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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39556
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dc.creatorPatrícia Amaral Souza Tettept_BR
dc.creatorLetícia Rocha Guidipt_BR
dc.creatorEsther Margarida Alves Ferreira Bastospt_BR
dc.creatorChristian Fernandespt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-02-22T10:34:38Z-
dc.date.available2022-02-22T10:34:38Z-
dc.date.issued2017-
dc.citation.issue229pt_BR
dc.citation.spage527pt_BR
dc.citation.epage533pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.02.108pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39556-
dc.description.resumoA LC-MS/MS method for synephrine as a biomarker for orange honey authenticity was developed and validated. The sample was extracted with 5% TCA and cleaned up with Florisil providing 83.7% recoveries. Ions transitions for quantification and identification were 168→135.0 and 168→107.0, respectively. The limits of detection and quantification were 0.66 and 1.0ng/g, respectively. Synephrine was detected in orange honey at levels from 79.2 to 432.2ng/g, but not in other monofloral honeys. It was also present in some wildflower honeys (9.4-236.5ng/g), showing contribution of citrus to this polyfloral honey. Results were confirmed by qualitative pollen analysis. No citrus pollen was detected in honey containing synephrine levels ≤43.8ng/g, suggesting that synephrine in honey is more sensitive compared to pollen analysis. Synephrine was found in citrus but not in other apiculture flowers. Therefore, synephrine is a botanical marker to differentiate and attest authenticity of orange honey.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSynephrinept_BR
dc.subjectOrange honeypt_BR
dc.subjectCitrus honeypt_BR
dc.subjectHoneypt_BR
dc.subjectBotanical originpt_BR
dc.subjectBiomarkerpt_BR
dc.subjectAminespt_BR
dc.subject.otherQuímicapt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.titleSynephrine - a potential biomarker for orange honey authenticitypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://pubmed.ncbi.nlm.nih.gov/28372211/pt_BR
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