{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T10:20:11Z","timestamp":1791109211602,"version":"4.1.0"},"reference-count":15,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2010,5,25]],"date-time":"2010-05-25T00:00:00Z","timestamp":1274745600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Two samples of oak honeydew honey were investigated. Headspace solid-phase microextraction (HS-SPME) combined with GC and GC\/MS enabled identification of the most volatile organic headspace compounds being dominated by terpenes(mainly cis- and trans-linalool oxides). The volatile and less-volatile organic composition of the samples was obtained by ultrasonic assisted extraction (USE) with two solvents (1:2 (v\/v) pentane -diethyl ether mixture and dichloromethane) followed by GC and GC\/MS analysis. Shikimic pathway derivatives are of particular interest with respect to the botanical origin of honey and the most abundant was phenylacetic acid (up to 16.4%). Antiradical activity (DPPH assay) of the honeydew samples was 4.5 and 5.1 mmol TEAC\/kg. Ultrasonic solvent extracts showed several dozen times higher antiradical capacity in comparison to the honeydew. Antioxidant capacity (FRAP assay) of honeydew samples was 4.8 and 16.1 mmol Fe2+\/kg, while the solvent mixture extracts showed antioxidant activity of 374.5 and 955.9 Fe2+\/kg, respectively, and the dichloromethane extracts 127.3 and 101.5 mmol Fe2+\/kg.<\/jats:p>","DOI":"10.3390\/molecules15053744","type":"journal-article","created":{"date-parts":[[2010,5,25]],"date-time":"2010-05-25T16:59:51Z","timestamp":1274806791000},"page":"3744-3756","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":47,"title":["Oak (Quercus frainetto Ten.) Honeydew Honey\u2014Approach to Screening of Volatile Organic Composition and Antioxidant Capacity (DPPH and FRAP Assay)"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0727-6662","authenticated-orcid":false,"given":"Igor","family":"Jerkovi\u0107","sequence":"first","affiliation":[{"name":"Faculty of Chemistry and Technology, University of Split, N. Tesle 10\/V, 21000 Split, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zvonimir","family":"Marijanovi\u0107","sequence":"additional","affiliation":[{"name":"Marko Maruli\u0107 Polytechnic in Knin, P. Kre\u0161imira IV 30, 22300 Knin, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2010,5,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.foodchem.2003.06.012","article-title":"Characterization of artisanal honeys from Madrid (central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data","volume":"85","author":"Soria","year":"2004","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4809","DOI":"10.1021\/jf0604384","article-title":"Volatile composition and contribution to the aroma of Spanish honeydew honey. 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