6533b85ffe1ef96bd12c1bee
RESEARCH PRODUCT
Chromatographic fingerprint of the volatile fraction of rare Hedera helix honey and biomarkers identification
Izabela Jasicka-misiakPaweł KafarskiEwa Makowiczsubject
Fraction (chemistry)Mass spectrometry01 natural sciencesBiochemistryIndustrial and Manufacturing EngineeringHPTLC0404 agricultural biotechnologyHedera helixhoney volatilesBiochemical markersChromatographyHS–SPMEbiologyChemistry010401 analytical chemistry04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classification040401 food science0104 chemical scienceshoney authenticationivy honeyFood productsChromatographic fingerprintGas chromatographyFood ScienceBiotechnologydescription
Hedera helix (Irish ivy) honey is a very rare food product used in Ireland. The composition of the volatile fraction of this unique honey was studied for the first time using three different extraction procedures (SPE, USE and HS–SPME) and analyzed with gas chromatography and mass spectrometry. As expected, the use of combined techniques resulted in the identification of the detailed composition of honey volatiles. Identified constitutes belongs to the different chemical classes. The presence of 4(1H)-quinolinone, myrtenal and phenylacetonitrile was proposed as biomarkers of the botanical origin of ivy honey. Moreover, they are not widely widespread among honeys of different botanical origins. Additional usefulness of the HPTLC studies was documented by showing that this method allows obtaining characteristic patterns of honey fractions enabling a simple visual determination of honey authenticity.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-07-30 | European Food Research and Technology |