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Yan S, Mu G, Yuan Y, Xu H, Song H, Xue X. Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey. J Agric Food Chem 2024; 72:10596-10604. [PMID: 38619869 DOI: 10.1021/acs.jafc.4c01340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/16/2024]
Abstract
Identification of chemical markers is important to ensure the authenticity of monofloral honey; however, the formation of chemical markers in honey has received little attention. Herein, using comparative metabolomics, we first identified chemical markers in chaste honey and then explored their formation and accumulation from nectar to mature honey. We identified agnuside and p-hydroxybenzoic acid glucosides as chemical markers for chaste honey. Besides, we developed an UHPLC-MS/MS method for quantifying these markers and found that their levels varied significantly across sample sources. We compared the presence of these compounds in chaste nectar and mature honey. The outcomes underscore that these characteristic compounds are not simply delivered from nectar to mature honey, and activities of honeybees (collecting and processing) play a pivotal role in their formation and accumulation. These observations shed light on how mature honey can form its unique qualities with a rich assortment of natural bioactive compounds, potentially supporting health benefits.
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Affiliation(s)
- Sha Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Guodong Mu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yuzhe Yuan
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Haitao Xu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Huailei Song
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
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Pujol C, Danoun S, Biasini G, Retailleau E, Masson J, Balayssac S, Gilard V. Benchtop NMR Coupled with Chemometrics: A Workflow for Unveiling Hidden Drug Ingredients in Honey-Based Supplements. Molecules 2024; 29:2086. [PMID: 38731577 PMCID: PMC11085444 DOI: 10.3390/molecules29092086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 04/25/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Recently, benchtop nuclear magnetic resonance (NMR) spectrometers utilizing permanent magnets have emerged as versatile tools with applications across various fields, including food and pharmaceuticals. Their efficacy is further enhanced when coupled with chemometric methods. This study presents an innovative approach to leveraging a compact benchtop NMR spectrometer coupled with chemometrics for screening honey-based food supplements adulterated with active pharmaceutical ingredients. Initially, fifty samples seized by French customs were analyzed using a 60 MHz benchtop spectrometer. The investigation unveiled the presence of tadalafil in 37 samples, sildenafil in 5 samples, and a combination of flibanserin with tadalafil in 1 sample. After conducting comprehensive qualitative and quantitative characterization of the samples, we propose a chemometric workflow to provide an efficient screening of honey samples using the NMR dataset. This pipeline, utilizing partial least squares discriminant analysis (PLS-DA) models, enables the classification of samples as either adulterated or non-adulterated, as well as the identification of the presence of tadalafil or sildenafil. Additionally, PLS regression models are employed to predict the quantitative content of these adulterants. Through blind analysis, this workflow allows for the detection and quantification of adulterants in these honey supplements.
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Affiliation(s)
- Camille Pujol
- Laboratoire Softmat, Université de Toulouse, CNRS UMR 5623, Université Toulouse III—Paul Sabatier, 31062 Toulouse, France;
| | - Saïda Danoun
- Laboratoire SPCMIB, Université de Toulouse, CNRS UMR 5068, Université Toulouse III—Paul Sabatier, 31062 Toulouse, France;
| | - Ghislaine Biasini
- Département de Chimie, Université de Toulouse, Université Toulouse III—Paul Sabatier, 31062 Toulouse, France; (G.B.); (E.R.)
| | - Emmanuel Retailleau
- Département de Chimie, Université de Toulouse, Université Toulouse III—Paul Sabatier, 31062 Toulouse, France; (G.B.); (E.R.)
| | - Jessica Masson
- SCL, Laboratoire d’Île-de-France, 25 Avenue de la République, 91300 Massy, France;
| | - Stéphane Balayssac
- Laboratoire Softmat, Université de Toulouse, CNRS UMR 5623, Université Toulouse III—Paul Sabatier, 31062 Toulouse, France;
| | - Véronique Gilard
- Laboratoire Softmat, Université de Toulouse, CNRS UMR 5623, Université Toulouse III—Paul Sabatier, 31062 Toulouse, France;
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Martín-Gómez B, Valverde S, Bernal J, Ares AM. Development and validation of an analytical methodology based on solvent microextraction and UHPLC-MS/MS for determining bisphenols in honeys from different botanical origins. Food Chem 2024; 450:139358. [PMID: 38631201 DOI: 10.1016/j.foodchem.2024.139358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 04/19/2024]
Abstract
A new analytical methodology was proposed to determine fourteen bisphenols in honeys from different botanical origins using ultra-high performance liquid chromatography-tandem mass spectrometry. A fast, efficient, environmentally-friendly and simple sample treatment (recoveries between 81% and 116%; matrix effect <20% for all studied compounds except for bisphenol E, F and S) was proposed, which involved a solvent microextraction with acetone and a small volume/amount of 1-hexanol. Chromatographic analysis (< 15 min) was performed in a Kinetex EVO C18 column under gradient elution mode. The method was validated in terms of selectivity, limits of detection (0.2-1.5 μg/kg) and quantification (0.5-4.7 μg/kg), linearity, matrix effect, trueness, and precision (relative standard deviation <17%). Finally, thirty honey samples were analyzed, revealing the presence of residues of nine bisphenols in some of them. However, quantification was possible only in two cases for bisphenol A, with a concentration of approximately 13 μg/kg.
