Detection and Quantification of Adulteration in Honey through Near Infrared Spectroscopy

Kumaravelu, C.; Gopal, A.

doi:10.1080/10942912.2014.919320

Cited by 50 publications

(16 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In order to mitigate this limitation, we utilized a more novel method using chemometrics (i.e., partial least squares) and FTIR. PLS offers the advantages of simplicity and being able to quantify analytes of interest from a complex matrix [ 61 , 62 , 63 ]. The total phenolics content (TPC) of honey extract solution (10 μL, 500 mg/mL in methanol) was quantified by Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) [ 64 ].…”

Section: Methodsmentioning

confidence: 99%

The Isorhamnetin-Containing Fraction of Philippine Honey Produced by the Stingless Bee Tetragonula biroi Is an Antibiotic against Multidrug-Resistant Staphylococcus aureus

Suarez

Tirador

Villorente³

et al. 2021

Molecules

View full text Add to dashboard Cite

Honey exhibits antibacterial and antioxidant activities that are ascribed to its diverse secondary metabolites. In the Philippines, the antibacterial and antioxidant activities, as well as the bioactive metabolite contents of the honey, have not been thoroughly described. In this report, we investigated the in vitro antibacterial and antioxidant activities of honey from Apis mellifera and Tetragonula biroi, identified the compound responsible for the antibacterial activity, and compared the observed bioactivities and metabolite profiles to that of Manuka honey, which is recognized for its antibacterial and antioxidant properties. The secondary metabolite contents of honey were extracted using a nonionic polymeric resin followed by antibacterial and antioxidant assays, and then spectroscopic analyses of the phenolic and flavonoid contents. Results showed that honey extracts produced by T. biroi exhibits antibiotic activity against Staphylococcal pathogens as well as high antioxidant activity, which are correlated to its high flavonoid and phenolic content as compared to honey produced by A. mellifera. The bioassay-guided fractionation paired with Liquid Chromatography Mass Spectrometry (LCMS) and tandem MS analyses found the presence of the flavonoid isorhamnetin (3-methylquercetin) in T. biroi honey extract, which was demonstrated as one of the compounds with inhibitory activity against multidrug-resistant Staphylococcus aureus ATCC BAA-44. Our findings suggest that Philippine honey produced by T. biroi is a potential nutraceutical that possesses antibiotic and antioxidant activities.

show abstract

Section: Methodsmentioning

confidence: 99%

The Isorhamnetin-Containing Fraction of Philippine Honey Produced by the Stingless Bee Tetragonula biroi Is an Antibiotic against Multidrug-Resistant Staphylococcus aureus

Suarez

Tirador

Villorente³

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…The software was also used on previous studies using the same instrument (Abdullah Al-Sanabani et al, 2019;Mohamed et al, 2019;Irfan et al, 2020;Liew et al, 2020;Solihin et al, 2021;Ting et al, 2020). The NIR spectroscopy spectra of samples would be affected by its physicochemical properties and increase difficulty in determining the important aspects of samples (Kumaravelu & Gopal, 2015). Spectra preprocesssing is required to decrease unwanted systematic noise, such as baseline variety, light distribution, the difference in path length, and maximizing the chemical composition contribution (Chen et al, 2011).…”

Section: Spectra Analysismentioning

confidence: 99%

Physicochemical analysis and adulteration detection in Malaysia stingless bee honey using a handheld near‐infrared spectrometer

Tan

Pui

Solihin

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Increasing food demand creates both opportunities and challenges in food safety (Food Safety, 2020). Food safety covers different aspects, which include the risk from food that can cause harm to consumer in terms of health and acute injury to its consumer (Important Food Issues, 2003). When the supply of food cannot fulfill the food demand of consumers, it leads to food fraud occurrence (Abu Bakar et al., 2017). Food fraud is the act of intentionally changing, misrepresenting, mislabeling, removing, or altering with any food product throughout the farm-to-table food supply chain (Spink, Bedard, et al., 2019). A series of incidents in purposeful food adulteration have urged its assessment, choosing countermeasures and control systems by the public and government or local authorities (Spink, Elliott, et al., 2019). The food producers and food handlers take greater responsibility and roles in ensuring food safety and preventing food fraud. Besides that, food safety plays a role in enforcing food laws, for public protection.

