Characterization of Lavandula spp. Honey Using Multivariate Techniques

Traditionally, melissopalynological and physicochemical analyses have been the most used to determine the botanical origin of honey. However, when performed individually, these analyses may provide less unambiguous results, making it difficult to discriminate between mono and multifloral honeys. In...

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Bibliographic Details
Published in:PloS one 2016-09, Vol.11 (9), p.e0162206-e0162206
Main Authors: Estevinho, Leticia M, Chambó, Emerson Dechechi, Pereira, Ana Paula Rodrigues, Carvalho, Carlos Alfredo Lopes de, Toledo, Vagner de Alencar Arnaut de
Format: Article
Language:English
Subjects:
Antioxidants
Beekeeping
Biological activity
Biology and Life Sciences
Chemical Phenomena
Data analysis
Flavonoids
Flavonoids - analysis
Flowers & plants
Food
Genetic aspects
Geography
Helicteres
Honey
Honey - analysis
Honey plants
International standardization
Lamiaceae
Lavandula
Lavandula - chemistry
Legislation
Medicine and Health Sciences
Morphology
Multivariate analysis
People and Places
Phenolic compounds
Phenols
Phenols - analysis
Physical Sciences
Pollen
Proline
Quality standards
Research and Analysis Methods
Statistical analysis
Statistical methods
Studies
Sucrose
Sucrose - analysis
Sugar
Taxonomy
VOCs
Volatile organic compounds
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Summary:Traditionally, melissopalynological and physicochemical analyses have been the most used to determine the botanical origin of honey. However, when performed individually, these analyses may provide less unambiguous results, making it difficult to discriminate between mono and multifloral honeys. In this context, with the aim of better characterizing this beehive product, a selection of 112 Lavandula spp. monofloral honey samples from several regions were evaluated by association of multivariate statistical techniques with physicochemical, melissopalynological and phenolic compounds analysis. All honey samples fulfilled the quality standards recommended by international legislation, except regarding sucrose content and diastase activity. The content of sucrose and the percentage of Lavandula spp. pollen have a strong positive association. In fact, it was found that higher amounts of sucrose in honey are related with highest percentage of pollen of Lavandula spp.. The samples were very similar for most of the physicochemical parameters, except for proline, flavonoids and phenols (bioactive factors). Concerning the pollen spectrum, the variation of Lavandula spp. pollen percentage in honey had little contribution to the formation of samples groups. The formation of two groups regarding the physicochemical parameters suggests that the presence of other pollen types in small percentages influences the factor termed as "bioactive", which has been linked to diverse beneficial health effects.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0162206