Honey free amino acid

The nitrogen content in honey is about 0.04%. Amino acid content accounts for approximately 1% (w/w). Free amino acid profiles have been proposed for the determination of the botanical and geographical... 

The application of linear discriminant analysis of the 16 amino acids foimd in Spanish honeys established both botanical and geographical differences (Perez Arquillue and Herrera Marteache, 1987). Gas chromatography (GC) analyses of free amino acids showed obvious differences when honey samples from the UK, Argentina, Australia, and Canada were compared (Gilbert et al., 1981). Pawlowska and Armstrong (1994)... 

Bouseta, A., Scheirman, V., and Collin, S. (1996). Flavor and free amino acid composition of lavender and eucalyptus honeys. /. Food Sci. 61, 683-694. 

Cometto, P. M., Faye, P. F., Naranjo, R. D. D., Rubio, M. A., and Aldao, M. A. J. (2003). Comparison of free amino acids profile in honey from three Argentinian regions. /. Agric. Food Chem. 51, 5079-5087. 

Davies, A. M. C. and Harris, R. G. (1982). Free amino acid analysis of honeys from English and Walse Application to the determination of geographical origin of honeys. /. Apicult. Res. 21,168-173. 

Hermosin, I., Chicon, R. M., and Cabezudo, M. D. (2003). Free amino acid composition and botanical origin of honey. Food Chem. 83, 263-268. 

Pirini, A. and Conte, L. S. (1992). Capillary gas chromatography determination of free amino acids in honey as a mean of discrimination between different botanical sources. /. Fdigh Res. Chromatogr. 15,165-170. 

Pereira, V., Pontes, M., Camara, J. S., and Marques, J. C. (2008). Simultaneous analysis of free amino acids and biogenic amines in honey and wine samples using in loop orthophtha-laldeyde derivatization procedure. ]. Chromatogr. A 1189, 435-443. 

Spano, N., Piras, T, Ciulu, M., Floris, T, Panzanelli, A., Pilo, M.I., Piu, P.C., and Sanna, G., 2009. Reversed-phase liquid chromatographic profile of free amino acids in strawberry-tree Arbutus unedo L.) honey. Journal of AO AC International. 92 S1145-S1156. 

Honey contains free amino acids at a level of 100 mg/100 g solids. Proline, which might originate from bees, is the prevalent amino acid and is 50—85% of the amino acid fraction (Table 19.15). Based on several amino acid ratios, it is possible... 

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