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A contribution to the differentiation between nectar honey and honeydew honey

Sanz, M.L., Gonzalez, M., de Lorenzo, C., Sanz, J. and Martinez-Castro, I. (2005) A contribution to the differentiation between nectar honey and honeydew honey. Food Chemistry, 91 (2). pp. 313-317. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2004.06.013


Thirty genuine honey samples were analyzed for pH, acidity, water, ash, net absorbance, total polyphenols (Folin-Ciocalteau method) and glucose, fructose, melezitose and erlose (as their trimethylsilyl oximes and trimethylsilyl ethers) by capillary gas chromatography. The resulting data were used, along with palynological analysis, to characterize the samples in relation to their possible source (nectar, honeydew and mixture honeys). Some minor components (carboxylic acids and cyclitols), eluting before monosaccharides, were also determined. One of these compounds was quercitol (1,3,4/2,5-cyclohexane-pentol), a deoxyinositol which has been previously determined in Quercus sp. samples. Quercitol was present in a broad concentration range (0.01-1.50 g/100 g) in honeys whose major source was honeydew but it was never higher than 0.01 g/100 g in samples characterized as nectar honeys. Quercitol concentrations appear to be related to the presence and amount of Quercus sp. honeydew as honey source, although further research is required to confirm this. (C) 2004 Elsevier Ltd. All rights reserved.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13008
Uncontrolled Keywords:nectar honey, honeydew honey, quercitol, characterization, LIQUID-CHROMATOGRAPHY, BOTANICAL ORIGIN, SUGARS, QUANTITATION, DERIVATIVES, PROLINE

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