Analysis of phenolic acids and flavonoids in honey

Honey is rich in phenolic acids and flavonoids, which exhibit a wide range of biological effects and act as natural antioxidants. The analysis of polyphenols has been regarded as a very promising way of studying floral and geographical origins of honeys. This review surveys recent literature on dete...

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Bibliographic Details
Published in:TrAC, Trends in analytical chemistry (Regular ed.) Trends in analytical chemistry (Regular ed.), 2009-08, Vol.28 (7), p.893-902
Main Authors: Pyrzynska, Krystyna, Biesaga, Magdalena
Format: Article
Language:English
Subjects:
Analysis
Analytical chemistry
Antioxidant
Capillary electrophoresis (CE)
Chemistry
Chromatographic methods and physical methods associated with chromatography
Exact sciences and technology
Flavonoid
High-performance liquid chromatography (HPLC)
Honey
Other chromatographic methods
Phenolic acid
Polyphenol
Sample pre-treatment
Separation
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Summary:Honey is rich in phenolic acids and flavonoids, which exhibit a wide range of biological effects and act as natural antioxidants. The analysis of polyphenols has been regarded as a very promising way of studying floral and geographical origins of honeys. This review surveys recent literature on determination of these active compounds in honey. The analytical procedure to determine individual phenolic compounds involves their extraction from the sample matrix, analytical separation and quantification. We pay particular attention to sample pre-treatment and separation techniques (e.g., high-performance liquid chromatography and electrophoresis).
ISSN:0165-9936
1879-3142
DOI:10.1016/j.trac.2009.03.015