RT info:eu-repo/semantics/article
T1 Recent trends in the analysis of honey constituents
A1 Valverde Bastardo, Silvia
A1 Ares Sacristán, Ana María
A1 Stephen Elmore, J.
A1 Bernal del Nozal, José
K1 Determination methods
K1 Extraction techniques
K1 Food chemistry
K1 Honey
K1 Honey constituents
K1 24 Ciencias de la Vida
K1 23 Química
AB 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.
PB Elsevier
SN 0308-8146
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/58641
UL https://uvadoc.uva.es/handle/10324/58641
LA eng
NO Food Chemistry, 2022, vol. 387, p. 132920
NO Producción Científica
DS UVaDOC
RD 24-may-2024