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Quirantes-Piné R, Sanna G, Mara A, Borrás-Linares I, Mainente F, Picó Y, Zoccatelli G, Lozano-Sánchez J, Ciulu M. Mass Spectrometry Characterization of Honeydew Honey: A Critical Review. Foods 2024; 13:2229. [PMID: 39063313 PMCID: PMC11275487 DOI: 10.3390/foods13142229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/12/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory activities. Despite their importance, they remain poorly characterized in comparison with flower honeys, as most studies on this subject are not only carried out on too few samples but also still focused on traditional chemical-physical parameters, such as specific rotation, major sugars, or melissopalynological information. Since mass spectrometry has consistently been a primary tool for the characterization and authentication of honeys, this review will focus on the application of these methods to the characterization of the minor fraction of honeydew honey. More specifically, this review will attempt to highlight what progress has been made so far in identifying markers of the authenticity of the botanical and/or geographical origin of honeydew honeys by mass spectrometry-based approaches. Furthermore, strategies devoted to the determination of contaminants and toxins in honeydew honeys will be addressed. Such analyses represent a valuable tool for establishing the level of food safety associated with these products. A critical analysis of the presented studies will identify their limitations and critical issues, thereby describing the current state of research on the topic.
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Affiliation(s)
- Rosa Quirantes-Piné
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - Gavino Sanna
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.S.); (A.M.)
| | - Andrea Mara
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.S.); (A.M.)
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - Federica Mainente
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy; (F.M.); (G.Z.); (M.C.)
| | - Yolanda Picó
- Centro de Investigaciones Sobre Desertificaciòn, Ctra. Moncada-Naquera km 4.5, 46113 Moncada, Spain;
| | - Gianni Zoccatelli
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy; (F.M.); (G.Z.); (M.C.)
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain;
| | - Marco Ciulu
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy; (F.M.); (G.Z.); (M.C.)
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Pudelka L, Sleha R, Janovska S, Radochova V, Bostik P. Czech Honeydew Honeys-A Potential Source of Local Medical Honey with Strong Antimicrobial Activity. Pharmaceuticals (Basel) 2024; 17:840. [PMID: 39065691 PMCID: PMC11279865 DOI: 10.3390/ph17070840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/28/2024] Open
Abstract
An increasing resistance of microbes to antibiotics, the emergence of multidrug-resistant and extremely resistant strains, and the long time needed to develop new antibiotics are driving the search for additional sources of antibacterial agents. The aim of the study was to compare the efficacy of Czech honeys with already available pharmaceutical agents containing medicinal honey, and to perform basic biochemical analysis of Czech samples, including detection of undesirable chemical substances. The results showed strong antibacterial activity of Czech honeydew honeys compared to the control group, especially against G+ pathogens, with an average MIC of 9.44% compared to 17.54%, and comparable activity against G- of 16.48% versus 16.66%. In addition to the strong antibacterial activity, this study confirmed the safety and quality of Czech honeys and helped to select the character of a possible source for in vivo testing and subsequent clinical trials.
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Affiliation(s)
- Ludovit Pudelka
- Department of Emergency Medicine and Military General Medicine, Military Faculty of Medicine, University of Defence, 500 01 Hradec Kralove, Czech Republic;
| | - Radek Sleha
- Department of Epidemiology, Military Faculty of Medicine, University of Defence, 500 01 Hradec Kralove, Czech Republic; (S.J.); (P.B.)
| | - Sylva Janovska
- Department of Epidemiology, Military Faculty of Medicine, University of Defence, 500 01 Hradec Kralove, Czech Republic; (S.J.); (P.B.)
| | - Vera Radochova
- Animal Laboratory, Military Faculty of Medicine, University of Defence, 500 01 Hradec Kralove, Czech Republic;
| | - Pavel Bostik
- Department of Epidemiology, Military Faculty of Medicine, University of Defence, 500 01 Hradec Kralove, Czech Republic; (S.J.); (P.B.)
- Department of Medical Microbiology, University Hospital in Hradec Kralove, 500 01 Hradec Kralove, Czech Republic
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Bilić Rajs B, Flanjak I, Milojković-Opsenica D, Tešić Ž, Čačić-Kenjerić F, Primorac L. Analysis of δ 13C and δ 15N values in Croatian honey by EA-IRMS and possibility of their application in botanical origin verification. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:939-949. [PMID: 38487291 PMCID: PMC10933234 DOI: 10.1007/s13197-023-05888-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2023] [Accepted: 10/25/2023] [Indexed: 03/17/2024]
Abstract
The aim of this work was to give characteristic stable carbon and nitrogen isotope ratio (δ13Choney, δ13Cprotein and δ15N) ranges and examine their relation with botanical origin of honey. Despite that δ13C parameter has primary purpose to detect honey adulteration, stable isotopes generally have become important parameter for detection its botanical and geographical origin. The data about stable isotopes are scarce in comparison to other well-known parameters in honey, and in Croatia there is no data about stable isotopes in unifloral honey. This research includes six characteristic honey types (black locust, chestnut, lime, rape, winter savory, and sage honey) from Croatia. Large number of differences between honey types were found in the analyzed IRMS parameters. PCA analysis has successfully separated winter savory from all other honey types, except sage honey, whose samples differed from black locust samples. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05888-9.
