Free Amino Acids Content of Honeys from Poland
 
More details
Hide details
Publication date: 2012-06-30
 
Pol. J. Food Nutr. Sci. 2012;62(2):85–89
 
KEYWORDS
ABSTRACT
The objective of this study was to investigate free amino acids composition of Polish honeys with different botanical origin. Honeys (n=18) with dominant of buckwheat, raspberry, acacia, heather and goldenrod pollen, and honeydew honey were analysed. For determination of free amino acids liquid chromatography methods were applied. Identification 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.
 
CITATIONS (17):
1.
Honey as a functional additive in yoghurt – a review
S. Sarkar, S. Chandra
Nutrition & Food Science
 
2.
A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin
Sónia Soares, Joana Amaral, Maria Oliveira, Isabel Mafra
Comprehensive Reviews in Food Science and Food Safety
 
3.
Indication of the geographical origin of honey using its physicochemical characteristics and multivariate analysis
Maria Scholz, Júnior Quinhone, Bruna Delamuta, Jessika Nakamura, Marianne Baudraz, Mônica Reis, Talita Kato, Mayka Pedrão, Lucia Dias, Santos dos, Cintia Kitzberger, Fabrício Bianchini
Journal of Food Science and Technology
 
4.
Amino acids characterization of forest honeys from some area of South Sulawesi
A Noor, M Mahmud, A Ahmad, R Arfah
Journal of Physics: Conference Series
 
5.
Free amino acid determination by GC-MS combined with a chemometric approach for geographical classification of bracatinga honeydew honey (Mimosa scabrella Bentham)
Mônia Azevedo, Siluana Seraglio, Gabriela Rocha, Claudia Balderas, Marcel Piovezan, Luciano Gonzaga, Daniel Falkenberg, Roseane Fett, Oliveira de, Ana Costa
Food Control
 
6.
A Comparative Characterization of Physicochemical and Antioxidants Properties of Processed Heterotrigona itama Honey from Different Origins and Classification by Chemometrics Analysis
Shamsudin, Selamat, Sanny, A.R, Jambari, Khatib
Molecules
 
7.
Amino acids profile of Serbian unifloral honeys
Jelena Kečkeš, Jelena Trifković, Filip Andrić, Milica Jovetić, Živoslav Tešić, Dušanka Milojković-Opsenica
Journal of the Science of Food and Agriculture
 
8.
Potential natural sources of semicarbazide in honey
Colin Crews
Journal of Apicultural Research
 
9.
Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation
Stanisław Kowalski, Mária Kopuncová, Zuzana Ciesarová, Kristína Kukurová
Journal of Food Science and Technology
 
10.
Origin Identification and Quantitative Analysis of Honeys by Nuclear Magnetic Resonance and Chemometric Techniques
Xin Zheng, Yanrong Zhao, Huifeng Wu, Jiyang Dong, Jianghua Feng
Food Analytical Methods
 
11.
Proteome comparison for discrimination between honeydew and floral honeys from botanical speciesMimosa scabrellaBentham by principal component analysis
Mônia Azevedo, Pedro Valentim-Neto, Siluana Seraglio, Luz da, Ana Arisi, Ana Costa
Journal of the Science of Food and Agriculture
 
12.
The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed
O. Adu, T. Ogundeko, O. Ogunrinola, G. Saibu, B. Elemo
Journal of Food Science and Technology
 
13.
Nitrogen compounds in Phacelia tanacetifolia Benth. honey: First time report on occurrence of (−)-5- epi -lithospermoside, uridine, adenine and xanthine in honey
Piotr Kuś, Maciej Włodarczyk, Carlo Tuberoso
Food Chemistry
 
14.
Study of the principal constituents of tropical angico (Anadenanthera sp.) honey from the atlantic forest
A. Santos, R.F.A. Moreira, Maria De
Food Chemistry
 
15.
Bee Products - Chemical and Biological Properties
Celestino Santos-Buelga, Ana González-Paramás
 
16.
An overview of physicochemical characteristics and health-promoting properties of honeydew honey
Siluana Seraglio, Bibiana Silva, Greici Bergamo, Patricia Brugnerotto, Luciano Gonzaga, Roseane Fett, Ana Costa
Food Research International
 
17.
Honey as Source of Nitrogen Compounds: Aromatic Amino Acids, Free Nucleosides and Their Derivatives
Piotr Kuś
Molecules
 
eISSN:2083-6007
ISSN:1230-0322