FREE PHENOLIC ACIDS, FLAVONOIDS AND ABSCISIC ACID RELATED to HPLC SUGAR PROFILE IN ACACIA HONEY

A high performance liquid chromatography coupled with mass spectrometry (HPLC-MS) method was adapted to investigate the polyphenol composition (free phenolic acids, flavonoids and abscisic acid) in honey samples belonging to black locust type. The saccharide profile of black locust honey was also registered, using a HPLC method with UV detection, according to International Honey Commision analysis methods. The phenolic acids found in this type of honey were: para-hidroxybenzoic, vanillic, para-coumaric, ferulic, trans-cinnamic acids,as well as vanillin, pinobanksin, apigenin, kaempherol, pinocembrin, crysina and acacetin. Abscisic acid was also identified in black locust honey. Monosaccharides fructose and glucose were the most abundant sugars (mean 42.39?2.73 g% and 31.93?2.6 g% respectively), while oligosaccharides maltose, sucrose and trehalose, represent 6.43 % from the total saccharides present in honey samples. Multivariate statistical techniques were used to investigate whether polyphenolic and sugar profiles could be used as a basis for identification of floral sources of honey