Flower Honey Research Articles

FORM AND FUNCTION STUDY OF BARIS KEKUPU DANCE IN BANJAR LEBAH, SUMERTA KAJA VILLAGE, DENPASAR CITY

Dance is one of the crucial aspects of the Balinese Hindu community's artistic, cultural, and socio-religious activities. Dance is referred to as the art of movement and contains aesthetic and philosophical values, which can be enjoyed by the dancers and the audience (art lovers) during the performance. In Sumerta Kaja Village, East Denpasar Subdistrict, Denpasar City, there is a Baris Dance whose shape has a speciality, namely the Kekupu Baris Dance. This article aims to describe the beauty of the form and function of Baris Kekupu Dance. The research method used is descriptive qualitative. The results showed that the Baris Kekupu Dance is a traditional Balinese dance created around 1930 by a Balinese kakebyaran artist, I Nyoman Kaler. This dance describes the movements of a group of colourful butterflies who are playing in a beautiful flower garden, happily looking for flower honey. Baris Kekupu dance was popularized by Banjar Lebah dance maestro, Ni Ketut Arini, and until now, its existence is still sustainable and has become an icon of Banjar Lebah. The uniqueness of Baris Kekupu Dance can be seen from its dance movements and costumes, which combine Legong dance movements with Baris dance movements. Furthermore, in terms of dance costumes for body decoration using awiran type costumes (Baris Dance costumes), while for headdresses using gelungan of legong dance (the type of gelungan pepudakan). Baris Kekupu Dance has two primary functions: as a ritual tool in the Dewa Yadnya (a ceremony to Gods/Goddesses) and Pitra Yadnya (ceremonial offerings to ancestors) ceremonies, and as an aesthetic presentation.

Honey Enhances Antibiotic Effectiveness Against Urinary Tract Infections

Background: Urinary tract infections (UTIs) are prevalent across all ages and genders and pose significant treatment challenges, often requiring alternative therapeutic approaches due to increasing antibiotic resistance. Specific Background: The study examines the impact of antibiotics and honey on bacterial UTIs, revealing 17 cases, primarily caused by Staphylococcus aureus and Klebsiella pneumoniae. Knowledge Gap: The study evaluates the effectiveness of honey in combining antibiotics with anise and spring flower honey, focusing on its potential to enhance antimicrobial effects in UTIs. Results: Biochemical analysis and VITEK diagnostics revealed significant bacterial growth. Antibiotic susceptibility tests showed varied effectiveness, with spring flower honey enhancing the activity of nitrofurantoin (35%), trimethoprim (17.6%), trimethoprim-sulfamethoxazole (23.5%), tetracycline, and norfloxacin (35.2%). Anise honey also demonstrated notable synergistic effects, particularly with norfloxacin (47%) and tetracycline (41%). Novelty: This study highlights the potential of combining honey with antibiotics to combat UTIs, offering new insights into alternative treatment strategies and demonstrating significant synergy with specific antibiotics. Implications: The findings suggest that incorporating honey into UTI treatments could improve therapeutic outcomes and help mitigate the growing issue of antibiotic resistance. Further research is needed to identify active compounds in honey and optimize their use with antibiotics. Highlights: Enhanced Efficacy: Honey boosts antibiotic effectiveness against UTIs. Resistance Solution: Combines honey to counteract antibiotic resistance. Honey Variability: Different honeys show varied synergistic effects. Keywords: Urinary Tract Infection, Antibiotics, Honey, Synergistic Effect, Antibiotic Resistance

Mass Spectrometry Characterization of Honeydew Honey: A Critical Review.

Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory activities. Despite their importance, they remain poorly characterized in comparison with flower honeys, as most studies on this subject are not only carried out on too few samples but also still focused on traditional chemical-physical parameters, such as specific rotation, major sugars, or melissopalynological information. Since mass spectrometry has consistently been a primary tool for the characterization and authentication of honeys, this review will focus on the application of these methods to the characterization of the minor fraction of honeydew honey. More specifically, this review will attempt to highlight what progress has been made so far in identifying markers of the authenticity of the botanical and/or geographical origin of honeydew honeys by mass spectrometry-based approaches. Furthermore, strategies devoted to the determination of contaminants and toxins in honeydew honeys will be addressed. Such analyses represent a valuable tool for establishing the level of food safety associated with these products. A critical analysis of the presented studies will identify their limitations and critical issues, thereby describing the current state of research on the topic.

