147
Views
1
CrossRef citations to date
0
Altmetric
Original Research Article

A novel approach for improved honey identification and scientific definition: a case of buckwheat honey

, ORCID Icon, , , &
Received 13 Apr 2022, Accepted 22 Nov 2022, Published online: 08 Jun 2023

References

  • Alissandrakis, E., Petros, A. T., Christos, P., Pashalis, C. H., & Moshos, P. (2011). Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. LWT - Food Science and Technology, 44(4), 1042–1051. https://doi.org/10.1016/j.lwt.2010.10.002
  • Badolato, M., Carullo, G., Cione, E., Aiello, F., & Caroleo, M. C. (2017). From the hive: Honey, a novel weapon against cancer. European Journal of Medicinal Chemistry, 142, 290–299. https://doi.org/10.1016/j.ejmech.2017.07.064
  • Baroni, M. V., Nores, M. L., del Pilar Diaz, M., Chiabrando, G. A., Fassano, J. P., Costa, C., & Wunderlin, D. A. (2006). Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction-gas chromatography-mass spectrometry coupled to chemometrics. Journal of Agricultural and Food Chemistry, 54(19), 7235–7241. https://doi.org/10.1021/jf061080e
  • Bogdanov, S., & Martin, P. (2002). Honey authenticity. Mitteilungen Aus Dem Gebiete Lebensmitteluntersuchung Und Hygiene, 93, 232–254. https://www.researchgate.net/profile/Yuan-Yeu-Yau/post/What-is-the-major-diference-between-C-3-and-C-4-plants/attachment/59d6385cc49f478072ea55be/AS%3A273698995539990%401442266336189/download/authenticityreview_e.pdf
  • Borras, E., Ferre, J., Boque, R., Mestres, M., Acena, L., & Busto, O. (2015). Data fusion methodologies for food and beverage authentication and quality assessment - A review. Analytica Chimica Acta, 891, 1–14. https://doi.org/10.1016/j.aca.2015.04.042
  • Bucher, E., Kofler, V., Vorwohl, G., & Zieger, E. (2004). Das Pollenbild der Suüdtiroler Honige, Biologisches landesagentur für umwelt und arbeitsschutz (pp. 17–37). Bozen: Biologisches Labor, University of Hohenheim.
  • Castro Vazquez, L., Diaz-Maroto, M. C., Guchu, E., & Perez-Coello, S. M. (2006). Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry. European Food Research and Technology, 224(1), 27–31. https://doi.org/10.1007/s00217-006-0284-2
  • Chudzinska, M., & Baralkiewicz, D. (2011). Application of ICP-MS method of determination of 15 elements in honeywith chemometric approach for the verification of their authenticity. Food and Chemical Toxicology, 49(11), 2741–2749. https://doi.org/10.1016/j.fct.2011.08.014
  • Codex Alimentarius. (2001). Standard for honey CXS12-19811, adopted in 1981, revised in 1987 amended in 2019.
  • Dżugan, M., Tomczyk, M., Sowa, P., & Grabek-Lejko, D. (2018). Antioxidant Activity as Biomarker of Honey Variety. Molecules, 23(8), 2069. https://doi.org/10.3390/molecules23082069
  • Elrasheid, T. H., Xiaobo, Z., Xiaowei, H., Jiyong, S., & Mariod, A. A. (2016). Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques. Food Chemistry, 206, 37–43. https://doi.org/10.1016/j.foodchem.2016.03.032
  • Escriche, I., Kadar, M., Juan-Borrás, M., & Domenech, E. (2011). Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys. Food Research International, 44(5), 1504–1513. https://doi.org/10.1016/j.foodres.2011.03.049
  • Escuredo, O., Fernández-González, M., & Carmen, S. M. (2012). Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain. Agriculture, 2(1), 25–37. https://doi.org/10.3390/agriculture2010025
  • Eteraf-Oskouei, T., & Najafi, M. (2013). Traditional and modern uses of natural honey in human diseases: A review. Iranian Journal of Basic Medical Sciences, 16, 731–742. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3758027/
  • European Commission Directorate. (2018). General joint research center directorate F - health, consumer and reference materials (Geel). Technical Round Table on Honey Authentication: JRC-Geel, Belgium: 25 January 2018: Meeting Report. ARES 1677606.
  • Jasicka-Misiak, I., Poliwoda, A., Dereń, M., & Kafarski, P. (2012). Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys. Food Chemistry, 131(4), 1149–1156. https://doi.org/10.1016/j.foodchem.2011.09.083
  • Jull, A. B., Cullum, N., Dumville, J. C., Westby, M. J., Deshpande, S., & Walker, N. (2015). Honey as a topical treatment for wounds. Cochrane Database of Systematic Reviews, 2015(6), CD005083. https://doi.org/10.1002/14651858.CD005083.pub4
