Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity
Authors
Vasic, VesnaGašić, Uroš M.

Stanković, Dalibor

Lušić, Dražen

Vukić-Lušić, Darija
Milojković-Opsenica, Dušanka

Tešić, Živoslav Lj.

Trifković, Jelena

Article (Accepted Version)
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Show full item recordAbstract
Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for ...characterization and natural clustering of honeydew honey for the first time.
Keywords:
Honeydew honey / Phenolic profile / UHPLC-LTQ OrbiTrap MS / UHPLC-DAD-MS/MS / Pattern recognition methods / Antioxidant activitySource:
Food Chemistry, 2019, 274, 629-641Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-172017)
- Strengthening of the MagBioVin Research and Innovation Team for Development of Novel Approaches for Tumour Therapy based on Nanostructured Materials (EU-621375)
- Ministry of Science and Education of the Republic of Croatia, Croatia
Note:
- This is the peer-reviewed version of the following article: Vasic, V.; Gašić, U. M.; Stanković, D.; Lusic, D.; Vukic-Lusic, D.; Milojković-Opsenica, D.; Tešić, Ž. L.; Trifković, J. Towards Better Quality Criteria of European Honeydew Honey: Phenolic Profile and Antioxidant Capacity. Food Chemistry 2019, 274, 629–641. https://doi.org/10.1016/j.foodchem.2018.09.045
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3012
DOI: 10.1016/j.foodchem.2018.09.045
ISSN: 0308-8146
PubMed: 30372988
WoS: 000448141800081
Scopus: 2-s2.0-85053130184
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Vasic, Vesna AU - Gašić, Uroš M. AU - Stanković, Dalibor AU - Lušić, Dražen AU - Vukić-Lušić, Darija AU - Milojković-Opsenica, Dušanka AU - Tešić, Živoslav Lj. AU - Trifković, Jelena PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2917 AB - Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity VL - 274 SP - 629 EP - 641 DO - 10.1016/j.foodchem.2018.09.045 ER -
@article{ author = "Vasic, Vesna and Gašić, Uroš M. and Stanković, Dalibor and Lušić, Dražen and Vukić-Lušić, Darija and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Trifković, Jelena", year = "2019", abstract = "Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity", volume = "274", pages = "629-641", doi = "10.1016/j.foodchem.2018.09.045" }
Vasic, V., Gašić, U. M., Stanković, D., Lušić, D., Vukić-Lušić, D., Milojković-Opsenica, D., Tešić, Ž. Lj.,& Trifković, J.. (2019). Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. in Food Chemistry Elsevier Sci Ltd, Oxford., 274, 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045
Vasic V, Gašić UM, Stanković D, Lušić D, Vukić-Lušić D, Milojković-Opsenica D, Tešić ŽL, Trifković J. Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. in Food Chemistry. 2019;274:629-641. doi:10.1016/j.foodchem.2018.09.045 .
Vasic, Vesna, Gašić, Uroš M., Stanković, Dalibor, Lušić, Dražen, Vukić-Lušić, Darija, Milojković-Opsenica, Dušanka, Tešić, Živoslav Lj., Trifković, Jelena, "Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity" in Food Chemistry, 274 (2019):629-641, https://doi.org/10.1016/j.foodchem.2018.09.045 . .