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Affiliation(s)
- Blanka Bilić Rajs
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Ivana Flanjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | | | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia
| | - Frane Čačić-Kenjerić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Ljiljana Primorac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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4
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Volatile fingerprinting by solid-phase microextraction mass spectrometry for rapid classification of honey botanical source. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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LC-HRMS-Based Non-Targeted Metabolomics for the Assessment of Honey Adulteration with Sugar Syrups: A Preliminary Study. Metabolites 2022; 12:metabo12100985. [PMID: 36295887 PMCID: PMC9607529 DOI: 10.3390/metabo12100985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/11/2022] [Accepted: 10/15/2022] [Indexed: 11/17/2022] Open
Abstract
Honey is a natural product that is in great demand and has a relatively high price, thus making it one of the most common targets of economically motivated adulteration. Its adulteration can be obtained by adding cheaper honey or sugar syrups or by overfeeding honeybees with sugar syrups. Adulteration techniques are constantly evolving and advanced techniques and instruments are required for its detection. We used non-targeted metabolomics to underscore potential markers of honey adulteration with sugar syrups. The metabolomic profiles of unadulterated honeys and sugar beet, corn and wheat syrups were obtained using hydrophilic interaction liquid chromatography high-resolution mass spectrometry (LC-HRMS). The potential markers have been selected after data processing. Fortified honey (5%, 10% and 20%), honey obtained from overfeeding, and 58 commercial honeys were analyzed. One potential marker appeared with a specific signal for syrups and not for honey. This targeted analysis showed a linear trend in fortified honeys with a calculated limit of quantification around 5% of fortification.
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Tedesco R, Scalabrin E, Malagnini V, Strojnik L, Ogrinc N, Capodaglio G. Characterization of Botanical Origin of Italian Honey by Carbohydrate Composition and Volatile Organic Compounds (VOCs). Foods 2022; 11:2441. [PMID: 36010441 PMCID: PMC9407073 DOI: 10.3390/foods11162441] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Honey is a natural sweetener constituted by numerous macro- and micronutrients. Carbohydrates are the most representative, with glucose and fructose being the most abundant. Minor honey components like volatile organic compounds (VOCs), minerals, vitamins, amino acids are able to confer honey-specific properties and are useful to characterize and differentiate between honey varieties according to the botanical origin. The present work describes the chemical characterization of honeys of different botanical origin (multifloral, acacia, apple-dandelion, rhododendron, honeydew, and chestnut) produced and collected by beekeepers in the Trentino Alto-Adige region (Italy). Melissopalynological analysis was conducted to verify the botanical origin of samples and determine the frequency of different pollen families. The carbohydrate composition (fourteen sugars) and the profile of VOCs were evaluated permitting to investigate the relationship between pollen composition and the chemical profile of honey. Statistical analysis, particularly partial least squares discriminant analysis (PLS-DA), demonstrates the importance of classifying honey botanical origin on the basis of effective pollen composition, which directly influences honey's biochemistry, in order to correctly define properties and value of honeys.