  • Kečkeš, J., Trifković, J., Andrić, F., Jovetić, M., Tešić, Ž., & Milojković-Opsenica, D. (2013). Amino acids profile of Serbian unifloral honeys. Journal of the Science of Food and Agriculture, 93(13), 3368–3376. https://doi.org/10.1002/jsfa.6187
  • Kemsley, E. K., Defernez, M., & Marini, F. (2019). Multivariate statistics: Considerations and confidences in food authenticity problems. Food Control, 105, 102–112. https://doi.org/10.1016/j.foodcont.2019.05.021
  • Konstantinos, A. A., Petros, A. T., Paschalis, C. H., & Eleftherios, A. (2010). Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds. Food Chemistry, 121, 856–862. https://doi.org/10.1016/j.foodchem.2009.12.098
  • Kortesniemi, M., Slupsky, C. M., Ollikka, T., Kauko, L., Spevacek, A. R., Sjövall, O., Yang, B., & Kallio, H. (2016). NMR profiling clarifies the characterization of Finnish honeys of different botanical origins. Food Research International, 86, 83–92. https://doi.org/10.1016/j.foodres.2016.05.014
  • Kortesniemi, M., Rosenvald, S., Laaksonen, O., Vanag, A., Ollikka, T., Vene, K., & Yang, B. (2018). Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chemistry, 246, 351–359. https://doi.org/10.1016/j.foodchem.2017.10.069
  • Koulis, G. A., Tsagkaris, A. S., Aalizadeh, R., Dasenaki, M. E., Panagopoulou, E. I., Drivelos, S., Halagarda, M., Georgiou, C. A., Proestos, C., & Thomaidis, N. S. (2021). Honey phenolic compound profiling and authenticity assessment using HRMS targeted and untargeted metabolomics. Molecules, 26(9), 2769. https://doi.org/10.3390/molecules26092769
  • Kwakman, P. H. S., Te Velde, A. A., de Boer, L., Vandenbroucke-Grauls, C. M. J. E., & Zaat, S. A. J. (2011). Two major medicinal honeys have different mechanisms of bactericidal activity. PLoS One, 6(3), e17709. https://doi.org/10.1371/journal.pone.0017709
  • Louveaux, J., Maurizio, A., & Vorwohl, G. (1978). Methods of melissopalynology. Bee World, 59(4), 139–157. https://doi.org/10.1080/0005772X.1978.11097714
  • Łozowicka, B., Kaczyński, P., & Iwaniuk, P. (2021). Analysis of 22 free amino acids in honey from Eastern Europe and Central Asia using LC-MS/MS technique without derivatization step. Journal of Food Composition and Analysis, 98, 103837. https://doi.org/10.1016/j.jfca.2021.103837
  • Machado, A. M., Miguel, M. G., Vilas-Boas, M., & Figueiredo, A. C. (2020). Honey volatiles as a fingerprint for botanical origin—a review on their occurrence on monofloral honeys. Molecules, 25(2), 374. https://doi.org/10.3390/molecules25020374
  • Manyi-Loh, C. E., Ndip, R. N., & Clarke, A. M. (2011). Volatile compounds in honey: A review on their involvement in aroma, botanical origin determination and potential biomedical activities. International Journal of Molecular Sciences, 12(12), 9514–9532. https://doi.org/10.3390/ijms12129514
  • Majewska, E., Drużyńska, B., & Wołosiak, R. (2019). Determination of the botanical origin of honeybee honeys based on the analysis of their selected physicochemical parameters coupled with chemometric assays. Food Science and Biotechnology, 28(5), 1307–1314. https://doi.org/10.1007/s10068-019-00598-5
  • Nešović, M., Gašić, U., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L., & Tešić, Ž. (2020). Polyphenol profile of buckwheat honey, nectar and pollen. Royal Society Open Science, 7(12), 201576. https://doi.org/10.1098/rsos.201576
  • Panseri, S., Manzo, A., Chiesa, L. M., & Giorgi, A. (2013). Melissopalynological and volatile compounds analysis of buckwheat honey from different geographical origins and their role in botanical determination. Hindawi Journal of Chemistry, 2013, 1–11. https://doi.org/10.1155/2013/904202
  • Pasini, F., Gardini, S., Marcazzan, G. L., & Caboni, M. F. (2013). Buckwheat honeys: Screening of composition and properties. Food Chemistry, 141(3), 2802–2811. https://doi.org/10.1016/j.foodchem.2013.05.102
  • Pastor, K., Ačanski, M., Vujić, Đ., & Kondić-Špika, A. (2016). Binary simple sugar profiling in corn and small grain flour authentication using GC/EI-qMS approach. Chromatographia, 79(21–22), 1553–1559. https://doi.org/10.1007/s10337-016-3159-0
  • Pastor, K., Pezo, L., Vujić, D., Jovanović, D., & Ačanski, M. (2018). Discriminating cereal and pseudocereal species using binary system of GC/MS data – Pattern recognition approach. Journal of the Serbian Chemical Society, 83(3), 317–329. https://doi.org/10.2298/JSC170926014P
