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dc.contributor.author | Escriche Roberto, Mª Isabel | es_ES |
dc.contributor.author | Kadar, Melinda Andreea | es_ES |
dc.contributor.author | Juan Borrás, María del Sol | es_ES |
dc.contributor.author | Doménech Antich, Eva Mª | es_ES |
dc.date.accessioned | 2016-11-21T13:34:49Z | |
dc.date.available | 2016-11-21T13:34:49Z | |
dc.date.issued | 2011-06 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.uri | http://hdl.handle.net/10251/74446 | |
dc.description.abstract | This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile compounds in the differentiation between lemon blossom honey (Citrus limon) and orange blossom honey (Citrus spp.). The total content of flavonoids and phenolic acids is twice as high in lemon honey (6.20 mg/100 g) as in orange honey (3.64 mg/100 g); naringenin and caffeic acid were the main compounds in all cases. Hesperetin, a floral marker of citrus honey, was not significantly different for the two types of honey. A multivariate PLS2 analysis showed that some volatile compounds such as, 4 lilac aldehydes and bencenacetaldehyde (all abundant in orange honey) were negatively correlated with 4 flavonoids: pinocembrin, chrysin, naringenin and quercetin, and caffeic phenolic acid (all abundant in lemon honey). Moreover, the last 5 compounds were positively correlated with: 6 alcohols, 2 ketones, acetaldehyde and furanmethanol. This is a first approach to employ all of these compounds together with appropriate statistical techniques to differentiate between two varieties of citrus honey, and therefore it could be an interesting tool for their authentication. © 2011 Elsevier Ltd. | es_ES |
dc.description.sponsorship | This study forms part of a project funded by the Conselleria de Empresa, Educacion y Ciencia de la Comunidad Valenciana (Valencian Regional Ministry of Business, Education, and Science) with project number CV2007-244 and Universidad Politecnica de Valencia project (PAID-05-08-3703), which the authors gratefully acknowledge. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Research International | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Citrus honey | es_ES |
dc.subject | Flavonoids | es_ES |
dc.subject | Lemon blossom honey | es_ES |
dc.subject | Orange blossom honey | es_ES |
dc.subject | Phenolic acids | es_ES |
dc.subject | Volatile compounds | es_ES |
dc.subject | Aldehydes | es_ES |
dc.subject | Authentication | es_ES |
dc.subject | Fatty acids | es_ES |
dc.subject | Food products | es_ES |
dc.subject | Fruits | es_ES |
dc.subject | Ketones | es_ES |
dc.subject | Multivariant analysis | es_ES |
dc.subject | Organic acids | es_ES |
dc.subject | Phenols | es_ES |
dc.subject | Volatile organic compounds | es_ES |
dc.subject | Citrus | es_ES |
dc.subject | Citrus limon | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2011.03.049 | |
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, MA.; Juan Borrás, MDS.; Doménech Antich, EM. (2011). Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys. Food Research International. 44(5):1504-1513. https://doi.org/10.1016/j.foodres.2011.03.049 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.foodres.2011.03.049 | es_ES |
dc.description.upvformatpinicio | 1504 | es_ES |
dc.description.upvformatpfin | 1513 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 44 | es_ES |
dc.description.issue | 5 | es_ES |
dc.relation.senia | 206309 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |