Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity
Sardinian abbamele is a typical product obtained from the honey recuperation from combs (traditional procedure) or by concentration of the honey diluted in water (industrial procedure). Seven abbamele samples were obtained to study the volatiles’ composition, the presence of honey marker compounds a...
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| Veröffentlicht in: | Food chemistry 2011, Vol.124 (1), p.401-410 |
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| creator | Jerković, I. Kasum, A. Marijanović, Z. Tuberoso, C.I.G. |
| description | Sardinian
abbamele is a typical product obtained from the honey recuperation from combs (traditional procedure) or by concentration of the honey diluted in water (industrial procedure). Seven
abbamele samples were obtained to study the volatiles’ composition, the presence of honey marker compounds and their relationship with the production procedures. The long thermal treatment applied in
abbamele production caused very high (1007.0–4405.8
mg/kg) HMF content (HPLC-DAD), while glucose and fructose amounts were quite similar to the honey ones (HPLC-RI). Total antioxidant activity (FRAP assay) of the samples ranged between 13.3 and 71.2
mmol Fe
2+/kg, while antiradical activity (DPPH assay) ranged between 3.8 and 23.3
mmol TEAC/kg. Such high antioxidant values were linearly correlated with total phenol amount (1297.8–4469.5
mg GAE/kg) determined by Folin–Ciocalteau method. Thermally derived furan derivatives and terpenes were abundant among the headspace volatiles (HS-SPME), particularly limonene (0.5–76.0%) that probably originated from citrus rinds’ addition during
abbamele production. GC and GC–MS analyses of USE isolates revealed HMF predominance as well as the honey marker compounds (if/when existing) such as methyl syringate (up to 49.2%), marker of
Asphodelus microcarpus honey. High isophorone percentage (up to 30.9%) determined by HS-SPME followed by minor percentage of 4-ketoisophorone and norisoprenoids in one sample indicated
Arbutus unedo L. honey use in the production. HPLC-DAD analysis confirmed the presence of specific honey markers: two samples showed high methyl syringate concentrations (150.4–120.1
mg/kg) while homogentisic acid and other specific markers of
A. unedo honey were found in one sample. The compared GC–MS and HPLC-DAD data proved to be useful to obtain information about the use of specific honey in the production and to verify citrus addition. |
| doi_str_mv | 10.1016/j.foodchem.2010.06.047 |
| format | Article |
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abbamele is a typical product obtained from the honey recuperation from combs (traditional procedure) or by concentration of the honey diluted in water (industrial procedure). Seven
abbamele samples were obtained to study the volatiles’ composition, the presence of honey marker compounds and their relationship with the production procedures. The long thermal treatment applied in
abbamele production caused very high (1007.0–4405.8
mg/kg) HMF content (HPLC-DAD), while glucose and fructose amounts were quite similar to the honey ones (HPLC-RI). Total antioxidant activity (FRAP assay) of the samples ranged between 13.3 and 71.2
mmol Fe
2+/kg, while antiradical activity (DPPH assay) ranged between 3.8 and 23.3
mmol TEAC/kg. Such high antioxidant values were linearly correlated with total phenol amount (1297.8–4469.5
mg GAE/kg) determined by Folin–Ciocalteau method. Thermally derived furan derivatives and terpenes were abundant among the headspace volatiles (HS-SPME), particularly limonene (0.5–76.0%) that probably originated from citrus rinds’ addition during
abbamele production. GC and GC–MS analyses of USE isolates revealed HMF predominance as well as the honey marker compounds (if/when existing) such as methyl syringate (up to 49.2%), marker of
Asphodelus microcarpus honey. High isophorone percentage (up to 30.9%) determined by HS-SPME followed by minor percentage of 4-ketoisophorone and norisoprenoids in one sample indicated
Arbutus unedo L. honey use in the production. HPLC-DAD analysis confirmed the presence of specific honey markers: two samples showed high methyl syringate concentrations (150.4–120.1
mg/kg) while homogentisic acid and other specific markers of