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Affiliation(s)
- Beatriz Martín-Gómez
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Silvia Valverde
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - José Bernal
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Ana María Ares
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain.
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Yang J, Liu Y, Cui Z, Wang T, Liu T, Liu G. Analysis of Free Amino Acid Composition and Honey Plant Species in Seven Honey Species in China. Foods 2024; 13:1065. [PMID: 38611369 PMCID: PMC11011401 DOI: 10.3390/foods13071065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/23/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Honey is well-known as a food product that is rich in active ingredients and is very popular among consumers. Free amino acids (FAAs) are one of the important nutritional components of honey, which can be used not only as a nutritional indicator of honey but also as an indicator of plant source identification. In this study, the contents of 20 FAAs in seven types of honey from 11 provinces in China were examined for the first time. The 20 FAAs were analyzed by ultra-performance liquid chromatography-mass spectrometry/mass spectrometry (UPLC-MS/MS). By analyzing 93 honey samples from seven types of honey, the FAAs were found to range from 394.4 mg/kg (linden honey) to 1771.7 mg/kg (chaste honey). Proline ranged from 274.55 to 572.48 mg/kg, and methionine was only present in some of the linden honey, chaste honey, acacia honey, and rape honey. Evaluated by amino acid principal component analysis, multifloral grassland honey had the highest overall evaluation score, acacia and jujube honey were the most similar, while chaste honey was the least similar to the other types of honey. In addition, DNA was extracted from 174 Xinjiang grassland honey samples and different plant leaves for PCR and sequencing to identify the species of nectar plants. As a result, 12 families and 25 species of honey plants were identified. The results confirmed the diversity of FAAs in dissimilar types and sources of honey. This study provides a reference for expanding honey quality standards and verifying the authenticity of honey.
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Affiliation(s)
- Jialin Yang
- College of Life Science, Shihezi University, Shihezi 832003, China;
- Xinjiang Production and Construction Corps Key Laboratory of Oasis Town and Mountain-Basin System Ecology, Shihezi 832003, China
| | - Yihui Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China;
| | - Zongyan Cui
- Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, China; (Z.C.); (T.W.)
| | - Taohong Wang
- Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, China; (Z.C.); (T.W.)
| | - Tong Liu
- College of Life Science, Shihezi University, Shihezi 832003, China;
- Xinjiang Production and Construction Corps Key Laboratory of Oasis Town and Mountain-Basin System Ecology, Shihezi 832003, China
| | - Gang Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China;
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Leoni V, Panseri S, Giupponi L, Pavlovic R, Gianoncelli C, Coatti G, Beretta G, Giorgi A. Phytochemical profiling of red raspberry (Rubus idaeus L.) honey and investigation of compounds related to its pollen occurrence. J Sci Food Agric 2024. [PMID: 38345434 DOI: 10.1002/jsfa.13375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/31/2024] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
BACKGROUND Red raspberry (Rubus idaeus L.) is an important nectar source for honey production in some specific habitats as well as an important crop, so the definition of the features of this kind of honey is noteworthy. However, due to its rarity on the market, red raspberry honey is poorly characterized. The aim of this work was the phytochemical characterization of honey containing red raspberry from different geographical origins, through melissopalynological analyses concurrently with untargeted metabolomics achieved with different chromatographic techniques coupled to mass spectrometry: solid-phase micro-extraction/gas chromatography/mass spectrometry (SPME-GC-MS) and high-performance liquid chromatography/Orbitrap mass spectrometry (HPLC-Orbitrap). RESULTS Only 4 out of the 12 samples involved in the study contained raspberry pollen as dominant pollen, although these honeys did not group in the hierarchical cluster analysis nor in the classical multidimensional scaling analyses used for data evaluation. The first result was the detection of mislabelling in two samples, which contained raspberry pollen only as minor or important minor pollen. Of the 188 compounds identified by HPLC-Orbitrap and of the 260 identified by SPME-GC-MS, 87 and 31 compounds were present in all samples, respectively. The structurally related compounds nicotinaldehyde and nicotinamide, nicotinic acid and nicotinyl alcohol were present in 100% of the samples and correlated with R. idaeus pollen count (r > 0.60, Pearson's correlation analysis). CONCLUSION This study reveals important aspects about the characterization of red raspberry honey and could give new insights on bee diet and preferences, since niacin compounds resulted interestingly to be related to the presence of red raspberry pollen. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Valeria Leoni
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
| | - Sara Panseri
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Lodi, Italy
| | - Luca Giupponi
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
| | - Radmila Pavlovic
- Proteomics and Metabolomics Facility (PROMEFA), San Raffaele Scientific Institute, Milan, Italy
| | | | - Gloria Coatti
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
| | - Giangiacomo Beretta
- Department of Environmental Science and Policy (ESP), University of Milan, Milan, Italy
| | - Annamaria Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
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Brugnerotto P, Fuente-Ballesteros A, Martín-Gómez B, María Ares A, Valdemiro Gonzaga L, Fett R, Carolina Oliveira Costa A, Bernal J. Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination. Food Res Int 2024; 177:113856. [PMID: 38225122 DOI: 10.1016/j.foodres.2023.113856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