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Affiliation(s)
- Raffaello Tedesco
- Department of Environmental Sciences, Informatics and Statistics, University of Venice, Ca’ Foscari, Via Torino 155, 30172 Venice Mestre, Italy
- Centro Ricerca e Innovazione, Fondazione Edmund Mach (FEM), Via E.Mach 1, San Michele all’Adige, 38010 Trento, Italy
| | - Elisa Scalabrin
- Department of Environmental Sciences, Informatics and Statistics, University of Venice, Ca’ Foscari, Via Torino 155, 30172 Venice Mestre, Italy
- National Research Council, Polar Science Institute, Via Torino 155, 30172 Venice Mestre, Italy
| | - Valeria Malagnini
- Centro Ricerca e Innovazione, Fondazione Edmund Mach (FEM), Via E.Mach 1, San Michele all’Adige, 38010 Trento, Italy
| | - Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
| | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
| | - Gabriele Capodaglio
- Department of Environmental Sciences, Informatics and Statistics, University of Venice, Ca’ Foscari, Via Torino 155, 30172 Venice Mestre, Italy
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Yan S, Wang X, Wu Y, Wang K, Shan J, Xue X. A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey. Food Chem 2022; 385:132631. [DOI: 10.1016/j.foodchem.2022.132631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023]
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Zaldarriaga Heredia J, Wagner M, Jofré FC, Savio M, Azcarate SM, Camiña JM. An overview on multi-elemental profile integrated with chemometrics for food quality assessment: toward new challenges. Crit Rev Food Sci Nutr 2022; 63:8173-8193. [PMID: 35319312 DOI: 10.1080/10408398.2022.2055527] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food products, especially those with high value-added, are commonly subjected to strict quality controls, which are of paramount importance, especially for attesting to some peculiar features related, for instance, to their geographical origin and/or the know-how of their producers. However, the sophistication of fraudulent practices requires a continuous update of analytical platforms. Different analytical techniques have become extremely appealing since the instrumental analysis tools evolution has substantially improved the capability to reveal and understand the complexity of food. In light of this, multi-elemental composition has been successful implemented solving a plethora of food authentication and traceability issues. In the last decades, it has existed an ever-increasing trend in analysis based on spectrometry analytical platforms in order to obtain a multi-elemental profile that combined with chemometrics have been noteworthy analytical methodologies able to solve these problems. This review provides an overview of published reports in the last decade (from 2011 to 2021) on food authentication and quality control from their multi-element composition in order to evaluate the state-of-the-art of this field and to identify the main characteristics of applied analytical techniques and chemometric data treatments that have permit achieve accurate discrimination/classification models, highlighting the strengths and the weaknesses of these methodologies.
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Affiliation(s)
- Jorgelina Zaldarriaga Heredia
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Santa Rosa, La Pampa, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa, Argentina
| | - Marcelo Wagner
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Santa Rosa, La Pampa, Argentina
| | - Florencia Cora Jofré
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Santa Rosa, La Pampa, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa, Argentina
| | - Marianela Savio
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Santa Rosa, La Pampa, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa, Argentina
| | - Silvana Mariela Azcarate
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Santa Rosa, La Pampa, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa, Argentina
| | - José Manuel Camiña
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Santa Rosa, La Pampa, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa, Argentina
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Antônio DC, de Assis DCS, Botelho BG, Sena MM. Detection of adulterations in a valuable Brazilian honey by using spectrofluorimetry and multiway classification. Food Chem 2022; 370:131064. [PMID: 34537433 DOI: 10.1016/j.foodchem.2021.131064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 07/29/2021] [Accepted: 09/03/2021] [Indexed: 11/04/2022]
Abstract
Spectrofluorimetry combined with multiway chemometric tools were applied to discriminate pure Aroeira honey samples from samples adulterated with corn syrup, sugar cane molasses and polyfloral honey. Excitation emission spectra were acquired for 232 honey samples by recording excitation from 250 to 500 nm and emission from 270 to 640 nm. Parallel factor analysis (PARAFAC), partial least squares discriminant analysis (PLS-DA), unfolded PLS-DA (UPLS-DA) and multilinear PLS-DA (NPLS-DA) methods were used to decompose the spectral data and build classification models. PLS-DA models presented poor classification rates, demonstrating the limitation of the traditional two-way methods for this dataset, and leading to the development of three-way classification models. Overall, UPLS-DA provided the best classification results with misclassification rates of 4% and 8% for the training and test sets, respectively. These results showed the potential of the proposed method for routine laboratory analysis as a simple, reliable, and affordable tool.
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Affiliation(s)
- Daphne Chiara Antônio
- Departamento de Química, Instituto de Ciências Exatas (ICEx), Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, MG, Brazil
| | | | - Bruno Gonçalves Botelho
- Departamento de Química, Instituto de Ciências Exatas (ICEx), Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, MG, Brazil
| | - Marcelo Martins Sena
- Departamento de Química, Instituto de Ciências Exatas (ICEx), Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, MG, Brazil; Instituto Nacional de Ciência e Tecnologia em Bioanalítica, 13083-970 Campinas, SP, Brazil.
