The quantitative analysis of biologically active compounds in Lithuanian honey

Different sorts of Lithuanian honey were analysed by quantitative determination of eight free phenolic acids and phenylpropanoid vanillin using high performance liquid chromatography (HPLC). Aqueous ethanol 60% was used as a solvent for preparation of honey samples. Amounts of phenolic acids honey solutions were in the range from 7.176 to 125.624 mg/ml. Free phenolic acids and vanillin had been detected in all samples of honey, but their composition and amount depended on its botanic origin. p-Coumaric and ferulic acids proved to be the main components in the acacia and buckwheat honey. Raspberry and polyfloral forest honey contained the highest amounts of chlorogenic acid. Gallic acid is a principal phenolic acid in eucalyptus honey. The highest amount of vanillin was identified in buckwheat honey. The results of the analysis revealed that free phenolic acids and vanillin were detected in all honey samples analysed, and their range and amounts varied.