In this study, twenty free amino acids (FAA) were investigated in samples of bracatinga (Mimosa scabrella) honeydew honey (BHH) from Santa Catarina (n = 15) and Paraná (n = 13) states (Brazil), followed by chemometric analysis for geographic discrimination. The FAA determination was performed by gas chromatography-mass spectrometry (GC-MS) after using a commercial EZ:faast™ kits for GC. Eight FAA were determined, being proline, asparagine, aspartic and glutamic acids found in all BHH, with significant differences (p < 0.05). In addition, with the exception of proline, the others FAA (asparagine, aspartic and glutamic) normally showed higher concentrations in samples from Santa Catarina state, being that in these samples it was also observed higher FAA sums (963.41 to 2034.73 mg kg-1) when compared to samples from Paraná state. The variability in the results did not show a clear profile of similarity when the heatmap and hierarchical grouping were correlated with the geographic origin and the concentration of eight determined FAA. However, principal component analysis (PCA) demonstrated that serine, asparagine, glutamic acid, and tryptophan were responsible for the geographic discrimination among samples from Santa Catarina and Paraná states, since they were the dominant variables (r > 0.72) in the PCA. Therefore, these results could be useful for the characterization and authentication of BHH based on their FAA composition and geographic origin.
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Affiliation(s)
- Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
| | - Adrián Fuente-Ballesteros
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Beatriz Martín-Gómez
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Ana María Ares
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
| | - José Bernal
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
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Pereira TC, Cruz AG, Guimarães JT, Cravotto G, Flores EMM. Ultrasonication for honey processing and preservation: A brief overview. Food Res Int 2023; 174:113579. [PMID: 37986447 DOI: 10.1016/j.foodres.2023.113579] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/05/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.
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Affiliation(s)
- Thiago C Pereira
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil
| | - Adriano G Cruz
- Department of Food Technology, Federal University Fluminense, Niterói, Brazil
| | - Jonas T Guimarães
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Erico M M Flores
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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9
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Yan S, Liu Y, Zhao W, Zhao H, Xue X. Chemical markers of a rare honey from the traditional spice plant Amomum tsao-ko Crevost et Lemarié, via integrated GC-MS and LC-MS approaches. Food Res Int 2023; 172:113234. [PMID: 37689964 DOI: 10.1016/j.foodres.2023.113234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
The precious medicinal plant, Amomum tsao-ko Crevost et Lemarié, is the nectariferous plant from which the rare Amomum tsao-ko Crevost et Lemarié honey (ATH) is produced. Presently, chemical markers for authentication of this honey are not available due to the lack of data on its chemical composition. Here, we analyzed the volatile components and their odor activity values (OAVs), which revealed that the unique aroma was mildly flowery and fruity, accompanied by subtle sweet and fresh undertones. Since non-volatile chemicals are more reliable markers for routine authentication, we used a metabolomic approach combined with NMR-based identification to find and confirm a suitable compound to unambiguously distinguish ATH from other honeys. Isorhamnetin 3-O-neohesperidoside ranged from 3.62 to 9.38 mg/kg in ATH and was absent in the other tested honeys. In sum, the study uncovered unique chemical characteristics of ATH that will be helpful to control its quality.
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Affiliation(s)
- Sha Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yibing Liu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wen Zhao
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hongmu Zhao
- Sericultural and Apicultural Research Institute Yunnan Academy of Agricultural Sciences, Mengzi, Yunnan 661101, China.
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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10
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Medvecky L, Giretova M, Stulajterova R, Sopcak T, Jevinova P, Luptakova L. Novel Biocement/Honey Composites for Bone Regenerative Medicine. J Funct Biomater 2023; 14:457. [PMID: 37754871 PMCID: PMC10649667 DOI: 10.3390/jfb14090457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/28/2023] Open
Abstract
New biocements based on a powdered mixture of calcium phosphate/monetite (TTCPM) modified with the addition of honey were prepared by mixing the powder and honey liquid components at a non-cytotoxic concentration of honey (up to 10% (w/v)). The setting process of the cements was not affected by the addition of honey, and the setting time of ~4 min corresponded to the fast setting calcium phosphate cements (CPCs). The cement powder mixture was completely transformed into calcium-deficient nanohydroxyapatite after 24 h of hardening in a simulated body fluid, and the columnar growth of long, needle-like nanohydroxyapatite particles around the original calcium phosphate particles was observed in the honey cements. The compressive strength of the honey cements was reduced with the content of honey in the cement. Comparable antibacterial activities were found for the cements with honey solutions on Escherichia coli, but very low antibacterial activities were found for Staphylococcus aureus for all the cements. The enhanced antioxidant inhibitory activity of the composite extracts was verified. In vitro cytotoxicity testing verified the non-cytotoxic nature of the honey cement extracts, and the addition of honey promoted alkaline phosphatase activity, calcium deposit production, and the upregulation of osteogenic genes (osteopontin, osteocalcin, and osteonectin) by mesenchymal stem cells, demonstrating the positive synergistic effect of honey and CPCs on the bioactivity of cements that could be promising therapeutic candidates for the repair of bone defects.
