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Valverde Bastardo, Silvia Ares Sacristán, Ana María Elmore, J. Stephen Bernal del Nozal, José 2023-02-13T13:30:54Z 2023-02-13T13:30:54Z 2022 Food Chemistry, 2022, vol. 387, p. 132920 0308-8146 https://uvadoc.uva.es/handle/10324/58641 10.1016/j.foodchem.2022.132920 132920 Food Chemistry 387 The main goal of this article is to present an overview of the analytical methodologies employed in recent years (2015–2021) to determine several honey constituents, and, specifically, those with health-promoting effects and nutritional value, like phenolic compounds, sugars, amino acids and proteins, vitamins, lipids, minerals, and organic acids. The review is structured according to the different families of compounds, and they will be discussed along with the main extraction and analytical techniques used for their determination. Phenolic compounds, sugars and amino acids have been the main compounds determined in honey. The analytical methods (sample treatment and determination techniques) are strongly dependent on the compound. Nevertheless, it can be concluded that high-performance liquid chromatography was predominantly selected for determining honey constituents; while, in relation to the sample treatment, the preferred option was a dilution of the honey with water or a buffer. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2022 The Author(s) Attribution-NonCommercial-NoDerivatives 4.0 Internacional Recent trends in the analysis of honey constituents info:eu-repo/semantics/article