Simple and inexpensive microwave setup for industrial based applications: Quantification of flower honey adulteration as a case study.

A simple and inexpensive microwave measurement setup based on measurements of magnitudes of transmission properties ( ) is proposed for industrial-based microwave aquametry (moisture or water content) applications. An easy-to-apply calibration procedure based on normalization is implemented to eliminate systematic errors in the measurement system. As a case study, we applied this setup for the quantification of water-adulteration in flower honey. After validating this system by distilled water and pure flower honey measurements, measurements of the pure flower honey with various adulteration percentages ( ) up to 9% are conducted to examine the performance of the measurement setup for quantification of water adulteration. A multi-dimensional fitting procedure is implemented to predict using the proposed inexpensive microwave measurement setup. It is shown that it is possible to quantify an adulteration level with an accuracy better than % by the proposed measurement setup and the applied multi-dimensional fitting procedure.

Characteristic Features of Kolludere Valley (Bitlis-Hizan) Honey

This study was carried out to reveal the characteristic features of honey produced in the Kolludere Valley, which is located within the borders of the Hizan district of Bitlis province. This area is isolated as there are no seasonal migratory beekeepers. In 2022, a flora study was carried out in the area and 133 plant taxa belonging to 19 families from which bees receive nectar or pollen were identified. 23 of these taxa are endemic. Content analysis of honey samples taken from the study area was carried out. Proline value, which is an important parameter of honey quality, was determined as 809.41 mg kg-1, diastase number 28.9, HMF 2.9 mg kg-1, and sucrose 0.2 g/100g. All other parameters (humidity, acidity, pH, fructose+glucose, fructose/glucose, saccharose, maltose, electrical conductivity) were also met standart according to the values of the Food Codex Honey Communiqué and European Union Standards. In addition, pollen analysis of honey samples was made and the data were compared with the flora. In honey samples, pollen is generally minor or rare, and pollen of a dominant taxon was found in only one sample. For this reason, most of the honey produced in the Kolludere Valley was evaluated as flower honey.

Antifungal activity against Candida albicans biofilm of Coffea robusta monofloral honey from Vietnam

Coffee (Coffea robusta) flower honey is one of the highest-yielding kinds of honey in Vietnam. Nevertheless, there is little research on the antifungal activity associated with this type of honey. Therefore, this study was conducted to investigate the antifungal activity against C. albicans of Vietnamese coffee monofloral honey and its potential effects on biofilm formation. This study was conducted using the broth microdilution method. The results showed that coffee flower honey was resistant to Candida albicans strain with minimum inhibitory concentration (MIC) and with minimum fungicidal concentration (MFC) values of 50% and 70% (w/v), respectively. No change in the antifungal activity of honey and the antifungal agent (Amphotericin B) against the C. albicans strain occurred after five consecutive exposures. When using SEM, honey at MIC (w/v) strongly affected the two stages of C. albicans biofilm formation. The surface structure of the biofilm, deformed, distorted, and atrophied phenotypes impacted by honey were also observed. Expression of transcriptional-level genes involved in biofilm formation, quorum-sensing, and stress survival was analyzed by RT-qPCR in honey-treated and untreated biofilms. The present study showed the antifungal activity of Vietnamese coffee flower honey against C. albicans.

Effects of the addition of flower honey and pine honey to extenders on spermatological characteristics in ram semen

