Abstract
A micellar electrokinetic chromatography method was developed to quantify the levels of four main polyphenols in various floral sources honeys. The effect of several parameters—such as pH, sodium dodecyl sulfate (SDS) of the buffer, separation voltage and injection time—were systematically investigated. The main polyphenols were successfully separated within 13 min of UV detection at 214 nm. In the tested concentration range, regression equations revealed good linear relationships between the peak areas and corresponding concentration (correlation coefficients ranged from 0.9984 to 0.9997). Moreover, the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging activities were also quantified. These compounds are not present in large amounts, but can reach up to 2758 μg in 100 g−1 of honey, which are the main flavonoid aglycones found in honey. The flavonoid glycosides are hydrolyzed by bee enzymes to render the aglycones. Therefore, the flavonoid aglycones should be served as a potential marker and capillary electrophoresis could be used as an effective way to look for in various floral sources.
Highlights
Honey is a traditional natural health food composed mainly of fructose and glucose
The flavonoid aglycones should be served as a potential marker and capillary electrophoresis could be used as an effective ways to look for in various floral sources honeys
Honey from various floral sources are appreciated by the consumers, for their characteristic sensory properties and protective effect on human beings (Arráez-Román, Gómez-Caravaca, GómezRomero, Segura-Carretero, & Fernández-Gutiérrez, 2006; Bravo, 1998; Hertog, Feskens, Hollman, Kromhout, & Karan, 1993)
Summary
Honey is a traditional natural health food composed mainly of fructose and glucose It contains a wide range of minor constituents such as minerals, proteins, vitamins, organic acids, enzymes, and phenolic compounds (Alvarez-Suarez, Tulipani, Romandini, Bertoli, & Battino, 2010). It was reported that nectar glycosides were hydrolyzed by bee enzymes to render the aglycones which were detected in honey (Ferreres, García-Viguera, Tomás-Lorente, & Tomás-Barberán, 1993; Gil, Ferreres, Ortiz, Subra, & Tomas-Barberan, 1995; Martos, Ferreres, & TomásBarberán, 2000; Truchado, Ferreres, Bortolotti, Sabatini, & Tomás-Barberán, 2008) Isolation of these minor constituents should be carried out in order to confirm the nature and quality of honey. This is a very difficult task due to the small amount of these markers in honey
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