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Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys

AuthorsYao, Liu H.; Datta, Nivedita; Tomás Barberán, Francisco CSIC ORCID ; Martos, Isabel; Ferreres, Federico CSIC ORCID; Singanusong, Riantong
Botanical origin
Phenolic acids
Floral markers
Abscisic acid
Issue DateMay-2003
CitationFood Chemistry 81(2): 159-168 (2003)
AbstractFlavonoids, phenolic acids and abscisic acid of Australian and New Zealand Leptospermum honeys were analyzed by HPLC. Fifteen flavonoids were isolated in Australian jelly bush honey (Leptospermum polygalifolium), with an average content of 2.22 mg/100 g honey. Myricetin (3,5,7,3′,4′,5′-hexahydroxyflavone), luteolin (5,7,3′,4′-tetrahydroxyflavone) and tricetin (5,7,3′,4′,5′-pentahydroxyflavone) were the main flavonoids identified. The mean content of total phenolic acids in jelly bush honey was 5.14 mg/100 g honey, with gallic and coumaric acids as the potential phenolic acids. Abscisic acid was quantified as twice the amount (11.6 mg/100 g honey) of the phenolic acids in this honey. The flavonoid profile mainly consisted of quercetin (3,5,7,3′,4′-pentahydroxyflavone), isorhamnetin (3,5,7,4′-tetrahydroxyflavone 3′-methyl ethyl), chrysin (5,7-dihydroxyflavone), luteolin and an unknown flavanone in New Zealand manuka (Leptospermum scoparium) honey with an average content of total flavonoids of 3.06 mg/100 g honey. The content of total phenolic acids was up to 14.0 mg/100 g honey, with gallic acid as the main component. A substantial quantity (32.8 mg/100 g honey) of abscisic acid was present in manuka honey. These results showed that flavonoids and phenolic acids could be used for authenticating honey floral origins, and abscisic acid may aid in this authentication.
Description10 pages, 3 figures, 4 tables.
Publisher version (URL)http://dx.doi.org/10.1016/S0308-8146(02)00388-6
Appears in Collections:(CEBAS) Artículos
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