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Louppis AP, Kontominas MG. Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications. Food Chem 2024; 445:138758. [PMID: 38368700 DOI: 10.1016/j.foodchem.2024.138758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 02/11/2024] [Accepted: 02/13/2024] [Indexed: 02/20/2024]
Abstract
Food authentication, including the differentiation of geographical or botanical origin, the method of production i.e. organic vs. conventional farming as well as the detection of food fraud/adulteration, has been a rapidly growing field over the past two decades due to increasing public awareness regarding food quality and safety, nutrition, and health. Concerned parties include consumers, producers, and legislators. Thus, the development of rapid, accurate, sensitive, and reproducible analytical methods to guarantee the authenticity of foods is of primary interest to scientists and technologists. The aim of the present article is to summarize research work carried out on the authentication of Greek agricultural products using spectroscopic (NIR, FTIR, UV-Vis, Raman and fluorescence spectroscopy, NMR, IRMS, ICP-OES, ICP-MS) and chromatographic (GC, GC/MS, HPLC, HPLC/MS, etc.) methods of analysis in combination with chemometrics highlighting the chemical markers that enable product authentication. The review identified a large number of chemical markers including volatiles, phenolic substances, natural pigments, elements, isotopes, etc. which can be used for (i) the differentiation of botanical/geographical origin; conventional from organic farming; production procedure and vintage year, etc. and (ii) detection of adulteration of high quality plant and animal origin foods with lower value substitutes. Finally, the constant development of reliable analytical techniques in combination with law enforcement authorities will ensure authentic foods in terms of quality and safety for consumers.
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Affiliation(s)
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
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Vergara-Barberán M, Lerma-García MJ, Simó-Alfonso EF, García-Alvarez-Coque MC. Use of polyphenolic fingerprints established by comprehensive two-dimensional liquid chromatography for the classification of honeys according to their floral origin. J Chromatogr A 2023; 1705:464138. [PMID: 37392638 DOI: 10.1016/j.chroma.2023.464138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 05/31/2023] [Accepted: 06/07/2023] [Indexed: 07/03/2023]
Abstract
In this work, the polyphenolic composition of honeys from three different floral origins (chestnut, heather, and thyme), coming from different geographical areas of Spain was investigated. First, samples were characterized in terms of total phenolic content (TPC) and antioxidant capacity, which was established by three different assays. The results revealed that the studied honeys presented similar TPCs and antioxidant capacities, with a wide variability within each floral origin. Next, a comprehensive two-dimensional liquid chromatography method was developed for the first time to establish polyphenol fingerprints of the three types of honeys, after optimizing the separation in terms of column combination and mobile phase gradient programs. After that, the detected common peaks were used for the construction of a linear discriminant analysis (LDA) model able to discriminate honeys according to their floral origin. The LDA model obtained was adequate for the classification of the floral origin of the honeys based on polyphenolic fingerprint data.
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Affiliation(s)
- María Vergara-Barberán
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA-UB), University of Barcelona, Martí i Franquès 1-11, Barcelona 08028, Spain; Department of Analytical Chemistry, University of Valencia, C/Dr. Moliner 50, Valencia, Burjassot 46100, Spain
| | - María Jesús Lerma-García
- Department of Analytical Chemistry, University of Valencia, C/Dr. Moliner 50, Valencia, Burjassot 46100, Spain
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Zhuk A, Sytnikova I, Fylypchuk T, Bahlei O, Shkrobanets O, Danihlík J, Moskalyk H, Panchuk I, Burkut V, Angelstam P, Fedoriak M. Physicochemical quality indicators of honey: An evaluation in a Ukrainian socioecological gradient. REGULATORY MECHANISMS IN BIOSYSTEMS 2022. [DOI: 10.15421/022246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
Abstract
Physical and chemical quality indicators of 65 polyfloral honey samples from three administrative districts of Chernivtsi region in South Western Ukraine were studied. The chosen administrative districts were Putyla (representing the ‘Traditional villages’ stratum), Storozhynets (the ‘Intermediate’ stratum) and Khotyn (the ‘Intensive agriculture’ stratum), which reflect a steep gradient of social and ecological conditions such as land cover and land use, level of economic development, culture and demography. The quality of honey was determined in accordance with the requirements of the Ukrainian national standard and the EU Directive relating to honey (or Codex Alimentarius Honey Standard) by using the following indicators: reducing sugars and moisture content, diastase activity, free acidity, pH, electrical conductivity, hydroxymethylfurfural (HMF) and proline content. The profile of carbohydrates was analyzed, in particular glucose, fructose, sucrose, maltose, trehalose, melezitose, raffinose. The ratio of fructose to glucose (F/G) was determined. All tested samples complied with the international standards for the mass fraction of reducing sugars, diastase activity and hydroxymethylfurfural content. For physical and chemical parameters, the studied honey samples were of high quality. The content of the reducing sugars in the honey samples varied within the range of 66.0–97.6%. The fructose content ranged from 342 to 549 mg/g, and the glucose content variation ranged