prikaz prve stranice dokumenta Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
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Scientific paper - Original scientific paper
Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
Food Chemistry, 274 (2019); 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045
Vasić, Vesna; Gašić, Uroš; Stanković, Dalibor; Lušić, Dražen; Vukić Lušić, Darija; Milojković-Opsenica, Dušanka; Tešić, Živoslav; Trifković, Jelena

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Vasić, V., Gašić, U., Stanković, D., Lušić, D., Vukić Lušić, D., Milojković Opsenica, D. ... Trifković, J. (2019). Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity. Food Chemistry, 274., 629-641. doi: 10.1016/j.foodchem.2018.09.045

Vasić, Vesna, et al. "Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity." Food Chemistry, vol. 274, 2019, pp. 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045

Vasić, Vesna, Uroš Gašić, Dalibor Stanković, Dražen Lušić, Darija Vukić Lušić, Dušanka Milojković Opsenica, Živoslav Tešić and Jelena Trifković. "Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity." Food Chemistry 274 (2019): 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045

Vasić, V., et al. (2019) 'Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity', Food Chemistry, 274, pp. 629-641. doi: 10.1016/j.foodchem.2018.09.045

Vasić V, Gašić U, Stanković D, Lušić D, Vukić Lušić D, Milojković Opsenica D, and sur.. Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity. Food Chemistry [Internet]. 2019 [cited 2024 November 22];274:629-641. doi: 10.1016/j.foodchem.2018.09.045

V. Vasić, et al., "Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity", Food Chemistry, vol. 274, pp. 629-641, 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:957724. [Accessed: 22 November 2024]

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Metadata
Title (english)Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
AuthorVesna Vasić
AuthorUroš Gašić
AuthorDalibor Stanković
AuthorDražen Lušić
AuthorDarija Vukić Lušić
AuthorDušanka Milojković-Opsenica
AuthorŽivoslav Tešić
AuthorJelena Trifković
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Environmental Medicine)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Public Health and Health Care
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionAccepted version
Journal titleFood Chemistry
Numberingvol. 274, pp. 629-641
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2018.09.045
URN:NBNurn:nbn:hr:184:957724
Publication2019
Document URLhttp://bib.irb.hr/953697
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-03-14 09:31:20