Author(s): Iglesias MT, De Lorenzo C, Del Carmen Polo M, MartnAlvarez PJ, Pueyo E, Iglesias MT, De Lorenzo C, Del Carmen Polo M, MartnAlvarez PJ, Pueyo E
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Abstract With the aim of finding methods that could constitute a solid alternative to melissopalynological and physicochemical analyses to determine the botanical origin (floral or honeydew) of honeys, the free amino acid content of 46 honey samples has been determined. The honeys were collected in a small geographic area of approximately 2000 km(2) in central Spain. Twenty-seven honey samples were classified as floral and 19 as honeydew according to their palynological and physicochemical analyses. The resulting data have been subjected to different multivariant analysis techniques. One hundred percent of honey samples have been correctly classified into either the floral or the honeydew groups, according to their content in glutamic acid and tryptophan. It is concluded that free amino acids are good indicators of the botanical origin of honeys, saving time compared with more tedious analyses.
This article was published in J Agric Food Chem
and referenced in Journal of Clinical & Experimental Pharmacology