Monosaccharides and oligosaccharides in four types of Slovenian honey

Korošec, M. and Bertoncelj, J. and Pereyra Gonzales, A. and Kropf, U. and Golob, U. and Golob, T. (2009) Monosaccharides and oligosaccharides in four types of Slovenian honey. Acta Alimentaria, 38 (4). pp. 459-469. ISSN 0139-3006

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Abstract

Honey consists of simple carbohydrates. Glucose and fructose represent the majority of honey’s carbohydrate profile, while a spectrum of oligosaccharides is in minority, but typical for the honey type regarding its main source nectar or honeydew, respectively. The content of different carbohydrates was determined in 63 samples of four types of Slovenian honey (acacia, spruce, multifloral and forest honey). The honey samples were of different botanical and geographical origin, and were analysed six to ten months after harvest. The type of honey was determined by sensory analysis and electrical conductometry. In order to determine the content of monosaccharides and oligosaccharides high-pressure anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was used. The applied chromatographic method with pulsed amperometric detection enables reliable and selective detection of carbohydrates, especially oligosaccharides, in honey. Statistical comparison of the results showed that there were statistically significant differences among some parameters, while for others such differences did not exist. The results of our research and available data of other authors propose that the carbohydrate profile (the presence of individual carbohydrates in honey) and the content of carbohydrates in honey may have a potentially valuable role in the assessment of botanical origin of honey and as an indicator of putative adulteration of honey with sugar mixes or syrups, respectively. Nevertheless, analysis on numerous samples and different honey types are needed.

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