Recent Advances in the Analysis of Phenolic Compounds in Unifloral Honeys

摘要: Honey is one of the most renowned natural foods. Its composition extremely variable, depending on its botanical and geographical origins, abundant presence functional compounds has contributed to increased worldwide interest this foodstuff. In particular, great attention been paid by scientific community towards classes like phenolic compounds, due their capability act as markers unifloral honey origin. contribution recent progress in assessment new analytical procedures aimed at definition qualitative quantitative profile have highlighted. A special emphasis placed innovative aspects concerning extraction procedures, along with strategies proposed for analysis compounds. Moreover, centrality validation claimed extensively discussed order ensure fitness-for-purpose methods. addition, exploitation a tool classification origin described, pointing out usefulness chemometrics interpretation data sets originating from polyphenols. Finally, results evaluation antioxidant properties honeys development approaches measuring parameter reviewed.