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Tomczyk M, Bocian A, Sidor E, Miłek M, Zaguła G, Dżugan M. The Use of HPTLC and SDS-PAGE Methods for Coniferous Honeydew Honey Fingerprinting Compiled with Mineral Content and Antioxidant Activity. Molecules 2022; 27:molecules27030720. [PMID: 35163985 PMCID: PMC8838849 DOI: 10.3390/molecules27030720] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 11/23/2022] Open
Abstract
Fir honeydew honey is a uniquely beneficial product which is often subjected to adulteration; however, pollen analysis is not useful to verify this honey type. Fourteen samples of EU protected designation of origin fir honeydew honey gathered directly from apiaries were studied. Standards of legal requirements and additional parameters, i.e., specific optical rotation, mineral content, and antioxidant activity, were tested. Five nectar honeys of different varieties were used as a comparative material. HPTLC and SDS-PAGE methods were used to fingerprint the honey types. All honeys tested fulfilled the quality requirements in terms of water content, pH, total acidity, conductivity, HMF, and diastase number. They were defined as dark amber on the Pfund scale and exhibited positive specific rotation (+2.5 to 25). Honeydew honey surpassed the tested nectar honeys in terms of mineral content and antioxidant activity as well as total polyphenolic content, except for buckwheat honey. The sugar and polyphenolic profile obtained by HPTLC allowed to distinguish honeydew from nectar honeys. The same was achieved by SDS-PAGE protein profiling. Both techniques seem to be cheap and quick tools for precisely distinguishing honeydew honey.
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Affiliation(s)
- Monika Tomczyk
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35–601 Rzeszow, Poland; (A.B.); (E.S.); (M.M.); (M.D.)
- Correspondence: ; Tel.: +48-17872-17-21
| | - Aleksandra Bocian
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35–601 Rzeszow, Poland; (A.B.); (E.S.); (M.M.); (M.D.)
- Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology, 35–959 Rzeszow, Poland
| | - Ewelina Sidor
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35–601 Rzeszow, Poland; (A.B.); (E.S.); (M.M.); (M.D.)
- Doctoral School, University of Rzeszow, Poland, 35–959 Rzeszow, Poland
| | - Michał Miłek
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35–601 Rzeszow, Poland; (A.B.); (E.S.); (M.M.); (M.D.)
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35–601 Rzeszow, Poland;
| | - Małgorzata Dżugan
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35–601 Rzeszow, Poland; (A.B.); (E.S.); (M.M.); (M.D.)
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Karabagias IK, Karabagias VK, Nayik GA, Gatzias I, Badeka AV. A targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Melissopalynology analysis, determination of physicochemical parameters, sugars and phenolics in Maltese honey collected in different seasons. JOURNAL OF THE SERBIAN CHEMICAL SOCIETY 2022. [DOI: 10.2298/jsc211214033b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Malta, a country renowned for its honey, has not been extensively mentioned
in investigations based on honey. In addition to many parameters, the
collection period affects honey quality, precisely due to the different
floral composition that exists during a certain season. Therefore, the
significance of this study refers to the provision of data on honey from
Malta collected during the autumn, spring, and summer seasons.
Melissopalynological analysis, determination of physicochemical parameters,
and the use of analytical chromatographic methods enabled detailed analysis
of these honey. Principal component analysis (PCA) provided the
differentiation of Maltese honey depending on the harvest season. Lotus
pollen, followed by Eucalyptus, predominated in all honey samples.
Characteristic compounds for summer honey were pinocembrin, galangin,
kaempferol, chrysin, p-hydroxybenzoic acid, vanillic acid, and maltotriose,
while quercetin 3-O-galactoside, ferulic acid, ellagic acid, protocatechuic
acid, luteolin 7-O-glucoside, and melibiose were specific for autumn honey.
A higher amount of p-coumaric acid, genistein, catechin, as well as the
content of many sugars were found in spring samples. To our best knowledge,
this is the first scientific work dealing with a detailed chemical analysis
of Maltese honey.
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Labsvards KD, Rudovica V, Kluga R, Rusko J, Busa L, Bertins M, Eglite I, Naumenko J, Salajeva M, Viksna A. Determination of Floral Origin Markers of Latvian Honey by Using IRMS, UHPLC-HRMS, and 1H-NMR. Foods 2021; 11:foods11010042. [PMID: 35010167 PMCID: PMC8750591 DOI: 10.3390/foods11010042] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 12/26/2022] Open
Abstract
The economic significance of honey production is crucial; therefore, modern and efficient methods of authentication are needed. During the last decade, various data processing methods and a combination of several instrumental methods have been increasingly used in food analysis. In this study, the chemical composition of monofloral buckwheat (Fagopyrum esculentum), clover (Trifolium repens), heather (Calluna vulgaris), linden (Tilia cordata), rapeseed (Brassica napus), willow (Salix cinerea), and polyfloral honey samples of Latvian origin were investigated using several instrumental analysis methods. The data from light stable isotope ratio mass spectrometry (IRMS), ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS), and nuclear magnetic resonance (NMR) analysis methods were used in combination with multivariate analysis to characterize honey samples originating from Latvia. Results were processed using the principal component analysis (PCA) to study the potential possibilities of evaluating the differences between honey of different floral origins. The results indicate the possibility of strong differentiation of heather and buckwheat honeys, and minor differentiation of linden honey from polyfloral honey types. The main indicators include depleted δ15N values for heather honey protein, elevated concentration levels of rutin for buckwheat honey, and qualitative presence of specific biomarkers within NMR for linden honey.