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Affiliation(s)
- Lubomir Medvecky
- Division of Functional and Hybrid Systems, Institute of Materials Research of SAS, Watsonova 47, 040 01 Kosice, Slovakia; (L.M.); (M.G.); (T.S.)
| | - Maria Giretova
- Division of Functional and Hybrid Systems, Institute of Materials Research of SAS, Watsonova 47, 040 01 Kosice, Slovakia; (L.M.); (M.G.); (T.S.)
| | - Radoslava Stulajterova
- Division of Functional and Hybrid Systems, Institute of Materials Research of SAS, Watsonova 47, 040 01 Kosice, Slovakia; (L.M.); (M.G.); (T.S.)
| | - Tibor Sopcak
- Division of Functional and Hybrid Systems, Institute of Materials Research of SAS, Watsonova 47, 040 01 Kosice, Slovakia; (L.M.); (M.G.); (T.S.)
| | - Pavlina Jevinova
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenskeho 73, 041 81 Kosice, Slovakia;
| | - Lenka Luptakova
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 041 81 Kosice, Slovakia;
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11
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Vergara-Barberán M, Lerma-García MJ, Simó-Alfonso EF, García-Alvarez-Coque MC. Use of polyphenolic fingerprints established by comprehensive two-dimensional liquid chromatography for the classification of honeys according to their floral origin. J Chromatogr A 2023; 1705:464138. [PMID: 37392638 DOI: 10.1016/j.chroma.2023.464138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 05/31/2023] [Accepted: 06/07/2023] [Indexed: 07/03/2023]
Abstract
In this work, the polyphenolic composition of honeys from three different floral origins (chestnut, heather, and thyme), coming from different geographical areas of Spain was investigated. First, samples were characterized in terms of total phenolic content (TPC) and antioxidant capacity, which was established by three different assays. The results revealed that the studied honeys presented similar TPCs and antioxidant capacities, with a wide variability within each floral origin. Next, a comprehensive two-dimensional liquid chromatography method was developed for the first time to establish polyphenol fingerprints of the three types of honeys, after optimizing the separation in terms of column combination and mobile phase gradient programs. After that, the detected common peaks were used for the construction of a linear discriminant analysis (LDA) model able to discriminate honeys according to their floral origin. The LDA model obtained was adequate for the classification of the floral origin of the honeys based on polyphenolic fingerprint data.
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Affiliation(s)
- María Vergara-Barberán
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA-UB), University of Barcelona, Martí i Franquès 1-11, Barcelona 08028, Spain; Department of Analytical Chemistry, University of Valencia, C/Dr. Moliner 50, Valencia, Burjassot 46100, Spain
| | - María Jesús Lerma-García
- Department of Analytical Chemistry, University of Valencia, C/Dr. Moliner 50, Valencia, Burjassot 46100, Spain
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12
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Żak N, Wilczyńska A. The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey. Foods 2023; 12:3210. [PMID: 37685142 PMCID: PMC10486586 DOI: 10.3390/foods12173210] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/16/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.
