3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table I
Total antioxidant activity of several kinds of honey
Honey kind TAS [mmol 100 g –1 ]
linden 45.01 ± 0.51
floral (whisked) 2007 26.86 ± 0.38
floral (whisked) 2006 51.34 ± 0.61
sunflower 55.76 ± 0.58
rape (natural) 16.51 ± 0.31
rape (pasted) 40.23 ± 0.50
meadow (floral)
(supermarket 1)
22.31 ± 0.35
forest (floral mixed)
(supermarket 1)
37.84 ± 0.49
meadow (floral)
(supermarket 2)
16.20 ± 0.30
forest
44.61 ± 0.48
(supermarket 2)
thyme and herbal 55.04 ± 0.58
acacia 16.73 ± 0.32
royal jelly in honey 3,118.93 ± 11.02
meadow (meadow flora) 21.99 ± 0.34
eucalyptus 62.14 ± 0.67
meadow 47.09 ± 0.44
acacia 33.28 ± 0.45
orange flower honey 12.75 ± 0.29
cereal 58.63 ± 0.55
raspberry leaves 40.20 ± 0.42
Floral – bee-keeper 146.68 ± 1.28
honydew 137.49 ± 1.16
Royal yelly 198.62 ± 1.33
propolis 57,355.93 ± 300.42
Ascorbate content ranged (0.65–4.65) mg100 g –1 . Content of
hydroxymethyl furfural ranged (0.26–4.06) mg100 g –1 .
By LC/MS method luteolin, naringenin, protocatechin
acid, coffee acid and p-cumaric acid in honeydew were detected
and, furthermore, kyanidin and pinocembrin in floral
honey were found.
Mono-floral honey contained biologically active compounds
the most, imperceptibly less contained multi-floral
honey and honeydew honey. Acacia honey contained the
lowest amount of biologically active compounds.
s721
Table II
5-HMF concentration in several kinds of honey
Honey kind 5-HMF [mg 100 g –1 ]
linden 0.24 ± 0.00
floral (whisked) 2007 0.52 ± 0.01
floral (whisked) 2006 1.46 ± 0.00
sunflower 3.09 ± 0.00
rape (natural) 0.23 ± 0.01
rape (pasted) 0.38 ± 0.00
meadow (floral)
(supermarket 1)
0.26 ± 0.00
forest (floral mixed)
(supermarket 1)
0.20 ± 0.00
meadow (floral)
(supermarket 2)
1.79 ± 0.01
forest
0.88 ± 0.00
(supermarket 2)
thyme and herbal 0.89 ± 0.02
acacia 4.06 ± 0.00
royal jelly in honey 0.76 ± 0.01
meadow (meadow flora) 0.56 ± 0.00
eucalyptus 1.64 ± 0.01
meadow 1.13 ± 0.00
acacia 1.63 ± 0.00
orange flower honey 0.73 ± 0.00
cereal 2.09 ± 0.01
raspberry leaves 0.66 ± 0.00
Floral – bee-keeper 0.38 ± 0.00
honydew 0.50 ± 0.02
Royal yelly 0.41 ± 0.00
propolis 0.54 ± 0.01
Conclusions
According to our analytically obtained data there is
no possible to say which kind of honey (meadow or forest)
exhibited more beneficial health effect. It seems that honey
quality is more significantly influenced by processing and
storage conditions than by honey origin alone.
REFEREnCES
1. Fallico, B., Zappala, M., Arena, E., Verzera, A.: Food
Chem. 85, 305 (2004).