PHYSICOCHEMICAL CHARACTERIZATION OF MENDOZA HONEY BY CAPILLARY ELECTROPHORESIS.

PEREZ, FLORENCIA; ABRAHAM, EMILIA; ALEMAN, REBECA; ARANIBAR, JULIETA; STEGE, PATRICIA; ALTAMIRANO, JORGELINA

Mendoza

Simposio; LACE 2018 24thLatin-American Symposium on Biotechnology, Biomedical, Biopharmaceutical, and Industrial Applications of Capillary Electrophoresis and Microchip Technology; 2018

LACE

PHYSICOCHEMICAL CHARACTERIZATION OF MENDOZA HONEY BY CAPILLARY ELECTROPHORESIS.EXPLORATORY TRIALS FOR CLASSIFICATION BY REGION-OF-ORIGIN AND NUTRITIONAL VALUE.PP-A-23Florencia A. Perez(1), Emilia del C. Abraham(1), Rebeca E. Alemán(1), Julieta Aranibar(1,2), Patricia W. Stege(3,4) y Jorgelina C. Altamirano(1,2)1 Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales, IANIGLA, CCT - CONICET - Mendoza.2 Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina.3 CONICET4 InBioMis, Facultad de Ciencias Exactas, Químicas y Naturales, UNaM Posadas, Misiones, Argentina.Honey is a complex matrix which minerals are minority components. The mineral content in floral honeys ranged from 0.02 to 1.03 % with an average content of 0.17%. Taking into account cations present in honey, potassium is the predominant and in minor quantity there are calcium, sodium and magnesium. They represent more than 99% of the total content of cations in honey1. Manganese, copper, iron, nickel, lithium or cadmium are also in honey as trace elements. The mineral and trace element content in honey samples could give an indication of environmental pollution and herewith also an indication of the geographical origin of honey.2 The present work focused on the implementation of an analytical methodology based on capillary electrophoresis with indirect UV-Vis (DAD) for the simultaneous determination of majoritarian cations (K+, Ca2+, Mg2+, and Na+) and trace element(Li+) in honey with the minimum treatment of the sample.3 The determination of cations by CE-UV-Vis (DAD) added to the determination of pH and conductivity of the honey samples allowed to characterize them according to their physical-chemical properties.The multivariate statistical analysis was relevant in order to characterize the analyzed honey samples according to the geographical origin of the Cuyo region. Twelve honey samples were analysed in this study.References: 1. Diez MJ, Andres C, Terrab A. Int. J. Food Sci. Technol.2004, 39, 167-176. 2. AnklamE. Food Chem.1998, 63, 549-562. 3. Suárez-Luque S, Mato I, Huidobro JF, Simal-Lozano J. J. Chromatogr. A.2005, 1083, 193-198. Acknowledgements: Financial support for this work was provided by The Planetary Instrument Concepts for the Advancement of Solar System Observations (PICASSO) Program.