Results 21 to 30 of about 1,165 (241)

Colour and vitamin C equivalent antioxidant capacity of honey from different origins in Turkey

ACTA Apicola Brasilica, 2022
The nutritional content, antioxidant capacity and sensory characteristic such as colour vary related to botanical and geographical origins. The study was aim to investigate the spectrophotometric classification of honey colour by Pfund scale and the ...
Sinem Bahar, Serol Korkmaz, Burcu İrem Omurtag Korkmaz   +2 more
doaj   +1 more source

Off-Line SPE LC-LRMS Polyphenolic Fingerprinting and Chemometrics to Classify and Authenticate Spanish Honey

Molecules, 2022
The feasibility of non-targeted off-line SPE LC-LRMS polyphenolic fingerprints to address the classification and authentication of Spanish honey samples based on both botanical origin (blossom and honeydew honeys) and geographical production region was ...
Víctor García-Seval, Javier Saurina, Sònia Sentellas, Oscar Núñez   +3 more
doaj   +1 more source

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

Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach [PDF]

Agriculture, 2021
The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed ...
Monika Kędzierska-Matysek, Anna Teter, Małgorzata Stryjecka, Piotr Skałecki, Piotr Domaradzki, Michał Rudaś, Mariusz Florek   +6 more
openaire   +2 more sources

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

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