Contribution of high-performance liquid chromatographic analysis of carbohydrates to authenticity testing of honey

Goodall, Iain C. A.; Dennis, Michael; Parker, I.; Sharman, Matthew

doi:10.1016/0021-9673(94)01074-o

Cited by 61 publications

(33 citation statements)

References 16 publications

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“…e Only 5 samples of multifloral honey from the Black Sea region contained 3.3-5.1 g/100 g of maltose. types, but unfortunately, these authors did not indicate which of the oligiosaccharides contributed most to the discrimination (11 ). Maltose can also be used as a geographical as well as botanical marker.…”

Section: Resultsmentioning

confidence: 93%

Profiling Turkish Honeys to Determine Authenticity Using Physical and Chemical Characteristics

Şenyuva

Gilbert²,

Silici

et al. 2009

J. Agric. Food Chem.

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Seventy authentic honey samples of 9 different floral types (rhododendron, chestnut, honeydew, Anzer (thymus spp.), eucalyptus, gossypium, citrus, sunflower, and multifloral) from 15 different geographical regions of Turkey were analyzed for their chemical composition and for indicators of botanical and geographical origin. The profiles of free amino acids, oligosaccharides, and volatile components together with water activity were determined to characterize chemical composition. The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. Statistical analysis was undertaken using a bespoke toolbox for Matlab called Metabolab. Discriminant analysis was undertaken using partial least-squares (PLS) regression followed by linear discriminant analysis (LDA). Four data models were constructed and validated. Model 1 used 51 variables to predict the floral origin of the honey samples. This model was also used to identify the top 5 variable important of projection (VIP) scores, selecting those variables that most significantly affected the PLS-LDA calculation. These data related to the phthalic acid, 2-methylheptanoic acid, raffinose, maltose, and sucrose. Data from these compounds were remodeled using PLS-LDA. Model 2 used only the volatiles data, model 3 the sugars data, and model 4 the amino acids data. The combined data set allowed the floral origin of Turkish honey to be accurately predicted and thus provides a useful tool for authentication purposes. However, using variable selection techniques a smaller subset of analytes have been identified that have the capability of classifying Turkish honey according to floral type with a similar level of accuracy.

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Section: Resultsmentioning

confidence: 93%

Profiling Turkish Honeys to Determine Authenticity Using Physical and Chemical Characteristics

Şenyuva

Gilbert²,

Silici

et al. 2009

J. Agric. Food Chem.

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“…Normally fructose is predominant as honey with high fructose rates can remain liquid for a long time, or never crystallize [2]. The disaccharides sucrose and maltose represent 10% of the sugars present in honey [41]. Sucrose represents on average 2-3% of the carbohydrates of honey from the Apis genus.…”

Section: Reducing Sugars Total Reducing Sugars and Sucrosementioning

confidence: 99%

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Sereia¹,

Março²,

GeraldoPerdoncini³

et al. 2017

Honey Analysis

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Honey is a concentrated aqueous solution of sugar, especially glucose and fructose, and minor amounts of dextrin, enzymes, waxes, volatile oils, organic acids, ethers, albuminoidal gum substances and minerals. Commercially available honey samples vary in quality according to various factors such as climate diversity, type of lora of the surrounding region, geographical characteristics, processing, loral supply period, and packaging and storage conditions, which can compromise the standardization and quality of the inal product. The diferent techniques that will be presented in this chapter to assess the quality of honey are tests required by identiication standards and national and international quality control or are important quality tools that can be used in the evaluation of the conditions for obtaining and processing of the honey, fraud identiication and changes to and/or adulteration of the honey, ensuring the physical and chemical composition of the project and guaranteeing quality standards, directly impacting the shelf life and use and presentation of the product.

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“…The minor sugars have a relatively low diagnostic value for the determination of botanical origin (Low et al, 1988;Sabatini et al, 1990;Goodall et al, 1995;Mateo and Bosch-Reig, 1997;Radovic et al, 2001c). The small differences between the minor sugar spectra of unifloral honeys are explained by the fact, that the oligosaccharides are mainly a product of honey invertase (Raude-Roberg, 1994).…”

Section: Carbohydratesmentioning

confidence: 99%

“…However, by using statistical methods such as principal component analysis (PCA), linear discriminant analysis (LDA) and cluster analysis (CA) on different honey quality parameters (sugars, electrical conductivity, optical rotation, acidity, proline, nitrogen content) a good classification of unifloral honeys can be achieved (Krauze and Zalevski, 1991;Bogdanov, 1997;Vinci et al, 1997;Popek, 2002;Piro et al, 2002;Terrab et al, 2002b). Chemometry of sugars alone has also been examined, but it showed only a limited success in a Canadian (Goodall et al, 1995) and a Spanish study (Mateo and Bosch-Reig, 1997). Cordella et al (2003) were more successful by using pattern recognition statistics on HPAEAC-PAD sugar profiles.…”

Section: Chemometric Analysis Of Classic Parametersmentioning

confidence: 99%

Physico-chemical methods for the characterisation of unifloral honeys: a review

2004

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Contribution of high-performance liquid chromatographic analysis of carbohydrates to authenticity testing of honey

Cited by 61 publications

References 16 publications

Profiling Turkish Honeys to Determine Authenticity Using Physical and Chemical Characteristics

Profiling Turkish Honeys to Determine Authenticity Using Physical and Chemical Characteristics

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Physico-chemical methods for the characterisation of unifloral honeys: a review

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