Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

• Autor(a) principal: ELAMINE, Youssef
• Data de Publicação: 2018
• Outros Autores: S, Azza, Lyoussi, Badiaa, Antunes, Maria Dulce, Estevinho, Letícia M., Anjos, Ofélia, Resende, Mafalda, Faleiro, Maria Leonor, Miguel, Maria
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.1/11973
• topic: Spanish Unifloral Honeys; Amino-Acid-Composition; Antioxidant Activity; Physicochemical Characterization; Carbohydrate-Composition; Botanical Origin; Floral Sources; Quantification; Components; Portugal

Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3-4.0 g/100 g) and melezitose (1.5-2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as an important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC50 values of scavenging ABTS (2,2' - azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC50 values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting honey characteristics.