Abstract
In this study we carried out the analysis of three varieties of unifloral honey of acacia (Robinia pseudoacacia), chestnut (Castanea sativa) and sulla (Hedysarum coronarium), in order to assess physicochemical and biochemical parameters, nutraucetical properties and antioxidant capacities. The three different varieties of unifloral honey showed clear differences in some parameters, such as the concentration of polyphenols, flavonoids, mineral elements, as well as different profiles of volatile molecules. These parameters allow differentiating the three varieties of unifloral honey investigated. The different concentration of polyphenols and flavonoids, the profile of volatile compounds and the presence of different concentration of some mineral elements allow discriminating different varieties of honey, and could be used as markers of product traceability. Moreover, the high concentration of some macro elements such as potassium, remarkably high in the chestnut honey, makes it especially useful in individuals with deficiency of these mineral or practicing sports.
Highlights
Honey consists essentially of different sugars, predominantly fructose and glucose, as well as other substances such as organic acids, enzymes and solid particles derived from honey collection
The first has a value of moisture of 21.2 ± 1.79, while the other two types have a moisture value near to the optimal one, that is of 16.4 ± 1.81 for the honey of acacia and 17.6 ± 1.78 for the honey of sulla
The different types of honey can be discriminated by means of the profile of volatile compounds and the different concentration of some mineral elements, so some of these parameters can be used as markers of product traceability
Summary
Honey consists essentially of different sugars, predominantly fructose and glucose, as well as other substances such as organic acids, enzymes and solid particles derived from honey collection. Determination of the content of mineral by icp-oes: The honeys show very different colors, ranging from white or yellow to dark red or black pale. Estimation of total phenolic and flavonoid contents: 5 g of sample were added to a 50 mL of distilled water.
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