show abstract

“…Liquid chromatography (LC) and gas chromatography (GC) have been used simultaneously to detect exogenous sugars in honey by appropriate fingerprints of adulteration [5]. Kumaravelu and Gopal [14] reported the use of near infrared spectroscopy and partial least square regression for detection and quantification of four honey types adulteration by jaggary. Siddiqui et al [15] provided a comprehensive review of honey adulteration techniques for the period between 2000 and 2016. ey reported that NMR spectroscopy was a powerful methodology for honey authentication and adulteration by various sugars.…”

Section: Introductionmentioning

confidence: 99%

Classification and Prediction of Bee Honey Indirect Adulteration Using Physiochemical Properties Coupled with K-Means Clustering and Simulated Annealing-Artificial Neural Networks (SA-ANNs)

Al-Mahasneh

Alu’datt

Rababah

et al. 2021

Journal of Food Quality

View full text Add to dashboard Cite

The higher demand and limited availability of honey led to different forms of honey adulteration. Honey adulteration is either direct by addition of various syrups to natural honey or indirect by feeding honey bees with sugar syrups. Therefore, a need has emerged for reliable and cost-effective quality control methods to detect honey adulteration in order to ensure both safety and quality of honey. In this study, honey is adulterated by feeding honey bees with various proportions of sucrose syrup (0 to 100%). Various physiochemical properties of the adulterated honey are studied including sugar profile, pH, acidity, moisture, and color. The results showed that increasing sucrose syrup in the feed resulted in a decrease in glucose and fructose contents significantly, from 33.4 to 29.1% and 45.2 to 35.9%, respectively. Sucrose content, however, increased significantly from 0.19 to 1.8%. The pH value increased significantly from 3.04 to 4.63 with increase in sucrose feed. Acidity decreased slightly but nonsignificantly with increase in sucrose feed and varied between 7.0 and 4.00 meq/kg for 0% and 100% sucrose, respectively. Honey’s lightness (L value) also increased significantly from 59.3 to 68.84 as sucrose feed increased. Other color parameters were not significantly changed by sucrose feed. K-means clustering is used to classify the level of honey adulteration by using the above physiological properties. The classification results showed that both glucose content and total sugar content provided 100% accurate classification while pH values provided the worst results with 52% classification accuracy. To further predict the percent honey adulteration, simulated annealing coupled with artificial neural networks (SA-ANNs) was used with sugar profile as an input. RBF-ANN was found to provide the best prediction results with SSE = 0.073, RE = 0.021, and overall R2 = 0.992. It is concluded that honey sugar profile can provide an accurate and reliable tool for detecting indirect honey adulteration by sucrose solution.

show abstract

Detection and Quantification of Adulteration in Honey through Near Infrared Spectroscopy

Cited by 50 publications

References 4 publications

The Isorhamnetin-Containing Fraction of Philippine Honey Produced by the Stingless Bee Tetragonula biroi Is an Antibiotic against Multidrug-Resistant Staphylococcus aureus

The Isorhamnetin-Containing Fraction of Philippine Honey Produced by the Stingless Bee Tetragonula biroi Is an Antibiotic against Multidrug-Resistant Staphylococcus aureus

Physicochemical analysis and adulteration detection in Malaysia stingless bee honey using a handheld near‐infrared spectrometer

Classification and Prediction of Bee Honey Indirect Adulteration Using Physiochemical Properties Coupled with K-Means Clustering and Simulated Annealing-Artificial Neural Networks (SA-ANNs)

Contact Info

Product

Resources

About