NMR studies of honey

In the last years several studies have focused their attention on food authentication [1-4]. In the case of honey, an appreciated product worldwide, being a readily available source of energy and due to its antibacterial and antioxidant activities [5,6], authentication of botanical and geographical origin as well as compositional assessments (sugars or syrups can't be added) are relevant requirements. Nowadays botanical and geographical origin of honey is evaluated by melissopalynology that nevertheless presents some limitations [7]. NMR has already demonstrated its potentiality in food authentication [8] and in this study it is proposed as a valid alternative tool. In this respect, saccharides content of honeys of different botanical [9] and geographical origin was considered as discriminating factor.