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Affiliation(s)
- Kriss Davids Labsvards
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
- Institute of Food Safety, Animal Health and Environment “BIOR”, Lejupes Street 3, LV-1076 Riga, Latvia
- Correspondence: ; Tel.: +371-26395784
| | - Vita Rudovica
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
| | - Rihards Kluga
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
| | - Janis Rusko
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
- Institute of Food Safety, Animal Health and Environment “BIOR”, Lejupes Street 3, LV-1076 Riga, Latvia
| | - Lauma Busa
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
| | - Maris Bertins
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
| | - Ineta Eglite
- Latvian Beekeeping Association, Rigas Street 22, LV-3004 Jelgava, Latvia;
| | - Jevgenija Naumenko
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
| | - Marina Salajeva
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
| | - Arturs Viksna
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (R.K.); (J.R.); (L.B.); (M.B.); (J.N.); (M.S.); (A.V.)
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14
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Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. Food Technol Biotechnol 2021; 59:282-294. [PMID: 34759760 PMCID: PMC8542182 DOI: 10.17113/ftb.59.03.21.6759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 07/13/2021] [Indexed: 01/25/2023] Open
Abstract
RESEARCH BACKGROUND Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. EXPERIMENTAL APPROACH Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatography-diode array detection-tandem mass spectrometry (HPLC-DAD-MS/MS), respectively. Storability was preliminarily evaluated based on monitoring of total phenolic concentration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. RESULTS AND CONCLUSIONS The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. NOVELTY AND SCIENTIFIC CONTRIBUTION The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur production. The applied approach represents a contribution to the circular economy in juice production.
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Affiliation(s)
- Marija Petrović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
| | - Nikola Tomić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Snežana Zlatanović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
| | - Tomislav Tosti
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11080 Belgrade, Serbia
| | | | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
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15
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Rapid identification of adulterated honey according to the targeted analysis of phenolic compounds using chemometrics. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03764-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Shaaban B, Seeburger V, Schroeder A, Lohaus G. Suitability of sugar, amino acid, and inorganic ion compositions to distinguish fir and spruce honey. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03671-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractHoneydew honey is produced by bees from excretions of plant-feeding insects, such as aphids and scale insects. Honeydew on conifers, like fir (Abies alba) or spruce (Picea abies), is produced by different species of the genera Cinara and Physokermes. This means that honeydew honey can stem from different botanical as well as zoological origins, but so far it is not possible to clearly distinguish the different types of honeys. In the attempt to identify distinguishing markers, 19 sugars, 25 amino acids and 9 inorganic ions were quantified in three groups of honeydew honey (fir/Cinara, spruce/Cinara and spruce/Physokermes) with 20 honey samples each. It could be demonstrated that the contents of isomaltose, raffinose, erlose, two undefined oligosaccharides, several amino acids, sulfate, and phosphate differed significantly between the three groups of honey. Furthermore, multivariate analyses resulted in a separation of spruce/Physokermes honey from spruce- or fir/Cinara honey due to its higher contents of phosphate, sulfate, erlose and two undefined oligosaccharides. Moreover, the amino acid composition and the isomaltose as well as the raffinose contents proved useful in the distinction between fir/Cinara and spruce/Cinara honey. In sum, the contents of sugars, amino acids, and inorganic ions in German fir and spruce honeys provide useful information about the botanical and zoological origin of honeydew honeys.
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17
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Combined approach to studying authenticity markers following spatial, temporal and production practice trends in honey from Croatia. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03728-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Tsagkaris AS, Koulis GA, Danezis GP, Martakos I, Dasenaki M, Georgiou CA, Thomaidis NS. Honey authenticity: analytical techniques, state of the art and challenges. RSC Adv 2021; 11:11273-11294. [PMID: 35423655 PMCID: PMC8695996 DOI: 10.1039/d1ra00069a] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 02/23/2021] [Indexed: 12/11/2022] Open
Abstract
Honey is a high-value, globally consumed, food product featuring a high market price strictly related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality schemes are prescribed based on its geographical and botanical origin. Therefore, to enhance food quality, it is of utmost importance to develop analytical methods able to accurately and precisely discriminate honey origin. In this study, an all-time scientometric evaluation of the field is provided for the first time using a structured keyword on the Scopus database. The bibliometric analysis pinpoints that the botanical origin discrimination was the most studied authenticity issue, and chromatographic methods were the most frequently used for its assessment. Based on these results, we comprehensively reviewed analytical techniques that have been used in honey authenticity studies. Analytical breakthroughs and bottlenecks on methodologies to assess honey quality parameters using separation, bioanalytical, spectroscopic, elemental and isotopic techniques are presented. Emphasis is given to authenticity markers, and the necessity to apply chemometric tools to reveal them. Altogether, honey authenticity is an ever-growing field, and more advances are expected that will further secure honey quality.
