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Tarapoulouzi M, Mironescu M, Drouza C, Mironescu ID, Agriopoulou S. Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage. Foods 2023; 12:473. [PMID: 36766000 PMCID: PMC9914568 DOI: 10.3390/foods12030473] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/30/2022] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.
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Affiliation(s)
- Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia 1678, Cyprus
| | - Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania
| | - Chryssoula Drouza
- Department of Agricultural Production, Biotechnology and Food Science, Cyprus University of Technology, P.O. Box 50329, Limassol 3036, Cyprus
| | - Ion Dan Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Pauliuc D, Ciursă P, Ropciuc S, Dranca F, Oroian M. Physicochemical parameters prediction and authentication of different monofloral honeys based on FTIR spectra. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104021] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Hailu D, Belay A. Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey. PLoS One 2020; 15:e0240868. [PMID: 33112916 PMCID: PMC7592792 DOI: 10.1371/journal.pone.0240868] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 10/03/2020] [Indexed: 01/20/2023] Open
Abstract
Honey can be categorized as monofloral and polyfloral honey. There is a strong interest in science and commerce, to further differentiate honey. In the present study, Schefflera abyssinica and polyfloral honey from Sheka Forest, Ethiopia was investigated. Botanical origin was determined based on Melissopalynology. Refractive index, moisture, sugars, ash, pH, free acidity, hydroxymethylfurfural, optical density, diastase activity, protein, and color were determined based on the standard method of the international honey commission (IHC) and AOAC. Antioxidant activity and Antioxidant content were determined using UV- visible spectroscopy. The level of pollen dominancy for monofloral honey (Schefflera abyssinica) ranged from 76.2 to 85.8%. The polyfloral honey stuffed with a variety of pollen grain ranged from 2.2% (Coffea arabica) to 23.2% (Schefflera abyssinica). Schefflera abyssinica honey contained more total phenolic compounds (75.08 ± 2.40 mg GAE/100g), and total flavonoids (42.03 ± 1.49 mg QE/100 g), as well as had stronger DPPH (44.43 ± 0.97%) and hydrogen peroxide (78.00 ± 4.82%) scavenging activity. The principal component analysis revealed that Schefflera abyssinica honey associated with the antioxidant properties of total phenolic, total flavonoids, DPPH, and H2O2., which revealed that floral honey sources can essentially differentiated by antioxidant patterns. The higher electrical conductivity (0.42 ± 0.02 mS/cm), ash (0.41 ± 0.05 g/100g), pH (4.01 ± 0.08), optical density (0.26 ± 0.03) and diastase activity (5.21 ± 0.17 Schade units) were recorded in polyfloral honey. Schefflera abyssinica and polyfloral honey satisfy the requirement of national and international standards. The pollen analysis in combination with antioxidant properties distinguishes Schefflera abyssinica from polyfloral honeys.
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Affiliation(s)
- Demelash Hailu
- Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Abera Belay
- Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Wilczyńska A, Żak N. The Use of Fluorescence Spectrometry to Determine the Botanical Origin of Filtered Honeys. Molecules 2020; 25:E1350. [PMID: 32188098 PMCID: PMC7144123 DOI: 10.3390/molecules25061350] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to determine whether fluorescence spectrometry can be used to identify the botanical origin of filtered honeys. Sixty-two honey samples with different botanical origins, both filtered and unfiltered, were investigated in order to examine their fluorescence spectra. The results showed that individual honey varieties have different fluorescence spectra, and the filtration process had no impact on these spectra. The results suggest that fluorescence spectroscopy may be a useful method to identify the botanical origin of filtered honeys.
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Affiliation(s)
- Aleksandra Wilczyńska
- Gdynia Maritime University, Department of Commodity Science and Quality Management, ul. Morska 81-87, 81-225 Gdynia, Poland;
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Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106919] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Geana EI, Ciucure CT. Establishing authenticity of honey via comprehensive Romanian honey analysis. Food Chem 2019; 306:125595. [PMID: 31610324 DOI: 10.1016/j.foodchem.2019.125595] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/08/2019] [Accepted: 09/24/2019] [Indexed: 11/16/2022]
Abstract
Assessing the authenticity of honey is a serious problem that has gained much interest internationally because honey has frequently been subject to various fraudulent practices, including mislabelling of botanical and geographical origin and mixing with sugar syrups or honey of lower quality. To protect the health of consumers and avoid competition, which could create an unstable market, consumers, beekeepers and regulatory bodies are interested in having reliable analytical methodologies to detect non-compliant honey. This paper gives an overview of the different approaches used to assess the authenticity of honey, specifically by the application of advanced instrumental techniques, including spectrometric, spectroscopic and chromatographic methods coupled with chemometric interpretation of the data. Recent development in honey analysis and application of the honey authentication process in the Romanian context are highlighted, and future trends in the process of detecting and eliminating fraudulent practices in honey production are discussed.
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Affiliation(s)
- Elisabeta-Irina Geana
- National Research & Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, 4th Uzinei Street, 240050 Rm. Valcea, Romania.
| | - Corina Teodora Ciucure
- National Research & Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, 4th Uzinei Street, 240050 Rm. Valcea, Romania
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Mădaş NM, Mărghitaş LA, Dezmirean DS, Bonta V, Bobiş O, Fauconnier ML, Francis F, Haubruge E, Nguyen KB. Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination. Foods 2019; 8:E445. [PMID: 31569748 PMCID: PMC6836064 DOI: 10.3390/foods8100445] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 09/20/2019] [Accepted: 09/24/2019] [Indexed: 11/17/2022] Open
Abstract
Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin.