A. unedo honey were found in one sample. The compared GC–MS and HPLC-DAD data proved to be useful to obtain information about the use of specific honey in the production and to verify citrus addition.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2010.06.047</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Abbamele ; antioxidant activity ; Arbutus unedo ; Asphodelus ; biomarkers ; Citrus ; citrus peels ; DPPH and FRAP assay ; food composition ; free radical scavengers ; fructose ; furans ; gas chromatography ; GC and GC–MS ; glucose ; headspace analysis ; Headspace solid-phase microextraction (HS-SPME) ; heat treatment ; high performance liquid chromatography ; honey ; honey and bee products ; HPLC-DAD ; hydroxymethylfurfural ; mass spectrometry ; microextraction ; odor compounds ; odors ; phenolic compounds ; processing technology ; solid phase extraction ; terpenoids ; Ultrasonic solvent extraction (USE) ; volatile compounds</subject><ispartof>Food chemistry, 2011, Vol.124 (1), p.401-410</ispartof><rights>2010 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-755dd5279e5833c3f6fcb86cb3319d8d78d05ad4e66f027baceb073fea8367473</citedby><cites>FETCH-LOGICAL-c368t-755dd5279e5833c3f6fcb86cb3319d8d78d05ad4e66f027baceb073fea8367473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2010.06.047$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,4012,27910,27911,27912,45982</link.rule.ids></links><search><creatorcontrib>Jerković, I.</creatorcontrib><creatorcontrib>Kasum, A.</creatorcontrib><creatorcontrib>Marijanović, Z.</creatorcontrib><creatorcontrib>Tuberoso, C.I.G.</creatorcontrib><title>Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity</title><title>Food chemistry</title><description>Sardinian
abbamele is a typical product obtained from the honey recuperation from combs (traditional procedure) or by concentration of the honey diluted in water (industrial procedure). Seven
abbamele samples were obtained to study the volatiles’ composition, the presence of honey marker compounds and their relationship with the production procedures. The long thermal treatment applied in
abbamele production caused very high (1007.0–4405.8
mg/kg) HMF content (HPLC-DAD), while glucose and fructose amounts were quite similar to the honey ones (HPLC-RI). Total antioxidant activity (FRAP assay) of the samples ranged between 13.3 and 71.2
mmol Fe
2+/kg, while antiradical activity (DPPH assay) ranged between 3.8 and 23.3
mmol TEAC/kg. Such high antioxidant values were linearly correlated with total phenol amount (1297.8–4469.5
mg GAE/kg) determined by Folin–Ciocalteau method. Thermally derived furan derivatives and terpenes were abundant among the headspace volatiles (HS-SPME), particularly limonene (0.5–76.0%) that probably originated from citrus rinds’ addition during
abbamele production. GC and GC–MS analyses of USE isolates revealed HMF predominance as well as the honey marker compounds (if/when existing) such as methyl syringate (up to 49.2%), marker of
Asphodelus microcarpus honey. High isophorone percentage (up to 30.9%) determined by HS-SPME followed by minor percentage of 4-ketoisophorone and norisoprenoids in one sample indicated
Arbutus unedo L. honey use in the production. HPLC-DAD analysis confirmed the presence of specific honey markers: two samples showed high methyl syringate concentrations (150.4–120.1
mg/kg) while homogentisic acid and other specific markers of
A. unedo honey were found in one sample. The compared GC–MS and HPLC-DAD data proved to be useful to obtain information about the use of specific honey in the production and to verify citrus addition.</description><subject>Abbamele</subject><subject>antioxidant activity</subject><subject>Arbutus unedo</subject><subject>Asphodelus</subject><subject>biomarkers</subject><subject>Citrus</subject><subject>citrus peels</subject><subject>DPPH and FRAP assay</subject><subject>food composition</subject><subject>free radical scavengers</subject><subject>fructose</subject><subject>furans</subject><subject>gas chromatography</subject><subject>GC and GC–MS</subject><subject>glucose</subject><subject>headspace analysis</subject><subject>Headspace solid-phase microextraction (HS-SPME)</subject><subject>heat treatment</subject><subject>high performance liquid chromatography</subject><subject>honey</subject><subject>honey and bee products</subject><subject>HPLC-DAD</subject><subject>hydroxymethylfurfural</subject><subject>mass spectrometry</subject><subject>microextraction</subject><subject>odor compounds</subject><subject>odors</subject><subject>phenolic compounds</subject><subject>processing technology</subject><subject>solid phase extraction</subject><subject>terpenoids</subject><subject>Ultrasonic solvent extraction (USE)</subject><subject>volatile compounds</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkcuO1DAQRSMEEs3AL4B3bEjjxPGjWYFavKSRWAzD1qrYZdpNYje2M6K_hZ_FPYE1C6ukqlN1dX2b5nlHtx3txOvj1sVozQHnbU9rk4otHeSDZtMpyVpJZf-w2VBGVau6QTxunuR8pJRWVm2a3_sYSvLjUnwMpERSDkjMARKYgslnuO9HRw4x4LkdIaMlN5CsDx4COaVoF1MIjCPMOOEb8i1OdWdCAinOQEycTzH7y5VX6w0yQ_qBaZ0swWYCwdZXkV_e1kqqtL_z5fy0eeRgyvjsb71qbj-8_7r_1F5_-fh5_-66NUyo0krOreW93CFXjBnmhDOjEmZkrNtZZaWylIMdUAhHezmCwZFK5hAUE3KQ7Kp5ud6tbn4umIuefTY4TRAwLllLPqgd3yleSbGSJsWcEzp9Sr76OeuO6ksY-qj_haEvYWgqNL2XeLEuOogavteP1bc3FWA1BMl7pirxdiWwOr3zmHQ2HoNB6xOaom30_xP5AxFlpIk</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>Jerković, I.</creator><creator>Kasum, A.