Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity
Само за регистроване кориснике
2019
Аутори
Vasić, Vesna M.Gašić, Uroš M.
Stanković, Dalibor M.
Lušić, Dražen
Vukić-Lušić, Darija
Milojković-Opsenica, Dušanka M.
Tešić, Živoslav
Trifković, Jelena Đ.
Чланак у часопису (Објављена верзија)
,
© 2018 Elsevier Ltd
Метаподаци
Приказ свих података о документуАпстракт
Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for ...characterization and natural clustering of honeydew honey for the first time. © 2018 Elsevier Ltd
Кључне речи:
Honeydew honey / Phenolic profile / UHPLC-LTQ OrbiTrap MS / UHPLC-DAD-MS/MS / Pattern recognition methods / Antioxidant activityИзвор:
Food Chemistry, 2019, 274, 629-641Финансирање / пројекти:
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
- Strengthening of the MagBioVin Research and Innovation Team for Development of Novel Approaches for Tumour Therapy based on Nanostructured Materials (EU-FP7-621375)
- Ministry of Education, Science and Technological Development of the Republic of Serbia and Ministry of Science and Education of the Republic of Croatia bilateral project for period 2016-2017: ‘Reinforcement of bilateral institution towards becoming a leading institution of bee products authenticity’
DOI: 10.1016/j.foodchem.2018.09.045
ISSN: 0308-8146
WoS: 000448141800081
Scopus: 2-s2.0-85053130184
URI
https://linkinghub.elsevier.com/retrieve/pii/S0308814618316169https://vinar.vin.bg.ac.rs/handle/123456789/7868
Колекције
Институција/група
VinčaTY - JOUR AU - Vasić, Vesna M. AU - Gašić, Uroš M. AU - Stanković, Dalibor M. AU - Lušić, Dražen AU - Vukić-Lušić, Darija AU - Milojković-Opsenica, Dušanka M. AU - Tešić, Živoslav AU - Trifković, Jelena Đ. PY - 2019 UR - https://linkinghub.elsevier.com/retrieve/pii/S0308814618316169 UR - https://vinar.vin.bg.ac.rs/handle/123456789/7868 AB - Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time. © 2018 Elsevier Ltd T2 - Food Chemistry T1 - Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity VL - 274 SP - 629 EP - 641 DO - 10.1016/j.foodchem.2018.09.045 ER -
@article{ author = "Vasić, Vesna M. and Gašić, Uroš M. and Stanković, Dalibor M. and Lušić, Dražen and Vukić-Lušić, Darija and Milojković-Opsenica, Dušanka M. and Tešić, Živoslav and Trifković, Jelena Đ.", year = "2019", abstract = "Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time. © 2018 Elsevier Ltd", journal = "Food Chemistry", title = "Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity", volume = "274", pages = "629-641", doi = "10.1016/j.foodchem.2018.09.045" }
Vasić, V. M., Gašić, U. M., Stanković, D. M., Lušić, D., Vukić-Lušić, D., Milojković-Opsenica, D. M., Tešić, Ž.,& Trifković, J. Đ.. (2019). Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. in Food Chemistry, 274, 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045
Vasić VM, Gašić UM, Stanković DM, Lušić D, Vukić-Lušić D, Milojković-Opsenica DM, Tešić Ž, Trifković JĐ. Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. in Food Chemistry. 2019;274:629-641. doi:10.1016/j.foodchem.2018.09.045 .
Vasić, Vesna M., Gašić, Uroš M., Stanković, Dalibor M., Lušić, Dražen, Vukić-Lušić, Darija, Milojković-Opsenica, Dušanka M., Tešić, Živoslav, Trifković, Jelena Đ., "Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity" in Food Chemistry, 274 (2019):629-641, https://doi.org/10.1016/j.foodchem.2018.09.045 . .