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Affiliation(s)
- Aristeidis S Tsagkaris
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague Technická 5, 166 28 Prague 6 - Dejvice Prague Czech Republic
| | - Georgios A Koulis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Georgios P Danezis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece
| | - Ioannis Martakos
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
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19
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Uversky VN, Albar AH, Khan RH, Redwan EM. Multifunctionality and intrinsic disorder of royal jelly proteome. Proteomics 2021; 21:e2000237. [PMID: 33463023 DOI: 10.1002/pmic.202000237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 12/16/2020] [Accepted: 01/11/2021] [Indexed: 12/11/2022]
Abstract
Royal Jelly (RJ) is a gelatinous white-yellowish fluid, possessing a sour taste and a slight phenolic smell that is secreted by the hypopharyngeal and mandibular salivary glands of the nurse honeybees, and is used in nutrition of larvae and adult queens. Similar to other substances associated with the activities of honeybees, RJ not only contains nutritive components, such as carbohydrates, proteins, peptides, lipids, vitamins, and mineral salts, but also represents a natural ingredient with cosmetic and health-promoting properties. RJ is characterized by remarkable multifunctionality, possessing numerous biological activities. Although this multifunctionality of RJ can be considered as a consequence of its complex nature, many proteins and peptides in RJ are polyfunctional entities themselves. In this article, we show that RJ proteins contain different levels of intrinsic disorder, have sites of post-translational modifications, can be found in multiple isoforms, and many of them possess disorder-based binding sites, suggesting that the conformational ensembles of the RJ proteins might undergo change as a result of their interaction with specific binding partners. All these observations suggest that the multifunctionality of proteins and peptides from RJ is determined by their structural heterogeneity and polymorphism, and serve as an illustration of the protein structure-function continuum concept.
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Affiliation(s)
- Vladimir N Uversky
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589 80203, Saudi Arabia.,Protein Research Group, Institute for Biological Instrumentation of the Russian Academy of Sciences, Federal Research Center "Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences", Pushchino, Moscow region 142290, Russia.,Department of Molecular Medicine and USF Health Byrd Alzheimer's Research Institute, Morsani College of Medicine, University of South Florida, Tampa, Florida, USA
| | - Abdulgader H Albar
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589 80203, Saudi Arabia
| | - Rizwan H Khan
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh, India
| | - Elrashdy M Redwan
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589 80203, Saudi Arabia
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20
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Recklies K, Peukert C, Kölling-Speer I, Speer K. Differentiation of Honeydew Honeys from Blossom Honeys and According to Their Botanical Origin by Electrical Conductivity and Phenolic and Sugar Spectra. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1329-1347. [PMID: 33476168 DOI: 10.1021/acs.jafc.0c05311] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Honeydew honey, due to its higher antibacterial and antioxidant activity in comparison to blossom honeys, is in high demand and of interest to consumers. Although a differentiation of blossom honeys from honeydew honeys by way of electrical conductivity is given in many cases, criteria for a differentiation of individual honeydew honeys, such as spruce, fir, and pine, however did not exist. For this reason, 93 authentic honeydew honeys and 63 non-honeydew honeys [35 blossom and 28 nectar-honeydew (mixed)] from 13 different botanical origins were collected within the framework of the current study, and their electrical conductivity and phenolic and sugar profiles were investigated. Results showed that the higher electrical conductivity (≥0.80 mS/cm), the higher protocatechuic acid content (≥3.5 mg/kg), and the higher percentage of the oligosaccharide content (≥120 mg/g) were suitable parameters for the differentiation of authentic coniferous honeydew honeys from non-honeydew honeys; a differentiation. A differentiation of the spruce, fir, and pine honeydew honeys however could not be reached. Through the analysis of 32 carbohydrates (2 mono-, 7 di-, 10 tri-, and 13 higher oligosaccharides) in only one run by high-performance liquid chromatography equipped with an evaporative light scattering detector, marker substances can now be utilized for the classification of individual honeydew honeys. Sugar marker compounds such as α,α-trehalose, melezitose, theanderose, nystose, or maltotetraose in honeydew honeys in combination with chemometrics highlighted the good capability of sugar profiles to discriminate the honeydew honeys both from the non-honeydew honeys and from each other. All in all, a 96.75% correct classification of all studied 156 honey samples was achieved by sugar marker compounds.
