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Journal article
Phenolic profiles of Australian monofloral Eucalyptus, Corymbia, Macadamia and Lophostemon honeys via HPLC-DAD analysis
Food Chemistry, Vol.462, pp.1-9
2025
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UniSC News (Julie Schomberg)Abstract
Australian honey samples from four botanical genera (Lophostemon, Eucalyptus, Macadamia and Corymbia) were investigated for their phenolic content. An improved phenolic extraction and high-performance liquid chromatography-diode array detection (HPLC-DAD) analysis method allowed for the rapid and reliable identification of phenolic compounds. A concentrated liquid-liquid extraction method with an acidified aqueous solution and acetonitrile was optimised to isolate phenolic compounds from the honey matrix. The concentrated extraction method improved sensitivity and permitted the identification of phenolics present at low concentrations (LOD: 0.012–0.25 mg/kg and LOQ: 0.040–2.99 mg/kg). The optimised HPLC-DAD chromatographic conditions gave stable retention times, improved peak separation and allowed for the inexpensive detection of each of the 109 phenolic compounds at their maximum absorbance wavelength. Out of the 109 phenolic compounds included in this study, 49 were identified in the Australian honeys tested. Furthermore, 25 of the 49 compounds were determined to be markers specific to honey floral origin.
Details
- Title
- Phenolic profiles of Australian monofloral Eucalyptus, Corymbia, Macadamia and Lophostemon honeys via HPLC-DAD analysis
- Authors
- Georgia Moore (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringPeter Brooks (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringLinda Pappalardo (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringAsmaa Boufridi (Corresponding Author) - University of the Sunshine Coast, Queensland, Centre for Bioinnovation
- Publication details
- Food Chemistry, Vol.462, pp.1-9
- Publisher
- Elsevier BV
- Date published
- 2025
- DOI
- 10.1016/j.foodchem.2024.140900
- ISSN
- 1873-7072; 0308-8146
- Copyright note
- © 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
- Data Availability
- Data will be made available on request.
- Organisation Unit
- Academic Support Unit; School of Science, Technology and Engineering; Centre for Bioinnovation
- Language
- English
- Record Identifier
- 991060559902621
- Output Type
- Journal article
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- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
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Source: InCites