Brazilian honey samples evaluated by physical-chemical and carbon isotope ratio analysis

Padovan, Gilberto J; Rodrigues, Luciana Pinto; Jong, David De; Fávaro, Rosa M D; Ykosawa, Cristina E; Marchini, Júlio S

doi:10.3896/ibra.1.47.1.15

Cited by 2 publications

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“…The gradient elution was run at a constant combined flow rate of 0.8 mL min −1 . Gradient steps were (%B) 0 (10), 2.5 (10), 10.5 (50), 18 (100), 25 (10), and 35 (10). DHA and HA were quantified at 260 nm; HMF and MGO were quantified at 279 and 244 nm, respectively.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method

Rogers

Grainger

Manley‐Harris

2014

J. Agric. Food Chem.

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Conversion of dihydroxyacteone (DHA) to methylglyoxal (MGO) has been shown to be the key mechanism for the growth in "apparent" C-4 sugar content in nonperoxide activity (NPA) manuka honey. This reaction is enhanced by heating and storage time and is demonstrated for the first time in clover honey adulterated with DHA purchased from a chemical supplier and in manuka honey containing naturally occurring DHA and MGO. After heating at 37 °C for 83 days, pure clover honey with no added DHA has the same apparent C-4 sugar content as at t = 0 days. The same clover honey adulterated with synthetic DHA added at t = 0 days and heated at 37 °C over the same time scale shows a change in apparent C-4 sugars from 2.8 to 5.0%. Four NPA manuka honeys heated over longer periods show an increase in apparent C-4 sugars of up to 280% after 241 days. This study strongly suggests that a protein fractionation effect occurs in the conversion of DHA to MGO in higher NPA manuka honey, rendering the remaining δ(13)C protein value more negative and falsely indicating C-4 sugar addition when using the AOAC 998.12 method.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method

Rogers

Grainger

Manley‐Harris

2014

J. Agric. Food Chem.

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“…When C3 plants are used in the production of any honey species, the C4% sugar content of the honey must be below 7% [23]. While C3 type sugars are produced from sugar beet, apple, and grapes, C4 type sugars are produced cane and corn, In the honey codex, 13 C / 12 C values between − 22% and − 33% are regarded as acceptable in C3 plants, − 10% to − 20% in C4 plants, and − 11.0% to − 13.5% in CAM plants [10]. These differences can be used to show whether foods from different photosynthesis groups have been mixed [10].…”

Section: Carbon Isotope Analysesmentioning

confidence: 99%

“…While C3 type sugars are produced from sugar beet, apple, and grapes, C4 type sugars are produced cane and corn, In the honey codex, 13 C / 12 C values between − 22% and − 33% are regarded as acceptable in C3 plants, − 10% to − 20% in C4 plants, and − 11.0% to − 13.5% in CAM plants [10]. These differences can be used to show whether foods from different photosynthesis groups have been mixed [10]. Adulteration in honey is a very important subject and is performed in different ways.…”

Section: Carbon Isotope Analysesmentioning

confidence: 99%

“…Adulteration in honey is a very important subject and is performed in different ways. High C4 sugar content is reported in honey obtained from bees fed with cheap sugars, such as sugar cane and corn syrup; although sugar cane is not used in Turkey, beet sugars such as sucrose generally being used instead [10]. It is thought that the high C4% sugar values found may be the result of geographical features, but not any adulteration.…”

Section: Carbon Isotope Analysesmentioning

confidence: 99%

“…Since the composition of this honey varies depending on the collection time and climatic conditions, Turkish pine honey manufacturer sometimes suffers from peculiarity problems in C4 sugar content exceeding the acceptable level of 7% [8,9]. However, honey bees mostly collect nectar from flowers of C3 plants, and to a lesser extent from the flowers of C4 and CAM plants, with different 13 C/ 12 C ratios [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics

Uçurum¹,

Tepe

Yeşil

et al. 2023

Eur Food Res Technol

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This study was conducted to determine the characteristic properties of Turkish pine honey, which is an important honeydew honey. The geographical classification of the honey was determined by applying carbon isotope, melissopalynological, and physicochemical analyses to 373 samples collected from 47 regions between 2015 and 2017 under controlled conditions. δ13C protein-δ13Choney, C4%, electrical conductivity, moisture, ash, free acidity, color CIEL* a*b attributes, optical rotation [α]20, proline, diastases activities, and sugars (fructose, glucose, sucrose, and maltose) were used as physicochemical properties. Number of honeydew elements /number of total pollen (NHE/NTP) ratios were studied at melissopalynological analyses. The results showed that all samples exhibited honeydew properties, and that all physicochemical parameters met the criteria set by regulatory standards for honeydew. However, C4% sugar and δ13C protein-δ13C honey values did not meet the regulatory criteria and exhibited quite wide standard deviations.

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Brazilian honey samples evaluated by physical-chemical and carbon isotope ratio analysis

Cited by 2 publications

References 0 publications

The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method

The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method

Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics

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