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Affiliation(s)
- Natalia Żak
- Department of Quality Management, Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, Poland;
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Kieliszek M, Piwowarek K, Kot AM, Wojtczuk M, Roszko M, Bryła M, Trajkovska Petkoska A. Recent advances and opportunities related to the use of bee products in food processing. Food Sci Nutr 2023; 11:4372-4397. [PMID: 37576029 PMCID: PMC10420862 DOI: 10.1002/fsn3.3411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 08/15/2023] Open
Abstract
Nowadays, natural foods that can provide positive health effects are gaining more and more popularity. Bees and the products they produce are our common natural heritage that should be developed. In the article, we presented the characteristics of bee products and their use in industry. We described the development and importance of beekeeping in the modern world. Due to their high nutritional value and therapeutic properties, bee products are of great interest and their consumption is constantly growing. The basis for the use of bee products in human nutrition is their properties and unique chemical composition. The conducted research and opinions confirm the beneficial effect of bee products on health. The current consumer awareness of the positive impact of food having a pro-health effect on health and well-being affects the increase in interest and demand for this type of food among various social groups. Enriching the daily diet with bee products may support the functioning of the organism. New technologies have appeared on the market to improve the process of obtaining bee products. The use of bee products plays a large role in many industries; moreover, the consumption of bee products and promotion of their medicinal properties are very important in shaping proper eating habits.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marta Wojtczuk
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marek Roszko
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Marcin Bryła
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social SciencesSt. Kliment Ohridski University‐BitolaVelesNorth Macedonia
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14
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Wang X, Yan S, Zhao W, Wu L, Tian W, Xue X. Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS. Food Res Int 2023; 169:112799. [PMID: 37254383 DOI: 10.1016/j.foodres.2023.112799] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/05/2023] [Accepted: 04/03/2023] [Indexed: 06/01/2023]
Abstract
Monofloral honeys are highly valued for their unique flavors and potential health benefits. In this study, the aromatic attributes of rare Leucosceptrum canum Smith honey (LCH) were characterized by GC-MS coupled with GC-MS/MS. Based on their odor contribution rates (OCRs), linalool (74.22%), 3-methyl-1-butanol (18.19%), benzeneacetaldehyde (1.31%) and lilac aldehyde B (2.78%) were largely responsible for the unique and complex flavor of LCH - flowery, spicy, sweet, fruity and fresh. Compared to other tested honeys, linalool (0.18 mg/kg), which has known antibacterial properties, was higher in LCH. However, it was not the main antibacterial compound in LCH, suggesting as of now unknown antibacterial compounds. This study provides the first aromatic profile of LCH, which will be useful for the authentication of LCH and for uncovering the mechanisms behind its perceived health benefits.
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Affiliation(s)
- Xuan Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Sha Yan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Wen Zhao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Liming Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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15
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Barbeș L, Bărbulescu A, Dumitriu CŞ. Human Health Risk Assessment to the Consumption of Medicinal Plants with Melliferous Potential from the Romanian South-Eastern Region. Toxics 2023; 11:520. [PMID: 37368620 DOI: 10.3390/toxics11060520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/25/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023]
Abstract
This study presents the impact on human health by consuming medicinal herbs with high melliferous potential (HMPs) from botanical areas with different pollution levels. First, the bioaccumulation of the plants' parts has been determined. The study assessed the potential health risks associated with the ingestion of various mineral species (macroelements-K, Ca, Mg, Na; microelements-Fe, Mn, Cu, Zn, and one trace element Cd) from three types of HMPs (Sambucus nigra (SnL), Hypericum perforatum (Hp), and Tilia tomentosa (Tt)). The average concentrations of these elements were not similar even in the same type of HMPs. Nevertheless, all samples contained detectable levels of the studied elements. The average concentrations of the studied elements were very low (significantly lower than the legal limit set by the WHO). The study's findings indicated that the potential health risks associated with ingesting the elements in HMPs were within acceptable limits for children and adults. The hazard quotient (HQ) for Fe, Mn, Cu, Zn, and Cd and the hazard index (HI) for the minerals from HMPs were significantly lower than the acceptable limit (HQ and HI = 1). Similarly, the carcinogenic risk for chemical substances (Riskccs) were lower than or close to the acceptable limit (1 × 10-4).
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Affiliation(s)
- Lucica Barbeș
- Department of Chemistry and Chemical Engineering, "Ovidius" University of Constanța, 124 Mamaia Bd., 900112 Constanta, Romania
- Doctoral School of Biotechnical Systems Engineering, Politehnica University of Bucharest, 313 Splaiul Independentei, 060042 Bucharest, Romania
| | - Alina Bărbulescu
- Department of Civil Engineering, Transilvania University of Brașov, 5 Turnului Str., 900152 Brasov, Romania
| | - Cristian Ştefan Dumitriu
- Faculty of Mechanical and Robotic Engineering in Construction, Technical University of Civil Engineering of Bucharest, 124 Lacul Tei Av., 020396 Bucharest, Romania
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Skadiņš I, Labsvārds KD, Grava A, Amirian J, Tomsone LE, Ruško J, Viksna A, Bandere D, Brangule A. Antimicrobial and Antibiofilm Properties of Latvian Honey against Causative Agents of Wound Infections. Antibiotics (Basel) 2023; 12:antibiotics12050816. [PMID: 37237718 DOI: 10.3390/antibiotics12050816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 04/22/2023] [Accepted: 04/24/2023] [Indexed: 05/28/2023] Open
Abstract
Honey is widely used in traditional medicine and modern wound healing biomaterial research as a broad-spectrum antimicrobial, anti-inflammatory and antioxidant agent. The study's objectives were to evaluate the antibacterial activity and polyphenolic profiles of 40 monofloral honey samples collected from beekeepers in the territory of Latvia. The antimicrobial and antifungal activity of Latvian honey samples were compared with commercial Manuka honey and the honey analogue sugar solutions-carbohydrate mixture and tested against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, clinical isolates Extended-Spectrum Beta-Lactamases produced Escherichia coli, Methicillin-resistant Staphylococcus aureus and Candida albicans. Antimicrobial activity was evaluated with the well-diffusion method (80% honey solution w/v) and microdilution method. The honey samples with the highest antimicrobial potential were tested to prevent biofilm development and activity against a preformed biofilm. The principal component analysis of the antimicrobial properties of honey samples vs. polyphenolic profile was performed. Eleven honey samples exhibited antibacterial activity to all investigated bacteria. The antibacterial effect of the samples was most significant on the Gram-positive bacteria compared to the studied Gram-negative bacteria. Latvian honey presents promising potential for use in wound healing biomaterials, opening the possibility of achieving long-term antibacterial effects.
