Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy
Honeydew honey represents a bee-derived product with different organoleptic characteristics and distinct properties with respect to floral honey. The market interest in honeydew honey has been growing in recent years due to its higher bioactive characteristics with respect to floral honey. The need...
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MDPI AG
2025-06-01
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| author | Dalila Iannone Laura Ruth Cagliani Roberto Consonni |
| author_facet | Dalila Iannone Laura Ruth Cagliani Roberto Consonni |
| author_sort | Dalila Iannone |
| collection | DOAJ |
| description | Honeydew honey represents a bee-derived product with different organoleptic characteristics and distinct properties with respect to floral honey. The market interest in honeydew honey has been growing in recent years due to its higher bioactive characteristics with respect to floral honey. The need for a deeper chemical characterization aimed to evaluate a possible botanical differentiation attracted the use of different analytical approaches. The present work aims to distinguish the botanical honeydew origin by using Nuclear Magnetic Resonance (NMR) spectroscopy and a multivariate approach. Two different data pretreatments have been considered to obtain the best sample discrimination. The saccharide content significantly affects the differentiation of the botanical variety consisting of fir, oak, citrus fruits, eucalyptus, and forest mainly by using a classification approach taking advantage of the Orthogonal Signal Correction filters. Notwithstanding the botanical diversity of the honeydew honey (HDH) samples, fir honeydew (F-HDH), oak honeydew (O-HDH), and eucalyptus honeydew (E-HDH) resulted always well discriminated among all the botanical varieties investigated, while citrus fruits honeydew (CF-HD) and forest honeydew (FO-HDH) did not. In particular, F-HDH resulted characterized by sucrose, erlose, maltose, maltotriose, maltotetraose, and melezitose, E-HDH resulted enriched in α, β-glucose and β-fructose in furanosidic form, and O-HDH enriched in β-fructose in furanosidic form, isomaltose. |
| format | Article |
| id | doaj-art-c0e2e2a0d5a54974ac6a25a1cc47c5a3 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-c0e2e2a0d5a54974ac6a25a1cc47c5a32025-08-20T03:28:28ZengMDPI AGFoods2304-81582025-06-011413223410.3390/foods14132234Italian Honeydew Honey Characterization by <sup>1</sup>H NMR SpectroscopyDalila Iannone0Laura Ruth Cagliani1Roberto Consonni2Institute of Chemical Sciences and Technologies “G. Natta” (SCITEC), National Research Council, Via Corti 12, 20133 Milan, ItalyInstitute of Chemical Sciences and Technologies “G. Natta” (SCITEC), National Research Council, Via Corti 12, 20133 Milan, ItalyInstitute of Chemical Sciences and Technologies “G. Natta” (SCITEC), National Research Council, Via Corti 12, 20133 Milan, ItalyHoneydew honey represents a bee-derived product with different organoleptic characteristics and distinct properties with respect to floral honey. The market interest in honeydew honey has been growing in recent years due to its higher bioactive characteristics with respect to floral honey. The need for a deeper chemical characterization aimed to evaluate a possible botanical differentiation attracted the use of different analytical approaches. The present work aims to distinguish the botanical honeydew origin by using Nuclear Magnetic Resonance (NMR) spectroscopy and a multivariate approach. Two different data pretreatments have been considered to obtain the best sample discrimination. The saccharide content significantly affects the differentiation of the botanical variety consisting of fir, oak, citrus fruits, eucalyptus, and forest mainly by using a classification approach taking advantage of the Orthogonal Signal Correction filters. Notwithstanding the botanical diversity of the honeydew honey (HDH) samples, fir honeydew (F-HDH), oak honeydew (O-HDH), and eucalyptus honeydew (E-HDH) resulted always well discriminated among all the botanical varieties investigated, while citrus fruits honeydew (CF-HD) and forest honeydew (FO-HDH) did not. In particular, F-HDH resulted characterized by sucrose, erlose, maltose, maltotriose, maltotetraose, and melezitose, E-HDH resulted enriched in α, β-glucose and β-fructose in furanosidic form, and O-HDH enriched in β-fructose in furanosidic form, isomaltose.https://www.mdpi.com/2304-8158/14/13/2234honeydew honeyNMR spectroscopybotanical originmultivariate statistical analysis |
| spellingShingle | Dalila Iannone Laura Ruth Cagliani Roberto Consonni Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy Foods honeydew honey NMR spectroscopy botanical origin multivariate statistical analysis |
| title | Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy |
| title_full | Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy |
| title_fullStr | Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy |
| title_full_unstemmed | Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy |
| title_short | Italian Honeydew Honey Characterization by <sup>1</sup>H NMR Spectroscopy |
| title_sort | italian honeydew honey characterization by sup 1 sup h nmr spectroscopy |
| topic | honeydew honey NMR spectroscopy botanical origin multivariate statistical analysis |
| url | https://www.mdpi.com/2304-8158/14/13/2234 |
| work_keys_str_mv | AT dalilaiannone italianhoneydewhoneycharacterizationbysup1suphnmrspectroscopy AT lauraruthcagliani italianhoneydewhoneycharacterizationbysup1suphnmrspectroscopy AT robertoconsonni italianhoneydewhoneycharacterizationbysup1suphnmrspectroscopy |