  • Pastor, K., Ačanski, M., Vujić, D., & Kojić, P. (2019). A rapid dicrimination of wheat, walnut and hazelnut flour samples using chemometric algorithms on GC/MS data. Journal of Food Measurement and Characterization, 13(4), 2961–2969. https://doi.org/10.1007/s11694-019-00216-2
  • Pecoraro, L., Flore, A. I., Dalle Carbonare, L., Piacentini, G., & Pietrobelli, A. (2021). Honey and children: Only a grandma’s panacea or a real useful tool? International Journal of Food Sciences and Nutrition, 72(3), 300–307. https://doi.org/10.1080/09637486.2020.1811958
  • Pontes, M., Marques, J. C., & Camara, J. S. (2007). Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography–quadrupole mass spectrometry. Talanta, 74(1), 91–103. https://doi.org/10.1016/j.talanta.2007.05.037
  • Puścion-Jakubik, A., Socha, K., & Borawska, M. H. (2020). Comparative study of labelled bee honey from Poland and the result of the melissopalynological analysis. Journal of Apicultural Research, 59(5), 928–938. https://doi.org/10.1080/00218839.2020.1726035
  • Ruoff, K., & Bogdanov, S. (2004). Authenticity of honey and other bee products. APIACTA, 38, 317–327. https://doi.org/10.12691/jfnr-6-6-9
  • Seisonen, S., Kivima, E., & Vene, K. (2015). Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry. Food Chemistry, 169, 34–40. https://doi.org/10.1016/j.foodchem.2014.07.125
  • Semikw, P., Skowronek, W., Teper, D., & Skubida, P. (2008). Changes occurring in honey during ripening under controlled conditions based on pollen analysis and electrical conductivity. Journal of Apicultural Science, 52, 45–53. https://www.researchgate.net/publication/283646884_Changes_occurring_in_honey_during_ripening_under_controlled_conditions_based_on_pollen_analysis_and_electrical_conductivity
  • Senyuva, H. Z., Gilbert, J., Silici, S., Charlton, A., Dal, C., Gurel, N., & Cimen, D. (2009). Profiling Turkish honeys to determine authenticity using physical and chemical characteristics. Journal of Agricultural and Food Chemistry, 57(9), 3911–3919. https://doi.org/10.1021/jf900039s
  • Sluzbeni glasnik RS (101/2015). Pravilnik o Kvalitetu Meda i Drugih Proizvoda Pcela. https://www.pravno-informacioni-sistem.rs/SlGlasnikPortal/eli/rep/sgrs/ministarstva/pravilnik/2015/101/2
  • Stanek, N., & Jasicka-Misiak, I. (2018). HPTLC phenolic profiles as useful tools for the authentication of honey. Food Analytical Methods, 11(11), 2979–2989. https://doi.org/10.1007/s12161-018-1281-3
  • Španik, I., Pazitna, A., Šiška, P., & Szolcsanyi, P. (2014). The determination of botanical origin of honeys based on enantiomer distribution of chiral volatile organic compounds. Food Chemistry, 158, 497–503. https://doi.org/10.1016/j.foodchem.2014.02.129
  • Talebi, M., Talebi, M., Farkhondeh, T., & Samarghandian, S. (2020). Molecular mechanism-based therapeutic properties of honey. Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie, 130, 110590. https://doi.org/10.1016/j.biopha.2020.110590
  • Veloso, A. C. A., Sousa, M. E. B. C., Estevinho, L., Dias, L. G., & Peres, A. M. (2018). Honey evaluation using electronic tongues: An overview. Chemosensors, 6(3), 28. https://doi.org/10.3390/chemosensors6030028
  • Vergeron, P. (1964). Interprétation statistique des résultats en matière d’analyse pollinique des miels. Annales de L'Abeille, 7(4), 349–364. https://doi.org/10.1051/apido:19640407
  • Von Der Ohe, W., Oddo, L., Piana, M., Morlot, M., & Martin, P. (2004). Harmonized methods of melissopalynology. Apidologie, 35(1), S18–S25. https://doi.org/10.1051/apido:2004050
  • Yildiz, O., Gurkan, H., Sahingil, D., Degirmenci, A., Kemal, M. E., Kolayli, S., & Hayaloglu, A. A. (2022). Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters. European Food Research and Technology, 248(8), 2145–2155. https://doi.org/10.1007/s00217-022-04037-4
  • Zhou, Q., Wintersteen, C. L., & Cadwallader, K. R. (2002). Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. Journal of Agricultural and Food Chemistry, 50(7), 2016–2021. https://doi.org/10.1021/jf011436g
  • Zhou, J., Li, P., Cheng, N., Gao, H., Wang, B., Wei, Y., & Cao, W. (2012). Protective effects of buckwheat honey on DNA damage induced by hydroxyl radicals. Food and Chemical Toxicology, 50(8), 2766–2773. https://doi.org/10.1016/j.fct.2012.05.046

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.