Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Salvador, Lorena; Guijarro-Fuertes, Michelle; Rubio, Daniela; Aucatoma, Bolívar; Guillén, Tanya; Jentzsch, Paul Vargas; Ciobotă, Valerian; Stolker, Linda; Ulic, Sonia E.; Vásquez, Luís; Garrido, Patricia; Bravo, J Urra; Ramos, Luis A.

doi:10.3390/foods8030105

Cited by 36 publications

(37 citation statements)

References 50 publications

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“…To explore the spectral data, PCA (principal component analysis) and SIMCA (soft independent modeling of class analogy) were used for chemometric analysis. PCA is an unsupervised pattern recognition technique, which provides results about similarities and differences between samples without knowing anything about them [ 33 ]. In general, PCA is used to decompose highly correlated and complex spectral data by projecting variables into simpler and fewer uncorrelated new variables called principal components (PCs).…”

Section: Methodsmentioning

confidence: 99%

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Suhandy

Yulia

2021

Molecules

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As a functional food, honey is a food product that is exposed to the risk of food fraud. To mitigate this, the establishment of an authentication system for honey is very important in order to protect both producers and consumers from possible economic losses. This research presents a simple analytical method for the authentication and classification of Indonesian honeys according to their botanical, entomological, and geographical origins using ultraviolet (UV) spectroscopy and SIMCA (soft independent modeling of class analogy). The spectral data of a total of 1040 samples, representing six types of Indonesian honey of different botanical, entomological, and geographical origins, were acquired using a benchtop UV-visible spectrometer (190–400 nm). Three different pre-processing algorithms were simultaneously evaluated; namely an 11-point moving average smoothing, mean normalization, and Savitzky–Golay first derivative with 11 points and second-order polynomial fitting (ordo 2), in order to improve the original spectral data. Chemometrics methods, including exploratory analysis of PCA and SIMCA classification method, was used to classify the honey samples. A clear separation of the six different Indonesian honeys, based on botanical, entomological, and geographical origins, was obtained using PCA calculated from pre-processed spectra from 250–400 nm. The SIMCA classification method provided satisfactory results in classifying honey samples according to their botanical, entomological, and geographical origins and achieved 100% accuracy, sensitivity, and specificity. Several wavelengths were identified (266, 270, 280, 290, 300, 335, and 360 nm) as the most sensitive for discriminating between the different Indonesian honey samples.

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Section: Methodsmentioning

confidence: 99%

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Suhandy

Yulia

2021

Molecules

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“…To estimate the antioxidant activity it were used some of the most commonly employed assays like radical scavengers, metal-chelators and hydrogen donating agents (Brudzynski and Miotto 2011a). The physicochemical characteristics were studied using spectroscopic methods among which Fourier-transform infrared-attenuated total reflection, which has the advantage of being a non-destructive technique that only needs very small amounts of sample (Salvador et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities

et al. 2020

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The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121°C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly (p \ 0.01), and diastase activity, which was totally absent after the thermal processing. Besides, the effects of the heat on the antioxidant activities were diverse. Indeed, while the ability to scavenge 2,2 0-azinobis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS Á?) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced (p \ 0.05 only for ABTS Á?), after the heat processing, nitric oxide radicals scavenging activity was reduced drastically (p \ 0.01). Regarding the chelating power, it was totally abolished following heating. Other activities showed no significant alteration. The initial values of antioxidant activities seem to be determinant in the changes occurring after the heat processing. Amongst the analysed parameters, following the heat processing, the honey colour was the variable where the influence of baseline values was the greatest. The spectral analyses confirmed that FTIR-ATR is a useful technique to discriminate the chemical differences occurring in honey after heat processing.

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“…The presence of a high percentage of moisture in honey favors biochemical and chemical reactions—for example, the formation of gluconic acid from glucose and the formation of inorganic acids due to the reaction of water with anions and cations present in honey. This means that honey samples collected in these locations show greater variability in pH, free acidity, lactonic acidity, and total acidity [34,35].…”

Section: Analysis Of Resultsmentioning

confidence: 99%

Raman Spectroscopy and Chemometric Modeling to Predict Physical-Chemical Honey Properties from Campeche, Mexico

et al. 2019

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In this work, 10 chemometric models based on Raman spectroscopy were constructed to predict the physicochemical properties of honey produced in the state of Campeche, Mexico. The properties of honey studied were pH, moisture, total soluble solids (TSS), free acidity, lactonic acidity, total acidity, electrical conductivity, Redox potential, hydroxymethylfurfural (HMF), and ash content. These proprieties were obtained according to the methods described by the Association of Official Analytical Chemists, Codex Alimentarius, and the International Honey Commission. For the construction of the chemometric models, 189 honey samples were collected and analyzed in triplicate using Raman spectroscopy to generate the matrix data [X], which were correlated with each of the physicochemical properties [Y]. The predictive capacity of each model was determined by cross validation and external validation, using the statistical parameters: standard error of calibration (SEC), standard error of prediction (SEP), coefficient of determination of cross-validation (R2cal), coefficient of determination for external validation (R2val), and Student’s t-test. The statistical results indicated that the chemometric models satisfactorily predict the humidity, TSS, free acidity, lactonic acidity, total acidity, and Redox potential. However, the models for electric conductivity and pH presented an acceptable prediction capacity but not adequate to supply the conventional processes, while the models for predicting ash content and HMF were not satisfactory. The developed models represent a low-cost tool to analyze the quality of honey, and contribute significantly to increasing the honey distribution and subsequently the economy of the region.

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Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Cited by 36 publications

References 50 publications

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins

Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities

Raman Spectroscopy and Chemometric Modeling to Predict Physical-Chemical Honey Properties from Campeche, Mexico

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