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Affiliation(s)
- Ingus Skadiņš
- Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, LV-1658 Riga, Latvia
- Department of Biology and Microbiology, Riga Stradiņš University, LV-1007 Riga, Latvia
| | - Krišs Dāvids Labsvārds
- Faculty of Chemistry, University of Latvia, LV-1004 Riga, Latvia
- Institute of Food Safety, Animal Health and Environment "BIOR", LV-1076 Riga, Latvia
| | - Andra Grava
- Rudolfs Cimdins Riga Biomaterials Innovations and Development Centre of RTU, Faculty of Materials Science and Applied Chemistry, Institute of General Chemical Engineering, Riga Technical University, LV-1007 Riga, Latvia
| | - Jhaleh Amirian
- Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, LV-1658 Riga, Latvia
- Department of Pharmaceutical Chemistry, Riga Stradiņš University, LV-1007 Riga, Latvia
| | - Laura Elīna Tomsone
- Institute of Food Safety, Animal Health and Environment "BIOR", LV-1076 Riga, Latvia
| | - Jānis Ruško
- Institute of Food Safety, Animal Health and Environment "BIOR", LV-1076 Riga, Latvia
| | - Arturs Viksna
- Faculty of Chemistry, University of Latvia, LV-1004 Riga, Latvia
| | - Dace Bandere
- Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, LV-1658 Riga, Latvia
- Department of Pharmaceutical Chemistry, Riga Stradiņš University, LV-1007 Riga, Latvia
| | - Agnese Brangule
- Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, LV-1658 Riga, Latvia
- Department of Pharmaceutical Chemistry, Riga Stradiņš University, LV-1007 Riga, Latvia
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17
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Liu X, Sun J, Ji P, Yang C, Wu F, Cheng N, El-Seedi HR, Zhao H, Cao W. Hydroxy Fatty Acids as Novel Markers for Authenticity Identification of the Honey Entomological Origin Based on the GC-MS Method. J Agric Food Chem 2023; 71:7163-7173. [PMID: 37096970 DOI: 10.1021/acs.jafc.3c00835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The authenticity of honey is generally a worldwide concern, and there is a pressing need to establish a suitable entomological method to identify the authenticity of Apis cerana cerana (A. cerana) and Apis mellifera ligustica (A. mellifera) honey. Hydroxy fatty acids as bee-derived components are known to widely exist in honey and other biosamples. Herein, we present an identification strategy for hydroxy fatty acids based on the relative quantification with reference to royal jelly and targeted quantification combined with multivariate statistical analysis to identify the honey entomological origin. Multivariate statistical analysis was used to further determine differential hydroxy fatty acids between A. cerana honey and A. mellifera honey. Results showed that 8-hydroxyoctanoic acid (96.20-253.34 versus 0-32.46 mg kg-1) and 3,10-dihydroxydecanoic acid (1.96-6.56 versus 0-0.35 mg kg-1) could be used as markers for accurate identification of the honey entomological origin, while the three fraud honey samples were recognized using this method. This study provides the novel marker hydroxy fatty acids to identify A. cerana honey and A. mellifera honey from the perspective of bee-derived component differences.
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Affiliation(s)
- Xiaotong Liu
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Jing Sun
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Peirong Ji
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Chenchen Yang
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Fanhua Wu
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
| | - Ni Cheng
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
- Bee Product Research Center of Shaanxi Province, Xi'an 710065, China
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Uppsala University, Biomedical Centre, SE-751 23 Uppsala, Sweden
| | - Haoan Zhao
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
- Bee Product Research Center of Shaanxi Province, Xi'an 710065, China
| | - Wei Cao
- College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China
- Bee Product Research Center of Shaanxi Province, Xi'an 710065, China
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18
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Weng LH, Hiramatsu H. Determination of sugar content in honey using LC-Raman and programmable pump-Raman methods. Anal Methods 2023; 15:2088-2094. [PMID: 37089037 DOI: 10.1039/d3ay00202k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
We combined (i) liquid chromatography and Raman spectrometry (LC-Raman) and (ii) programmable pump and Raman spectrometry (PP-Raman) to separate and identify compounds in a mixture. These techniques were applied to conduct a quantitative analysis of the sugars in honey. The spectral and temporal axes of the LC-Raman data were analyzed using the MCR-ALS analysis procedure, which enabled the separation and identification of four sugars (glucose, fructose, sucrose, and trehalose). The PP-Raman method was employed to examine the sugar concentration dependence of the intensity pattern of the Raman spectrum, and the linear concentration dependence of the intensity was obtained. The sugar contents were quantitatively determined from the integrated area of the elution peaks. The result was consistent with those derived from mass spectrometry and previous studies. The origin of the errors in the derived sugar contents is discussed. Our study presents a novel quantitative LC-Raman spectrometric method that does not rely on resonance or surface enhancement effects.
