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Chemical Composition of Honey

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Bee Products - Chemical and Biological Properties

Abstract

Honey is one of the most popular natural sweet substances. From a chemical point of view, it could be defined as a natural food mainly composed of sugars and water together with minor constituent such as minerals, vitamins, amino acids, organic acids, flavonoids and other phenolic compounds and aromatic substances. Its composition is particularly variable, depending on its botanical and geographical origins. The aim of this chapter is to describe the principal families of compounds present in honey and the analytical methods employed for their analysis, as well as to review the utility of those chemical components to discriminate honeys according to their origin.

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Authors and Affiliations

  1. Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007, Salamanca, Spain

    Celestino Santos-Buelga & Ana M. González-Paramás

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  1. Celestino Santos-Buelga
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  2. Ana M. González-Paramás
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Correspondence to Ana M. González-Paramás .

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  1. Facultad de Ciencias de la Salud, Universidad de Las Américas, Quito, Ecuador

    José M Alvarez-Suarez

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Santos-Buelga, C., González-Paramás, A.M. (2017). Chemical Composition of Honey. In: Alvarez-Suarez, J. (eds) Bee Products - Chemical and Biological Properties. Springer, Cham. https://doi.org/10.1007/978-3-319-59689-1_3

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