Advertisement

European Food Research and Technology

, Volume 244, Issue 7, pp 1169–1184 | Cite as

Chromatographic fingerprint, antioxidant activity, and colour characteristic of polish goldenrod (Solidago virgaurea L.) honey and flower

  • Izabela Jasicka-Misiak
  • Ewa Makowicz
  • Natalia Stanek
Original Paper

Abstract

In recent times, the nutraceutical and pharmaceutical interest in honey due to its well-known health properties has increased. Consumers need clear and precise information, so that they can make informed choices about their diet and the foods they buy. Therefore, gas chromatography–mass spectrometry (GC–MS) and high-performance liquid chromatography with a photodiode array detector (HPLC-PAD) was revealed a general characteristic fingerprint of polish monofloral goldenrod honey and flowers. In addition, high-performance thin-layer chromatography (HPTLC) has proven to be a useful tool for determining similarity patterns of common bands among honey from the same floral source and thus can be used for authenticating honey samples. A total of 137 volatile compounds were identified in goldenrod honey. Among them, hotrienol, nerol oxide, and benzyl cinnamate can be regarded as chemical markers specific to the botanical origin of goldenrod honey. The HPLC-PAD phenolic profile was similar across all samples, and gallic acid, 4-hydroxybenzoic acid, and p-coumaric acid were shown to be the main components. The honey exhibited a moderate antioxidant potential DPPH (1,1-diphenyl-2-picrylhydrazyl)—31.1–40.0% and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt)—46.7 to 56.9%, typical of light honeys, and this potential correlates well with the colour intensity and phenolic and flavonoid composition of the honey.

Keywords

Goldenrod honey Solidago virgaurea Phenolic Volatile Honey markers High-performance thin-layer chromatography 

Notes

Acknowledgements

This research was supported by National Science Centre Project, Poland 2014/2015/15/B/NZ9/02182.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicts of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

