Analysis of Honey Phenolic Acids by HPLC, Its Application to Honey Botanical Characterization

Abstract

In this work we described an analytical technique that allowed the identification of 12 phenolic acids in honey samples, with emphasis on those phenolics acids which are markers of the botanical origin. After optimization of the HPLC conditions, this was applied to the phenolic acids analysis of 20 Erica sp. (heather) and 20 Lavandula stoechas (lavander) portuguese honeys. A close correlation between the phenolic acids patterns and the botanical origin of honey has been found. Erica sp. honeys are characterized by ellagic, p-hydroxybenzoic, syringic and o-coumaric acids, and Lavandula stoechas honeys by gallic acid.