Identification, quantification and carbon stable isotopes determinations of organic acids in monofloral honeys. A powerful tool for botanical and authenticity control.

Rationale: The analytical composition and botanical origin of honey are basic data used to determine the quality of this foodstuff. Although proteins are used to characterise the analytical composition of honey, they can be eliminated during its ultrafiltration and, in the case of honeys not saturated with their own pollen, the use of proteins does not work well. As acidity is a well-known characteristic of honey and organic acids are present at around 0.

Essential oils from wild populations of Algerian Lavandula stoechas L.: composition, chemical variability, and in vitro biological properties.

In an effort to develop local productions of aromatic and medicinal plants, a comprehensive assessment of the composition and biological activities of the essential oils (EOs) extracted from the aerial flowering parts of wild growing Lavandula stoechas L. collected from eleven different locations in northern Algeria was performed. The oils were characterized by GC-FID and GC/MS analyses, and 121 compounds were identified, accounting for 69.