> Honey is defined by the EU (2002) as “The natural, sweet product produced by Apis Mellifera bees from the nectar of plants or from secretions of living plants, which bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in honeycombs to ripen and mature.” Quality of honey depend on several parameters such as sugar-, moisture-, elements-, hidroxy-methyl-furfurol (HMF)-, enzyme-, organic acids-, vitamins-, etc. contents and ratio of glucose and fructose, pH, acidity, electrical conductivity, etc.



> The main components of honey do not contain protein. This material comes from animal or vegetal (e.g. pollen) sources. The protein content of floral honey is about 1.0–1.5%, while in honeydew honey this quantity is about 3.0%. The amount of amino acids is 1.0%, and proline is the major component with 50–85% of the total amino acids. The amino acid profile could give an indication of botanical origin of honey samples. Besides proline, the honey contains 26 amino acids and their amount depends on the origin of honey (nectar or honeydew).



PROLINE CONTENT OF DIFFERENT HONEY TYPES

N. CZIPA, M. BORBÉLY and Z. GYŐRI

Acta Alimentaria DOI: 10.1556/AAlim.2011.0002



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