HPTLC Fingerprinting-Rapid Method for the Differentiation of Honeys of Different Botanical Origin Based on the Composition of the Lipophilic Fractions.

Ewa Makowicz,Paweł Kafarski,Izabela Jasicka-Misiak,Dariusz Teper

doi:10.3390/molecules23071811

Abstract

Bee honey possess various nutritional and medicinal functions, which are the result of its diverse chemical composition. The numerous bioactive compounds in honey come from flower nectar; thus, the identification of the specific chemical profiles of honey samples is of great importance. The lipophilic compounds from eight monofloral honeys (rape, buckwheat, clover, willow, milk thistle, dandelion, raspberry and sweet yellow clover) were investigated. Analyses of the lipophilic fractions obtained by UAE (ultrasound assisted extraction) and SPE (solid phase extraction) extractions were performed using high-performance thin layer chromatography (HPTLC). Chromatographic and cluster analyses allowed the identification of a unique, colorful pattern of separated compounds with specific Rf values on the HPTLC plate for each type of monofloral honey. HPTLC is a simple and effective visual method of analysis, and it can serve as a basis for authenticating different types of honey.

Highlights

IntroductionSweet, aromatic and complex food product produced by honey bees (Apis melifera L.)
Honey is a natural, sweet, aromatic and complex food product produced by honey bees (Apis melifera L.)
It could certainly act as a fast screening approach for testing this study, we demonstrated that this high-performance thin layer chromatography (HPTLC) method could be a powerful tool for creating honey specific fingerprints the composition lipophilic of honeys of different origins based

Summary

Introduction

Sweet, aromatic and complex food product produced by honey bees (Apis melifera L.). The chemical composition of honey varies and is significantly dependent on multiple factors, such as the botanical and geographical origin, the bee species that produced the material, the age of the honey, the storage method and the honey processing procedures that were used (harvest technology and condition) [5,6,7]. These factors all influence the composition and properties of honey. In many countries (Germany, Australia, New Zealand, Italy, Croatia and Spain), control of honey quality is obligatory and is performed

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