Characterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometrics

Yücel, Yasin; Sultanoğlu, Pınar

doi:10.1016/j.foodchem.2013.02.046

Cited by 80 publications

(54 citation statements)

References 13 publications

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“…Different methods are used by many authors to determine mineral and heavy metal contents of honey (Torres et al, 2005;Hernandez et al, 2005;Tuzen et al, 2007;Pisani et al, 2008;Madejczyk and Baralkiewicz, 2008;Sun et al, 2011). Spectroscopic techniques are the most popular methods used to determine mineral content of honey, such as F-AAS, ICP-OES and ICP-MS. Owing to their wide range linearity, superior sensitivity and high effi ciency (Yücel and Sultanoğlu, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Haouam

Tahar

Dailly³

et al. 2016

Emir. J. Food Agric

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Section: Introductionmentioning

confidence: 99%

“…Such techniques are exploratory and descriptive method, which aid in reducing the complexity of large data sets and offers better interpretation (Yücel and Sultanoğlu, 2013). Until now, no research study concerning the properties of honey samples from semi-arid regions was reported.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Haouam

Tahar

Dailly³

et al. 2016

Emir. J. Food Agric

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“…pollu-tion). In other study, the characterisation of Hatay honeys was made according to their multi-element composition (Al, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Sr and Zn) by Yucel & Sultanoglu [2013]. The study revealed that cluster analysis and principal component analysis were useful tools to differentiate the authenticity of honey samples using the profi le of mineral content, highlighting the relationship between the elements' distribution and honey type.…”

Section: Introductionmentioning

confidence: 99%

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

Oroian

Amariei

Leahu

et al. 2015

Pol. J. Food Nutr. Sci.

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“…Além de ser consumido como um edulcorante e como um alimento energético, o mel também é conhecido por ser rico em antioxidantes naturais, como os flavonoides e outros compostos fenólicos, e por suas potenciais propriedades terapêuticas (Rodriguez et al, 2012;Yucel e Sultanoglu, 2013). …”

Section: Introductionunclassified

Qualidade dos méis de abelhas africanizadas (Apis mellifera) e jataí (Tetragonisca angustula) comercializado na microrregião de Francisco Beltrão – PR

Braghini¹,

Chiapetti²,

Júnior³

et al. 2017

Rev. Ciênc. Agr.

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R E S U M OO mel é uma solução sobressaturada de açúcares. Trata-se de uma substância de origem animal que é produzida por abelhas melíferas a partir do néctar de flores. O presente estudo teve por objetivo avaliar a qualidade dos méis de abelhas africanizadas (Apis mellifera) e Jataí (Tetragonisca angustula) e verificar a presença de sujidades e adulterações, além de fazer uma breve comparação entre os dois tipos de méis. Para isso doze amostras de méis (seis de abelha Jataí e seis de abelhas Africanizadas) foram adquiridas do comércio na microrregião de Francisco Beltrão -PR. As amostras foram submetidas às avaliações dos parâmetros físico-químicos, avaliações de adulteração, de sujidades e matérias estranhas. Os resultados físico-químicos comprovaram diferenças para os parâmetros de humidade, cinzas e HMF para os méis de abelhas Jataí e Africanizadas. As análises para verificação de adulteração revelaram resultados negativos para o aquecimento, armazenamento prolongado, adição de amido e dextrinas em ambos os tipos de méis, indicando boa qualidade dos produtos consumidos pela população. Palavras-chave:Adulteração, Apis mellifera, Características físico-químicas, Mel, Tetragonisca angustula. A B S T R A C T :Honey is a supersaturated sugar solution. It is a substance of animal origin, produced by honeybees from the nectar of flowers. This study aimed to evaluate the quality of the honeys of Africanized bees (Apis mellifera) and Jataí (Tetragonisca angustula) and check for dirt and tampering, in addition to a brief comparison between the two types of honey.For this, twelve honey samples (six each from Jataí and from Africanized bees) were collected in of Francisco Beltrão -PR micro-region. The samples were subjected to assessments of the physical and chemical parameters, tampering, dirt and foreign matterassessments. The physicochemical results showed differences in the parameters of moisture, ash and HMF between the Jataí and Africanized bees honeys. Analyses for tampering verification revealed negative results for heating, prolonged storage, the addition of starch and dextrins in both types of honey, indicating a good quality of the product consumed by the population.

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Characterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometrics

Cited by 80 publications

References 13 publications

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

Qualidade dos méis de abelhas africanizadas (Apis mellifera) e jataí (Tetragonisca angustula) comercializado na microrregião de Francisco Beltrão – PR

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