Classification of Honey According to Geographical and Botanical Origins and Detection of Its Adulteration Using Voltammetric Electronic Tongue

Bougrini, Madiha; Tahri, Khalid; Saidi, Tarik; Hassani, Nadia; Bouchikhi, Benachir; Bari, Nezha El

doi:10.1007/s12161-015-0393-2

Cited by 74 publications

(50 citation statements)

References 32 publications

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“…Additionally, when natural samples are being evaluated, the presence of other compounds or natural polymers besides the target analytes could hinder the experimental manipulation and interfere with the interpretation of the sensor signal profiles recorded [165]. Nevertheless, in general, the use of this type of electrochemical devices does not require complex sample pre-treatments, neither complex sensors surface cleaning or polishing steps in order to guarantee the removal of samples leftovers between assays [166,167], showing long-term signal stability and repeatability although some devices may exhibit signal drifts, requiring signal statistical treatments for ensuring drift corrections [168,169]. Indeed, signal drift and signal noise effects constitute a major obstacle that has precluded the wider use of electrochemical devices as routine techniques [169].…”

Section: Electrochemical Evaluation Of Olive Oils Bioactive Compoundsmentioning

confidence: 99%

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

et al. 2018

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Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.

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Section: Electrochemical Evaluation Of Olive Oils Bioactive Compoundsmentioning

confidence: 99%

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

et al. 2018

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“…The CE, is usually a platinum wire or electrode. From a qualitative (i.e., classification/discrimination) point of view, the majority of the literature works addressed the possibility of classifying honey samples according to the botanical or geographical origins as well as to identify honey adulterations or the adulteration level [81,91,[103][104][105][106][107][108][109][110][111][112][113]. A substantial number of works reported the satisfactory quantitative performance of voltammetric E-tongues used to predict chemical and biochemical honey composition as well as the levels of adulterants and/or contaminants [91,104,106,[113][114][115][116][117][118][119][120][121][122][123][124][125].…”

Section: Voltammetric Electronic Tonguesmentioning

confidence: 99%

“…Only one work reported the use of a commercial conventional three-component device [114]. In contrast all the other studies, reported, as previously stated, the development and/or use of lab-made devices comprising a single WE [81,[105][106][107][108][109][110][111][115][116][117][118][119][120][121][122][123][124][125] or more WEs [91,103,104,112,113], some of them modified incorporated porous films or nanoparticles [99][100][101]115,[117][118][119][120][121][122][123][124][125]. Within these applications, different voltammetric techniques have been applied namely cyclic voltammetry (CV, the most common), square-wave voltammetry (SWV) and square-wave cathodic stripping voltammetry (SWCSV), differential pulse voltammetry (DPV) and multifrequency large amplitude pulse voltammetry (MLAPV) as well as linear sweep voltammetry (LSV).…”

Section: Voltammetric Electronic Tonguesmentioning

confidence: 99%

Honey Evaluation Using Electronic Tongues: An Overview

et al. 2018

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Honey-rich composition in biologically active compounds makes honey a food products highly appreciated due to the nutritional and healthy properties. Food-manufacturing is very prone to different types of adulterations and fraudulent labelling making it urgent to establish accurate, fast and cost-effective analytical techniques for honey assessment. In addition to the classical techniques (e.g., physicochemical analysis, microscopy, chromatography, immunoassay, DNA metabarcoding, spectroscopy), electrochemical based-sensor devices have arisen as reliable and green techniques for food analysis including honey evaluation, allowing in-situ and on-line assessment, being a user-friendly procedure not requiring high technical expertise. In this work, the use of electronic tongues, also known as taste sensor devices, for honey authenticity and assessment is reviewed. Also, the versatility of electronic tongues to qualitative (e.g., botanical and/or geographical origin assessment as well as detection of adulteration) and quantitative (e.g., assessment of adulterants levels, determination of flavonoids levels or antibiotics and insecticides residues, flavonoids) honey analysis is shown. The review is mainly focused on the research outputs reported during the last decade aiming to demonstrate the potentialities of potentiometric and voltammetric multi-sensor devices, pointing out their main advantages and present and future challenges for becoming a practical quality analytical tool at industrial and commercial levels.

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“…These methods are time-consuming and need very strict controlled operation criteria [7]. They also need high-cost instruments which are usually non-portable and need highly qualified, trained persons [8]. Therefore, there is an increasing need to develop rapid evaluation methods for identification of honey from different sources.…”

Section: Introductionmentioning

confidence: 99%

Classification models of hungarian honey samples based on analytical and physical characteristics

Kaszab¹,

Bodor²,

Kovács³

et al. 2017

HAE

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As one of the most often used natural sweeteners, honey has recently been reconsidered and more commonly used. Although Hungary is one of the main honey exporter countries, data referring to Hungarian honeys is very limited. Our aim was to investigate the analytical, physical and rheological properties of different honey samples and use these attributes to identify their geographical and botanical origin. Our results show the application of colorimetry, analytical and rheological measurements might be a promising combination of affordable methods for authentication of honey origin, however, further experiments are proposed to build up a robust database.

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Classification of Honey According to Geographical and Botanical Origins and Detection of Its Adulteration Using Voltammetric Electronic Tongue

Cited by 74 publications

References 32 publications

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Honey Evaluation Using Electronic Tongues: An Overview

Classification models of hungarian honey samples based on analytical and physical characteristics

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