within 283–517 mg/g. The average fructose/glucose ratio was 1.2 for honey samples from the three studied districts. Besides fructose and glucose, some oligosaccharides, such as maltose, trehalose and melezitose, were found in the examined honey. Melezitose was detected in the honey samples from ‘Traditional village’ (21 samples) and ‘Intermediate’ (5 samples) districts. The total variability of HMF content in the studied 65 honey samples from apiaries in the three districts of Chernivtsi region ranged from 0.19 to 30.8 mg/kg. The minimum moisture content was found to be 16.2% (in the ‘Traditional village’ and ‘Intermediate’ strata), and 22.2% was the maximum (in the ‘Intermediate’ stratum). Our studies have shown that free acidity of the samples varied within the range 13.5 to 58.0 meq/kg. Proline content variability for the three studied geographical areas ranged from 82.3 to 1201.2 mg/kg. The studied samples of honey had a low pH level (~ 3.7), high content of proline (~ 513 mg/kg) and reducing sugars (~ 80%), which indicates its nutritional value and naturalness. Deviations from the honey standards in moisture content, acidity and electrical conductivity was revealed in 8% to 10% of all samples.
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Ioannou AG, Kritsi E, Sinanoglou VJ, Cavouras D, Tsiaka T, Houhoula D, Zoumpoulakis P, Strati IF. Highlighting the Potential of Attenuated Total Reflectance – Fourier Transform Infrared (ATR-FTIR) Spectroscopy to Characterize Honey Samples with Principal Component Analysis (PCA). ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2103143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- A. G. Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - E. Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - V. J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - D. Cavouras
- Department of Biomedical Engineering, University of West Attica, Egaleo, Greece
| | - T. Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - D. Houhoula
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - P. Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - I. F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
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Viteri R, Zacconi F, Montenegro G, Giordano A. Bioactive compounds in Apis mellifera monofloral honeys. J Food Sci 2021; 86:1552-1582. [PMID: 33864260 DOI: 10.1111/1750-3841.15706] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/12/2021] [Accepted: 02/28/2021] [Indexed: 01/23/2023]
Abstract
Honey is a natural product with a sweet flavor. Honey is made by the honeybee (Apis mellifera L.) from the nectar of flowers or other plant secretions that are collected near the hive. These products are mixed with bee saliva and stored. Several studies have demonstrated that honey exhibits antioxidant, antimicrobial, nematicidal, antifungal, anticancer, and anti-inflammatory activities. These properties are influenced by the plants from which the secretions are harvested, from the naturally occurring compounds present in the nectar. Studies of the properties and applications of honey have distinguished honey from other natural products due to the presence of certain compounds and due its bioactive properties. The focus of this review is to discuss the identified and isolated compounds from monofloral honey produced by A. mellifera, with specific emphasis on antioxidant and antimicrobial properties of honey and its therapeutic health benefits.
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Affiliation(s)
- Rafael Viteri
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
| | - Flavia Zacconi
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile.,Instituto de Ingeniería Biológica y Médica, Escuelas de Ingeniería, Medicina y Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
| | - Gloria Montenegro
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
| | - Ady Giordano
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
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Carina Biluca F, Braghini F, Campos Ferreira G, Costa dos Santos A, Helena Baggio Ribeiro D, Valdemiro Gonzaga L, Vitali L, Amadeu Micke G, Carolina Oliveira Costa A, Fett R. Physicochemical parameters, bioactive compounds, and antibacterial potential of stingless bee honey. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15127] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Fabíola Carina Biluca
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil
| | - Francieli Braghini
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil
| | - Gisele Campos Ferreira
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil
| | - Adriane Costa dos Santos
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis Brazil
| | - Gustavo Amadeu Micke
- Department of Chemistry Federal University of Santa Catarina Florianópolis Brazil
| | | | - Roseane Fett
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil
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New insights into the typification of Hellenic monofloral honeys using selected physico-chemical and bio-chemical indicators coupled with z score analysis and chemometric models. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03615-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Karabagias IK, Karabagias VK, Badeka AV. Possible complementary packaging label in honey based on the correlations of antioxidant activity, total phenolic content, and effective acidity, in light of the F.O.P. index using mathematical modelling. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03490-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Seeking of reliable markers related to Greek nectar honey geographical and botanical origin identification based on sugar profile by HPLC-RI and electro-chemical parameters using multivariate statistics. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3216-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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