ABDEL AZIEM, M. (2014). PHENOLIC COMPOUNDS AS A MARKER FOR DIFFERENT BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS. Egyptian Journal of Agricultural Research, 92(4), 1269-1277. doi: 10.21608/ejar.2014.156737
MOHAMED A. ABDEL AZIEM. "PHENOLIC COMPOUNDS AS A MARKER FOR DIFFERENT BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS". Egyptian Journal of Agricultural Research, 92, 4, 2014, 1269-1277. doi: 10.21608/ejar.2014.156737
ABDEL AZIEM, M. (2014). 'PHENOLIC COMPOUNDS AS A MARKER FOR DIFFERENT BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS', Egyptian Journal of Agricultural Research, 92(4), pp. 1269-1277. doi: 10.21608/ejar.2014.156737
ABDEL AZIEM, M. PHENOLIC COMPOUNDS AS A MARKER FOR DIFFERENT BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS. Egyptian Journal of Agricultural Research, 2014; 92(4): 1269-1277. doi: 10.21608/ejar.2014.156737
PHENOLIC COMPOUNDS AS A MARKER FOR DIFFERENT BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS
Bee Research Department, Plant Protection Research Institute, Agricultural Research Center, Dokki ,Giza, Egypt.
Abstract
The objective of this study was the determination of 18 phenolic compounds in different botanical regions, Authentic samples of clover, cotton and citrus honeys were collected from different districts of Egypt, honey samples of two new regions (Siwa, Mathrouh governorate) and (Bir el abed, North Sinia governorate), which their botanical origin were assured then they were analyzed to asssay flavonoids and phenolic acids content by using HPLC device. Results showed their were 18 phenolic compounds found in citrus and clover honey samples, while 20 phenolic constituents were in cotton honey samples. On the other hand, there were 4 and 8 phenolic compounds found in Ber el abed and Siwa honey samples, respectivly, The highest amount of phenolic compounds in the main Egyptain honeys was in cotton honey, caffeic acid was the dominant compound in both citrus and clover honeys, but galangin in ber el abed honey sample and gallic acid in Siwa honey samples. It is cleared that there were varation in phenolic compounds between honey samples , it may be due to in difference in botincail orgain ( plant source).
View on SCiNiTO
Top