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dc.contributor.author | Escriche Roberto, Mª Isabel | es_ES |
dc.contributor.author | Kadar, Melinda | es_ES |
dc.contributor.author | Juan Borrás, María del Sol | es_ES |
dc.contributor.author | Doménech Antich, Eva Mª | es_ES |
dc.date.accessioned | 2016-11-21T13:27:14Z | |
dc.date.available | 2016-11-21T13:27:14Z | |
dc.date.issued | 2014-01-01 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/10251/74444 | |
dc.description.abstract | [EN] Total antioxidant activity, physicochemical parameters, and the profile of flavonoids and phenolic acid compounds were evaluated for: their ability to distinguish between the botanical origins of four types of Spanish honey, the impact of industrial thermal treatment, and the effect of the year of collection. Citrus honey had the lowest levels of all the analysed variables, then rosemary and polyfloral, and honeydew the highest ones. Botanical origin affects the profile of flavonoids and phenolic compounds sufficiently to permit discrimination thanks to the predominance of particular compounds such as: hesperetin (in citrus honey); kaempferol, chrysin, pinocembrin, caffeic acid and naringenin (in rosemary honey) and myricetin, quercetin, galangin and particularly p-coumaric acid (in honeydew honey). The impact of industrial thermal treatments is lower than the expected variability as a consequence of the year of collection, though neither factor has enough influence to alter these constituent compounds to the point of affecting the discrimination of honey by botanical origin | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support of the Valencian Regional Ministry of Business Education and Science (project CV2007-244) and the Universidad Politecnica de Valencia (project PAID-05-08-3703). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Honey | es_ES |
dc.subject | Flavonoids | es_ES |
dc.subject | Phenolic acids | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Authentication | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2013.07.033 | |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//CV2007-244/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//PAID-05-08-3703/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Escriche Roberto, MI.; Kadar, M.; Juan Borrás, MDS.; Doménech Antich, EM. (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry. 142:135-143. https://doi.org/10.1016/j.foodchem.2013.07.033 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.foodchem.2013.07.033 | es_ES |
dc.description.upvformatpinicio | 135 | es_ES |
dc.description.upvformatpfin | 143 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 142 | es_ES |
dc.relation.senia | 251700 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |