Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-20 DOI:10.1016/j.foodchem.2025.143446

Ana Barbarić, Lara S.A.F.T.I.Ć. Martinović, Danijel D. Milinčić, Mirjana B. Pešić, Zvonimir Marijanović, Mateo Jakac, Irena B.R.Č.I.Ć. Karačonji, Helena Brekalo, Danijela Petrović, Tomislav Pavlešić, Dijana Mišetić Ostojić, Ivana Gobin

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引用次数: 0

Abstract

This study compares beech (Fagus sylvatica) and chestnut (Castanea sativa) honeydew honeys through analyses of physicochemical properties, pollen composition, phenolic and volatile compounds, and bioactivity. Beech honey exhibited higher antioxidant activity (up to 1.81 mmol TE/kg) compared to chestnut honey (0.79 mmol TE/kg), though both had similar total phenolic and flavonoid content. A total of 37 phenolic compounds, including propolis-derived flavonoids, were detected, with taxifolin and phenylamides as potential markers of botanical origin. Volatile profiles distinguished the types, with beech honey rich in 2-furanmethanol and nonanal, while chestnut honey had unique benzaldehyde and furfural notes. Both honeys demonstrated strong antimicrobial activity, with inhibition zones up to 20 mm and effective MICs (0.025–0.2 g/mL). Although not currently classified by botanical origin in EU regulations, the study highlights distinctive polyphenol and volatile profiles, as well as bioactive properties, between beech and chestnut honeydew honeys.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.