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Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment.
Food Chem. 2014 Jan 01; 142:135-43.FC

Abstract

Total antioxidant activity, physicochemical parameters, and the profile of flavonoids and phenolic acid compounds were evaluated for: their ability to distinguish between the botanical origins of four types of Spanish honey, the impact of industrial thermal treatment, and the effect of the year of collection. Citrus honey had the lowest levels of all the analysed variables, then rosemary and polyfloral, and honeydew the highest ones. Botanical origin affects the profile of flavonoids and phenolic compounds sufficiently to permit discrimination thanks to the predominance of particular compounds such as: hesperetin (in citrus honey); kaempferol, chrysin, pinocembrin, caffeic acid and naringenin (in rosemary honey) and myricetin, quercetin, galangin and particularly p-coumaric acid (in honeydew honey). The impact of industrial thermal treatments is lower than the expected variability as a consequence of the year of collection, though neither factor has enough influence to alter these constituent compounds to the point of affecting the discrimination of honey by botanical origin.

Authors+Show Affiliations

Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain. iescrich@tal.upv.esNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24001823

Citation

Escriche, Isabel, et al. "Suitability of Antioxidant Capacity, Flavonoids and Phenolic Acids for Floral Authentication of Honey. Impact of Industrial Thermal Treatment." Food Chemistry, vol. 142, 2014, pp. 135-43.
Escriche I, Kadar M, Juan-Borrás M, et al. Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chem. 2014;142:135-43.
Escriche, I., Kadar, M., Juan-Borrás, M., & Domenech, E. (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry, 142, 135-43. https://doi.org/10.1016/j.foodchem.2013.07.033
Escriche I, et al. Suitability of Antioxidant Capacity, Flavonoids and Phenolic Acids for Floral Authentication of Honey. Impact of Industrial Thermal Treatment. Food Chem. 2014 Jan 1;142:135-43. PubMed PMID: 24001823.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. AU - Escriche,Isabel, AU - Kadar,Melinda, AU - Juan-Borrás,Marisol, AU - Domenech,Eva, Y1 - 2013/07/15/ PY - 2012/04/01/received PY - 2012/09/20/revised PY - 2013/07/07/accepted PY - 2013/9/5/entrez PY - 2013/9/5/pubmed PY - 2014/2/14/medline KW - Antioxidant capacity KW - Authentication KW - Flavonoids KW - Honey KW - Phenolic acids SP - 135 EP - 43 JF - Food chemistry JO - Food Chem VL - 142 N2 - Total antioxidant activity, physicochemical parameters, and the profile of flavonoids and phenolic acid compounds were evaluated for: their ability to distinguish between the botanical origins of four types of Spanish honey, the impact of industrial thermal treatment, and the effect of the year of collection. Citrus honey had the lowest levels of all the analysed variables, then rosemary and polyfloral, and honeydew the highest ones. Botanical origin affects the profile of flavonoids and phenolic compounds sufficiently to permit discrimination thanks to the predominance of particular compounds such as: hesperetin (in citrus honey); kaempferol, chrysin, pinocembrin, caffeic acid and naringenin (in rosemary honey) and myricetin, quercetin, galangin and particularly p-coumaric acid (in honeydew honey). The impact of industrial thermal treatments is lower than the expected variability as a consequence of the year of collection, though neither factor has enough influence to alter these constituent compounds to the point of affecting the discrimination of honey by botanical origin. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24001823/Suitability_of_antioxidant_capacity_flavonoids_and_phenolic_acids_for_floral_authentication_of_honey__Impact_of_industrial_thermal_treatment_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00961-8 DB - PRIME DP - Unbound Medicine ER -