title: Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment.
abstract: Total antioxidant activity, physicochemical parameters, and the profile of flavonoids and phenolic acid compounds were evaluated for: their ability to distinguish between the botanical origins of four types of Spanish honey, the impact of industrial thermal treatment, and the effect of the year of collection. Citrus honey had the lowest levels of all the analysed variables, then rosemary and polyfloral, and honeydew the highest ones. Botanical origin affects the profile of flavonoids and phenolic compounds sufficiently to permit discrimination thanks to the predominance of particular compounds such as: hesperetin (in citrus honey); kaempferol, chrysin, pinocembrin, caffeic acid and naringenin (in rosemary honey) and myricetin, quercetin, galangin and particularly p-coumaric acid (in honeydew honey). The impact of industrial thermal treatments is lower than the expected variability as a consequence of the year of collection, though neither factor has enough influence to alter these constituent compounds to the point of affecting the discrimination of honey by botanical origin.
authors.affiliation: Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain. iescrich@tal.upv.es
authors.forename: Isabel
authors.initials: I
authors.lastname: Escriche
authors.forename: Melinda
authors.initials: M
authors.lastname: Kadar
authors.forename: Marisol
authors.initials: M
authors.lastname: Juan-Borrás
authors.forename: Eva
authors.initials: E
authors.lastname: Domenech
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry*; D035264:Flowers / Q000737:chemistry*; D005511:Food Handling; D006722:Honey / Q000032:analysis*; D006358:Hot Temperature; D062385:Hydroxybenzoates / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; C017616:phenolic acid
keywords: Antioxidant capacity; Authentication; Flavonoids; Honey; Phenolic acids