Polyphenols as Possible Markers of Botanical Origin of Honey

• Published in: Journal of AOAC International Vol. 100; no. 4; pp. 852 - 861
• Main Authors: Gašić, Uroš M, Milojković-Opsenica, Dušanka M, Tešić, Živoslav Lj
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01.07.2017
• Subjects: Chemical properties; Chromatography, Liquid; Food Quality; Honey; Honey - analysis; Mass Spectrometry; Polyphenols; Polyphenols - analysis; Testing
• ISSN: 1060-3271; 1944-7922; 1944-7922
• DOI: 10.5740/jaoacint.17-0144

In recent years, the botanical and geographical origin of food has become an important topic in the context of food quality and safety, as well as consumer protection, in accordance with international standards. Finding chemical markers, especially phytochemicals, characteristic for some kind of food is the subject of interest of a significant number of researchers in the world. This paper is focused on the use of polyphenols as potential markers for the determination of botanical origin of honey. It includes a review of the polyphenols present in various honey samples and the methods for their separation and identification. Special emphasis in this paper is placed on the identification of honey polyphenols using advanced LC-MS techniques in order to find specific markers of botanical origin of honey. In this regard, this study gives an overview of the literature that describes the use of LC-MS techniques for the isolation and determination of honey polyphenols. This review focuses on the research performed in the past two decades.