolic acids, wavenumber ranges, spectra pretreatment and number of latent variables, were assayed to improve the prediction capability of models using different spectral preprocessing techniques after mean centring of infrared data. Plant extracts were prepared by using water/methanol and ethanolic extraction solvents followed by Fourier-transform infrared (FTIR)-spectrometry analysis. The concentrations of phenolic compounds contained in the extracts were obtained by using the best models selected of the PLS calibration. RESULTS PLS-ATR-mid-infrared (MIR) measurement provided the most accurate results and offers a good methodology for the determination of phenolic acids. The analysis showed that the rate of phenolic acids and monoterpenic phenols in extracts of medicinal plants is in the same range obtained with the Folin-Ciocalteu method, which confirm that the developed method using PLS is therefore, highly specific and selective. CONCLUSION The simultaneous direct quantification of various phenolic acids in different plant extracts was possible with a fast and simple methodology based on PLS-ATR-FTIR analysis.
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Affiliation(s)
- Nachida Bensemmane
- Laboratory of Natural Products Chemistry and of Biomolecules, Faculty of Science, University Blida 1, Blida, Algeria
| | - Naima Bouzidi
- Laboratory of Natural Products Chemistry and of Biomolecules, Faculty of Science, University Blida 1, Blida, Algeria
| | - Yasmina Daghbouche
- Laboratory of Natural Products Chemistry and of Biomolecules, Faculty of Science, University Blida 1, Blida, Algeria
| | - Salvador Garrigues
- Department of Analytical Chemistry, University of Valencia, Burjassot, Valencia, Spain
| | - Miguel de la Guardia
- Department of Analytical Chemistry, University of Valencia, Burjassot, Valencia, Spain
| | - Mohamed El Hattab
- Laboratory of Natural Products Chemistry and of Biomolecules, Faculty of Science, University Blida 1, Blida, Algeria
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43
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Navaei-Alipour N, Mastali M, Ferns GA, Saberi-Karimian M, Ghayour-Mobarhan M. The effects of honey on pro- and anti-inflammatory cytokines: A narrative review. Phytother Res 2021; 35:3690-3701. [PMID: 33751689 DOI: 10.1002/ptr.7066] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 01/25/2021] [Accepted: 02/22/2021] [Indexed: 01/22/2023]
Abstract
Honey contains flavonoids and phenolic acids, and because of their antioxidant and anti-inflammatory properties, they may play an important role in human health. The purpose of this review was to synthesize the effects of natural honey on pro- and anti-inflammatory cytokines. The effects of honey on wound healing and immunity appear to be inconsistent. The available databases )PubMed and Scopus) were searched and 42 studies were assessed. In patients with cancer, honey has been reported to inhibit the effects of pro-inflammatory factors such as TNF-α and IL-6. In patients with neuro-inflammatory disorders honey has been shown to inhibit the expression of pro-inflammatory markers. It has also been reported that honey can reduce TNF-α expression in conditions associated with liver injury, by suppressing TNF-α converting enzyme activity. Honey inhibits APAP-induced hepatocellular necrosis by modulating the expression of IL-10 and IL-1ß. Animal studies have shown that honey can reduce serum IL-1ß, IL-6 and TNF-α concentration and increase IL-10 concentrations in a model of gastric ulcer. Some studies in diabetics have shown that honey can reduce serum TNF-α, IL-6, IL-1ß and TGF-ß by inhibiting NF-Kß. The source and type of honey and its component have not been indicated in various clinical and practical studies, which are a limitation of these studies, in relation to reproducing them. Sigma, Manuka, Gelam and Tulang honey have been used in most of the in vitro and animal studies. The animal studies have demonstrated similar effects on pro-inflammatory factors, which include reducing serum TNF-α, IL-6 and IL-1β as well as increasing IL-10. There are few human RCTs investigating the effects of honey on inflammatory cytokines. Only one RCT has reported the type of honey that they have used. Tulang honey has been reported to increase serum TNF-α and decrease hs-CRP, which is therefore controversial. Further high-quality studies are needed to firmly establish the clinical efficacy of honey. Because most studies had used different duration, type of honey and dosage, which make them difficult to contextualize, as the phytochemical content of a honey may depend on its source. Furthermore, it is unclear whether honey's anti-inflammatory effects are related to its phenolic or tocopherol compounds, and whether its effects are greater than these individual components.
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Affiliation(s)
- Narges Navaei-Alipour
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohadeseh Mastali
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Gordon A Ferns
- Division of Medical Education, Brighton & Sussex Medical School, Brighton, UK
| | - Maryam Saberi-Karimian
- Vascular and Endovascular Surgery Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Majid Ghayour-Mobarhan
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.,Cardiovascular Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, Costa ACO. Quality, composition and health-protective properties of citrus honey: A review. Food Res Int 2021; 143:110268. [PMID: 33992369 DOI: 10.1016/j.foodres.2021.110268] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 11/16/2022]
Abstract
Citrus honey is one of the most important monofloral honeys produced and consumed worldwide. This honey has pleasant sensorial characteristics, which include light color and typical aroma and flavor. Besides that, several constituents such as minerals, phenolic and volatile compounds, amino acids, sugars, enzymes, vitamins, methylglyoxal and organic acids are found in citrus honey. Moreover, potential biological properties have been associated with citrus honey. All these factors make it highly desired by consumers, increasing its market value, which can stimulates the practice of fraud. Also, citrus honey is susceptible to contamination and to inadequate processing. All these factors can compromise the quality, safety and authenticity of citrus honey. In this sense, this review aims to update and to discuss, for the first time, the data available in the literature about the physicochemical and the sensorial characteristics, composition, health properties, contamination, authenticity and adulteration of citrus honey. With this background, we aim to provide data that can guide future researches related to this honey.
