Authenticity assessment of honeydew honey based on phytochemical profile

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Marko Jović, Petar Ristivojević, Dražen Lušić, Dušanka Milojković-Opsenica, Jelena Trifković
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Abstract

Considering the health-beneficial properties of honeydew honey and difficulties in its authenticity assessment, a high-performance thin-layer chromatography (HPTLC) fingerprint method in combination with multivariate analysis was developed, in order to relate phenolic profiles of selected honey samples to their verified botanical origin and biological activity. The HPTLC chromatograms were obtained using two derivatization reagents, vanillin-sulfuric acid and 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution. Phenolic profiles of samples indicated the uniformity within each honey variety, but also variability among different botanical origin. Chemometric evaluation, including principal component analysis and partial least squares discriminant analysis, hyphenated with chromatographic method provided a discriminative and predictive methodology for classification of Hungarian oak, Evergreen oak, Montpellier maple and Silver fir honey samples. The analysis highlighted the significance of specific phenolic compounds (e.g., RF = 0.31, 0.41, 0.51) for distinguishing the samples, underscoring the potential for accurate botanical authentication of samples, particularly Hungarian oak honey, based on its chemical profile. The HPTLC-DPPH method demonstrated a high potential for differentiating samples based on antioxidant activity, offering an efficient alternative to other techniques for antioxidant activity determination. PLS-DA models successfully predicted the botanical origin of Quercus spp., Evergreen oak and Hungarian oak. This approach can be useful for ensuring the quality control of honeydew honey products, providing an efficient and resource-saving alternative to more advanced analytical techniques. Additionally, caffeic acid emerged as the most potent antioxidant across the selected honeydew honey varieties. This highlights the potential of caffeic acid as a key bioactive compound contributing to the health-promoting properties of honeydew honey.

Abstract Image

基于植物化学特征的蜜露蜂蜜真实性评价
摘要针对甘露蜂蜜的有益健康特性和真伪鉴定的困难,建立了一种结合多变量分析的高效薄层色谱(HPTLC)指纹图谱方法,将所选蜂蜜样品的酚类特征与其已证实的植物来源和生物活性联系起来。采用香草素-硫酸和2,2-二苯基-1-苦味酰肼(DPPH)溶液两种衍生化试剂获得了hplc色谱图。样品的酚谱表明每个蜂蜜品种内的一致性,但不同植物来源之间也存在差异。采用主成分分析和偏最小二乘判别分析相结合的色谱分析方法,对匈牙利栎、常青栎、蒙彼利埃枫和银杉蜂蜜样品进行了判别和预测。分析强调了特定酚类化合物(例如,RF = 0.31, 0.41, 0.51)对区分样品的重要性,强调了基于其化学特征对样品,特别是匈牙利橡木蜂蜜进行准确植物鉴定的潜力。HPTLC-DPPH方法具有很高的抗氧化活性鉴别潜力,为其他抗氧化活性测定技术提供了一种有效的替代方法。PLS-DA模型成功预测了栎属、常绿栎和匈牙利栎的植物来源。该方法可用于保证蜜露蜂蜜产品的质量控制,为更先进的分析技术提供了一种高效、节约资源的替代方法。此外,在选定的蜜瓜品种中,咖啡酸是最有效的抗氧化剂。这突出了咖啡酸作为一种关键的生物活性化合物的潜力,有助于促进蜂蜜的健康特性。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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