Bu çalışmada, belirli oranlarda çiçek ve çam balının koç spermatının spermatolojik parametreleri üzerine etkileri araştırılmıştır. Tris-yumurta sarısı bazlı meni sulandırıcıya her bal türü için %1.0 (h/h) ve %2.5 (h/h) oranlarında çiçek ve çam balı eklenmiştir. Sperm toplama için beş Kıvircik koç kullanıldı. Toplanan spermler havuzlamanın ardından 5 eşit parçaya bölündü. %1.0 (h/h) ve %2.5 (h/v) çam balı ve %1.0 (h/v) ve %2.5 (h/h) çiçek balı oranlarında ve bal ilavesi yapılmadan iki aşamalı seyreltme yöntemi kullanılmıştır. Tris-yumurta sarısı bazlı meni genişleticiye. Numuneler daha sonra sıvı nitrojen buharında dondu ve sıvı nitrojen içinde saklandı. Semen canlılığı parametreleri (toplam ve progresif motilite, hız, kinetik hareket parametreleri ve mitokondriyal aktivite) ve morfolojik bütünlük parametreleri (Hancock fiksasyon testi, akış sitometrisi ve floresan boyama) dengeleme ve çözdürmeden sonra değerlendirildi. Çalışma boyunca on tekrarlı çalışma yapılmıştır.Sonuçlar çiçek balının çözülme sonrası canlılık parametreleri üzerinde özellikle %2,5 (h/h) oranında faydalı etkiye sahip olduğunu göstermiştir. Her oranda ve her çeşit bal içeren sulandırıcılar, çözüldükten sonra zar bütünlüğünü korumuştur. Tris-yumurta sarısı bazlı sulandırıcıya %1.0 (v/v) çiçek balı ilavesi, diğer gruplara kıyasla Hancock fiksasyon testi ile akrozomal bütünlük açısından daha iyi sonuçlar vermiştir (p < 0.05). Sonuç olarak, Tris-yumurta sarısı sulandırıcısına %1.0 (h/h) ve %2.5 (h/v) çiçek balı ilavesiyle çözülme sonrası spermatolojik parametrelerde daha iyi sonuçlar kaydedildi.

Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Determination of tetracycline in honey by flow-injection amperometry on an electrode modified with gold and palladium particles, and reduced graphene oxide

A method of immobilizing Au–Pd binary system on a glassy carbon (GC) electrode surface covered by reduced graphene oxide (GOred) was developed. Using GOred as a matrix for inclusion of Au–Pd binary system resulted in significant increase of its catalytic activity in tetracycline (TC) electro-oxidation process due to increased dispersion of the deposit and formation of nano-sized metal particles (average diameter of particles was around 50 nm). Optimal conditions of immobilizing Au–Pd binary system for achieving maximum electrocatalytic effect were determined. A possibility of amperometric detection of TC on GC modified with Au–Pd and GOred composite (Au–Pd–GOred–GC) by flow injection analysis (FIA) was demonstrated. The method demonstrated high sensitivity (the lowest detection limit of 5 nM), rapidity and efficiency (about 60 samples per hour). The flow injection amperometric method for TC determination hereby developed was tested in analyzing flower honey samples from different Volga Region districts.

Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5% of flower honey samples and the 20% of honeydew honey samples were not fulfilled the HMF value and/or diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mg/kg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the product's shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers' awareness on the subject will enable the development of internal control at both manufacturers and markets.

Bee Makes the Pollen Wall Breakable for Human Digestion

Introduction: Cellulose consists of β-(1 → 4)-linked glucose units arranged in a ribbon-type conformation in a zigzag pattern. Parallel chains fit closely to each other and associate with multiple hydrogen bonds to give rise to long fibers, which are totally insoluble in water and relatively inert. Although subject to some swelling in water, cellulose is entirely unaffected by boiling in water. Objectives: The objective of this study is to investigate the potential for breaking down the pollen wall of honey-collected pollen using acid with pH of stomach acid, and to determine whether the honey-making process by bees is necessary for human consumption of the amino acid content present in pollen. Materials and Methods: Natural litchi flower honey was collected from Litchi Garden of Doctor Honey, Health & Harvest Dinajpur, Bangladesh in March 2021. 1 ml natural raw honey of litchi flower was diluted with 5 ml distilled water in a conical test tube. (Falcon). This was centrifuged in a swing-out rotor centrifuge (Labofuge, Germany) at a speed of 900 rpm for 10 minutes. The pollens made a pellet at the bottom of the tube. A sample from the pellet was taken on a glass slide and checked under the light microscope (optima) to ensure the presence of pollen. Citric acid was also added to the pollen. Results: Many of the pollen’s walls were found broken within one hour. It is visible that the contents of the pollen sacs are oozing out. One or two broken pollen was found in each 100 of the sample before adding acid whereas many were broken after adding acid. Conclusion: Honey-collected pollen's wall can be broken down using stomach acid, emphasizing the importance of the honey-making process for accessing amino acids, while preserving pollen in honey is crucial for maximizing nutritional benefits.

