The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity

Abstract

Due to the importance of the authentication of the botanical and geographical origin of honey, this document is focused on the use of phenols as potential chemical markers in an attempt to distinguish and characterize one of the non-floral honey types, oak (Quercus sp.) honey, from other honeydew honeys produced in other regions. The development and validation of ultra-high-performance liquid chromatography with mass spectrometry detection enables the identification of 23 phenolic compounds in 58 Spanish oak honeydew honey samples. The proposed compounds, above all salicylic acid (mean = 24.31 mg 100 g−1), but also p-coumaric acid, p-hydroxybenzoic acid, syringic acid, naringenin, and galangin could further contribute as a helpful tool in the quality control of this non-floral honey, and therefore distinguish it from European honeydew honey and those from other regions. Furthermore, many positive correlations between phenolic compounds, CIELAB color parameters, and antioxidant activity are established. This research presents a complete phenolic composition and the largest sampling of one of the most appreciated honeydew honey varieties. This is also one of the singular studies that have successfully linked individual phenolic acids and flavonoids with physicochemical parameters within the same unifloral honey.