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European Food Research and Technology

, Volume 242, Issue 4, pp 467–475 | Cite as

Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics

  • Ivana FlanjakEmail author
  • Daniela Kenjerić
  • Dragan Bubalo
  • Ljiljana Primorac
Original Paper

Abstract

Five honey types produced in Croatia (black locust, lime, sage, chestnut and honeydew) were characterised from the aspect of antioxidant capacity in order to evaluate possible application of antioxidant capacity as a criterion for botanical origin identification. Towards better understanding honey antioxidant capacity, relationship between antioxidant capacity and quality parameters (moisture, electrical conductivity, HMF content, colour, phenolic content) was evaluated using correlation coefficients and principal component analysis (PCA). Antioxidant capacity of analysed honey types varied significantly depending on the botanical origin. Highest antioxidant capacity was determined in dark honeydew and chestnut honey, followed by lime and sage honey, while the lightest black locust honey had the lowest antioxidant capacity. Among evaluated parameters, antioxidant capacity showed highest correlation with phenolic content and colour, with correlation coefficients above 0.89 (p < 0.05). PCA showed that different honey types can be differentiated based on their antioxidant capacity and related parameters.

Keywords

Unifloral honey Botanical origin Antioxidant capacity Quality parameters Chemometrics 

Notes

Acknowledgments

The authors would like to express their gratitude to Prof Milena Mandić, for scientific advisements and support in all stages of this study.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Human and animal rights

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

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Ivana Flanjak
    • 1
    Email author
  • Daniela Kenjerić
    • 1
  • Dragan Bubalo
    • 2
  • Ljiljana Primorac
    • 1
  1. 1.Department of Food and Nutrition Research, Faculty of Food Technology OsijekJosip Juraj Strossmayer University of OsijekOsijekCroatia
  2. 2.Faculty of AgricultureUniversity of ZagrebZagrebCroatia

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