University of the Sunshine Coast (UniSC) researchers have developed a rapid, affordable test that can help identify the next premium Australian honeys.
Brush box, grey ironbark, spotted gum and macadamia are among seven native honeys already tested with the new extraction method at UniSC’s Honey Lab, which is renowned for authenticating highly prized manuka honey.
The findings, published in Food Chemistry, have the team buzzing after 10 years of helping beekeepers and honey producers across Australia measure the quality of their manuka products.
Checking the quality of honeys is vital across the world, given the lack of consistent regulations and the rise in adulterated products including ‘fake’ manuka labelling.
“We used the new method to test for 109 phenolics – also known as aromatics – and more than half of these valuable compounds were found in the Australian honey samples,” lead author Georgia Moore says. “That’s exciting because phenolics are a major determinant of honey quality, contributing to anti-inflammatory, antimicrobial, antioxidant, anti-diabetic and anti-carcinogenic properties, as well as flavour.”
Research co-supervisor Dr Peter Brooks, who helped pioneer manuka authentication in Australia, says the validation of the new extraction method in all seven mono-floral honey types is significant.
“It’s an important step in authenticating Australian mono-floral honeys, which have one identifiable plant of origin,” he says.
“Substantiating the floral and even regional origin of honey varieties is important for Australia’s reputation as a safe, reliable honey producer and for the sustainability of the industry.”
Project leader Dr Asmaa Boufridi says the aim is to form a phenolics database for other varieties of Australian honey, to support future labelling.
