Open AccessMelissopalynology analysis, determination of physicochemical parameters, sugars and phenolics in Maltese honey collected in different seasons
Author(s) -
Adrian Bugeja Douglas,
M Nesović,
Branko Šikoparija,
Predrag Radišić,
Tomislav Tosti,
Jelena Trifković,
Luigi Russi,
Everaldo Attard,
Živoslav Tešić,
Uroš Gašić
Publication year - 2022
Publication title -
journal of the serbian chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.227
H-Index - 45
eISSN - 1820-7421
pISSN - 0352-5139
DOI - 10.2298/jsc211214033b
Subject(s) - vanillic acid , food science , ferulic acid , chemistry , botany , kaempferol , protocatechuic acid , biology , quercetin , biochemistry , antioxidant
Malta, a country renowned for its honey, has not been extensively mentioned in investigations based on honey. In addition to many parameters, the collection period affects honey quality, precisely due to the different floral composition that exists during a certain season. Therefore, the significance of this study refers to the provision of data on honey from Malta collected during the autumn, spring, and summer seasons. Melissopalynological analysis, determination of physicochemical parameters, and the use of analytical chromatographic methods enabled detailed analysis of these honey. Principal component analysis (PCA) provided the differentiation of Maltese honey depending on the harvest season. Lotus pollen, followed by Eucalyptus, predominated in all honey samples. Characteristic compounds for summer honey were pinocembrin, galangin, kaempferol, chrysin, p-hydroxybenzoic acid, vanillic acid, and maltotriose, while quercetin 3-O-galactoside, ferulic acid, ellagic acid, protocatechuic acid, luteolin 7-O-glucoside, and melibiose were specific for autumn honey. A higher amount of p-coumaric acid, genistein, catechin, as well as the content of many sugars were found in spring samples. To our best knowledge, this is the first scientific work dealing with a detailed chemical analysis of Maltese honey.