A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data

Oroian, Mircea; Dranca, Florina; Ropciuc, Sorina; Pauliuc, Daniela

doi:10.1016/j.crfs.2023.100642

Current Research in Food Science

2023

DOI: 10.1016/j.crfs.2023.100642

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A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data

Mircea Oroian,

Florina Dranca,

Sorina Ropciuc

et al.

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2024

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Cited by 2 publications

References 48 publications

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Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents

Vinothkanna,

Dar,

Liu

et al. 2024

Food Chemistry

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Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents

Vinothkanna,

Dar,

Liu

et al. 2024

Food Chemistry

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Preliminary Studies on the Use of an Electrical Method to Assess the Quality of Honey and Distinguish Its Botanical Origin

Wilczyńska,

Banach,

Żak

et al. 2024

Applied Sciences

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This study aimed to determine the possibility of deploying an innovative electrical method and to establish the usefulness of conductivity and dielectric parameters for assessing the quality of Polish honeys, as well as for distinguishing their botanical origin. An attempt was also made to determine which standard physicochemical parameter could be replaced by conductivity and dielectric parameters. The experimental material consisted of seven varieties of honey (linden, rapeseed, buckwheat, goldenrod, phacelia, multifloral, acacia), obtained from beekeepers from northern Poland. Their quality was assessed based on their physicochemical parameters, biological activity, and color. Electrical parameters were measured using a measuring system consisting of an LCR meter, and own-construction sensor. Conductivity (Z, G) and dielectric (Cs, Cp) parameters were measured. Statistical analysis of the results of measurements of electrical parameters of the seven types of honey tested allowed classifying them in terms of their conductivity properties into two groups of single-flower honeys and one group of multi-flower honeys. This proves the feasibility of identifying their botanical origin using the electrical method, which is characterized by non-invasiveness, measurement speed, and high sensitivity. The usefulness of parameters Z and G in replacing quality parameters was confirmed mainly for single-flower honeys: buckwheat, linden, rapeseed, and phacelia.

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A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data

Cited by 2 publications

References 48 publications

Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents

Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents

Preliminary Studies on the Use of an Electrical Method to Assess the Quality of Honey and Distinguish Its Botanical Origin

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