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Affiliation(s)
- Liang-Hung Weng
- Department of Applied Chemistry and Institute of Molecular Science, National Yang Ming Chiao Tung University, Hsinchu, 30010, Taiwan.
| | - Hirotsugu Hiramatsu
- Department of Applied Chemistry and Institute of Molecular Science, National Yang Ming Chiao Tung University, Hsinchu, 30010, Taiwan.
- Center for Emergent Functional Matter Science, National Yang Ming Chiao Tung University, Hsinchu, 30010, Taiwan
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19
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Hernanz D, Jara-Palacios MJ, Santos JL, Gómez Pajuelo A, Heredia FJ, Terrab A. The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Escuredo O, Rodríguez-Flores MS, Míguez M, Seijo MC. Multivariate Statistical Approach for the Discrimination of Honey Samples from Galicia (NW Spain) Using Physicochemical and Pollen Parameters. Foods 2023; 12:foods12071493. [PMID: 37048314 PMCID: PMC10094653 DOI: 10.3390/foods12071493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/29/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
Raw honey is a food with a close relation to the territory in which it is produced because of factors such as soil conditions, weather patterns, and plant communities living in the area together. Furthermore, beekeeping management affects the properties of honey. Protected Geographical Indication Miel de Galicia protects the honey produced in Galicia (Northwest Spain). Various types of honeys (362 samples) from this geographical area were analyzed using chemometric techniques. Principal component analysis was favorable to analyzing the physicochemical and pollen variables with the greatest weight in the differentiation of honey. The linear discriminant analysis correctly classified 89.8% of the samples according to the botanical origin using main pollen spectra and physicochemical attributes (moisture, pH, electrical conductivity, diastase content, phenols, flavonoids, and color). Regarding unifloral honey, blackberry, eucalyptus, and heather honeys were correctly grouped, while five chestnut honeys and fourteen samples of honeydew honeys were misclassified. The chestnut and honeydew honeys have similar physicochemical properties and frequently similar pollen spectra profiles complicating the differentiation. Experimental evidence suggests the potential of multivariate statistics in the characterization of honey of the same geographical origin. Therefore, the classification results were good, with electrical conductivity, total phenol content, total flavonoid content and dominant pollens Eucalyptus, Erica, Rubus and Castanea sativa as the variables of higher importance in the differentiation of botanical origin of honeys.
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Affiliation(s)
- Olga Escuredo
- Department of Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain
| | - María Shantal Rodríguez-Flores
- Department of Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain
| | - Montserrat Míguez
- Department Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain
| | - María Carmen Seijo
- Department of Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain
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Çobanoğlu DN, Akyıldız İE, Kızılpınar Temizer İ, Damarlı E, Çelik Ş. Phenolic compound, organic acid, mineral, and carbohydrate profiles of pine and blossom honeys. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04230-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Fernández-Estellé M, Hernández-González V, Saurina J, Núñez O, Sentellas S. Characterization and Classification of Spanish Honeydew and Blossom Honeys Based on Their Antioxidant Capacity. Antioxidants (Basel) 2023; 12. [PMID: 36830053 DOI: 10.3390/antiox12020495] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/08/2023] [Accepted: 02/15/2023] [Indexed: 02/18/2023] Open
Abstract
Honey is a very appreciated product for its nutritional characteristics and its benefits for human health, comprising antioxidant, anti-inflammatory, antifungal, and antibacterial activities. These attributes depend on the specific composition of each honey variety, with the botanical origin as one of the distinctive features. Indeed, honeydew and blossom honeys show different physicochemical properties, being the antioxidant capacity, mainly relying on the phenolic compound content, one of the most important. In this work, Folin-Ciocalteu (FC) index, total flavonoid content (TFC), and the antioxidant capacity based on the ferric reducing antioxidant power (FRAP) assay were determined for a total of 73 honeys (50 blossom honeys and 23 honeydew honeys). Mean content of oxidizable species (FC index) ranges from 0.17 to 0.7 mg eq. gallic acid g-1, with honeydew honeys being the ones with higher values. Regarding TFC, mean values above 1.5 mg eq. quercetin g-1 (method applied in the absence of NaNO2) were obtained for honeydew honeys and heather honey. Lower and not discriminatory values (below 0.3 mg eq. epicatechin g-1) were obtained in the presence of NaNO2. The maximum antioxidant capacity was observed for thyme honeys (2.2 mg eq. Trolox g-1) followed by honeydew and heather honeys. Individually, only the FC index was able to discriminate between honeydew and blossom honeys, while the other spectroscopic indexes tested allowed the differentiation of some honey types according to the botanical origin. Thus, a holistic treatment of the results was performed using partial least square discriminant analysis (PLS-DA) for classification purposes using FC, TFC, and FRAP results as data. Honeydew and blossom honey were satisfactorily discriminated (error 5%). In addition, blossom honeys can be perfectly classified according to their botanical origin based on two-class PLS-DA classification models.
