Czech J. Food Sci., 2022, 40(2):85-92 | DOI: 10.17221/213/2021-CJFS

Nine-year statistics of Czech honey carbohydrate profiles in the Czech RepublicOriginal Paper

Helena Čížková1, Dalibor Titěra*,2, Pavel Hrabec3, Matej Pospiech4
1 Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
2 Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
3 Department of Statistics and Optimization, Faculty of Mechanical Engineering, University of Technology, Brno, Czech Republic
4 Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic

Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Glc), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 ± 1.26 g (100 g)-1 and did not exceed 15 g (100 g)-1.

Keywords: sugars; sucrose; melezitose; HPLC, RI

Published: April 27, 2022  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Čížková H, Titěra D, Hrabec P, Pospiech M. Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic. Czech J. Food Sci. 2022;40(2):85-92. doi: 10.17221/213/2021-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Acquarone C., Buera P., Elizalde B. (2007): Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry, 101: 695-703. Go to original source...
    2. Bogdanov S. (2009) Harmonised Methods of the International Honey Commission. International Honey Commission. Available at https://www.ihc-platform.net/ihcmethods2009.pdf (accessed Aug 8, 2021).
    3. Bogdanov S., Jurendic T., Sieber R., Gallmann P. (2008): Honey for nutrition and health: A review. Journal of the American College of Nutrition, 27: 677-689. Go to original source... Go to PubMed...
    4. Bogdanov S., Ruoff K., Persano Oddo L. (2004): Physico-chemical methods for the characterisation of unifloral honeys: A review. Apidologie, 35: S4-S17. Go to original source...
    5. Cavia M.M., Fernández-Muio M.A., Gömez-Alonso E., Montes-Pérez M.J., Huidobro J.F., Sancho M.T. (2002): Evolution of fructose and glucose in honey over one year: Influence of induced granulation. Food Chemistry, 78: 157-161. Go to original source...
    6. Horváth K., Molnár-Perl I. (1997): Simultaneous quantitation of mono-, di- and trisaccharides as their TMS ether oxime derivatives by GC-MS: I. In model solutions. Chromatographia, 45: 328-335. Go to original source...
    7. Kaškonienė V., Venskutonis P.R., Čeksteryte V. (2010): Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania. LWT - Food Science and Technology, 43: 801-807. Go to original source...
    8. Kaškonienė V., Venskutonis P.R. (2010): Floral markers in honey of various botanical and geographic origins: A review. Comprehensive Reviews in Food Science and Food Safety, 9: 620-634. Go to original source... Go to PubMed...
    9. de la Fuente E., Sanz M.L., Martínez-Castro I., Sanz J., Ruiz-Matute A.I. (2007): Volatile and carbohydrate composition of rare unifloral honeys from Spain. Food Chemistry, 105: 84-93. Go to original source...
    10. Machado De-Melo A.A., de Almeida-Muradian L.B., Sancho M.T., Pascual-Maté A. (2018): Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research, 57: 5-37. Go to original source...
    11. Pauliuc D., Dranca F., Oroian M. (2020): Antioxidant activity, total phenolic content, individual phenolics and physicochemical parameters suitability for Romanian honey authentication. Foods, 9: 306. Go to original source... Go to PubMed...
    12. Persano Oddo L., Piana L., Bogdanov S., Bentabol A., Gotsiou P., Kerkvliet J., Martin P., Morlot M., Ortiz Valbuena A., Ruoff K., von der Ohe K. (2004): Botanical species giving unifloral honey in Europe. Apidologie, 35: S82-S93. Go to original source...
    13. Persano Oddo L., Piro R. (2004): Main European unifloral honeys: Descriptive sheets. Apidologie, 35: S38-S81. Go to original source...
    14. Pierre J., Mesquida J., Marilleau R., Pham-Delègue M.H., Renard M. (1999): Nectar secretion in winter oilseed rape, Brassica napus - Quantitative and qualitative variability among 71 genotypes. Plant Breeding, 118: 471-476. Go to original source...
    15. Pita-Calvo C., Azquez M.V. (2017): Differences between honeydew and blossom honeys: A review. Trends in Food Science & Technology, 59: 79-87. Go to original source...
    16. Pita-Calvo C., Vázquez M. (2018): Honeydew honeys: A review on the characterization and authentication of botanical and geographical origins. Journal of Agricultural and Food Chemistry, 66: 2523-2537. Go to original source... Go to PubMed...
    17. Pospiech M., Javůrková Z., Hrabec P., Čížková H., Titěra D., Štarha P., Ljasovská S., Kružík V., Podskalská T., Bednář J., Burešová P.K., Tremlová B. (2021): Physico-chemical and melissopalynological characterization of Czech honey. Applied Sciences, 11: 4989. Go to original source...
    18. Rodríguez-Flores M.S., Escuredo O., Seijo-Rodríguez A., Seijo M.C. (2019): Characterization of the honey produced in heather communities (NW Spain). Journal of Apicultural Research, 58: 84-91. Go to original source...
    19. Rodríguez-Flores S., Escuredo O., Seijo M.C. (2016): Characterisation and antioxidant capacity of sweet chestnut honey produced in north-west Spain. Journal of Apicultural Science, 60: 19-30. Go to original source...
    20. Rybak-Chmielewska H., Szczesna T., Waś E., Jaśkiewicz K., Teper D. (2013): Characteristics of Polish unifloral honeys. IV. Honeydew honey, mainly Abies alba L. Journal of Apicultural Science, 57: 51-59. Go to original source...
    21. Sanz M.L., Gonzalez M., De Lorenzo C., Sanz J., Martínez-Castro I. (2005): A contribution to the differentiation between nectar honey and honeydew honey. Food Chemistry, 91: 313-317. Go to original source...
    22. Seijo M.C., Escuredo O., Rodríguez-Flores M.S. (2019): Physicochemical properties and pollen profile of oak honeydew and evergreen oak honeydew honeys from Spain: A comparative study. Foods, 8: 1-14. Go to original source... Go to PubMed...
    23. Shaaban B., Seeburger V., Schroeder A., Lohaus G. (2020): Sugar, amino acid and inorganic ion profiling of the honeydew from different hemipteran species feeding on Abies alba and Picea abies. PLoS ONE, 15: 1-17. Go to original source... Go to PubMed...
    24. Terrab A., Recamales A.F., Hernanz D., Heredia F.J. (2004): Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry, 88: 537-542. Go to original source...
    25. Thrasyvoulou A., Tananaki C., Goras G., Karazafiris E., Dimou M., Liolios V., Kanelis D., Gounari S. (2018): Legislation of honey criteria and standards. Journal of Apicultural Research, 57: 88-96. Go to original source...
    26. Tomczyk M., Tarapatskyy M., Dżugan M. (2019): The influence of geographical origin on honey composition studied by Polish and Slovak honeys. Czech Journal of Food Sciences, 37: 232-238. Go to original source...
    27. Vranić D., Petronijević R., Dinović Stojanović J., Korićanac V., Babić Milijašević J., Milijašević M. (2017): Physicochemical properties of honey from Serbia in the period 2014-2016. IOP Conference Series: Earth and Environmental Science, 85: 012058.
    28. Yadata D. (2014): Detection of the electrical conductivity and acidity of honey from different areas of Tepi. Food Science and Technology, 2: 59-63. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content