دورية أكاديمية
Evaluating the presence and contents of phytochemicals in honey samples: phenolic compounds as indicators to identify their botanical origin
| العنوان: | Evaluating the presence and contents of phytochemicals in honey samples: phenolic compounds as indicators to identify their botanical origin |
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| المؤلفون: | Vázquez Ferreiro, Lúa, Armada Álvarez, Daniel, Celeiro Montero, María, Dagnac, Thierry, Llompart Vizoso, María Pilar |
| المساهمون: | Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía, Universidade de Santiago de Compostela. Instituto Interdisciplinar de Tecnoloxías Ambientais (CRETUS) |
| بيانات النشر: | MDPI |
| المجموعة: | Minerva - Repositorio institucional da Universidade de Santiago de Compostela (USC) |
| مصطلحات موضوعية: | Honey, Polyphenols, Phenolic profile, Total phenolic content, Antioxidant activity, Liquid chromatography, Tandem mass spectrometry, Principal components analysis |
| الوصف: | 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 ; 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 ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| العلاقة: | https://doi.org/10.3390/foods10112616Test; Foods 2021, 10 (11), 2616; https://doi.org/10.3390/foods10112616Test; http://hdl.handle.net/10347/27263Test |
| DOI: | 10.3390/foods10112616 |
| الإتاحة: | https://doi.org/10.3390/foods10112616Test http://hdl.handle.net/10347/27263Test |
| حقوق: | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/) ; Atribución 4.0 Internacional ; http://creativecommons.org/licenses/by/4.0Test/ ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.7B27B88F |
| قاعدة البيانات: | BASE |
| تدمد: | 23048158 |
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| DOI: | 10.3390/foods10112616 |