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Affiliation(s)
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
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Yayinie M, Atlabachew M, Tesfaye A, Hilluf W, Reta C. Quality authentication and geographical origin classification of honey of Amhara region, Ethiopia based on physicochemical parameters. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.102987] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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46
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Brudzynski K, Sjaarda CP. Colloidal structure of honey and its influence on antibacterial activity. Compr Rev Food Sci Food Saf 2021; 20:2063-2080. [PMID: 33569893 DOI: 10.1111/1541-4337.12720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 12/23/2020] [Accepted: 01/13/2021] [Indexed: 01/17/2023]
Abstract
Honey colloidal structure emerges as a new trend in research on honey functions since it became recognized as a major factor altering bioactivity of honey compounds. In honey complex matrix, macromolecules self-associate to colloidal particles at the critical concentration, driven by honey viscosity. Sequestration of macromolecules into colloids changes their activities and affects honey antibacterial function. This review fills the 80-year-old gap in research on honey colloidal structure. It summarizes past and current status of the research on honey colloids and describes physicochemical properties and the mechanisms of colloid formation and their dissociation upon honey dilution. The experimental observations are explained in the context of theoretical background of colloidal science. The functional changes and bioactivity of honey macromolecules bound to colloidal particles are illustrated here by the production of H2 O2 by glucose oxidase and the effect they have on antibacterial activity of honey. The changes in the production of H2 O2 and antibacterial activity of honey were coordinated with the changes in the aggregation-dissociation states of honey colloidal particles upon dilution. In all cases, these changes were nonlinear, assuming an inverted U-shaped dose-response curve. At the curve maximum, the production of H2 O2 and antibacterial activity reached the peak. The curve maximum signaled the minimum honey concentration required for the phase separation. With phase transition from two-phase colloidal condense state to dilute state dispersion, the change to opposite effects of dilution on these honey's activities occurred. Thus, the colloidal structure strongly influences bioactivity of honey compounds and affects its antibacterial activity.
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Affiliation(s)
- Katrina Brudzynski
- Department of Drug Discovery, Bee-Bimedical Inc., St. Catharines, Ontario, Canada.,Department of Biological Sciences, Brock University and Department of Drug Discovery, Bee-Biomedicals Inc., St. Catharines, Ontario, Canada
| | - Calvin P Sjaarda
- Queen's Genomics Lab at Ongwanada (Q-GLO), Kingston, Ontario, Canada.,Department of Psychiatry, Queen's University, Kingston, Ontario, Canada
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Romano R, Aiello A, De Luca L, Sica R, Caprio E, Pizzolongo F, Blaiotta G. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp). J Food Sci 2021; 86:874-880. [PMID: 33559225 DOI: 10.1111/1750-3841.15614] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/06/2020] [Accepted: 12/27/2020] [Indexed: 11/27/2022]
Abstract
Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and "hemp aroma" characteristics. PRACTICAL APPLICATION: Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro-protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and "hemp aroma" characteristics.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Rosario Sica
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Emilio Caprio
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
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Rasheed DM, Serag A, Abdel Shakour ZT, Farag M. Novel trends and applications of multidimensional chromatography in the analysis of food, cosmetics and medicine bearing essential oils. Talanta 2021; 223:121710. [DOI: 10.1016/j.talanta.2020.121710] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 09/22/2020] [Accepted: 09/24/2020] [Indexed: 12/17/2022]
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Sharin SN, Sani MSA, Jaafar MA, Yuswan MH, Kassim NK, Manaf YN, Wasoh H, Zaki NNM, Hashim AM. Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning. Food Chem 2021; 346:128654. [PMID: 33461823 DOI: 10.1016/j.foodchem.2020.128654] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 11/11/2020] [Accepted: 11/12/2020] [Indexed: 11/16/2022]
Abstract
Identification of honey origin based on specific chemical markers is important for honey authentication. This study is aimed to differentiate Malaysian stingless bee honey from different entomological origins (Heterotrigona bakeri, Geniotrigona thoracica and Tetrigona binghami) based on physicochemical properties (pH, moisture content, ash, total soluble solid and electrical conductivity) and volatile compound profiles. The discrimination pattern of 75 honey samples was observed using Principal Component Analysis (PCA), Hierarchical Clustering Analysis (HCA), Partial Least Square-Discriminant Analysis (PLS-DA), and Support Vector Machine (SVM). The profiles of H. bakeri and G. thoracica honey were close to each other, but clearly separated from T. binghami honey, consistent with their phylogenetic relationship. T. binghami honey is marked by significantly higher electrical conductivity, moisture and ash content, and high abundance of 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl-1-cyclohexene-1-acetaldehyde and ethyl 2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-yl carbonate. Copaene was proposed as chemical marker for G. thoracica honey. The potential of different parameters that aid in honey authentication was highlighted.
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Affiliation(s)
- Siti Nurhidayah Sharin
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Muhamad Shirwan Abdullah Sani
- International Institute for Halal Research and Training, Level 3, KICT Building, International Islamic University Malaysia, 53100 Kuala Lumpur, Malaysia
| | - Mohd Azwan Jaafar
- Centre for Marker Discovery and Validation (CMDV), Malaysian Agricultural Research and Development Institute (MARDI), 43400 Seri Kembangan, Selangor, Malaysia
| | - Mohd Hafis Yuswan
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Nur Kartinee Kassim
- Department of Chemistry, Faculty of Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yanty Noorzianna Manaf
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Helmi Wasoh
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Nor Nadiha Mohd Zaki
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Amalia Mohd Hashim
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Feasibility study for the use of colorimetric sensor arrays, NIR and FT-IR spectroscopy in the quantitative analysis of volatile components in honey. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105730] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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