Table of Contents
International Journal of Spectroscopy
Volume 2015, Article ID 354327, 7 pages
http://dx.doi.org/10.1155/2015/354327
Research Article

Conformational Redistribution of Honey Components following Different Storage Conditions

Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Edificio 4, 90128 Palermo, Italy

Received 8 October 2015; Accepted 1 December 2015

Academic Editor: Guillermo Moyna

Copyright © 2015 Giulia Cimo’ and Pellegrino Conte. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. R. Krell, Value-Added Products from Beekeeping, Food and Agriculture Organization of the United Nations, 124th edition, 1996.
  2. M. Gonnet and G. Vache, Le Miel. Composition, Propriétés et Conservation, edited by: Opida, INRA Station Expérimetale d’Apiculture, Montfavet, France, 2nd edition, 1982.
  3. V. Bansal, B. Medhi, and P. Pandhi, “Honey—a remedy rediscovered and its therapeutic utility,” Kathmandu University Medical Journal, vol. 3, no. 3, pp. 305–309, 2005. View at Google Scholar · View at Scopus
  4. S. N. Salem, “Honey regimen in gastrointestinal disorders,” Bulletin of Islamic Medicine, vol. 1, pp. 358–362, 1981. View at Google Scholar
  5. N. S. Al-Waili, “Natural honey lowers plasma glucose, C-reactive protein, homocysteine, and blood lipids in healthy, diabetic, and hyperlipidemic subjects: comparison with dextrose and sucrose,” Journal of Medicinal Food, vol. 7, no. 1, pp. 100–107, 2004. View at Publisher · View at Google Scholar · View at Scopus
  6. N. Oršolić, S. Terzić, L. Šver, and I. Bašić, “Honey-bee products in prevention and/or therapy of murine transplantable tumours,” Journal of the Science of Food and Agriculture, vol. 85, no. 3, pp. 363–370, 2005. View at Publisher · View at Google Scholar · View at Scopus
  7. J. Keast-Butler, “Honey for necrotic malignant breast ulcers,” The Lancet, vol. 2, no. 8198, p. 809, 1980. View at Google Scholar
  8. S. D. Somerfield, “Honey and healing,” Journal of the Royal Society of Medicine, vol. 84, no. 3, p. 179, 1992. View at Google Scholar
  9. J. Chirife, M. C. Zamora, and A. Motto, “The correlation between water activity and % moisture in honey: fundamental aspects and application to Argentine honeys,” Journal of Food Engineering, vol. 72, no. 3, pp. 287–292, 2006. View at Publisher · View at Google Scholar · View at Scopus
  10. R. Mateo and F. Bosch-Reig, “Sugar profiles of Spanish unifloral honeys,” Food Chemistry, vol. 60, no. 1, pp. 33–41, 1997. View at Publisher · View at Google Scholar · View at Scopus
  11. M. Jiménez, J. J. Mateo, T. Huerta, and R. Mateo, “Influence of the storage conditions on some physicochemical and mycological parameters of honey,” Journal of the Science of Food and Agriculture, vol. 64, no. 1, pp. 67–74, 1994. View at Publisher · View at Google Scholar · View at Scopus
  12. R. D. O. R. Ribeiro, E. T. Mársico, C. D. S. Carneiro et al., “Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR),” LWT—Food Science and Technology, vol. 55, no. 1, pp. 90–95, 2014. View at Publisher · View at Google Scholar · View at Scopus
  13. J. W. White. Jr., “Composition and physical properties of honey,” in Honey Review, E. Crane, Ed., pp. 157–239, Heinemann, London, UK, 1975. View at Google Scholar
  14. A. Lazaridou, C. G. Biliaderis, N. Bacandritsos, and A. G. Sabatini, “Composition, thermal and rheological behaviour of selected Greek honeys,” Journal of Food Engineering, vol. 64, no. 1, pp. 9–21, 2004. View at Publisher · View at Google Scholar · View at Scopus
  15. G. Downey, K. Hussey, J. D. Kelly, T. F. Walshe, and P. G. Martin, “Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data,” Food Chemistry, vol. 91, no. 2, pp. 347–354, 2005. View at Publisher · View at Google Scholar · View at Scopus
  16. H. I. Assil, R. Sterling, and P. Sporns, “Crystal control in processed liquid honey,” Journal of Food Science, vol. 56, no. 4, pp. 1034–1037, 1991. View at Publisher · View at Google Scholar
  17. J. W. White Jr., “Honey,” Advances in Food Research, vol. 24, pp. 287–374, 1978. View at Publisher · View at Google Scholar · View at Scopus
  18. L. W. Doner, “The sugars of honey—a review,” Journal of the Science of Food and Agriculture, vol. 28, no. 5, pp. 443–456, 1977. View at Publisher · View at Google Scholar · View at Scopus
  19. L. Castro-Vázquez, M. C. Díaz-Maroto, M. A. González-Viñas, E. De La Fuente, and M. S. Pérez-Coello, “Influence of storage conditions on chemical composition and sensory properties of citrus honey,” Journal of Agricultural and Food Chemistry, vol. 56, no. 6, pp. 1999–2006, 2008. View at Publisher · View at Google Scholar · View at Scopus