References

  1. 1.
    Alvarez-Suarez JM, Giampieri F, Battino M (2013) Honey as a source of dietary antioxidants: Structures, bioavailability and evidence of protective effects against human chronic diseases. Curr Med Chem 20:621–638CrossRefPubMedGoogle Scholar
  2. 2.
    Erejuwa OO, Sulaiman SA, Ab Wahab MS (2014) Effects of honey and its mechanisms of action on the development and progression of cancer. Molecules 19:2497–2522.  https://doi.org/10.3390/molecules19022497 CrossRefPubMedGoogle Scholar
  3. 3.
    Acevedo F, Torres P, Dave Oomah B, Matias de Alencar S, Prado Massarioli A, Martín-Venegas R, Albarral-Ávila V, Burgos-Díaz C, Ferrer R, Rubilar M (2017) Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey. Food Res Int 94:20–28.  https://doi.org/10.1016/J.FOODRES.2017.01.021 CrossRefPubMedGoogle Scholar
  4. 4.
    Nayik GA, Nanda V (2015) Characterization of the volatile profile of unifloral honey from Kashmir Valley of India by using solid-phase microextraction and gas chromatography-mass spectrometry. Eur Food Res Technol 240:1091–1100CrossRefGoogle Scholar
  5. 5.
    Jerković I, Kuś PM (2014) Terpenes in honey: occurrence, origin and their role as chemical biomarkers. RSC Adv 4:31710–31728.  https://doi.org/10.1039/C4RA04791E CrossRefGoogle Scholar
  6. 6.
    Wysocki C, Sikorski P (2002) Fitosocjologia stosowana. SGGW Warszawa 23:111–115, 211–223Google Scholar
  7. 7.
    Rosłon W, Osińska E, Mazur K, Geszprych A (2014) Chemical characteristics of European goldenrod (Solidago virgaurea L. subsp. virgaurea) from natural sites in central and eastern Poland. Acta Sci Pol 13:55–65Google Scholar
  8. 8.
    Chodera A, Dąbrowska K, Sloderbach A, Skrzypczak L, Budzianowski J (1991) The effect of flavonoids fraction of Solidago species on diuretic and electrolytes concentration. Acta Pol Pharm 48:35–37PubMedGoogle Scholar
  9. 9.
    Hiller K, Bader G (1996) Goldruten-kraut. Goldruten-kraut. Goldenrod herb. The genus Solidago, a pharmaceutical evaluation. Portrait of a medicinal plant. Z Phytother 17:123–130Google Scholar
  10. 10.
    Kalemba D (2000) Constituents and biological activity of the essential oils of some Solidago and Artemisia species. Sci Pap Tech Univ Lodz 857:1–118Google Scholar
  11. 11.
    Deepa N, Ravichandiran V (2010) Antimicrobial activity of Solidago canadensis L. Int J Res Pharm Sci 1:411–413Google Scholar
  12. 12.
    Beretta G, Granata P, Ferrero M, Orioli M, Facino RM (2005) Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533:185–191CrossRefGoogle Scholar
  13. 13.
    Meda A, Lamien Ch, Romito M, Millogo J, Nacoulma O (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 91:571–577.  https://doi.org/10.1016/j.foodchem.2004.10.006 CrossRefGoogle Scholar
  14. 14.
    Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F (2003) Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 133:2812–2819CrossRefPubMedGoogle Scholar
  15. 15.
    Kuś PM, Congiu F, Teper D, Sroka Z, Jerković I, Tuberoso CIG (2014) Antioxidant activity,color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT Food Sci Technol 55:124–130.  https://doi.org/10.1016/j.lwt.2013.09.016 CrossRefGoogle Scholar
  16. 16.
    Barnes J, Anderson LA, Phillipson JD (2013) Herbal medicines, 4th edn. Pharmaceutical, LondonGoogle Scholar
  17. 17.
    Tkachev AV, Korolyuk EA, Letchamo W (2010) Volatile oil-bearing flora of Siberia VIII: essential oil composition and antimicrobial activity of wild Solidago virgaurea L. from the Russian Altai. J Essent Oil Res 18:46–50CrossRefGoogle Scholar
  18. 18.
    Kalemba D (1998) Constituents of the essential oil of Solidago virgaurea L. Flavour Fragr J 13:373–376CrossRefGoogle Scholar
  19. 19.
    Bülow N, Konig WA (2000) The role of germacrene D as a precursor in sesquiterpenes biosynthesis: investigations of acid catalyzed, photochemically and thermally induced rearrangements. Phytochemistry 55:141–168CrossRefPubMedGoogle Scholar
  20. 20.
    Amtmann M (2010) The chemical relationship between the scent features of goldenrod (Solidago canadensis L.) flower and its unifloral honey. J Food Comp Anal 23:122–129CrossRefGoogle Scholar
  21. 21.
    Castro-Vazquez L, Leon-Ruiz V, Alañon ME, Pérez-Coello MS, González-Porto AV (2014) Floral origin markers for authenticating Lavandin honey (Lavandula angustifolia × latifolia). Discrimination from Lavender honey (Lavandula latifolia). Food Control 37:362–370.  https://doi.org/10.1016/j.foodcont.2013.09.003 CrossRefGoogle Scholar
  22. 22.
