Characterization and classification of Romanian acacia honey based on its physicochemical parameters and chemometrics

Abstract

Three groups of Romanian acacia honey, i.e., pure, directly adulterated (by mixing the pure honey with three sugar syrups), and indirectly adulterated (by feeding the bees with the same syrups), were characterized and discriminated based on their physicochemical parameters. Moisture, ash, 5-hydroxymethylfurfural (HMF), reducing sugars (fructose and glucose), and sucrose contents, free acidity, diastase activity, ratio between stable carbon isotopes of honey and its proteins (δ13CH and δ13CP) were evaluated. Adulteration led to a significant increase in sucrose content, HMF level, and Δδ13C = δ13CH‒δ13CP as well a decrease in reducing sugar content and diastase activity. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to experimental data in order to distinguish between pure and adulterated honey. The most relevant discriminative parameters were diastase activity, HMF, sucrose, and reducing sugar contents. Posterior classification probabilities and classification functions obtained by LDA revealed that 100% of honey samples were correctly assigned to their original group.

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

“…On the other hand, our findings indicated slightly higher values compared to the data reported by other researchers (54.3-63.6% and 54.59-77.40%) [ 13 , 27 ]. Furthermore, a lower mean value (63.3%) has been reported in indirectly adulterated (syrups feeding) samples [ 7 ]. In another study performed in Iran (Ardabil Province), the level of reducing sugars in 6.11% the samples was considered unacceptable compared to the standard level [ 29 ].…”

“…On the other hand, higher sucrose contents were obtained in a study performed to monitor the quality of South African honey [ 30 ], in which sucrose values were reported to be 0-32.40%. In another study [ 7 ], the researchers concluded that mean sucrose was 9.71% in indirectly adulterated samples (syrup feeding of bees), which was higher than directly adulterated samples (adding sugar syrups to pure honey; 6.38%) and the pure samples (3.79%).…”

“…FA is significantly associated with the induction of equilibrium between organic acids and the internal esters/lactones and inorganic ions (i.e., phosphate, sulfate, and chloride). It is the principal element responsible for the taste of honey [ 7 ]. The most important organic acids are gluconic and citric acid, as well as butyric, succinic, malic, acetic, formic, pyroglutamic, and lactic acids [ 6 ].…”

“…The most important enzymes in honey are glucose oxidase, diastase, and invertase [ 6 ]. In addition, honey contains a few quantities of amino acids, the most important of which is proline [ 7 ].…”

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

“…Glucose and fructose are the main sugars in honey and represent more than 70% of the composition of honey [5,6]. The water content of honey ranges from 10% to 20% [7].…”