prikaz prve stranice dokumenta Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study
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Scientific paper - Original scientific paper
Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study
Food Chemistry, 477 (2025); 143446. https://doi.org/10.1016/j.foodchem.2025.143446
Barbarić, Ana; Saftić Martinović, Lara; Milinčić, Danijel D.; Pešić, Mirjana B.; Marijanović, Zvonimir; Jakac, Mateo; Brčić Karačonji, Irena; Brekalo, Helena; Petrović, Danijela; Pavlešić, Tomislav; Mišetić Ostojić, Dijana; Gobin, Ivana

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Barbarić, A., Saftić Martinović, L., Milinčić, D. D., Pešić, M. B., Marijanović, Z., Jakac, M. ... Gobin, I. (2025). Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study. Food Chemistry, 477.. doi: 10.1016/j.foodchem.2025.143446

Barbarić, Ana, et al. "Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study." Food Chemistry, vol. 477, 2025. https://doi.org/10.1016/j.foodchem.2025.143446

Barbarić, Ana, Lara Saftić Martinović, Danijel D. Milinčić, Mirjana B. Pešić, Zvonimir Marijanović, Mateo Jakac, Irena Brčić Karačonji, et al. "Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study." Food Chemistry 477 (2025). https://doi.org/10.1016/j.foodchem.2025.143446

Barbarić, A., et al. (2025) 'Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study', Food Chemistry, 477. doi: 10.1016/j.foodchem.2025.143446

Barbarić A, Saftić Martinović L, Milinčić DD, Pešić MB, Marijanović Z, Jakac M, and sur.. Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study. Food Chemistry [Internet]. 2025 February 20 [cited 2025 March 20];477. doi: 10.1016/j.foodchem.2025.143446

A. Barbarić, et al., "Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study", Food Chemistry, vol. 477, February 2025. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:910242. [Accessed: 20 March 2025]

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Metadata
Title (english)Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study
AuthorAna Barbarić
AuthorLara Saftić Martinović
AuthorDanijel D. Milinčić
AuthorMirjana B. Pešić
AuthorZvonimir Marijanović
AuthorMateo Jakac
AuthorIrena Brčić Karačonji
AuthorHelena Brekalo
AuthorDanijela Petrović
AuthorTomislav Pavlešić
AuthorDijana Mišetić Ostojić
AuthorIvana Gobin
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Microbiology and Parasitology)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Public Health and Health Care
Abstract (english)
This study compares beech (Fagus sylvatica) and chestnut (Castanea sativa) honeydew honeys through analyses of physicochemical properties, pollen composition, phenolic and volatile compounds, and bioactivity. Beech honey exhibited higher antioxidant activity (up to 1.81 mmol TE/kg) compared to chestnut honey (0.79 mmol TE/kg), though both had similar total phenolic and flavonoid content. A total of 37 phenolic compounds, including propolis-derived flavonoids, were detected, with taxifolin and phenylamides as potential markers of botanical origin. Volatile profiles distinguished the types, with beech honey rich in 2-furanmethanol and nonanal, while chestnut honey had unique benzaldehyde and furfural notes. Both honeys demonstrated strong antimicrobial activity, with inhibition zones up to 20 mm and effective MICs (0.025–0.2 g/mL). Although not currently classified by botanical origin in EU regulations, the study highlights distinctive polyphenol and volatile profiles, as well as bioactive properties, between beech and chestnut honeydew honeys.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFood Chemistry
Numberingvol. 477, 143446
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2025.143446
URN:NBNurn:nbn:hr:184:910242
Online first2025-02-20
Document URLhttps://linkinghub.elsevier.com/retrieve/pii/S0308814625006971
Type of resourceText
Access conditionsInstitutional access
Terms of useLicence In copyright icon
Created on2025-03-20 07:41:45