Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties

Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
Claudia CimpoiuAnitta Puscas

Abstract

The aim of this study was to determine the physical and biochemical properties of some Romanian honeys in order to discriminate between their floral origins. The evaluated properties were total phenolic content, total protein content, total free amino acids content, color intensity (ABS(450)), pH, ash content, antioxidant activity. Twenty-six commercial honeys from six types of flowers (acacia, sunflower, forest, polyfloral, lime and Sea Buckthorn) were investigated. All samples showed considerable variations with reference to their properties. The properties values were in the range of approved limits (according to EU legislation). The total phenolic, total protein and total free amino acids contents and color intensity varied considerably. Similarly, forest honey had the highest antioxidant activity while the lowest was found in acacia honey. Correlation between the floral origin of honeys and the physical and biochemical properties, respectively, was observed. Moreover, this study demonstrates remarkable variation in DPPH scavenging activity and content of total phenols in honey, depending on its botanic source.

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Citations

May 20, 2014·Food Chemistry·Arzum Bahar KurtogluGulsun Akdemir Evrendilek
Nov 20, 2014·Chemistry & Biodiversity·Gordana ĆetkovićVesna Tumbas Šaponjac
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Aug 16, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Laura Agripina ScripcăSonia Amariei
Oct 15, 2019·Food Chemistry·Elisabeta-Irina Geana, Corina Teodora Ciucure
Mar 2, 2021·Journal of the Science of Food and Agriculture·Zofia LorencLeszek Sałbut
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Michał MiłekMałgorzata Dżugan
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alexandra BodóMarianna Kocsis
May 18, 2021·Journal of Analytical Methods in Chemistry·Amalia AlygizouAntony C Calokerinos
Feb 21, 2018·Journal of Agricultural and Food Chemistry·Consuelo Pita-Calvo, Manuel Vázquez

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