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dc.creatorGašić, Uroš M.
dc.creatorKeckes, Silvio
dc.creatorDabić-Zagorac, Dragana
dc.creatorTrifković, Jelena
dc.creatorMilojković-Opsenica, Dušanka
dc.creatorNatić, Maja
dc.creatorTešić, Živoslav Lj.
dc.date.accessioned2018-11-22T00:26:45Z
dc.date.available2018-11-22T00:26:45Z
dc.date.issued2014
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1446
dc.description.abstractA total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivatives. Quantification was done using 14 available standards. Data on phenolics and abscisic acids allowed the discrimination and classification of honeys in accordance to their geographical origin, using pattern recognition techniques, principal component analysis and partial least squares discriminant analysis. Samples originated from Vojvodina and Zlatibor region were clearly distinguished from those from the rest of Serbia because of the presence of dicaffeoylquinic acid, ellagic acid, caffeic acid phenethyl ester, and chlorogenic acid, among others. A good correlation (r = 0.865) was observed between total phenolic content and radical-scavenging activity. Total phenolic content ranged from 0.03 to 1.39 mg GAE/g and radical scavenging activity ranged from 1.31% to 25.61%. (C) 2013 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectPolyfloral honeyen
dc.subjectPhenolic profileen
dc.subjectUHPLC-LTQ OrbiTrap MSen
dc.subjectGeographical originen
dc.subjectPattern recognition methodsen
dc.titlePhenolic profile and antioxidant activity of Serbian polyfloral honeysen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractКецкес, Силвио; Трифковић, Јелена; Милојковић-Опсеница, Душанка; Натић, Маја; Тешић, Живослав Љ.; Дабић-Загорац, Драгана; Гашић, Урош М.;
dc.citation.volume145
dc.citation.spage599
dc.citation.epage607
dc.identifier.wos000327685200080
dc.identifier.doi10.1016/j.foodchem.2013.08.088
dc.citation.other145: 599-607
dc.citation.rankaM21
dc.identifier.pmid24128520
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84884218774
dc.identifier.rcubKon_2566


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