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Stefanis C, Stavropoulou E, Giorgi E, Voidarou CC, Constantinidis TC, Vrioni G, Tsakris A. Honey's Antioxidant and Antimicrobial Properties: A Bibliometric Study. Antioxidants (Basel) 2023; 12. [PMID: 36829972 DOI: 10.3390/antiox12020414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/02/2023] [Accepted: 02/05/2023] [Indexed: 02/10/2023] Open
Abstract
Research attention has been drawn to honey's nutritional status and beneficial properties for human health. This study aimed to provide a bibliometric analysis of honey's antioxidant and antimicrobial properties. The research advancements within this field from 2001 to 2022 were addressed using the Scopus database, R, and VOSviewer. Of the 383 results, articles (273) and reviews (81) were the most common document types, while the annual growth rate of published manuscripts reached 17.5%. The most relevant topics about honey's antimicrobial and antioxidant properties were related to the agricultural and biological sciences, biochemistry, and pharmacology. According to a keyword analysis, the most frequent terms in titles, abstracts, and keywords were honey, antimicrobial, antioxidant, bee, propolis, phenolic compounds, wound, antibacterial, anti-inflammatory, and polyphenols. A trend topic analysis showed that the research agenda mainly encompassed antioxidants, pathogens, and anti-infection and chemical agents. In a co-occurrence analysis, antioxidants, anti-infection agents, and chemistry were connected to honey research. The initial research focus of this domain was primarily on honey's anti-inflammatory and antineoplastic activity, wound healing, and antibacterial agents. The research agenda was enriched in the subsequent years by pathogens, propolis, oxidative stress, and flavonoids. It was possible to pinpoint past trends and ongoing developments and provide a valuable insight into the field of honey research.
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24
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Hájek T. Effect of Liquefaction of Honey on the Content of Phenolic Compounds. Molecules 2023; 28. [PMID: 36677771 DOI: 10.3390/molecules28020714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey from the nectar of blossoms. In this study, how the content of phenolic acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. The concentration of tested compounds in untreated honey and in honey liquefied in a hot water bath, ultrasonic bath and microwave oven at four microwave power levels were determined by reversed phase liquid chromatography combined with multichannel electrochemical detection. A significant decrease in the content of all compounds was observed for all melting treatments. The phenolic compounds concentration decreased on average by 31.1-35.5% using microwave at intensities 270, 450 and 900 W and the time required for the sugar crystal melting was more than 20 times less than in the case of the 80 °C water bath. The temperature of samples after the end of microwave liquefaction was 76-89 °C. Significantly higher losses of phenolic compounds were observed during ultrasound treatment (48.5%), although the maximum temperature of honey was 45 °C, and at the lowest microwaves power (50.6%).
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Tu X, Yu F, Jin Q, Du C, Chen J, Yang J, He Y, Huang S, Chen W. A Simple High-Throughput Field Sample Preparation Method Based on Matrix-Induced Sugaring-Out for the Simultaneous Determination of 5-Hydroxymethylfurfural and Phenolic Compounds in Honey. Molecules 2022; 27:molecules27238373. [PMID: 36500464 PMCID: PMC9738158 DOI: 10.3390/molecules27238373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 11/28/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
In the present work, a high-throughput field sample preparation method was reported for the simultaneous determination of 5-hydroxymethylfurfural and phenolic compounds in honey. Combining a simple and green homogenous liquid−liquid extraction, matrix-induced sugaring-out, with the use of a 96-deepwell plate and multichannel pipette, the proposed method showed its merits in instrument-free and high-throughput preparation. Due to the high-throughput property, the parameters of the method were rapidly and systematically studied using a constructed 4 × 2 × 4 × 3 array (sample amount × ratio of ACN:H2O × standing time × replicates) in a 96-deepwell plate. Analytical performance was fully validated, and the limits of detection and limits of quantification were in the range of 0.17−1.35 μg/g and 0.51−4.14 μg/g, respectively. Recoveries were between 83.98 and 117.11%, and all the precisions were <5%. Furthermore, the developed method was successfully applied in the outdoor preparation of commercial honey samples and the in-field preparation of raw honey samples in apiary. The current work presented a simple, rapid, and high-throughput method for the field sample preparation of honey and provides a valuable strategy for the design of field and on-site sample preparation.
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Affiliation(s)
- Xijuan Tu
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
- MOE Engineering Research Center of Bee Products Processing and Application, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fengjie Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qian Jin
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chunping Du
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiaxu Chen
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ji Yang
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuchang He
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaokang Huang
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenbin Chen
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
- MOE Engineering Research Center of Bee Products Processing and Application, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence:
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