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Article
2021
Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey
Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey
Abstract (English)
Honeydew honey is produced by bees from excretions of plant-feeding insects, such as aphids and scale insects. Honeydew on conifers, like fir (Abies alba) or spruce (Picea abies), is produced by different species of the genera Cinara and Physokermes. This means that honeydew honey can stem from different botanical as well as zoological origins, but so far it is not possible to clearly distinguish the different types of honeys. In the attempt to identify distinguishing markers, 19 sugars, 25 amino acids and 9 inorganic ions were quantified in three groups of honeydew honey (fir/Cinara, spruce/Cinara and spruce/Physokermes) with 20 honey samples each. It could be demonstrated that the contents of isomaltose, raffinose, erlose, two undefined oligosaccharides, several amino acids, sulfate, and phosphate differed significantly between the three groups of honey. Furthermore, multivariate analyses resulted in a separation of spruce/Physokermes honey from spruce- or fir/Cinara honey due to its higher contents of phosphate, sulfate, erlose and two undefined oligosaccharides. Moreover, the amino acid composition and the isomaltose as well as the raffinose contents proved useful in the distinction between fir/Cinara and spruce/Cinara honey. In sum, the contents of sugars, amino acids, and inorganic ions in German fir and spruce honeys provide useful information about the botanical and zoological origin of honeydew honeys.
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European food research and technology, 247 (2021), 879–888.
https://doi.org/10.1007/s00217-020-03671-0.
ISSN: 1438-2385
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Shaaban, B., Seeburger, V., Schroeder, A., & Lohaus, G. (2021). Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey. European food research and technology, 247. https://doi.org/10.1007/s00217-020-03671-0
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@article{Shaaban2021,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16454},
doi = {10.1007/s00217-020-03671-0},
author = {Shaaban, Basel and Seeburger, Victoria and Schroeder, Annette et al.},
title = {Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey},
journal = {European food research and technology},
year = {2021},
volume = {247},
}