Food authenticity and fraud

The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.

Section: Discussionmentioning

confidence: 99%

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey

Żak,

Wilczyńska

2023

“…Principal component analysis (PCA) is a traditional chemometric technique that improves the understanding of an extensive spectral data set by reducing it to a small number of new uncorrelated variables (orthogonal variables) called principal components (PCs), which contain the maximum information (maximum variance) of the original data set [ 66 , 67 ]. The first PC explains most of the variance; the second PC explains the information not modeled by the first PC until reaching the last PC, which mainly describes the noise [ 56 , 65 , 68 ].…”

Section: Multivariate Analysismentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

“…Moreover, ∆K values (from 232 and 270 nm) have been associated with variations in the formation of peroxide radicals and hydroperoxides during the oxidation of polyunsaturated fatty acids [54]. Increased K232 values have been related to inappropriate fruit storage, as well as unsuitable extraction conditions [55], whereas increased K270 values have been observed in stored oils or oils that were obtained from plant materials from previous harvests. Free fatty acids can act as pro-oxidants in oils due to their carboxyl groups, which is an indicator of oil deterioration.…”

Section: Quality Assessment Of Oilmentioning

confidence: 99%

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

Muñoz

Casimiro-Gonzales

Gómez‐Coca

et al. 2022

The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.