Related Experiment Video
Updated: Sep 20, 2026
Methods for Comparing Nutrients in Beebread Made by Africanized and European Honey Bees and the Effects on Hemolymph Protein Titers
Published on: March 17, 2015
Comparison of free amino acids profile in honey from three Argentinian regions
Pablo M Cometto1, Pablo F Faye, Romina D Di Paola Naranjo
1Departamento Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Haya de la Torre esq. Medina Allende, Ciudad Universitaria, 5000 Córdoba, Argentina.
Abstract:
The physical chemistry characteristics of honey are directly related to floral origin and, as a result, to the production region. There are some available methods that can determine the botanical or geographical origin of honey such as the free amino acids profile analysis. This paper reports data on the free amino acid composition, determined by reversed-phase high-performance liquid chromatography UV detection on 56 honey samples from three different Argentine regions, with characteristic apiarian flora. To evaluate if the quantified amino acid could be used to verify the geographical or botanical origin of honey, statistical analyses were performed. The cluster analysis showed that samples were grouped in clusters related to sampling regions and more strictly to apiarian flora around apiaries. Each cluster appears associated, in accordance with the principal component analysis, to high or low concentrations of different amino acids.
