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A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. Fructose, glucose and sucrose are mainly originated from nectar. Oligosaccharides are mainly formed by trans-alpha-D-glucosylation reactions catalysed by honeybee alpha-D-glucosidase. The profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity.
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| Main Authors: | , |
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| Format: | Digital revista |
| Language: | Portuguese |
| Published: |
Sociedade Brasileira de Química
2001
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013 |
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