Classification of Phenolic Compounds in Honey Using Gas Chromatography Mass Spectrometry (GCMS) by Chemometrics Method

Abstract

Honey is known as one of natural health foods which contain antioxidant properties that help cure many diseases. The level of antioxidant is based on the presence of phenolic compound contain in honey. This study aims to identify the phenolic compounds contain in two different honey: Kelulut honey and Tualang honey. The data of phenolic compounds analysis were interpreted for classification of antioxidant compounds in honey samples by chemometrics tools, Principal component analysis (PCA) and Hierarchical Cluster Analysis (HCA). Five samples of each types of honey were taken from different places in and out of Malaysia. The samples were extracted using Hydrophilic-Lipophilic Balance (HLB) Oasis cartridges by Solid Phase Extraction (SPE) method and gas chromatography mass spectrometry (GCMS) was used to analyse the sample. Based on the results, the phenolic compound detected in both honey samples were benzoic acid, phenol, cinnamic acid, coumaric acid, ferulic acid, caffeic acid, gentisic acid, protocatechuic acid, salicylic acid and quercetin. However, salicylic acid and gentisic acid only identified in Tualang honey and not detected in Kelulut honey. PCA and HCA were applied to classify the honey samples according to their origin and similarities. The data showed that Kelulut honey have high antioxidant because it has higher concentration of phenolic compounds than Tualang honey and can be discriminate using PCA and HCA method. This suggests that both honeys were good for health, the study of both honeys should extend to broader in order to know more benefits of the honeys. Furthermore, Kelulut honey is useful in promoting better nutrition and preventing some related diseases.