Viteri Rafael, Giordano Ady, Montenegro Gloria, Simirgiotis Mario J, Zacconi Flavia C
Departamento de Química Orgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile.
Escuela de Ciencias Ambientales, Universidad Espíritu Santo, Guayaquil 092301, Ecuador.
Antioxidants (Basel). 2025 Feb 28;14(3):292. doi: 10.3390/antiox14030292.
This study aimed to characterize the metabolomic profile of monofloral honey from (ulmo) and evaluate the potential transfer of bioactive compounds from the plant parts, including the leaves and flowers, to the honey. Using UHPLC/Q-TOF-MS analysis, various flavonoids and phenolic acids were identified and quantified in extracts from the leaves, flowers, and honey from . Given their rich polyphenolic composition, leaves were included in this study to assess their potential contribution to the antioxidant properties and chemical markers of ulmo honey. Additionally, the polyphenolic compounds in honey samples were quantified. Chromatographic analysis via UHPLC-MS/MS revealed that ulmo honey contains phenolic acids such as gallic, syringic, ferulic, chlorogenic, caffeic, and coumaric acid, as well as flavonoids including pinocembrin, quercetin, luteolin, kaempferol, epicatechin, apigenin, and isorhamnetin. The results indicate that pinocembrin and gallic acid are the main chemical markers of ulmo honey, while isorhamnetin could complement its characterization as a complementary marker. UHPLC/Q-TOF-MS analysis was also utilized to compare the compounds present in the honey with those found in the plant parts (leaves and flowers), respectively. A total of 10 shared compounds were identified, 9 of which were preliminarily identified, while 1 remains unknown. Notably, dihydroquercetin 3--rhamnoside, quercetin 3--rhamnoside, cyanidin 3-(-coumaroyl)-glucoside, and eupatorin were detected in ulmo honey for the first time. Along with gallic acid, pinocembrin, and isorhamnetin, these compounds could contribute to a characteristic fingerprint for identifying the botanical origin of the honey. Overall, these findings provide valuable insights into the chemical composition of ulmo honey and its potential application as a functional product with antioxidant properties.
本研究旨在表征来自乌木（ulmo）的单花蜂蜜的代谢组学特征，并评估包括叶子和花朵在内的植物部分中的生物活性化合物向蜂蜜的潜在转移。通过超高效液相色谱/四极杆飞行时间质谱（UHPLC/Q-TOF-MS）分析，在乌木叶、花和蜂蜜的提取物中鉴定并定量了各种黄酮类化合物和酚酸。鉴于其丰富的多酚成分，本研究纳入了乌木叶以评估它们对乌木蜂蜜抗氧化特性和化学标志物的潜在贡献。此外，还对蜂蜜样品中的多酚化合物进行了定量。通过超高效液相色谱-串联质谱（UHPLC-MS/MS）进行的色谱分析表明，乌木蜂蜜含有没食子酸、丁香酸、阿魏酸、绿原酸、咖啡酸和香豆酸等酚酸，以及包括松属素、槲皮素、木犀草素、山奈酚、表儿茶素、芹菜素和异鼠李素在内的黄酮类化合物。结果表明，松属素和没食子酸是乌木蜂蜜的主要化学标志物，而异鼠李素可作为补充标志物来完善其特征描述。UHPLC/Q-TOF-MS分析还用于分别比较蜂蜜中存在的化合物与植物部分（叶子和花朵）中发现的化合物。总共鉴定出10种共享化合物，其中9种已初步鉴定，1种仍未知。值得注意的是，二氢槲皮素3 - -鼠李糖苷、槲皮素3 - -鼠李糖苷、矢车菊素3 - (-香豆酰基)-葡萄糖苷和泽兰苦内酯首次在乌木蜂蜜中被检测到。连同没食子酸、松属素和异鼠李素一起，这些化合物可能有助于形成用于鉴定蜂蜜植物来源的特征指纹。总体而言，这些发现为乌木蜂蜜的化学成分及其作为具有抗氧化特性的功能性产品的潜在应用提供了有价值的见解。
