RT Journal Article
T1 Evaluating the presence and contents of phytochemicals in honey samples: phenolic compounds as indicators to identify their botanical origin
A1 Vázquez Ferreiro, Lúa
A1 Armada Álvarez, Daniel
A1 Celeiro Montero, María
A1 Dagnac, Thierry
A1 Llompart Vizoso, María del Pilar
K1 Honey
K1 Polyphenols
K1 Phenolic profile
K1 Total phenolic content
K1 Antioxidant activity
K1 Liquid chromatography
K1 Tandem mass spectrometry
K1 Principal components analysis
AB Honey is a natural product well known for its beneficial properties. It contains phytochemicals, a wide class of nutraceuticals found in plants, including compounds with highly demonstrated antimicrobial and antioxidant capacities as phenolic compounds and flavonoids. The main goal of this work is the development of a miniaturized and environmentally friendly methodology to obtain the phenolic profile of Galician honeys (Northwest Spain) from different varieties such as honeydew, chestnut, eucalyptus, heather, blackberry and multi-floral. The total phenolic content (TPC) and antioxidant activity (AA) were also evaluated. As regards sample preparation, miniaturized vortex (VE) and ultrasound assisted extraction (UAE) employing aqueous-based solvents were performed. Individual quantification of 41 target phenolic compounds was carried out by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed the presence of 25 phenolic compounds in the 91 analyzed samples, reaching concentrations up to 252 µg g−1. Statistical tools such as analysis of variance (ANOVA) and principal component analysis (PCA) were employed to obtain models that allowed classifying the different honeys according to their botanical origin. Obtained results, based on TPC, AA and ∑phenolic compounds showed that significant differences appeared depending on the honey variety, being several of the identified phenol compounds being responsible of the main differentiation
PB MDPI
SN 2304-8158
YR 2021
FD 2021
LK http://hdl.handle.net/10347/27263
UL http://hdl.handle.net/10347/27263
LA eng
NO Foods 2021, 10 (11), 2616; https://doi.org/10.3390/foods10112616
NO This research was funded by project GO FEADER 2018/054B (Xunta de Galicia). The authors belong to the National Network for the Innovation in miniaturized sample preparation techniques, RED2018-102522-T (Ministry of Science, Innovation and Universities, Spain), and to the Galician Competitive Research Groups IN607B 2019/13 and ED431 2020/06 (Xunta de Galicia). This study is based upon work from the Sample Preparation Study Group and Network, supported by the Division of Analytical Chemistry of the European Chemical Society. All these programmes are co-funded by FEDER (EU)
DS Minerva
RD 23 abr 2026