Abstract
Eleven samples of Polish Phacelia tanacetifolia Benth., three Brassica napus and one Salix spp. honeys were characterized by melissopalynology and analysis of the compositions of their volatile fractions. Headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME/GC–MS) using PDMS/CAR/DVB fiber was used for the isolation of low-molecular weight compounds which create a volatile fraction. To differentiate and indicate the most representative unifloral samples, chemometric techniques such as principal component analysis (PCA) and hierarchical-tree clustering (HTC) were applied to the dataset of the chromatographic fingerprints. Based on the obtained results, a unique chemical fingerprint of phacelia honey was generated. This study allows us to discriminate the botanical origin of the phacelia honeys based on the GC–MS and HPTLC analysis. In case of the GC–MS analysis trans-linalool oxide, hotrienol, cis-linalool oxide and cis-epoxylinalool were identified as a predominant compound. Additionally lipophilic fractions obtained by ultrasound-assisted extraction (UAE) and solid-phase extraction (SPE) were subjected to the HPTLC analysis. It allowed the construction of a barcode-type identifier that could be used to differentiate the honey samples even without identifying the individual components of the obtained fraction.
Highlights
Honey is defined as a natural sweet substance produced by honey bees (Apis mellifera) from floral nectar or honeydew
Phacelia honey is produced from the nectar of lacy phacelia (Phacelia tanacetifolia Benth.), which belongs to the Boraginaceae family and it native to Texas
The first relied on headspace solid-phase microextraction (HS-SPME) with DVB/ CAR/PDMS [[divinylbenzene/carboxen/polydimethylsiloxane)] for the extraction of the volatiles followed by GC–MS analysis and application of two chemometric tools (PCA and hierarchical clustering analysis (HCA))
Summary
Honey is defined as a natural sweet substance produced by honey bees (Apis mellifera) from floral nectar or honeydew. The popularity of honeys and other bee products, much like natural products in general, has contained to increase mostly because they are rich in biologically active compounds. Natural food products are extremely desired by consumers due to their beneficial effects on human health. Consumer confidence in honey is currently high since its beneficial effects have been scientifically proven [1,2,3]. The quality of honeys present on the global market is frequently not satisfactory. Different methods of honey adulteration have been observed; e.g., they are mixed with high sugar content syrups or mixed with lower quality honeys [4,
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