Characterization and Differentiation of Greek Commercial Thyme Honeys According to Geographical Origin Based on Quality and Some Bioactivity Parameters Using Chemometrics
2017
Nousias, Pericles | Karabagias, Ioannis K. | Kontakos, Stavros | Riganakos, Kyriakos A.
Thirty‐three commercial thyme honeys (Thymus spp.) were characterized and classified according to geographical origin based on quality parameters, total phenolic content and radical scavenging activity. Quality parameter analysis included the determination of: pH, free, lactonic and total acidity, electrical conductivity, moisture, ash, hydroxymethylfurfural (HMF) content and diastase activity, using official methods of analysis. Finally, total phenolic content and % radical scavenging activity (%RSA) were estimated using the Folin–Ciocalteu and the 1,1‐diphenyl‐2‐picryl‐hydrazil [DPPH·] assay, respectively. Results showed that thyme honeys analyzed: (1) met all the quality criteria set by the EU; (2) showed variations in total phenolic content and radical scavenging activity; (3) possessed a special food character since total phenolic content was positively correlated with radical scavenging activity and (4) were successfully classified (correct prediction rate 93.9%) according to geographical origin applying chemometric analyses to the data collected. PRACTICAL APPLICATIONS: The present study highlights quality criteria and bioactive properties of Greek commercial thyme honeys, produced in different regional departments in Greece. Such parameters determined, give an enhanced functional food character to this product which can lead to consumers' awareness on nutritional foods of specific regional origin. In addition, the use of chemometric analyses on quality parameters, total phenolic content and radical scavenging activity proved to be a strong key for correct geographical classification of Greek commercial thyme honey.
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