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Affiliation(s)
- Kristin Recklies
- Food Chemistry Department, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Cathleen Peukert
- Food Chemistry Department, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Isabelle Kölling-Speer
- Food Chemistry Department, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Karl Speer
- Food Chemistry Department, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
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21
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Li S, Yu X, Zhen Z, Huang M, Lu J, Pang Y, Wang X, Gao Y. Geographical origin traceability and identification of refined sugar using UPLC-QTof-MS analysis. Food Chem 2021; 348:128701. [PMID: 33493847 DOI: 10.1016/j.foodchem.2020.128701] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 11/05/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Authentication of geographical origin is essential to the food safety of refined sugar. This study aimed to determine the geographical origin traceability and authenticity of refined sugar in China. Ultra performance liquid chromatography-quadrupole time-of-flight Mass Spectrometry (UPLC-QTof-MS), instead of conventional stable isotope ratio mass spectrometer (IRMS), was used to detect the mass fragment ratios (Rδ-sucrose and Rδ-glucose) of refined sugar. These ratios could reflect the cultivation practice and environmental conditions. A total of 108 batches of samples were collected from six regions in China, and additional 72 samples were verified with support vector machines (SVM) model, in order to evaluate the accuracy of origin identification and composition prediction. Our results showed that 83.3% of the refined sugar was correctly classified based on the geographical region of origin under different environmental conditions. These findings indicate that the specified mass fragment ratio may be a promising approach for assessing the traceability and authenticity of refined sugar.
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Affiliation(s)
- Shuocong Li
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
| | - Xiwen Yu
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China.
| | - Zhenpeng Zhen
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
| | - Minxing Huang
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
| | - Jianhua Lu
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
| | - Yanghai Pang
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
| | - XiaoPeng Wang
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
| | - YuFeng Gao
- Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Guangdong Sugarcane Science and Technology Innovation Center, Guangzhou 510316, China.
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22
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Seraglio SKT, Bergamo G, Brugnerotto P, Gonzaga LV, Fett R, Costa ACO. Aliphatic organic acids as promising authenticity markers of bracatinga honeydew honey. Food Chem 2020; 343:128449. [PMID: 33131950 DOI: 10.1016/j.foodchem.2020.128449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 10/16/2020] [Accepted: 10/18/2020] [Indexed: 12/31/2022]
Abstract
This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concentration of AOA in pure BHH were similar between harvests, but distinct from blossom honeys. Succinic, glycolic, glutaric, malic, acetic, gluconic, and lactic acids were responsible for the differentiation between these two types of honey since they were the dominant variables (r > 0.80) in the principal component analysis. Based on this, the classification and regression trees method was used to develop a classification model considering these AOA. The proposed method needed only six of these AOA and adequately classified all blossom honeys and almost all pure and adulterated BHH. Therefore, the proposed model proved to be promising and reliable for verifying authenticity and fraud detection in BHH.
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Affiliation(s)
| | - Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-000 Florianopolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-000 Florianopolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-000 Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-000 Florianopolis, SC, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-000 Florianopolis, SC, Brazil.
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23
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Md Noh MF, Gunasegavan RDN, Mustafa Khalid N, Balasubramaniam V, Mustar S, Abd Rashed A. Recent Techniques in Nutrient Analysis for Food Composition Database. Molecules 2020; 25:E4567. [PMID: 33036314 PMCID: PMC7582643 DOI: 10.3390/molecules25194567] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 01/25/2023] Open
Abstract
Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.
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Affiliation(s)
- Mohd Fairulnizal Md Noh
- Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, No.1, Jalan Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Malaysia; (R.D.-N.G.); (N.M.K.); (V.B.); (S.M.); (A.A.R.)
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24
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Drivelos SA, Danezis GP, Halagarda M, Popek S, Georgiou CA. Geographical origin and botanical type honey authentication through elemental metabolomics via chemometrics. Food Chem 2020; 338:127936. [PMID: 32932081 DOI: 10.1016/j.foodchem.2020.127936] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 08/09/2020] [Accepted: 08/23/2020] [Indexed: 12/22/2022]
Abstract
The trace and rare earth elements content of 93 honeys of different botanical type and origin have been studied through ICP-MS. Discriminant Analysis (DA) was successful for botanical type and geographical origin classification while Cluster Analysis (CA) was successful only for botanical type. Through Probabilistic Neural Network (PNN) analysis, 85.3% were correctly classified by the network according to their geographical origin and 73.3% according to their organic characterization. A Partial Least Squares (PLS) model was constructed, giving a prediction accuracy of more than 95%. Information obtained using Rare Earths (Y, La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu) and trace elements (Li, Mg, Mn, Ni, Co, Cu, Sr, Ba, Pb) via chemometric evaluation facilitated classification of honey samples.
