Characterization of avocado honey (Persea americana Mill.) produced in Southern Spain

• Published in: Food chemistry 2019-07, Vol.287, p.214-221
• Main Authors: Serra Bonvehi, J., Ventura Coll, F., Orantes Bermejo, J.F.
• Format: Article
• Language: English
• Subjects: Antioxidants; Chemical Phenomena; Flowers; Heptoses - analysis; Honey - analysis; Minerals - analysis; Persea; Persea americana pollen; Perseitol; Physicochemical properties; Pollen - chemistry; Pollen spectra; Polyphenols - analysis; Spain
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.02.068

•d-mannoheptulose (perseitol) defined as the specific alcohol-sugar present in avocado honey.•Substantial variation in the percentage of Persea americana Mill. pollen observed.•Physicochemical characteristics of avocado honey determined.•Interesting antioxidant activity attributed to avocado honey.•A correlation between honey geographical origin and Persea pollen was found. Plant origin, physicochemical parameters and composition were analysed to characterize the avocado honey (Persea americana Mill.) from Andalusia (Southern, Spain). Ashes content, total polyphenol, and electrical conductivity corresponded to these of a typical dark honey (>80 mm scale Pfund). Regarding mineral elements, K was predominant, followed by P and Mg. Antioxidant and invertase activities presented some desirable values. In the 20 analysed samples, 48 pollen types corresponding to 33 families were identified. Avocado pollen was found in high variability (13–58%). At least a 20% was suggested to guarantee the authentic avocado honey. Perseitol, sugar-alcohol identified only in avocado honey, fundamentally contributes to distinguish this kind of honey. The content varied between 0.31 and 1.56 g/100 g. The correlation between perseitol and avocado pollen was found to be significant. A minimum concentration of 0.30 g/100 g of perseitol is suggested to characterize the proposed monofloral avocado honey.