Characterization of Lavandula spp. Honey Using Multivariate Techniques.

Area of Science:

• Food Science
• Analytical Chemistry
• Botany

Background:

• Melissopalynological and physicochemical analyses are traditional methods for determining honey botanical origin.
• Individual analyses can yield ambiguous results, complicating the distinction between mono- and multifloral honeys.
• Accurate botanical origin determination is crucial for honey quality and authenticity.

Purpose of the Study:

• To better characterize Lavandula spp. monofloral honey using integrated analytical techniques.
• To investigate the association between physicochemical properties, pollen content, and bioactive compounds.
• To identify factors influencing honey's bioactive potential.

Main Methods:

• Analysis of 112 Lavandula spp. monofloral honey samples from diverse regions.
• Combined application of multivariate statistical techniques with physicochemical, melissopalynological, and phenolic compound analyses.
• Evaluation of parameters including pollen percentage, sucrose, proline, flavonoids, and phenols.

Main Results:

• All samples met most international quality standards, except for sucrose content and diastase activity.
• A strong positive association was observed between sucrose content and the percentage of Lavandula spp. pollen.
• Physicochemical parameters were similar across samples, except for proline, flavonoids, and phenols; Lavandula spp. pollen percentage had minimal impact on sample grouping.

Conclusions:

• The study confirms a link between higher sucrose levels and increased Lavandula spp. pollen.
• Minor pollen types significantly influence the 'bioactive' factor in honey, associated with health benefits.
• Integrated analytical approaches enhance the characterization of honey's botanical origin and bioactive properties.