Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis (original) (raw)
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Application of FTIR spectroscopy for analysis of the quality of honey
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This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography–mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g−1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g−1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic aci...
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Fourier-transform infrared spectroscopy (FT-IR) was used as a rapid, simple and reliable method for quality analysis of honey. More than 1600 samples of honey were analysed using FT-IR and reference methods to develop a partial least-square regression based calibration model for the major components of honey (sugars, proline, free acids, invertase, moisture, hydroxymethylfurfural, pH and electrical conductivity). The coefficient of determination R 2 ranging from 0.84-0.98 indicates an acceptable calibration for most of the parameters. Statistical verification of the spectral analysis in routine analysis showed a high correlation (0.81-0.99), good repeatability (0.84-0.99), no environmental influences (P > 0.05) and no significant statistical differences to the reference methods. This study shows that not only chemical composition but also the physical properties can be determined by FT-IR. The calibrations can be adapted to different analytical standards and honey sources.
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Infrared spectroscopy is a widely used method of analysis to monitor various characteristics in the honey products analysis, to highlight these changes and to detect fraudulent modifications. In this way honey products could not be avoided. This article reviews some of the most important applications of these spectroscopic procedures in order to discriminate different types of honey and other products published between 2015–2022.
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Biomedical and Pharmacology Journal, 2019
Honey is at high risk for the adulteration in global trade. Studies on the authenticity of stingless bee honey from Trigona spp. is necessary since the market demand for this product is increasing, particularly in Malaysia, due to its high nutritional value. FTIR spectroscopy has recently been used approach for a rapid and non-destructive measurement of honey quality and discriminate adulterated honey. The purpose of this study is to determine the FTIR and elementary content of Trigona spp. and Apis spp. honey, and further investigate the influence of the additional adulterants to the measured spectra absorbance. Both Trigona spp. and Apis spp. honey exhibit almost identical IR spectra curves, but there are notable different of their absorbance peak at the identified functional group regions. There is a correlation of the measured absorbance to the actual composition of Trigona spp. honey, which emphasized the low carbohydrate but high water content of the honey. Water or vinegar diluted honey has segregated absorbance peak from the pure honey. Our finding indicated that the FTIR is applicable in discriminate of pure and adulterated Trigona honey, but a further investigation on physico-chemical properties such as elementary content is needed for a comprehensive analysis.
Physical and spectroscopic characterization of Pakistani honey
Ciencia e investigación agraria, 2008
Saif-ur-Rehman, Zia Farooq Khan, and Tahir Maqbool. 2008. Physical and spectroscopic characterization of Pakistani honey. Cien. Inv. Agr. 35(2):199-204. Honey is a naturally sweet and viscous fl uid produced by honeybees (Apis mellifera) from the nectar of r fl owers that, by defi nition, does not include any other substances. The objectives of this work were to characterize Pakistani honey, physically and chemically in relation to international standards, and to study the effects of adulteration with sugar syrup on the physical properties of honey. For this purpose, 200 honey samples obtained from 15 different locations in Pakistan, ranging from desert to hilly areas, were collected in 2005-2006. Samples were prepared by the acid digestion method. Physical properties, conductance, surface tension, and pH were determined using digital instruments. The most abundant minerals found in Pakistani honey samples were K, Na, Ca, Mg, Fe, Zn, Cu, Ni and Co, with K accounting for almost 83% of the total mineral composition. Most Pakistani honey samples met international standards. However, some samples showed altered parameters, refl ecting possible adulteration. A considerable change in viscosity was observed only in adulterated honey samples containing more than 50% of a saturated sugar solution.
