Physicochemical properties and phenolic content of honey from different floral origins and from rural versus urban landscapes. (30th January 2019)

• Record Type: Journal Article
• Authors: Kavanagh, Saorla; Gunnoo, Jessica; Marques Passos, Thayse; Stout, Jane C.; White, Blánaid
• Is Part Of: Food chemistry. Volume 272(2019)
• Page Start: 66
• Page End: 75
• Publication Date: 2019-01-30
• Subjects: Honey -- Total phenolic content -- Physiochemical properties -- Floral origin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.08.035
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Urban multi-floral honeys had a higher total phenolic content than rural honeys. Heather honey had the highest total phenolic content of all Irish honeys. Irish heather honey had a higher total phenolic content than Manuka honey. Irish heather honey had similar physiochemical characteristics to Manuka honey. Abstract: The composition of honey influences how beneficial it is to human health. This study evaluated the physiochemical properties and total phenolic content (TPC) of single vs. multi-floral Irish and selected international honeys, and whether properties varied according to hive location. Oilseed rape honey had the lowest TPC of Irish unifloral honeys. Heather honey had the highest TPC, similar to Manuka honey (Mean ± SD = 68.16 ± 2.73 and 62.43 ± 10.03 respectively), and the TPC of ivy honey was approximately half that of heather. Urban multi-floral honeys contained higher TPC (28.26 ± 13.63) than rural honeys (20.32 ± 11.54). Physiochemical properties varied according to floral origin, and whether hives were in urban or rural sites. Irish heather honey had similar physiochemical characteristics to Manuka honey. This first examination of Irish honey confirms that TPC and physiochemical properties vary with honey type and hive location, and suggests that Irish heather honey should be examined for potential health benefits.