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Affiliation(s)
- Spiros A Drivelos
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
| | - Georgios P Danezis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece; FoodOmics.GR Research Infrastructure, Greece
| | - Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, ul. Sienkiewicza 5, 30-033 Krakow, Poland
| | - Stanisław Popek
- Department of Food Product Quality, Cracow University of Economics, ul. Sienkiewicza 5, 30-033 Krakow, Poland
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece; FoodOmics.GR Research Infrastructure, Greece. http://www.aua.gr/georgiou
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25
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Homrani M, Escuredo O, Rodríguez-Flores MS, Fatiha D, Mohammed B, Homrani A, Seijo MC. Botanical Origin, Pollen Profile, and Physicochemical Properties of Algerian Honey from Different Bioclimatic Areas. Foods 2020; 9:E938. [PMID: 32708524 PMCID: PMC7404483 DOI: 10.3390/foods9070938] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/30/2020] [Accepted: 07/09/2020] [Indexed: 01/17/2023] Open
Abstract
The palynological and physicochemical analysis of 62 honey samples produced in different biogeographical areas of Algeria was conducted. Results showed high variety in the botanical origin of samples and their physicochemical profile. Twenty-six samples were polyfloral honey, 30 were unifloral honey from different botanical sources such as Eucalyptus, Citrus, Apiaceae, Punica, Erica, Rosmarinus, Eriobotrya, or Hedysarum, and 6 were characterized as honeydew honey. Pollen analysis allowed the identification of 104 pollen types belonging to 51 botanical families, whereas the physicochemical profile showed important variations between samples. Multivariate techniques were used to compare the characteristics of samples from different biogeographical areas, showing significant differences between humid-area samples, located in the northeast of the country, and samples taken in semiarid, subhumid, and arid zones. Principal-component analysis (PCA) extracted nine components explaining 72% of data variance, being 30%, the sum of Component 1 and Component 2. The plot of both components showed samples grouped upon botanical and geographical origin. The results of this paper highlighted the great variability in honey production of Algeria, evidencing the importance of honey characterization to guarantee authenticity and to valorize local production.
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Affiliation(s)
- Mounia Homrani
- Laboratory of Sciences and Technics of Animal Production (LSTPA), Abdelhamid Ibn Badis University (UMAB), 27000 Mostaganem, Algeria; (M.H.); (D.F.); (A.H.)
| | - Olga Escuredo
- Department of Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain; (O.E.); (M.S.R.-F.)
| | - María Shantal Rodríguez-Flores
- Department of Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain; (O.E.); (M.S.R.-F.)
| | - Dalache Fatiha
- Laboratory of Sciences and Technics of Animal Production (LSTPA), Abdelhamid Ibn Badis University (UMAB), 27000 Mostaganem, Algeria; (M.H.); (D.F.); (A.H.)
| | - Bouzouina Mohammed
- Laboratory of Vegatal Protection, Abdelhamid Ibn Badis University (UMAB), 27000 Mostaganem, Algeria;
| | - Abdelkader Homrani
- Laboratory of Sciences and Technics of Animal Production (LSTPA), Abdelhamid Ibn Badis University (UMAB), 27000 Mostaganem, Algeria; (M.H.); (D.F.); (A.H.)
| | - M. Carmen Seijo
- Department of Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain; (O.E.); (M.S.R.-F.)
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26
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Nolan VC, Harrison J, Cox JAG. Dissecting the Antimicrobial Composition of Honey. Antibiotics (Basel) 2019; 8:E251. [PMID: 31817375 PMCID: PMC6963415 DOI: 10.3390/antibiotics8040251] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/29/2019] [Accepted: 12/03/2019] [Indexed: 01/22/2023] Open
Abstract
Honey is a complex sweet food stuff with well-established antimicrobial and antioxidant properties. It has been used for millennia in a variety of applications, but the most noteworthy include the treatment of surface wounds, burns and inflammation. A variety of substances in honey have been suggested as the key component to its antimicrobial potential; polyphenolic compounds, hydrogen peroxide, methylglyoxal and bee-defensin 1. These components vary greatly across honey samples due to botanical origin, geographical location and secretions from the bee. The use of medical grade honey in the treatment of surface wounds and burns has been seen to improve the healing process, reduce healing time, reduce scarring and prevent microbial contamination. Therefore, if medical grade honeys were to be included in clinical treatment, it would reduce the demand for antibiotic usage. In this review, we outline the constituents of honey and how they affect antibiotic potential in a clinical setting. By identifying the key components, we facilitate the development of an optimally antimicrobial honey by either synthetic or semisynthetic production methods.
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Affiliation(s)
| | | | - Jonathan A. G. Cox
- School of Life and Health Sciences, Aston University, Aston Triangle, Birmingham B4 7ET, UK; (V.C.N.); (J.H.)
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