Determination of Some Quality Parameters of Filtered Flower Honey Obtained from Bingöl and Its Districts

Some quality parameters were determined for the filtered flower honeys harvested in 2021 from the center and 7 districts of Bingöl province. The moisture, free acidity, electrical conductivity, pH and color parameters of the supplied filtered flower honey samples were investigated. The average values of 22 honey samples collected from the center and districts of Bingöl were determined as; humidity 15.43±0.06, free acidity 14.584±0.427 meq kg-1, electrical conductivity 0.228±0.001 (mS cm-1), pH 3.48±0.015 and color parameters L*, a*, b* values 58.404±0.275, 3.906±0.033, 38.552, respectively. According to these results, it was observed that the investigated filtered flower honeys were within the limit values specified in the Turkish Food Codex Honey Communiqué.

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

In this study, the antioxidant activities of caper buds, total phenolic acid content, carotenoid, flavonoid, phenolic components and total phenolic acid content of caper buds after fermentation of caper flower buds in separately 10% brine (NaCl2) containing 5% flower honey, 5% pine honey, 5% granulated sugar and 5% glucose syrup and to reveal their sensory properties were investigated. The difference of this study from other studies is the use of honey, glucose and saccharide (sugar) in addition to the use of salt in lactic acid fermentation, the main difference being the use of caper buds and the innovation. Total carotenoid contents of raw (control) and fermented caper buds were determined between 0.27 µg/g (Glucose supplemented) and 9.40 µg/g (control (raw)). In addition, the total phenolic content of raw and fermented caper buds was measured between 106.45 mg gallic acid equivalent (GAE)/100 g (raw) and 231.07 mg GAE/100 g (with added sugar), while the total flavonoid values of raw and fermented caper buds are determined between 242.26 mg quercetin equivalent (QE)/100 g (raw) to 453.48 mg QE/100 g (sugar added). In addition, antioxidant activity values of raw and fermented caper buds were measured between 6.04 mmol trolox equivalent (TE)/kg (with added salt) and 7.75 mmol TE/kg (with added sugar). Gallic acid, 3,4-dihydroxybenzoic acid and catechin were the dominant phenolic components of raw and fermented caper buds. Caper buds fermented in brine with added sugar and glucose were the most appreciated.

The Antioxidant Capacity of Monofloral Eucalyptus Flower Honey and Weed Honey Obtained from Jerash and Al-Zarqa Jordanian Governorates

Honey contains natural antioxidants that can help to get rid of free radicals and improve our health. The antioxidant capacity of honey is determined by its chemical makeup. The antioxidant capacity of Monofloral honey, including Eucalyptus flower honey and Weed honey obtained from different Jordanian governorates (Jerash and al-Zarqa) were examined using the phenolic contents (GAE), DPPH free radical scavenging test (%), and Ferric reducing/antioxidant power assay (FRAP). The Folin–Ciocalteu assay was used to assess the total phenol components in terms of the Gallic acid equivalent (GAE) in mg/g. Results showed that the Eucalyptus flower honey, and weeds honey both obtained from Jerash governorate followed by weeds honey obtained from Al-Zarqa governorate have the highest phenolic contents among the honey samples with the values of (10.6734 + 0.006) mg/g, (10.43889 + 0.012) mg/g and (10.1345+ 0.004) mg/g; respectively. The DPPH scavenging assay as compared to BHT scavenging (reference control) 59.61%, has demonstrated that the eucalyptus flower honey obtained from Al-Zarqa governorate and weeds honey obtained from Jerash governorate have exhibited the highest DPPH scavenging among honey samples with the values (12.8734+ 0.008)% and (11.5635+ 0.006)% respectively. Moreover, the reducing power tests of the reference compound ascorbic acid (0.751 mg/ml) have demonstrated that the weeds honey and eucalyptus honey both obtained from Jerash governorate have exhibited the highest reducing power with values of (15.8857+ 0.002) mg/ml and (16.8787+ 0.004) mg/ml respectively. It is important to note that honey has varying levels of antioxidant activity depending on its source and content.&nbsp

