HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys

By F. Tomás-Barberán, I. Martos, F. Ferreres, B. Radović, E. Anklam. 2001

332 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/e80e2a03a67045eba729a83a6307358f4d6565bf

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In Food Science

C. Cordella

In Insect Science

Citations in the corpus

The Development of a Biochemical Profile of Acacia Honey by Identifying Biochemical Determinants of its Quality (2010, neutral): “This common and individual polyphenolic profile was also pointed out by Tomas Barberan et al. (2001), where not all phenolic acids were identified and quantified in all analyzed samples of the same type.”
Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys (2003, background): “In some honey samples, such as lavender and acacia honeys, no specific phenolic compounds have been found suitable as floral markers (Tomás-Barberán et al., 2001).”
Honey for Nutrition and Health: A Review (2008, background): “quercetin, luteolin, kaempferol, apigenin, chrysin, galangin), phenolic acids and phenolic acid derivatives [33].”
PCA: The Basic Building Block of Chemometrics (2012, methodology): “For example, the ellagic acid was used as a tracer of heather honey Calluna and Erica species while hesperitin was used to certify citrus honeys [84, 85] and abscisic acid was considered as molecular marker of Australian Eucalyptus honeys [86].”
Physico-chemical methods for the characterisation of unifloral honeys: a review (2004, methodology): “In a recent study (Tomas-Barberan et al., 2001) the flavonoid profile of 9 European unifloral honeys was analysed by HPLC.”
Quorum sensing inhibitory and antimicrobial activities of honeys and the relationship with individual phenolics (2009, background): “L1, L2, La, Lb, Lc, CH1, CH2, CH3, CH5 are unknown compounds previously identified as floral markers (Tomas-Barberan et al., 2001).”
Composition and properties of Apis mellifera honey: A review (2018, background): “, 1999), caffeic, p-coumaric and ferulic acids for chestnut (Dimitrova et al., 2007; Tomás-Barberán et al., 2001), protocatechuic acid for honeydew (Anklam, 1998; Haroun, Poyrazoglu, Konar, & Composition and properties of Apis mellifera honey 11”