  20. M. Visquert, M. Vargas, and I. Escriche, “Effect of postharvest storage conditions on the colour and freshness parameters of raw honey,” International Journal of Food Science & Technology, vol. 49, no. 1, pp. 181–187, 2014. View at Publisher · View at Google Scholar · View at Scopus
  21. P. Conte and G. Alonzo, “Environmental NMR: fast-field-cycling relaxometry,” in eMagRes, pp. 1–30, John Wiley & Sons, 2014. View at Publisher · View at Google Scholar
  22. R. Kimmich and E. Anoardo, “Field-cycling NMR relaxometry,” Progress in Nuclear Magnetic Resonance Spectroscopy, vol. 44, no. 3-4, pp. 257–320, 2004. View at Publisher · View at Google Scholar · View at Scopus
  23. L. A. Morozova-Roche, J. A. Jones, W. Noppe, and C. M. Dobson, “Independent nucleation and heterogeneous assembly of structure during folding of equine lysozyme,” Journal of Molecular Biology, vol. 289, no. 4, pp. 1055–1073, 1999. View at Publisher · View at Google Scholar · View at Scopus
  24. B. Halle, H. Jóhannesson, and K. Venu, “Model-free analysis of stretched relaxation dispersions,” Journal of Magnetic Resonance, vol. 135, no. 1, pp. 1–13, 1998. View at Publisher · View at Google Scholar · View at Scopus
  25. P. Conte, V. Marsala, C. De Pasquale et al., “Nature of water-biochar interface interactions,” GCB Bioenergy, vol. 5, no. 2, pp. 116–121, 2013. View at Publisher · View at Google Scholar · View at Scopus
  26. V. I. Bakhmutov, Practical Nuclear Magnetic Resonance Relaxation for Chemists, John Wiley & Sons, 2005.
  27. G. C. Borgia, R. J. S. Brown, and P. Fantazzini, “Uniform-penalty inversion of multiexponential decay data,” Journal of Magnetic Resonance, vol. 132, no. 1, pp. 65–77, 1998. View at Publisher · View at Google Scholar · View at Scopus
  28. S. Wynne-Jones and J. M. V. Blanshard, “Hydration studies of wheat starch, amylopectin, amylose gels and bread by proton magnetic resonance,” Carbohydrate Polymers, vol. 6, no. 4, pp. 289–306, 1986. View at Publisher · View at Google Scholar · View at Scopus
  29. F. Jaeger, A. Shchegolikhina, H. Van As, and G. E. Schaumann, “Proton NMR relaxometry as a useful tool to evaluate swelling processes in peat soils,” The Open Magnetic Resonance Journal, vol. 3, no. 1, pp. 27–45, 2010. View at Google Scholar · View at Scopus
  30. S. K. Ramadugu, Y.-H. Chung, J. Xia, and C. J. Margulis, “When sugars get wet. A comprehensive study of the behavior of water on the surface of oligosaccharides,” The Journal of Physical Chemistry B, vol. 113, no. 31, pp. 11003–11015, 2009. View at Publisher · View at Google Scholar · View at Scopus
  31. A. Perera, R. Mazighi, and B. Kežić, “Fluctuations and micro-heterogeneity in aqueous mixtures,” The Journal of Chemical Physics, vol. 136, no. 17, Article ID 174516, 2012. View at Publisher · View at Google Scholar · View at Scopus
  32. B. Bagchi, “From anomalies in neat liquid to structure, dynamics and function in the biological world,” Chemical Physics Letters, vol. 529, pp. 1–9, 2012. View at Publisher · View at Google Scholar · View at Scopus
  33. H.-H. Limbach, P. Tolstoy, N. Pérez-Hernández, J. Guo, I. Shenderovich, and G. Denisov, “OHO hydrogen bond geometries and NMR chemical shifts: from equilibrium structures to geometric H/D isotope effects, with applications for water, protonated water, and compressed ice,” Israel Journal of Chemistry, vol. 49, no. 2, pp. 199–216, 2009. View at Publisher · View at Google Scholar · View at Scopus
  34. W. A. P. Luck, “The importance of cooperativity for the properties of liquid water,” Journal of Molecular Structure, vol. 448, no. 2-3, pp. 131–142, 1998. View at Publisher · View at Google Scholar · View at Scopus
  35. D. J. Anick, “Polyhedral water clusters, II: correlations of connectivity parameters with electronic energy and hydrogen bond lengths,” Journal of Molecular Structure: THEOCHEM, vol. 587, no. 1–3, pp. 97–110, 2002. View at Publisher · View at Google Scholar · View at Scopus
  36. J. L. Dashnau, K. A. Sharp, and J. M. Vanderkooi, “Carbohydrate intramolecular hydrogen bonding cooperativity and its effect on water structure,” The Journal of Physical Chemistry B, vol. 109, no. 50, pp. 24152–24159, 2005. View at Publisher · View at Google Scholar · View at Scopus
  37. O. Mishima and H. E. Stanley, “The relationship between liquid, supercooled and glassy water,” Nature, vol. 396, no. 6709, pp. 329–335, 1998. View at Publisher · View at Google Scholar · View at Scopus