Relationships among botanical origin, and physicochemical and antioxidant properties of artisanal honeys derived from native flora (Catamarca, Argentina)

KIVATINITZ SILVIA CLARA

International Food Research Journal

Faculty of Food Science & Technology, UPM

Año: 2019 vol. 26 p. 1459 - 1459

he present work was designed to increase our scientific understanding of the quality ofartisanal honeys (i.e., derived from a single species of flower), as a basis for enhancing theirvalue as an economic product and a natural nutraceutical food. Physicochemical propertiesof honey samples (n = 39) from Catamarca province, Argentina were analysed by a varietyof methods, including high-performance liquid chromatography with diode array detection/mass spectrometry (HPLC-DAD-MS/MS). The samples showed a preponderance of pollentypes from native floral species, and high levels of antioxidants. Flavonoid content, polyphenolcontent, radical scavenging capacity (RSC), acidity, and ash content comprised an array ofclosely interrelated parameters. Polyphenols and flavonoids were identified in two samples(Prosopis honey and Cercidium honey), that had a single pollen type abundance > 80%, byHPLC-DAD-MS/MS. The results suggest that Cercidium praecox contributed more stronglythan other floral species