| Title: | Evaluation of HS-SPME and ultrasonic solvent extraction for monitoring of plant flavours added by the bees to herbhoneys: traceability biomarkers |
| Author(s): | Kus PM; Marijanovic Z; Jerkovic I; |
| Address: | "a Department of Pharmacognosy , Wroclaw Medical University , Wroclaw , Poland. b Department of Food Technology , Marko Marulic Polytechnic in Knin , Knin , Croatia. c Department of Organic Chemistry, Faculty of Chemistry and Technology , University of Split , Split , Croatia" |
| Journal Title: | Food Addit Contam Part A Chem Anal Control Expo Risk Assess |
| DOI: | 10.1080/19440049.2015.1086496 |
| ISSN/ISBN: | 1944-0057 (Electronic) 1944-0057 (Linking) |
| Abstract: | "The volatile composition of 21 herbhoneys (HHs) of 7 different botanical origins was characterised for the first time. Ultrasound solvent extraction (USE) and headspace solid-phase microextraction (HS-SPME) followed by GC-FID/MS were successfully applied as complementary methods for monitoring the volatile plant flavours added by the bees. HHs showed significant compositional variability related to the botanical origin and compounds that could serve as traceability biomarkers were identified. The most important compounds with high abundance were (E,extract; H, headspace): caffeine (up to 68.7%, E) and trans-linalool oxide (up to 26.0%, H) in coffee HH, alpha-terpineol (up to 8.2%, E; 27.1%, H) and bornyl acetate (up to 3.1, E; 11.9%, H) in pine HH, thymol (up to 3.1%, E; 55.4%, H) in thyme HH. Hawthorn HH was characterised by the presence of herniarin (up to 13.4%, E) and lemon HH contained limonene (up to 1.6%, E; 33.2%, H). Other HHs (nettle and aloe) contained lower amounts of volatiles and their profiles were not specific. In all the HHs, methyl syringate was found and it was most abundant in thyme HH (up to 17.4%, E). The volatile fraction of HHs showed some substantial similarities and differences with the composition of herbs from which they derive. It confirms the selective bee-mediated transfer of phytochemicals, including known flavour-active volatiles into the final product, but also biotransformation of several compounds. Additionally, several similarities to the corresponding natural honeys were observed, but in general HHs exhibited less rich volatile profiles" |
| Keywords: | Animals Bees/*physiology Biomarkers/analysis Flavoring Agents/*analysis/*chemistry Honey/*analysis Molecular Structure Plants/*chemistry *Solid Phase Microextraction *Ultrasonics bees added natural flavours caffeine herbhoney herniarin methyl syringate; |
| Notes: | "MedlineKus, Piotr Marek Marijanovic, Zvonimir Jerkovic, Igor eng Research Support, Non-U.S. Gov't England 2015/09/15 Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015; 32(11):1761-71. doi: 10.1080/19440049.2015.1086496. Epub 2015 Oct 12" |
