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Major flavonoids of Argentinean honeys. Optimisation of the extraction method and analysis of their content in relationship to the geographical source of honeys
- Iurlina, Miriam O., Saiz, Amelia I., Fritz, Rosalía, Manrique, Guillermo D.
- Food chemistry 2009 v.115 no.3 pp. 1141-1149
- flavonoids, food analysis, food composition, honey, provenance, extraction, product authenticity, phytogeography, Argentina
- In the present research we optimised an extraction procedure for the flavonoid aglycones: myricetin, quercetin and luteolin from honeys (as natural biological matrices), based on Amberlite XAD-4 resin followed by HPLC quantification. In addition, honeys from three geographical regions of Argentina were analysed with regard to the contents of these flavonoids. The extraction procedure was optimised for XAD-4 resin considering: resin/honey ratio, elution volume to desorb flavonoids and colour intensity of honeys. Differences in flavonoid recoveries were observed depending on the colour intensity. The flavonoid aglycones contents, in accordance with differences in geochemical characteristics and typical vegetation, varied with the geographical origin of honeys. The results obtained allowed us to consider these three flavonoids as chemical markers for the phytogeographical origin of honeys. In the case of monofloral honeys, the contribution of each one of the flavonoids was associated with the presence of a dominant pollen kind in these samples.