FTIR and Elementary Analysis of Trigona Honey, Apis Honey and Adulterated Honey Mixtures

Mail, Mohd Hafiz; Rahim, Nurhidayah Ab.; Amanah, Azimah; Khawory, Muhammad Hidhir; Shahudin, Mohd Anuar; Seeni, Azman

doi:10.13005/bpj/1833

Cited by 14 publications

(14 citation statements)

References 18 publications

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“…Based on the local beekeepers’ report, the adulteration of SBH involves dilution with water to increase the yield volume of the honey to fraudulently increase income. In addition, in certain cases, cheaper honey is blended with a sour-tasting liquid such as vinegar to create a sour taste that resembles that of SBH, and then market it at a high price commensurate with the authentic SBH [ 16 ]. However, due to the complexity of food matrices, most standard approaches can only detect a small number of adulterants in stingless bee honey without a thorough examination of all of its attributes.…”

Section: Introductionmentioning

confidence: 99%

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

et al. 2022

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Honey is a natural product that is considered globally one of the most widely important foods. Various studies on authenticity detection of honey have been fulfilled using visible and near-infrared (Vis-NIR) spectroscopy techniques. However, there are limited studies on stingless bee honey (SBH) despite the increase of market demand for this food product. The objective of this work was to present the potential of Vis-NIR absorbance spectroscopy for profiling, classifying, and quantifying the adulterated SBH. The SBH sample was mixed with various percentages (10–90%) of adulterants, including distilled water, apple cider vinegar, and high fructose syrup. The results showed that the region at 400–1100 nm that is related to the color and water properties of the samples was effective to discriminate and quantify the adulterated SBH. By applying the principal component analysis (PCA) on adulterants and honey samples, the PCA score plot revealed the classification of the adulterants and adulterated SBHs. A partial least squares regression (PLSR) model was developed to quantify the contamination level in the SBH samples. The general PLSR model with the highest coefficient of determination and lowest root means square error of cross-validation (RCV2=0.96 and RMSECV=5.88 %) was acquired. The aquaphotomics analysis of adulteration in SBH with the three adulterants utilizing the short-wavelength NIR region (800–1100 nm) was presented. The structural changes of SBH due to adulteration were described in terms of the changes in the water molecular matrix, and the aquagrams were used to visualize the results. It was revealed that the integration of NIR spectroscopy with aquaphotomics could be used to detect the water molecular structures in the adulterated SBH.

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Section: Introductionmentioning

confidence: 99%

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

et al. 2022

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“…Overall, the functional group of formulations A1, A2, A3 and the control sample, SBH, after being subjected to HPH for 5 cycles at 100 MPa at room temperature, was still the same as the functional group of the honey. Besides, it has been reported by Mail et al [ 42 ] that the functional groups of SBH are almost identical to those of common honey produced by Apis bees. The authors also stated that SBH has lower absorption in carbohydrate regions and high absorption in water regions due to its natural chemical constituents.…”

Section: Resultsmentioning

confidence: 74%

Optimisation of Stingless Bee Honey Nanoemulsions Using Response Surface Methodology

Rozman

Hashim

Maringgal³

et al. 2021

Foods

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Nanoemulsions (NEs) have been used in a wide range of products, such as those produced by the food, cosmetics, and pharmaceutical industries, due to their stability and long shelf life. In the present study, stingless bee honey (SBH) NEs were formulated using SBH, oleic acid, tween 80, glycerol, and double-distilled water. SBH NEs were prepared using a high-pressure homogeniser and were characterised by observing their stability and droplet size. Fourier Transform-Infrared (FTIR) analysis was used to observe the functional groups of the SBH NEs after being subjected to high-pressure homogenisation. Transmission Electron Microscopy (TEM) images were then used to confirm the particle size of the SBH NEs and to investigate their morphology. The effects of the independent variables (percentage of oleic acid, storage time, and storage temperature) on the response variables (particle size and polydispersity index) were investigated using the response surface methodology, along with a three-level factorial design. The results showed that the models developed via the response surface methodology were reliable, with a coefficient of determination (R2) of more than 0.90. The experimental validation indicated an error of less than 10% in the actual results compared to the predicted results. The FTIR analysis showed that SBH NEs have the same functional group as SBH. Observation through TEM indicated that the SBH NEs had a similar particle size, which was between 10 and 100 nm. Thus, this study shows that SBH NEs can be developed using a high-pressure homogeniser, which indicates a new direction for SBH by-products.

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“…A study by Mail et al [ 96 ] suggested that Trigona spp. honey can be clearly distinguished from Apis spp.…”

Section: Authentication Of Honey Using Ir Spectroscopymentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey

Sotiropoulou

Xagoraris

Revelou

et al. 2021

Foods

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The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.

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FTIR and Elementary Analysis of Trigona Honey, Apis Honey and Adulterated Honey Mixtures

Cited by 14 publications

References 18 publications

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

Optimisation of Stingless Bee Honey Nanoemulsions Using Response Surface Methodology

The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey

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