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Affiliation(s)
- Niculina M Mădaş
- Department of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Mănăştur st, 3-5, 400372 Cluj-Napoca, Romania.
- Department of Functional and Evolutionary Entomology, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium.
| | - Liviu A Mărghitaş
- Department of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Mănăştur st, 3-5, 400372 Cluj-Napoca, Romania.
| | - Daniel S Dezmirean
- Department of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Mănăştur st, 3-5, 400372 Cluj-Napoca, Romania.
| | - Victorita Bonta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur st. 3-5, 400372 Cluj-Napoca, Romania.
| | - Otilia Bobiş
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur st. 3-5, 400372 Cluj-Napoca, Romania.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium.
| | - Frédéric Francis
- Department of Functional and Evolutionary Entomology, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium.
| | - Eric Haubruge
- Department of Functional and Evolutionary Entomology, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium.
| | - Kim B Nguyen
- Department of Functional and Evolutionary Entomology, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium.
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Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4711-4718. [PMID: 30482967 PMCID: PMC6233437 DOI: 10.1007/s13197-018-3415-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2018] [Accepted: 09/05/2018] [Indexed: 11/30/2022]
Abstract
The aim of this study was to evaluate the influence of honey botanical origins on rheological parameters. In order to achieve the correlation, fifty-one honey samples, of different botanical origins (acacia, polyfloral, sunflower, honeydew, and tilia), were investigated. The honey samples were analysed from physicochemical (moisture content, fructose, glucose and sucrose content) and rheological point of view (dynamic viscosity-loss modulus G″, elastic modulus G', complex viscosity η*, shear storage compliance-J' and shear loss compliance J″). The rheological properties were predicted using the Artificial Neural Networks based on moisture content, glucose, fructose and sucrose. The models which predict better the rheological parameters in function of fructose, glucose, sucrose and moisture content are: MLP-1 hidden layer is predicting the G″, η* and J″, respectively, MLP-2 hidden layers the J', while MLP-3 hidden layers the G', respectively. The physicochemical and rheological parameters were submitted to statistical analysis as follows: Principal component analysis (PCA), Linear discriminant analysis (LDA) and Artificial neural network (ANN) in order to evaluate the usefulness of the parameters studied for honey authentication. The LDA was found the suitable method for honey botanical authentication, reaching a correct cross validation of 94.12% of the samples.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sergiu Paduret
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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Di Rosa AR, Marino AMF, Leone F, Corpina GG, Giunta RP, Chiofalo V. Characterization of Sicilian Honeys Pollen Profiles Using a Commercial E-Tongue and Melissopalynological Analysis for Rapid Screening: A Pilot Study. SENSORS (BASEL, SWITZERLAND) 2018; 18:E4065. [PMID: 30469377 PMCID: PMC6263635 DOI: 10.3390/s18114065] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 11/18/2018] [Accepted: 11/20/2018] [Indexed: 11/16/2022]
Abstract
Honey is usually classified as "unifloral" or "multifloral", depending on whether a dominating pollen grain, originating from only one particular plant, or no dominant pollen type in the sample is found. Unifloral honeys are usually more expensive and appreciated than multifloral honeys, which highlights the importance of honey authenticity. Melissopalynological analysis is used to identify the botanical origin of honey, counting down the number of pollens grains of a honey sample, and calculating the respective percentages of the nectariferous pollens. In addition, sensory properties are also very important for honey characterization, and electronic senses emerged as useful tools for honey authentication. In this work, a comparison of the results obtained from melissopalynological analysis with those provided by a potentiometric electronic tongue is given, resulting in a 100% match between the two techniques.
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Affiliation(s)
- Ambra R Di Rosa
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, 98168 Messina, Italy.
| | - Anna M F Marino
- Istituto Zooprofilattico Sperimentale della Sicilia, 95125 Catania, Italy.
| | - Francesco Leone
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, 98168 Messina, Italy.
| | - Giuseppe G Corpina
- Istituto Zooprofilattico Sperimentale della Sicilia, 95125 Catania, Italy.
| | - Renato P Giunta
- Istituto Zooprofilattico Sperimentale della Sicilia, 95125 Catania, Italy.
| | - Vincenzo Chiofalo
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, Università degli Studi di Messina, 98167 Messina, Italy.
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Rheological analysis of honeydew honey adulterated with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Botanical authentication of honeys based on Raman spectra. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9666-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Oroian M, Ropciuc S, Paduret S, Sanduleac ET. Authentication of Romanian honeys based on physicochemical properties, texture and chemometric. Journal of Food Science and Technology 2017; 54:4240-4250. [PMID: 29184230 DOI: 10.1007/s13197-017-2893-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2017] [Accepted: 09/27/2017] [Indexed: 11/26/2022]
Abstract
The purpose of this study was to investigate the physico-chemical properties (free acidity, pH, aw, ash content, moisture content, color (L*, a*, b*, hue-angle, chroma and yellow index), fructose, glucose and sucrose content) and textural parameters (viscosity, hardness, adhesion, springiness, cohesiveness, chewiness and gumminess) of 50 samples of honey of different botanical origin (acacia, polyfloral, honeydew, sunflower and tilia). In order to achieve the authentication of the honey samples analyzed, their data have been subjected to linear discriminant analysis (LDA) and principal component analysis (PCA).The PCA and LDA have proved the possibility of honey authentication using the physico-chemical and textural properties. LDA classified correctly 92.0% of the honeys based on their botanical origin, using the cross validation. In the LDA projection, the textural parameters (chewiness, hardness, cohesiveness, springiness) dominated the two functions.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sergiu Paduret
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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