Unit:
Κατεύθυνση Αναλυτική ΧημείαLibrary of the School of Science
Author:
Tsagkaris Aristeidis
Supervisors info:
Αντώνιος Καλοκαιρινός, Καθηγητής, ΕΚΠΑ
Νικόλαος Θωμαΐδης, Αναπληρωτής Καθηγητής, ΕΚΠΑ
Χαράλαμπος Προεστός, Επίκουρος Καθηγητής, ΕΚΠΑ
Original Title:
HONEY AUTHENTICITY: DEVELOPMENT AND VALIDATION OF A UPLC-ESI-QTOF-MS METHOD FOR THE DETERMINATION OF PHENOLIC COMPOUNDS
Translated title:
HONEY AUTHENTICITY: DEVELOPMENT AND VALIDATION OF A UPLC-ESI-QTOF-MS METHOD FOR THE DETERMINATION OF PHENOLIC COMPOUNDS
Summary:
Food authenticity is a rapidly growing field mostly due to public awareness concerning food quality and safety. Of special concern is the declaration of specific quality attributes in high-value products, like honey. In this way, new analytical methods are needed to be developed in order to verify the botanical or geographical origin of honey.
In this thesis, an overview on honey is presented. Features, like chemical composition, organoleptic and physicochemical characteristics and quality criteria are discussed. A special focus is made on phenolic compounds of honey. Phenolic compounds are a wide group of compounds with essential importance for honey authenticity studies. Additionally, the state of the art on food authenticity studies is comprehensively reviewed. A scientometric evaluation of the field is composed, highlighting the research trends and giving insight on emerging approaches of this evolving field. Techniques used in honey authenticity studies alongside with authenticity markers are cited.
The development and validation of UPLC-ESI-QToF MS method for the determination of phenolic compounds in honey is presented in the experimental part. It is proved that the developed validated method was capable for the determination of phenolic compounds in honey. Thereafter, 10 different unifloral, conventionally and organically produced honeys from Poland and Greece were investigated for their phenolic content. The concentration of the determined polyphenols ranged from 0.038 to 5.0 mg/Kg. The unifloral honeys with the greater phenolic content were buckwheat and fir honey, while acacia and arbutus honey contained low amount of these compounds. Moreover, fir honey featured a high quercetin concentration compared to the other matrices. Similarly, heather honey had a high amount of cinnamic acid, while acacia honey was measured with an increased concentration of ferulic acid. Consequently, all the previously mentioned compounds may be used as potential authenticity markers. Furthermore, the production type of honey was also investigated in order to find if organic production affects phenolic compounds content. Finally, suspect screening workflow was performed on oak honey samples and three flavonoids were identified and semi-quantified.
In conclusion, the results obtained in the present work illustrate the importance of investigating polyphenols content in honey authenticity studies.
Main subject category:
Science
Other subject categories:
Chemistry
Keywords:
honey authenticity, phenolic compounds, botanical origin, geographical origin, RPLC-QToF-MS, potential authenticity markers
Number of references:
135
