2026-05-30T16:34:57Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/53662021-11-02T12:02:53Zcom_10259_5363com_10259_5086com_10259_2604col_10259_5364

00925njm 22002777a 4500 dc Pascual Maté, Ana author Osés Gómez, Sandra María author Marcazzan, Gian L. author Gardini, Silvia author Fernández Muiño, Miguel Ángel author Sancho Ortiz, María Teresa author 2018-12 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. 0889-1575 http://hdl.handle.net/10259/5366 10.1016/j.jfca.2018.08.005 Food analysis Food composition Honey Moisture Specific rotation Sugars Crystallization GC-FID Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau