Honey carbohydrate

Mora, M.I. and Marioli, J.M. (2001) Honey carbohydrate analysis by HPLC, with electrochemical detection, using a Ni-Cr alloy electrode. J. Liq. Chromatogr. Related TechnoL, 24,711-720. 

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Honey has been produced in Lithuania since the ancient times. Baltrusaityte et ah (2007a,b) recently reported antimicrobial and antioxidant properties of Lithuanian honeys. Kaskoniene et ah (2010) characterized the carbohydrate composition of Lithuanian honeys obtained from various sources and determined if there was any relationship between pollen content and the content of the carbohydrate in the honey. 

Cotte, J. F., Casabianca, H., Chardon, S., Lheritier, J., and Grenier-Loustalot, M. F. (2003). Application of carbohydrate analysis to verify honey authenticity. /. Chromatogr. A 1021, 145-155. 

Goodall, I., Dermis, J. J., Parker, 1., and Sharman, M. (1995). Contribution of high performance liquid chromatographic analysis of carbohydrates to authenticity testing of honey. 

Kaskoniene, V., Venskutonis, P. R., and Ceksteryte, V. (2010). Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania. LWT Food Sci. Technol. 43, 801-807. 

Low, N. H., Brisbane, T., Bigam, G., and Spoms, P. (1988). Carbohydrate analysis of western Canadian honeys and their nectar sources to determine the origin of honey oligosaccharides. /. Agric. Food Chem. 36, 953-957. 

Tourn, M. L., Lombard, A., Belliardo, F., and Buffa, M. (1980). Quantitative analysis of carbohydrates and organic acids in honeydew, honey and royal jelly by enzymic methods. J. Apicult. Res. 19,144 146. 

White, J. W. (1980). Detection of honey adulteration by carbohydrate analysis. /. Assoc. Ojfic. Anal. Chem. 63,11-18. 

Premier, C., Mach, L., Glossl, J. and Marz, L. (1992) The antigenicity of the carbohydrate moiety of an insect glycoprotein, honey-bee (Apis mellifera) venom phospholipase A2. The role of al,3-fucosylation of the asparagine-bound IV-acetylglucosamine. Bio chemicalJournal 284, 377-380. 

Weber, A., Schroder, H., Thalberg, K. and Marz, L. (1987) Specific interactions of IgE antibodies with a carbohydrate epitope of honey-bee venom phospholipase-A2. Allergy 42, 464-470. 

Carbohydrates serve as a general and easily available energy source. In the diet, they are present as monosaccharides in honey and fruit, or as disaccharides in milk and in all foods sweetened with sugar (sucrose). Meta-bolically usable polysaccharides are found in vegetable products (starch) and animal products (glycogen). Carbohydrates represent a substantial proportion of the body s energy supply, but they are not essential. 

In recent years, it has become fashionable to determine the composition of honey, and in the current literature are many reports dealing with the compositional aspects of honey from various parts of the world.65-73 It is, however, regrettable that application of paper chromatography, which has played an outstanding role in the development of carbohydrate chemistry, has not yet been fully explored in... 

The average composition of honeydew honey with respect to carbohydrates and moisture, based on 14 samples, is given in Table IV. 

A Taste of Honey The fructose in honey is mainly in the jS-D-pyranose form. This is one of the sweetest carbohydrates known, about twice as sweet as glucose. The jS-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations ... 

Doner, L. W. and Hicks, K. B. 1982. Lactose and the sugars of honey and maple Reactions, properties and analysis. In Food Carbohydrates D.R. Lineback and G.E. In-glett (Editors). AVI Publishing Co., Westport, Conn. pp. 74-112. 

Mazzoni, V., Bradesi, P., Tomi, F., and Casanova, J. (1995). Direct qualitative and quantitative analysis of carbohydrate mixtures using 13C NMR spectroscopy Application to honeys. Magn. Res on. Chem. 35, S81-S90. 

Honey composition varies, depending on floral origin, the climate, environmental and seasonal conditions, as well as agricultural practices (Al-Mamary et al., 2002 Anklam, 1998 Arraez-Roman et al., 2006 Azeredo et al., 2003 Baltrusaityte et al., 2007 Kii iik et al., 2007). Honey contains about 200 different substances (Al-Mamary et al., 2002 Arraez-Roman et al., 2006 Kiigiik et al., 2007), carbohydrates being the main constituents, followed by the minerals, proteins, vitamins, lipids, organic acids, amino acids (Finola et al., 2007), phenolic compounds (flavonoids and phenolic acids), and other phytochemicals (Bertoncelj et al., 2007). 

---