    Jerković I, Hagić G, Marijanović Z, Bubalo D (2010) Organic extractives from Mentha spp. honey and the bee-stomach: methyl syringate, vomifoliol, terpenediol I, hotrienol and other compounds. Molecules 15:2911–2924.  https://doi.org/10.3390/molecules15042911 CrossRefPubMedGoogle Scholar
  23. 23.
    Rowland CY, Blackman AJ, D’Arcy BR, Rintoul GB (1995) Comparison of organic extractives found in leatherwood (Eucryphia lucida) honey and leatherwood flowers and leaves. J Agric Food Chem 43:753–763.  https://doi.org/10.1021/jf00051a036 CrossRefGoogle Scholar
  24. 24.
    Alissandrakis E, Daferera D, Tarantilis PA, Polissiou M, Harizanis PC (2003) Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem 82:575–582.  https://doi.org/10.1016/S0308-8146(03)00013-X CrossRefGoogle Scholar
  25. 25.
    Wintoch H, Morales A, Duque C, Schreier P (1993) (R)-(−)-(E)-2,6-dimethylocta-3,7-diene-2,6-diol-6-O-β-d-glucopyranoside: Natural precursor of hotrienol from lulo fruit (Solanum vestissimum D.) peelings. J Agric Food Chem 41:1311–1314CrossRefGoogle Scholar
  26. 26.
    Aliboni A, D’andrea A, Massanisso P (2011) Propolis specimens from different locations of central Italy: chemical profiling and gas chromatography-mass spectrometry (GC–MS) quantitative analysis of the allergenic esters benzyl cinnamate and benzyl salicylate. J Agric Food Chem 59:282–288.  https://doi.org/10.1021/jf1034866 CrossRefPubMedGoogle Scholar
  27. 27.
    Karabagias IK, Dimitriou E, Kontakos S, Kontaminas MG (2016) Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys. Eur Food Res Technol 242:1201–1210.  https://doi.org/10.1007/s00217-015-2624-6 CrossRefGoogle Scholar
  28. 28.
    Jasicka-Misiak I, Poliwoda A, Dereń M, Kafarski P (2012) Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys. Food Chem 131:1149–1156.  https://doi.org/10.1016/j.foodchem.2011.09.083 CrossRefGoogle Scholar
  29. 29.
    Piljac-Žegarac J, Stipčević T, Belščak A (2009) Antioxidant properties and phenolic content of different floral origin honeys. J ApiProd ApiMed Sci 1:43–50.  https://doi.org/10.3896/IBRA.4.01.2.04 CrossRefGoogle Scholar
  30. 30.
    Kenjeric D, Mandic ML, Primorac L, Bubalo D, Perl A (2007) Flavonoid profile of Robinia honeys produced in Croatia. Food Chem 102:683–690.  https://doi.org/10.1016/j.foodchem.2006.05.055 CrossRefGoogle Scholar
  31. 31.
    Moniruzzaman M, Sulaiman SA, Azlan SAM, Gan SH (2013) Two-year variations of phenolics, flavonoids and antioxidant contents in acacia honey. Molecules 18:14694–14710.  https://doi.org/10.3390/molecules181214694 CrossRefPubMedGoogle Scholar
  32. 32.
    Nayik GA, Nanda V (2016) A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT Food Sci Technol 74: 504–513.  https://doi.org/10.1016/j.lwt.2016.08.016 CrossRefGoogle Scholar
  33. 33.
    Prior RL, Wu X, Saich K (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements., J Agric Food Chem 53:4290–4302.  https://doi.org/10.1021/jf0502698 CrossRefPubMedGoogle Scholar
  34. 34.
    Escriche I (2014) Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chem 142:135–143CrossRefPubMedGoogle Scholar
  35. 35.
    Gil MI, Ferreres F, Ortiz A, Subra E, Tomas-Barberan FA (1995) Plant phenolic metabolites and floral origin of rosemary honey. J Agric Food Chem 43:2833–2838.  https://doi.org/10.1021/jf00059a012 CrossRefGoogle Scholar
  36. 36.
    Tomas-Barberan FA, Martos I, Ferreres F, Radovic BS, Anklam E (2001) HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys. J Sci Food Agric 81:485–496.  https://doi.org/10.1002/jsfa.836 CrossRefGoogle Scholar
  37. 37.
    Keckeš S, Gašic U, Cirkovic Velickovic T, Milojkovic-Opsenica D, Natic M, Tešic Z (2013) The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry. Food Chem 138:32–40.  https://doi.org/10.1016/j.foodchem.2012.10.025 CrossRefPubMedGoogle Scholar
  38. 38.
    Jaiswal R, Kiprotich J, Kuhnert N (2011) Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family. Phytochemistry 72:781–790.  https://doi.org/10.1016/j.phytochem.2011.02.027 CrossRefPubMedGoogle Scholar
  39. 39.
    Karlová K (2006) Accumulation of flavonoid compounds in flowering shoots of Achillea collina Becker ex. Rchb. Alba during flower development. Hort Sci 33:158–162Google Scholar
  40. 40.
    Locher C, Neumann J, Sostaric T (2017) Authentication of honeys of different floral origins via high-performance thin-layer chromatographic fingerprinting. J Planar Chromatogr 30:57–62.  https://doi.org/10.1556/1006.2017.30.1.8 CrossRefGoogle Scholar

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Izabela Jasicka-Misiak
    • 1
  • Ewa Makowicz
    • 1
  • Natalia Stanek
    • 1
  1. 1.Faculty of ChemistryOpole UniversityOpolePoland

Personalised recommendations