## 2 Results and Discussion
### GC-MS Analysis of Dried Honey Extracts  
In addition to the determination of sugars, the analysis conducted on the methanolic extracts from dry honey allowed the identification of other molecules belonging to different chemical classes such as carboxylic acids, alcohols and traces of terpenes. A total of 38 different compounds were detected and identified (Table 2). The results highlighted how the sugar fraction was the predominated one. Qualitative and quantitative differences between the two samples were evident; in particular, the carbohydrates D-fructose, \(\beta\)-D-glucopyranose and myo-inositol were significantly higher in wildflower honey (21.1%; 25.6%; 10.6%) than in honey with the addition of spirulina (13.3%; 3.5%; 0.1%). In contrast, D-fructofuranose (29.7%) and D-ribofuranose (15.7%) were prevalent in honey with spirulina. Generally, in almost all types of honey, fructose is proportionally higher than glucose except in some honey such as dandelion honey (_Taraxacum officinal_), where the ratio is reversed thus leading to rapid crystallization [2]. The obtained data showed that the addition of spirulina resulted in a decrease in the total carbohydrate content compared to the control (89.5% versus 98.2%, respectively). Previous works showed similar differences in the carbohydrate content of some foods following the addition of spirulina. For instance, when enriching pasta with spirulina, a proportional decrease in carbohydrate content was reported [22]. [PERSON] et al. [23] also reported a decrease in carbohydrate content in corn extrudates enriched with spirulina.  
Another substantial difference concerned the presence of alcohols and carboxylic acids found in honey with spirulina; only some of which were present, in traces, in the control honey. Among carboxylic acids, 3-methyl-2-furoic acid (2.4%) was detected as the most abundant one. Formic acids can derive from 5-HMF following subsequent reactions and this leads to an increase in the concentration of free acidity in honey. Furthermore, the presence of alcohols in honey with spirulina could be related to the greater presence of acids detected in this honey. Indeed, it was reported that the acidity of honey increases during fermentation as the sugars and alcohols in honey are transformed into acids by the action of honey yeasts [13]. Among other things, organic acids are also related to certain intrinsic properties such as color and flavor [24].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \(\mathbf{N}^{\circ}\) & **Components** & **Wildflower Honey** &
\begin{tabular}{c} **Wildflower Honey +** \\ **Spirulina** \\ \end{tabular} \\ \hline \multicolumn{4}{c}{**Carboux Acids**} \\ \hline
1 & hydracrylic acid & - & 0.3 \(\pm\) 0.03 \\
2 & glycolic acid & tr & 0.6 \(\pm\) 0.03 \\
3 & benzoic acid & tr & 0.2 \(\pm\) 0.03 \\
4 & 3-butenoic acid & tr & 0.3 \(\pm\) 0.03 \\
5 & 3-methyl-2-furoic acid & - & 2.4 \(\pm\) 0.03 \\
6 & lactic acid & tr & - \\ \hline \multicolumn{4}{c}{**Alcohols**} \\ \hline
7 & 1-cyclopentanol & - & 0.8 \(\pm\) 0.03 \\
8 & 2-ethoxyethanol & - & 0.4 \(\pm\) 0.03 \\
9 & 3-octen-2-ol, (E)- & - & 0.1 \(\pm\) 0.03 \\
10 & phenol & tr & - \\ \hline \hline \end{tabular}
\end{table}
Table 2: Chemical composition (percentage values \(\pm\) standard deviation) of derivatized extracts from dry honey samples.