A Comprehensive Survey of Phenolic Constituents Reported in Monofloral Honeys around the Globe.
biomarkers
flavonoids
honey
hydroxybenzoic acid and derivatives
hydroxycinnamic acid and derivatives
hydroxyphenylacetic acid and derivatives
monofloral honey
phenolic compounds
phytochemistry
polyphenol
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
15 Apr 2022
15 Apr 2022
Historique:
received:
28
03
2022
revised:
08
04
2022
accepted:
13
04
2022
entrez:
23
4
2022
pubmed:
24
4
2022
medline:
24
4
2022
Statut:
epublish
Résumé
The aim of this review is to provide a comprehensive overview of the large variety of phenolic compounds that have to date been identified in a wide range of monofloral honeys found globally. The collated information is structured along several themes, including the botanical family and genus of the monofloral honeys for which phenolic constituents have been reported, the chemical classes the phenolic compounds can be attributed to, and the analytical method employed in compound determination as well as countries with a particular research focus on phenolic honey constituents. This review covers 130 research papers that detail the phenolic constituents of a total of 556 monofloral honeys. Based on the findings of this review, it can be concluded that most of these honeys belong to the Myrtaceae and Fabaceae families and that Robinia (
Identifiants
pubmed: 35454742
pii: foods11081152
doi: 10.3390/foods11081152
pmc: PMC9025093
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : Cooperative Research Centre for Honey Bee Products
ID : Project 33
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