DETERMINATION OF RESIDUES OF AMITRAZ AND FLUVALINATE IN HONEY SAMPLES COLLECTED FROM ÇUKUROVA DISTRICT

In this study, it was aimed to investigate whether amitraz and fluvalinate residues were present in the honey samples in Çukurova district and whether they would pose a risk for human health. Total 135 honey samples were used with 15 extracted flower honey samples from each of Adana center, Kadirli, Kozan, Osmaniye, Ceyhan, Karataş, Yumurtalık, Tarsus and Mersin centre. The honey samples represented 1550 beehives from Adana centre, 980 from Kadirli, 1050 from Kozan, 650 from Osmaniye, 750 from Ceyhan, 860 from Karataş, 740 from Yumurtalık, 800 from Mersin center, and 950 from Tarsus. Total beehives that the honey samples were taken were 8330. Honey samples were analyzed according to Hammerling method using gas chromatograhy with capillary column. In the result of analyses, although fluvalinate residues were not found in the honey samples, amitraz residues were found ranging from 1.34 to 33.48 ppm in 25 honey samples. The honeys from Çukurova district were contaminated with amitraz residues at which levels they would pose a risk to public health. It has been concluded that in the stage of production and consuming of honeys, precautions are required to be taken against pesticide residues up to the levels not to pose a risk for consumers.

The Blooming Flowers of Tea Plants and Their Honey

Tea (Camellia sinensis L.) leaves provide beneficial effects for human health, and the functions of the main components of their leaves have been widely studied. Recently several physiological functions of tea flowers have been reported, and the flowers have received attention as a natural healthy material for food and cosmetics. It is not well known that the fragrant tea flowers have sweet nectar. The tea nectar may be attractive to honeybees. However, the honey from tea flowers has not been studied, even though in autumn, many tea fields are filled with blooming flowers in almost all the tea production areas around the world. In addition, honey from tea flowers has not been seen on the market. It was unclear whether tea honey is available. The study used honeybees (Apis mellifera L.) and took a small amount of honey from the blooming flowers of tea plants, which contained theanine (L-glutamic acid γ-ethylamide), a specific amino acid of tea plants. The theanine concentration of the nectar of the tea flowers exceeded that of the honey. Theanine is an extremely rare amino acid in nature, and it has psychoactive properties. This result is evidence that this honey is derived from tea flowers. Furthermore, the concentration of caffeine in the tea nectar might affect the honeybee’s brain to improve memory, suggesting that honeybees prefer to collect the nectar and produce honey. This study aims to prove that tea flower honey can be harvested and further proposes a unique tea sightseeing where visitors can taste the honey of tea flowers in the gorgeous scenery and fragrance of flower tea gardens.

Bal Çeşitlerinin (Hayıt, Kestane, Lavanta, Karaçalı, Akasya ve Çiçek) Belirli Mikro ve Makro Elementler ile Ağır Metal Kirliliği Bakımından İncelenmesi

In this research, heavy metal contents (Al, As, Pb and Cd) of 6 honey samples obtained from Marmara and Aegean regions of Turkiye (chaste berry, chestnut, jerusalem torn and sunflower kind of honeys) and 4 honey samples obtained from Bulgaria (lavender, acacia and sunflower kind of honeys) with micro and macro element contents including Ba, Cr, Co, Ni, Fe, Cu, Zn, Mn, Mg, P, B, Na, K, Sr, S and Ca were analyzed by ICP-OES (Inductively Coupled Optical Emission Spectrometer). It was found that the heavy metal contents (Al, As, Cd and Pb) in the investigated honey samples were below the toxic limit values specified by the World Health Organisation and the Turkish Food Codex. In general, the mineral contents of honey samples vary according to the regions where they were taken. Among the honey samples taken from different regions; the contents of Pb, Al, As, Cr, Cu, Ba, Sr, Zn, B, Ca, K, Na, P and S changed at 1% significance level, while Mn, Ni and Fe contents differ at 5% level of significance. It was determined that as the apiary locations from which honey samples were taken approached the urban areas, the Pb content increased statistically by 1%, while the As and Co content increased at the 5% level of significance.

