prikaz prve stranice dokumenta Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study
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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, i sur.. Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study. Food Chemistry [Internet]. 20.02.2025. [pristupljeno 20.03.2025.];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, Veljača 2025. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:910242. [Citirano: 20.03.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:910242
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Podaci o radu
Naslov (engleski)Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study
AutorAna Barbarić
AutorLara Saftić Martinović
AutorDanijel D. Milinčić
AutorMirjana B. Pešić
AutorZvonimir Marijanović
AutorMateo Jakac
AutorIrena Brčić Karačonji
AutorHelena Brekalo
AutorDanijela Petrović
AutorTomislav Pavlešić
AutorDijana Mišetić Ostojić
AutorIvana Gobin
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za mikrobiologiju i parazitologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Javno zdravstvo i zdravstvena zaštita
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Chemistry
Brojčani podacivol. 477, 143446
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2025.143446
URN:NBNurn:nbn:hr:184:910242
Datum objave elektroničkog izdanja2025-02-20
URL dokumentahttps://linkinghub.elsevier.com/retrieve/pii/S0308814625006971
Vrsta resursaTekst
Prava pristupaInstitucijski pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2025-03-20 07:41:45