</creator><creator>Marijanović, Z.</creator><creator>Tuberoso, C.I.G.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>2011</creationdate><title>Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity</title><author>Jerković, I. ; Kasum, A. ; Marijanović, Z. ; Tuberoso, C.I.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-755dd5279e5833c3f6fcb86cb3319d8d78d05ad4e66f027baceb073fea8367473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Abbamele</topic><topic>antioxidant activity</topic><topic>Arbutus unedo</topic><topic>Asphodelus</topic><topic>biomarkers</topic><topic>Citrus</topic><topic>citrus peels</topic><topic>DPPH and FRAP assay</topic><topic>food composition</topic><topic>free radical scavengers</topic><topic>fructose</topic><topic>furans</topic><topic>gas chromatography</topic><topic>GC and GC–MS</topic><topic>glucose</topic><topic>headspace analysis</topic><topic>Headspace solid-phase microextraction (HS-SPME)</topic><topic>heat treatment</topic><topic>high performance liquid chromatography</topic><topic>honey</topic><topic>honey and bee products</topic><topic>HPLC-DAD</topic><topic>hydroxymethylfurfural</topic><topic>mass spectrometry</topic><topic>microextraction</topic><topic>odor compounds</topic><topic>odors</topic><topic>phenolic compounds</topic><topic>processing technology</topic><topic>solid phase extraction</topic><topic>terpenoids</topic><topic>Ultrasonic solvent extraction (USE)</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jerković, I.</creatorcontrib><creatorcontrib>Kasum, A.</creatorcontrib><creatorcontrib>Marijanović, Z.</creatorcontrib><creatorcontrib>Tuberoso, C.I.G.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jerković, I.</au><au>Kasum, A.</au><au>Marijanović, Z.</au><au>Tuberoso, C.I.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity</atitle><jtitle>Food chemistry</jtitle><date>2011</date><risdate>2011</risdate><volume>124</volume><issue>1</issue><spage>401</spage><epage>410</epage><pages>401-410</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>Sardinian
abbamele is a typical product obtained from the honey recuperation from combs (traditional procedure) or by concentration of the honey diluted in water (industrial procedure). Seven
abbamele samples were obtained to study the volatiles’ composition, the presence of honey marker compounds and their relationship with the production procedures. The long thermal treatment applied in
abbamele production caused very high (1007.0–4405.8
mg/kg) HMF content (HPLC-DAD), while glucose and fructose amounts were quite similar to the honey ones (HPLC-RI). Total antioxidant activity (FRAP assay) of the samples ranged between 13.3 and 71.2
mmol Fe
2+/kg, while antiradical activity (DPPH assay) ranged between 3.8 and 23.3
mmol TEAC/kg. Such high antioxidant values were linearly correlated with total phenol amount (1297.8–4469.5
mg GAE/kg) determined by Folin–Ciocalteau method. Thermally derived furan derivatives and terpenes were abundant among the headspace volatiles (HS-SPME), particularly limonene (0.5–76.0%) that probably originated from citrus rinds’ addition during
abbamele production. GC and GC–MS analyses of USE isolates revealed HMF predominance as well as the honey marker compounds (if/when existing) such as methyl syringate (up to 49.2%), marker of
Asphodelus microcarpus honey. High isophorone percentage (up to 30.9%) determined by HS-SPME followed by minor percentage of 4-ketoisophorone and norisoprenoids in one sample indicated
Arbutus unedo L. honey use in the production. HPLC-DAD analysis confirmed the presence of specific honey markers: two samples showed high methyl syringate concentrations (150.4–120.1
mg/kg) while homogentisic acid and other specific markers of
A. unedo honey were found in one sample. The compared GC–MS and HPLC-DAD data proved to be useful to obtain information about the use of specific honey in the production and to verify citrus addition.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2010.06.047</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2011, Vol.124 (1), p.401-410 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_754895985 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Abbamele antioxidant activity Arbutus unedo Asphodelus biomarkers Citrus citrus peels DPPH and FRAP assay food composition free radical scavengers fructose furans gas chromatography GC and GC–MS glucose headspace analysis Headspace solid-phase microextraction (HS-SPME) heat treatment high performance liquid chromatography honey honey and bee products HPLC-DAD hydroxymethylfurfural mass spectrometry microextraction odor compounds odors phenolic compounds processing technology solid phase extraction terpenoids Ultrasonic solvent extraction (USE) volatile compounds |
| title | Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity |
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