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2012 | 62 | 2 |

Tytuł artykułu

Free amino acids content of honeys from Poland

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The objective of this study was to investigate free amino acids composition of Polish honeys with different botanical origin. Honeys (n=18) with dominant buckwheat, raspberry, acacia, heather and goldenrod pollen, and honeydew honey were analysed. For determination of free amino acids liquid chromatography methods were applied. Identifi cation of 25 free amino acids was performed. Considerable variation in the total content of free amino acids ranging from 186.19 mg/kg to 921.08 mg/kg was stated. The dominant free amino acid in all types of honey was proline with the highest detected amount in one sample of heather honey 387.88 mg/kg. As an indicator of honeys with predominant raspberry and buckwheat pollen high concentrations of aspartic acid and asparagine (accounting for ca. 20 and more mg/kg) are suggested. The content of tyrosine, leucine, isoleucine and valine ranging from 10 to ca. 20 mg/kg was characteristic of raspberry and at concentrations above 20 mg/kg of buckwheat honeys. The cluster analysis showed the closest correlation between heather and goldenrod honeys. The largest distance was stated between buckwheat and all other honey groups. The results show that it was impossible to clearly distinguish the botanical origins of Polish honey samples based on their amino acid composition.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

62

Numer

2

Opis fizyczny

p.85-89,fig.,ref.

Twórcy

  • Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, J.Chelmonskiego 38c, 51-630 Wroclaw, Poland

Bibliografia

  • 1. Anklam E., A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem., 1998, 63, 549–562.
  • 2. Bogdanov S., Martin P., Honey authenticity: a review. Mitt. Lebensm. Hyg. 2002, 93, 232–254.
  • 3. Bogdanov S., Ruoff K., Persano Oddo L., Physico-chemical methods for the characterization of unifl oral honeys: a review. Apidologie, 2004, 35, S4–S17
  • 4. Codex Alimentarius: Draft revised standard for honey (at 10 step of the Codex procedure). Alinorm 01/25, 2001, 19–26.
  • 5. Conte L.S., Miorini M., Giomo A., Bertacco G., Zironi R., Evaluation of some fi xed components for unifl oral honey characterization. J. Agric. Food Chem., 1998, 46, 1844–1849.
  • 6. Council Directive 2001/110/EC of 20 December 2001 relating to honey. Offi cial Journal of European Communities L.10, 2002, 47–52.
  • 7. Davies A.M.C., Amino acid analysis of honeys from eleven countries. J. Apic. Res., 1975, 14, 29–39.
  • 8. Gonzalez Paramas A.M., Gomez Barez J.A., Cordon Marcos C., Garcıa-Villanova R.J., Sanchez Sanchez J., HPLC-fl uorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen). Food Chem., 2006, 95, 148–156.
  • 9. Hermosin I., Chicon R.M., Cabezudo M.D., Free amino acid composition and botanical origin of honey. Food Chem., 2003, 83, 263–268.
  • 10. Iglesias M.T., de Lorenzo C., del Carmen-Polo M., Martin-Alvarez P.J., Pueyo E., Usefulness of amino acid composition to discriminate between honeydew and fl oral honeys. Application to honeys from a small geographic area. J. Agric. Food Chem., 2004, 52, 84–89.
  • 11. Kędzia B., Hołderna-Kędzia E., Miód. Skład i właściwości biologiczne. Warszawa: Przedsiębiorstwo Wydawnicze Rzeczpospolita, 2008 (in Polish).
  • 12. Louveaux J., Maurizio A., Vorvohl G., Methods of melissopalinology. Bee World, 1978, 59, 139–157.
  • 13. Łuczycka D., Methodological aspects of testing electrical properties of honey. Acta Agroph., 2009, 14, 367–374.
  • 14. Nozal M.J., Bernal J.L., Toribio M.L., Diego J.C., Ruiz A., Rapid and sensitive method for determining free amino acids in honey by gas chromatography with fl ame ionization or mass spectrometric detection. J. Chromatogr. A, 2004, 1047, 137–146.
  • 15. Rebane R., Herodes K., A sensitive method for free amino acids analysis by liquid chromatography with ultraviolet and mass spectrometric detection using precolumn derivatization with diethyl ethoxymethylenemalonate: application to the honey analysis. Analyt. Chim. Acta, 2010, 672, 79–84.
  • 16. Ruoff K., Bogdanov S., Authenticity of honey and other bee products. Apiacta, 2004, 38, 317–327.
  • 17. Spano N., Piras I., Ciulu M., Floris I., Panzanelli A., Pilo M.I., Piu P.C., Sanna G., Reversed-phase liquid chromatographic profi le of free amino acids in strawberry-tree (Arbutus unedo L.) honey. J. AOAC Internat., 2009, 92, 1145–1152.
  • 18. Wilczyńska A., Phenolic content and antioxidant activity of different types of Polish honey – a short report. Pol. J. Food Nutr. Sci., 2010, 60, 309–313.

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Typ dokumentu

Bibliografia

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