Determination of honey adulteration with beet sugar and corn syrup using infrared spectroscopy and genetic‐algorithm‐based multivariate calibration

Başar, Başak; Özdemir, Durmuş

doi:10.1002/jsfa.9105

Cited by 43 publications

(31 citation statements)

References 42 publications

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“…Carbohydrates, pH, electrical conductivity, free acidity and moisture can be determined with a high accuracy . FTIR methods, often in combination with multivariate statistical analyses, have been developed for honey authentication with regard to determing botanical and /or geographical origin and also honey adulteration . Maia et al .…”

Section: Introductionmentioning

confidence: 99%

Identification and Quantification of Single and Multi‐Adulteration of Beeswax by FTIR‐ATR Spectroscopy

Tanner

Lichtenberg-Kraag

2019

Euro J Lipid Sci & Tech

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Marketing of adulterated beeswax foundation has recently become a major economic problem for beekeepers. Paraffin contamination leads to collapse of combs, and stearic acid has a negative influence on the development of bee brood. The quality of beeswax for beekeeping has not been standardized in EU regulations. Recently, it was shown that attenuated total reflectance Fourier-transform infrared spectroscopy (FTIR-ATR) can be used to determine beeswax adulteration. Differences in the IR spectra of authentic beeswax can be identified and calculated through comparison with authentic beeswax. In this study, the method is further validated by employing a high number of samples of authentic beeswax from different origins. Low quantification and detection limits are achieved for paraffin, stearic acid, tallow, carnauba wax, and candelilla wax. Furthermore, the FTIR-ATR analytical conditions are verified by analyzing 358 samples of commercial and beekeeper-produced beeswax foundations. Multi-adulterated samples with as many as five different additives in beeswax mixtures are identified with the same accuracy as single substances. Additionally, the spectra of a further 14 different natural and synthetic waxes and hardened fats are analyzed and are compared with beeswax. Finally, a spectral library is established that can be used for further studies. Practical Applications: FTIR-ATR is a fast and cost-efficient tool in beeswax analysis for accurately monitoring a high sample volume. Analysis of 358 beeswax foundations showed an adulteration of 21.8% of the samples with paraffin, stearic acid, tallow, and combinations. Based on the results of this study, it is possible to detect beeswax adulteration of less than 3% of these adulterants and their combinations by FTIR-ATR spectroscopy. This method can be used for monitoring beeswax foundations to identify adulterated materials, exclude these materials from the recycling process, and produce high-quality beeswax, which is essential for bee health.

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Section: Introductionmentioning

confidence: 99%

Identification and Quantification of Single and Multi‐Adulteration of Beeswax by FTIR‐ATR Spectroscopy

Tanner

Lichtenberg-Kraag

2019

Euro J Lipid Sci & Tech

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“…It is reported to be a faster and easier method compared to the traditional analytical methods used for the analysis of food products. It also does not require long sample preparation steps and use of chemicals which the traditionally used methods include [14,15,16,17]. FTIR can be used in conjunction with attenuated total reflection (ATR) technique for the determination of adulteration in foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

“…Spectroscopic techniques are generally integrated with multivariate data analysis methods by several researchers for the determination of sugar profile [19,20], determination of geographical origin [21] and detection of adulteration [10,12,16,22,23] of honey. However, to the best of our knowledge, ATR-FTIR integrated with multivariate data analysis has not been employed for detecting the authenticity of pekmez.…”

Section: Introductionmentioning

confidence: 99%

Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez

Yaman

Velioglu

2019

Foods

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Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy (FTIR) in combination with chemometric methods for the detection of fraudulent addition of glucose syrup to traditional grape, carob and mulberry pekmez. FTIR spectra of samples were taken in mid-infrared (MIR) range of 400–4000 cm−1 using attenuated total reflectance (ATR) sample accessory. Partial least squares-discriminant analysis (PLS-DA) and PLS chemometric methods were built for qualitative and quantitative analysis of pekmez samples, respectively. PLS-DA models were successfully used for the discrimination of pure pekmez samples and the adulterated pekmez samples with glucose syrup. Sensitivity and specificity of 100%, and model efficiency of 100% were obtained in PLS-DA models for all pekmez groups. Detection of the adulteration ratio of pekmez samples was also accomplished using ATR-FTIR spectroscopy in combination with PLS. As a result, it was shown that ATR-FTIR spectroscopy along with chemometric methods had a great potential for determination of pekmez adulteration with glucose syrup.

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“…Thus, the SLR for invert syrup proportion quantification was used to find the line of best fit through a two-dimensional plane of the absorption coefficient at a certain frequency and proportion of invert syrup in the full terahertz spectrum. Meanwhile, we examined the relation of the partial derivative of the absorption coefficient spectra (in other words, the slope of the absorption coefficient spectra) and invert syrup percentage composition in different wavebands using SLR according to Eqn (7). At the same time, the evaluation model was set up by utilizing the statistical SLR method between the adulterant percentage content and the integrated absorption coefficient wileyonlinelibrary.com/jsfa spectra from 0.5 THz to the different frequencies (in other words, the area of the absorption coefficient spectra) using Eqn (8).…”

Section: Slr Modelmentioning

confidence: 99%

“…Hence, the exploration of novel, rapid, reliable, and quantitative techniques for the identification of adulterants in honey is crucial and urgent. In recent years, the spectroscopic methods have been focus in a simple, rapid and environmentally friendly manner, such as mid‐infrared spectroscopy, near‐infrared spectroscopy, and the visible laser technique …”

Section: Introductionmentioning

confidence: 99%

Determination of invert syrup adulterated in acacia honey by terahertz spectroscopy with different spectral features

Zhang²,

et al. 2020

J Sci Food Agric

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BACKGROUND Invert syrup is a common adulterant in honey falsification, thus generating risk for consumers. Most of the methods developed are tedious and time‐consuming for manufactures and consumers. However, terahertz spectroscopy provides analytical information in a simple, rapid, and environmentally friendly manner. Subsequently, 3 kinds of terahertz spectroscopic characteristics data, the absorption coefficient, the slope of the absorption coefficient spectra, and the area of the absorption coefficient spectra, were employed for determination of acacia honey adulterated with invert syrup. RESULTS Single linear regression (SLR) models with different terahertz spectroscopic features were adopted to predict the syrup adulterant proportion in acacia honey. The best SLR model used the area of the absorption coefficient, displaying an adjusted correlation coefficient of 0.985 and a root‐mean‐square error of 3.201. Meanwhile, multiple linear regression (MLR) models using a successive projections algorithm for variables selection were implemented. The MLR model considered the integral area of the absorption coefficient spectra, as the inputs yielded the best result with less variables selected, higher Rc2 and Rp2, lower root‐mean‐square error of calibration and prediction, as well as higher residual predictive deviation. CONCLUSIONS The results indicate terahertz spectroscopy combined with the integral area of the absorption coefficient spectra is reliable enough for invert syrup proportion quantification in acacia honey and is also a rapid and nondestructive determination method for other honey adulterants. © 2019 Society of Chemical Industry

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Determination of honey adulteration with beet sugar and corn syrup using infrared spectroscopy and genetic‐algorithm‐based multivariate calibration

Cited by 43 publications

References 42 publications

Identification and Quantification of Single and Multi‐Adulteration of Beeswax by FTIR‐ATR Spectroscopy

Identification and Quantification of Single and Multi‐Adulteration of Beeswax by FTIR‐ATR Spectroscopy

Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez

Determination of invert syrup adulterated in acacia honey by terahertz spectroscopy with different spectral features

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