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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5366

    Título
    Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau
    Autor
    Pascual Maté, Ana
    Osés Gómez, Sandra MaríaAutoridad UBU Orcid
    Marcazzan, Gian L.
    Gardini, Silvia
    Fernández Muiño, Miguel ÁngelAutoridad UBU Orcid
    Sancho Ortiz, María TeresaAutoridad UBU Orcid
    Publicado en
    Journal of Food Composition and Analysis. 2018, V. 74, p. 34-43
    Editorial
    Elsevier
    Fecha de publicación
    2018-12
    ISSN
    0889-1575
    DOI
    10.1016/j.jfca.2018.08.005
    Resumen
    This research was aimed to study the sugar composition of fifty-four representative artisanal honeys from the northern Iberian plateau. Moisture, specific rotation, and crystallization indexes were also determined. Sugars were analyzed by gas chromatography-flame ionization detector (GC-FID) after Pourtallier´s derivatization procedure. Fourteen carbohydrates were reliably quantified: two monosaccharides, five disaccharides, six trisaccharides and one tetrasaccharide. Honeydew honeys showed the highest disaccharides (6.71%) and trisaccharides (1.81%) averages and the lowest monosaccharides (63.10%) average, in contrast to heather honeys that had the lowest disaccharides (4.93%) and trisaccharides (0.69%) averages and the highest monosaccharides (70.96%). Chestnut honeys possessed low concentrations of monosaccharides, sucrose, trehalose, and trisaccharides. Clover and lavender honeys possessed high monosaccharide and disaccharide percentages. As expected, lavender samples showed the highest sucrose concentrations (0.05–5.18%). Isomaltose contents were particularly high in honeydew (1.17–2.49%) and chestnut (1.34–1.74%) samples, and low in lavender (0.6–1.16%) honeys, the latter also being low in raffinose (0.01‒0.05%). Moisture percentages (14.4–18.6%) indicated optimum honey ripeness. Averages for all groups of samples were levorotatory. In contrast to honeydew and chestnut honeys, lavender samples showed the fastest granulation tendency. In the analyzed honeys, the higher the percentage of isomaltose was, the lower the crystallization tendency the honeys exhibited.
    Palabras clave
    Food analysis
    Food composition
    Honey
    Moisture
    Specific rotation
    Sugars
    Crystallization
    GC-FID
    Materia
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/5366
    Versión del editor
    https://doi.org/10.1016/j.jfca.2018.08.005
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    Attribution-NonCommercial-NoDerivatives 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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    Pascual-jfca_2018.pdf
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