Determination of amino acid content and its enantiomeric composition in honey samples from Mendoza, Argentina

PAMELA Y. QUINTAS; SONIA KEUNCHKARIAN; LILIAN ROMERO; BRENDA CANIZO; RODOLFO G. WUILLOUD; CECILIA B. CASTELLS

Journals of food Processing and Preservation

Wiley-Blackwell

Año: 2021

The amino acid (AA) content in honeys from Mendoza (Argentina) was determined by high-performance liquid chromatography and the relative quantities of D- and L-AAs were determined by chiral gas chromatography coupled to mass spectrometry. The results showed that proline was the most abundant AA in all analyzed samples, followed by phenylalanine. Based on the AA content, different chemometric tools were assessed for provenance differentiation. The unsupervised chemometric methods, however, could not differentiate unquestionably the geographical origin of honey based only on their AA content. Enantiomeric ratio demonstrated that D-proline amount was lower than D-phenylalanine levels in practically all honey samples. In addition, D-enantiomers of alanine, valine, glutamic acid, leucine, and isoleucine were found in most samples. The study demonstrated that certain D-AAs can occur naturally in this foodstuff, probably, as a consequence of the Maillard reaction, which is not dependent on microorganism actions.