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Title: | Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies. |
Author: | García-Seval, Víctor Martínez Alfaro, Clàudia Saurina, Javier Núñez Burcio, Oscar Sentellas, Sonia |
Keywords: | Mel d'abelles Quimiometria Cromatografia de líquids d'alta resolució Honey Chemometrics High performance liquid chromatography |
Issue Date: | 2022 |
Publisher: | MDPI |
Abstract: | Honey is a highly consumed natural product produced by bees which is susceptible to fraudulent practices, some of them regarding their botanical origin. Two HPLC-UV non-targeted finger-printing approaches were evaluated in this work to address honey characterization, classification, and authentication based on honey botanical variety. The first method used no sample treatment and a universal reversed-phase chromatographic separation. On the contrary, the second method was based on an off-line SPE preconcentration method, optimized for the isolation and extraction of polyphenolic compounds, and a reversed-phase chromatographic separation opti-mized for polyphenols as well.. For the off-line SPE method, the use of HLB (3 mL, 60 mg) car-tridges, and 6 mL of methanol as eluent, allowed to achieve acceptable recoveries for the selected polyphenols. The obtained HPLC-UV fingerprints were subjected to exploratory principal com-ponent analysis (PCA) and classificatory partial least squares-discriminant analysis (PLS-DA) to evaluate their viability as sample chemical descriptors for authentication purposes. Both HPLC-UV fingerprints resulted to be appropriate to discriminate between blossom-honeys and honeydew-honeys. However, superior performance was accomplished with off-line SPE HPLC-UV polyphenolic fingerprints, being able to differentiate among the different blos-som-honey samples under study (orange/lemon blossom, rosemary, thyme, eucalyptus, and heather). In general, this work demonstrated the feasibility of HPLC-UV fingerprints, especially those obtained after off-line SPE polyphenolic isolation and extraction, to be employed as honey chemical descriptors to address the characterization and classification of honey samples according to their botanical origin. |
Note: | Reproducció del document publicat a: https://doi.org/10.3390/foods11152345 |
It is part of: | Foods, 2022, vol. 11, num. 15, p. 2345 |
URI: | http://hdl.handle.net/2445/188981 |
Related resource: | https://doi.org/10.3390/foods11152345 |
ISSN: | 2304-8158 |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB)) |
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