Study on the quality of honey from different botanical sources and one re-gional origin

Research on honey is important from the standpoint of product quality and consumer protection. According to legislation in many countries, including Ukraine, honey is considered a food product and is subject to mandatory certification and labeling. Research on the physicochemical properties of honey is important for determining its quality and detecting falsification. This article is dedicated to the study of the quality of honey from various botanical and one regional source. Organoleptic and physicochemical properties of the honey were determined, as well as a comparison with a falsified sample. The results of the analysis showed that different varieties of honey have different physicochemical properties. The highest diastase number was found in buckwheat honey, while the lowest was found in linden honey. The mass fraction of sucrose was highest in buckwheat honey and lowest in sunflower honey. The water content was in the range of 18.4–21 %, with buckwheat and sunflower honey having similar values. The pH value was lowest in buckwheat honey and highest in linden honey. Research on the organoleptic properties showed that buckwheat honey has a dark brown color, pleasant aroma and taste without foreign flavors, and a viscous consistency. Sunflower honey has a golden-yellow color, bright and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Linden honey has a pale yellow color, pleasant and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Flower honey has a light brown color, pleasant aroma and taste without foreign flavors, sweet and tart, and a viscous consistency. The results of the comparison of buckwheat honey with falsified honey showed that the diastase number, mass fraction of sucrose and water, as well as the pH value in the honey were within normal range, while in the falsified sample the values of these indicators were different. These results indicate that falsified honey based on sugar syrup can be detected using physicochemical analysis. Therefore, a study of honey from various botanical and one regional origin showed that its physicochemical properties differ depending on the variety. Comparison of buckwheat honey with counterfeit honey based on sugar syrup has shown that the counterfeit can be detected by physicochemical analysis.

Solid-phase microextraction Arrow combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the elucidation of the volatile composition of honey samples.

In this work, a solid-phase microextraction (SPME) Arrow method combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) was developed for the elucidation of the volatile composition of honey samples. The sample preparation protocol was optimized to ensure high extraction efficiency of the volatile organic compounds (VOCs) which are directly associated with the organoleptic properties of honey and its acceptance by the consumers. Following its optimization, SPME Arrow was compared to conventional SPME in terms of sensitivity, precision, and number of extracted VOCs. The utilization of SPME Arrow fibers enabled the determination of 203, 147, and 149 compounds in honeydew honey, flower honey, and pine honey, respectively, while a significantly lower number of compounds (124, 94, and 111 for honeydew honey, flower honey, and pine honey, respectively) was determined using conventional SPME. At the same time, the utilization of SPME Arrow resulted in enhanced sensitivity and precision. All things considered, SPME Arrow and GC × GC-MS can be considered as highly suitable for the elucidation of the volatile composition of complex food samples resulting in high sensitivity and separation efficiency.

Levels of Contamination by Pesticide Residues, Polycyclic Aromatic Hydrocarbons (PAHs), and 5-Hydroxymethylfurfural (HMF) in Honeys Retailed in Europe

Honey is consumed worldwide because of its nutritional, therapeutic and medicinal properties. Generally, honey should reach the consumer in a pure form, but it is often contaminated in various ways. Thus, this study was designed to check for the presence of pesticide residues, polycyclic aromatic hydrocarbon (PAH) levels, and the content of 5-hydroxymethylfurfural (HMF) in selected European honeys (26 samples) obtained from shops. The most frequently detected organochlorine pesticide (OCPs) was 4,4’-DDD, which was found in fourteen honey samples. Slovakian rapeseed honey was most polluted due to the presence of eight OCPs. The presence of organophosphorus pesticides (OPs) was detected in all the analysed samples, and at least one OP in each tested sample exceeded the acceptable limit. PAHs were detected in most of the analysed samples. As for PAH4s, benzo[a]pyrene was found in forest honey from Slovakia and in Polish lime tree honey, whereas wild flower honey from the UK contained the highest level of PAH4. The investigated honeys from Spain and France met the requirements for HMF content, while honeys of Slovak, Italian and Polish origin in most cases exceeded the established levels (40 mg/kg).