Characterization of traditional Spanish edible plant syrups based on carbohydrate GC–MS analysis

Carbohydrate composition of three traditional plant syrups from Spain, namely palm honey (miel de palma), must syrup (arrope) and sugarcane honey (miel de caña), is described for the first time in this paper. Palm honeys were characterized by their relatively high concentrations of myo-inositol, whereas must syrups showed high values of monosaccharides and the presence of scyllo- and myo-inositol. Difructose anhydrides (DFAs) were also detected in must syrups; their content being dependent on the processing conditions and pH of the sample. Sugarcane honeys showed a different carbohydrate composition to that of edible molasses, with higher contents of monosaccharides and the presence of kestoses. The hydroxymethylfurfural (HMF) content of all the plant syrups analyzed was also determined: must syrups showed the highest values, followed by sugarcane honeys and finally by palm honeys, which displayed very low values. Preliminary results here reported provide the basis for a better understanding of the composition of plant syrups for further application in control of their authenticity.