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

Yao, L. H., Datta, N., Tomas-Barberan, F. A., Ferreres, F., Martos, I. and Singanusong, R. (2003) Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys. Food Chemistry, 81 2: 159-168. doi:10.1016/S0308-8146(02)00388-6


Author Yao, L. H.
Datta, N.
Tomas-Barberan, F. A.
Ferreres, F.
Martos, I.
Singanusong, R.
Title Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2003-05-01
Sub-type Article (original research)
DOI 10.1016/S0308-8146(02)00388-6
Open Access Status Not yet assessed
Volume 81
Issue 2
Start page 159
End page 168
Total pages 10
Place of publication New York
Publisher Elsevier
Language eng
Subject C1
290104 Other Food Sciences
670105 Dairy products
0908 Food Sciences
1111 Nutrition and Dietetics
Abstract Flavonoids, 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. (C) 2002 Published by Elsevier Science Ltd.
Keyword Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Honey
Leptospermum
Botanical Origin
Flavonoids
Phenolic Acids
Floral Markers
Abscisic Acid
Heather Honey
Unifloral Honeys
Floral Origin
Geographical Origin
Minor Components
Citrus Honey
Markers
Hplc
Identification
Q-Index Code C1
Institutional Status UQ

 
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Created: Wed, 15 Aug 2007, 11:44:18 EST