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Food Chem. 2019 Jan 30;272:66-75. doi: 10.1016/j.foodchem.2018.08.035. Epub 2018 Aug 9.

Physicochemical properties and phenolic content of honey from different floral origins and from rural versus urban landscapes.

Author information

1
School of Chemical Sciences, DCU Water Institute, Dublin City University, Dublin 9, Ireland.
2
School of Biotechnology, Dublin City University, Dublin 9, Ireland.
3
School of Natural Sciences, Trinity College Dublin, Dublin 2, Ireland.
4
School of Chemical Sciences, DCU Water Institute, Dublin City University, Dublin 9, Ireland. Electronic address: blanaid.white@dcu.ie.

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.

KEYWORDS:

Floral origin; Honey; Physiochemical properties; Total phenolic content

PMID:
30309595
DOI:
10.1016/j.foodchem.2018.08.035
[Indexed for MEDLINE]

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