Evaluation of the botanical origin of estonian uni- and polyfloral honeys by amino acid content.
The free amino acid content of 61 honey samples from Estonia has been determined by HPLC-UV with precolumn derivatization with diethyl ethoxymethylenemalonate. Analyzed samples were seven types of unifloral honeys and polyfloral honeys. The main amino acids found in Estonian honeys were proline and phenylalanine. The resulting data have been analyzed by t test and principal component analysis (PCA). t Test revealed that some amino acids (alpha-alanine, beta-alanine, asparagine, gamma-aminobutyric acid, glutamine, glycine, histidine, ornithine, phenylalanine, proline, serine, and tryptophan) are more potent for assigning honey botanical origin than others. PCA enabled differentiation of some honey types by their botanical origin. In the space of the two first principal components, heather honeys form a cluster that is clearly separable from, for example, polyfloral honeys. It is concluded that analysis of the free amino acid profile may serve as a useful tool to assess the botanical origin of Estonian honeys.
Honey protein extraction and determination by mass spectrometry
AbstractThere are relatively limited studies on the protein of honey samples mainly because of the low amount of protein in honey (0.1–0.5 %), the difficulty in extracting honey protein from the sugar-rich environment, and the hindrance of protein characterization by conventional approaches. Several protein extraction methods such as mechanical (ultrafiltration and ultracentrifugation) and chemical (precipitation) techniques have been applied to different types of honey samples. Most of these studies reported the quantity and molecular size of honey protein from gel electrophoresis, but were unable to identify and characterize the protein. This limitation might be due to the low capacity of analytical equipment in those days. Although different precipitants have also been used, not all them are compatible with mass spectrometric methods during downstream analysis. As a result, the sample preparation step is essential in order to confidently characterize the low and varied amount of honey protein. Nowadays, honey protein is getting attention from researchers because of its potential activity in pharmacological applications. Therefore, honey protein extraction and determination by mass spectrometry are critically reviewed in order to stimulate further honey protein research.
 FigureFlow of protein extraction and identification from honey samples
Classification of honeys by principal component analysis on the basis of chemical and physical parameters
Zusammenfassung18 chemische und physikalische Parameter der Nektar- und Honigtauhonige wurden bestimmt und die Ergebnisse statistisch mit Hilfe der Hauptkomponentenanalyse ausgewertet. Danach konnten die Honige in folgende Gruppen unterteilt werden: 1) Akazienhonige, 2) Rapshonige, 3) Linden-, Blüten-und Heidehonige, 4) Honigtauhonige. Zwischen dem Nektarhonig und Honigtauhonig lagen wahrscheinlich die Proben von Mischhonigen aus Blüten- und Waldtracht. Die bedeutendste erste Hauptkomponente war mit folgenden Parametern verbunden: elektrischer Leitfähigkeitswert und Aschegehalt, Gehalt an freien Säuren und Prolin sowie der pH-Wert und Diastasezahl. Aufgrund der Hauptkomponentenladungen und der linearen Korrelation kann angenommen werden, daß diese Parameter für die Honigklassifizierung von größerer Bedeutung sind als der Gehalt an reduzierenden Zuckern, scheinbarer Saccharose, Mono-, Di- und Trisaccharide, Glucose und Fructose. Die Klassifizierung der Honige mit Hilfe der Hauptkomponentenanalyse kann bei der Spezifikation einer Honigprobe aufgrund ihrer chemischen Zusammensetzung von Nutzen sein.SummaryEighteen chemical and physical parameters of nectar and honeydew honeys were determined and the results were analysed statistically by the method of principal component analysis. On the plots of principal component loadings, the honeys were divided into the following groups: (1) acacia honey; (2) rape honey; (3) linden, floral (nectar coming from various plants) and heather honeys; (4) honeydew honey. The samples which were a blend of nectar and honeydew honeys may be considered as a separate group between 3 and 4. The most important first principal component was strongly associated with the value of electrical conductivity, the contents of ash, free acids and proline, as well as with the pH and the diastase number. The principal component loadings and linear correlation suggested that these parameters contributed much more to the classification of honeys than apparent reducing sugars, apparent sucrose, mono-, di-, and trisaccharides, glucose and fructose. The classification of honeys by the method of principal component analysis may serve as an additional tool in specifying samples on the basis of their chemical composition.