Results 21 to 30 of about 1,038 (142)

Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry

Molecules, 2022
Honey is a highly consumed commodity due to its potential health benefits upon certain consumption, resulting in a high market price. This fact indicates the need to protect honey from fraudulent acts by delivering comprehensive analytical methodologies.
Georgios A. Koulis, Aristeidis S. Tsagkaris, Panagiota A. Katsianou, Panagiotis-Loukas P. Gialouris, Ioannis Martakos, Fotis Stergiou, Alberto Fiore, Eleni I. Panagopoulou, Sofia Karabournioti, Carsten Baessmann, Noud van der Borg, Marilena E. Dasenaki, Charalampos Proestos, Nikolaos S. Thomaidis   +13 more
doaj   +1 more source

Characterization and Classification of Spanish Honey by Non-Targeted LC–HRMS (Orbitrap) Fingerprinting and Multivariate Chemometric Methods

Molecules, 2022
A non-targeted LC–HRMS fingerprinting methodology based on a C18 reversed-phase mode under universal gradient elution using an Orbitrap mass analyzer was developed to characterize and classify Spanish honey samples.
Víctor García-Seval, Javier Saurina, Sònia Sentellas, Oscar Núñez   +3 more
doaj   +1 more source

Differentiation of honeydew honeys and blossom honeys: a new model based on colour parameters [PDF]

Journal of Food Science and Technology, 2019
The present study aimed to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys, with and without addition of heat treatment, and bracatinga honeydew honeys adulterated with blossom honeys (5, 15 and 25% of blossom honeys), using chromatic characterization associated with chemometric analysis.
Greici Bergamo, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Roseane Fett, Renata Dias de Mello Castanho Amboni, Carolinne Odebrecht Dias, Ana Carolina Oliveira Costa   +6 more
openaire   +2 more sources

Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by Non-Targeted HPLC-UV and Off-Line SPE HPLC-UV Polyphenolic Fingerprinting Strategies

Foods, 2022
Honey is a highly consumed natural product produced by bees which is susceptible to fraudulent practices, some of them regarding its botanical origin.
Víctor García-Seval, Clàudia Martínez-Alfaro, Javier Saurina, Oscar Núñez, Sònia Sentellas   +4 more
doaj   +1 more source

Comparing biochemical properties of pure and adulterated honeys produced by feeding honeybees (apis mellifera l.) colonies with different levels of industrial commercial sugars [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2017
In the present study, 100 pure and adulterated honey samples produced by feeding colonies with different levels (5, 20 and 100 L/colony) of various commercial industrial sugar syrups such as High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup
GULER A, GARIPOGLU AV, ONDER H, BIYIK S, KOCAOKUTGEN H, EKINCI D   +5 more
doaj   +1 more source

Physicochemical and sensory parameters of black locust and chestnut honey quality [PDF]

Agroznanje, 2023
Black locust honey is produced from nectar collected from the Robinia tree (Robinia pseudoacacia). It has light yellow colour, very light and neutral fragrance, and smells of acacia blossom.
Biber Lejla, Brkičević Denisa, Taljić Irzada, Mirjanić Goran, Toroman Almir   +4 more
doaj   +1 more source

Differentiation of Honeydew Honeys from Blossom Honeys and According to Their Botanical Origin by Electrical Conductivity and Phenolic and Sugar Spectra

Journal of Agricultural and Food Chemistry, 2021
Honeydew honey, due to its higher antibacterial and antioxidant activity in comparison to blossom honeys, is in high demand and of interest to consumers. Although a differentiation of blossom honeys from honeydew honeys by way of electrical conductivity is given in many cases, criteria for a differentiation of individual honeydew honeys, such as spruce,
Kristin Recklies, Cathleen Peukert, Isabelle Kölling-Speer, Karl Speer   +3 more
openaire   +3 more sources

Headspace with Gas Chromatography-Mass Spectrometry for the Use of Volatile Organic Compound Profile in Botanical Origin Authentication of Honey

Molecules, 2023
The botanical origin of honey determines its composition and hence properties and product quality. As a highly valued food product worldwide, assurance of the authenticity of honey is required to prevent potential fraud.
Ana Castell, Natalia Arroyo-Manzanares, Yolanda Guerrero-Núñez, Natalia Campillo, Pilar Viñas   +4 more
doaj   +1 more source

The Antibacterial Potential of Honeydew Honey Produced by Stingless Bee (Heterotrigona itama) against Antibiotic Resistant Bacteria

Antibiotics, 2020
Scientific studies about the antibacterial effects of honeydew honey produced by the stingless bee are very limited. In this study, the antibacterial activities of 46 blossom and honeydew honeys produced by both honey bees and stingless bees were ...
Wen-Jie Ng, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee, Tuck-Meng Lim   +4 more
doaj   +1 more source

Shotgun metagenomics of honey DNA: Evaluation of a methodological approach to describe a multi-kingdom honey bee derived environmental DNA signature. [PDF]

PLoS ONE, 2018
Honey bees are considered large-scale monitoring tools due to their environmental exploration and foraging activities. Traces of these activities can be recovered in the honey that also may reflect the hive ecological micro-conditions in which it has ...
Samuele Bovo, Anisa Ribani, Valerio Joe Utzeri, Giuseppina Schiavo, Francesca Bertolini, Luca Fontanesi   +5 more
doaj   +1 more source