Fourier Transform Infrared Spectroscopy Technique for Detection of Honey Authentication
Arab Universities Journal of Agricultural Sciences, 2015
Physico-chemical properties of honey and honey samples adulterated with glucose or sucrose were determined. Total soluble solids (TSS), pH and electrical conductivity of honey and its adulterated samples ranged between (84.10-84.50%), (3.80-4.63) and (11.73-232.32µS), respectively. Sensory properties of honey and its adulterated samples showed that, no differences in the sensorial properties were found in authentic honey and honey adulterated with 25% sucrose or 25% glucose. Increasing adulteration ratio to 50% glucose decreased taste, flavor, color and general appearance, while adulterated honey with 50% sucrose caused significant decrease in taste and general appearance. The possibility of using HPLC to detect adulteration of honey through determining their sugars content was evaluated. The obtained results indicated that, authentic honey was characterized with its higher fructose/glucose ratio (1.21) compared to adulterated honey samples (ranged between 0.35-0.94). FT-IR spectroscopic technique was used to evaluate honey quality. Reliability FT-IR for quantitative and qualitative analysis of sucrose, glucose and fructose were evaluated. The main FT-IR spectral bands of sucrose, glucose and fructose were identified at different concentration levels. The relationship between sugars concentration (sucrose, glucose and fructose) and its spectral bands absorbance (peak height) were evaluated to prepare sugars standard curves and their linear equations. Selected main peaks of su-crose, glucose and fructose provide the best calibration model with correlation coefficient (r 2) higher than (0.9). Honey samples adulterated with glucose were characterized with specific spectral peaks, in which the absorbance was increased by increasing the ratio of adulteration with glucose at 1087, 1105, 1189 and 984 cm-1 , while the adulteration with sucrose lead to increase in the absorbance of spectral bands of sucrose as 1054, 1149 and 984 cm-1 especially in honey adulterated with 50 % sucrose.
Progress in Agricultural Engineering Sciences
People have recently started to pay more attention to the healthier lifestyle, which also includes the consumption of more natural and less processed food products. Honey as one of the most often used natural sweeteners has also been reconsidered and more commonly used. However, honey has also been the target of food adulteration due to its emerging use and relatively high price. Therefore, there is an increasing need to develop rapid evaluation methods for the identification of honey from different sources. Experiments have been performed with 79 authentic honey samples of different floral and geographical origins, mainly from Hungary. The standard analytical parameters used to characterize the nutritional values of honey such as antioxidant capacity, polyphenol content, ash content, pH, conductivity have been determined. The samples were also analyzed with a benchtop near infrared (NIR) spectrometer to record their NIR spectra. The data acquired with NIR spectroscopy measurements ...
Veterinary World, 2019
Background and Aim: The authentication of honey is important to protect industry and consumers from such adulterated honey. However, until now, there has been no guarantee of honey's authenticity, especially in Indonesia. The classification of honey is based on the bee species (spp.) that produces it. The study used honey from sting bee Apis spp. and stingless bee Tetragonula spp. based on the fact that the content off honey produced between them has differences. Authenticating honey with currently available rapid detection methods, such as 13C nuclear magnetic resonance analysis, is costly. This study aimed to develop an inexpensive, fast, precise, and accurate classification method for authenticating honey. Materials and Methods: In this study, we use attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy with wavelengths ranging between 550 and 4000 cm-1 as an alternative analysis method, which is relatively less expensive. The spectra of authentic and fake honey samples were obtained using ATR-FTIR and plotted using chemometric discriminant analysis. The authentic honey samples were acquired from a local Indonesian breeder of honey bees, while the fake honey samples were made from a mixture of water, sugar, sodium bicarbonate, and authentic honey. Data were collected using Thermo Scientific's OMNIC FTIR software and processed using Thermo Scientific's TQ Analyst software. Results: Our method effectively classified the honey as authentic or fraudulent based on the FTIR spectra. To authenticate the honey, we formed two classes: Real honey and fake honey. The wavelengths that can best differentiate between these two classes correspond to four regions: 1600-1700 cm-1; 1175-1540 cm-1; 940-1175 cm-1; and 700-940 cm-1. Similarly, for classification purpose, we formed two classes: Apis spp. and Tetragonula spp. The wavelength region that can best classify the samples as belonging to the Apis spp. or Tetragonula spp. class is explicitly within the range of 1600-1700 cm-1. Conclusion: This study successfully demonstrated a method to rapidly and accurately classify and authenticate honey. ATR-FTIR is a useful tool to test the authenticity of honey. Keywords: Apis spp., attenuated total reflectance Fourier transform infrared, discriminant, spectrum, Tetragonula spp.