Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approach

Zheng, Yi‐Feng; Wu, Ming‐Cheng; Chien, Han-Ju; Wang, Weichen; Kuo, Cheng‐Yu; Lai, Chih-Sheng

doi:10.1016/j.foodchem.2021.129590

Cited by 22 publications

(11 citation statements)

References 35 publications

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“…31 Honey originates from the nectar of plants, and its chemical composition is closely related to the botanical source. 32 To the best of our knowledge, there are limited references on the chemical composition of L. canum. The sole article on the topic reported a proline−quinone conjugate as the major pigment in the nectar of L. canum.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color

Yan

Wang

et al. 2022

J. Agric. Food Chem.

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Leucosceptrum canum (Lamiaceae) honey (LCH) is a rare and high-value honey with an unusual dark brown color. Its pigments may be related to the purported health benefits of the honey and could serve as indicators of authentic LCH. Here, we purified the pigmented substances contributing to LCH's color and identified them using high-resolution mass spectrometry and nuclear magnetic resonance spectroscopy. The major pigmented substances were 1-[4-(3-carboxy-propylamino)-3,6-dioxocyclohexa-1,4-dienyl]-pyrrolidine-2-carboxylic acid (GPBQ), 1-[4-(3-carboxy-propylamino)-3,6-dioxo-cyclohexa-1,4-dienyl]-pyrrolidine-2-carboxylic acid. (GAPBQ), and 2,5-di-(N-prolyl)-para-benzoquinone (DPBQ). According to UHPLC-DAD data recorded at 370 nm, GPBQ, GAPBQ, and DPBQ contents ranged from 2.58 to 5.13, 2.93 to 4.96, and 4.26 to 9.22 mg/kg, respectively. These amino acid−quinone conjugates, found here for the first time, are pigments that can serve as markers to control the quality of LCH.

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Section: ■ Results and Discussionmentioning

confidence: 99%

“…p-Benzoquinones are common metabolites in plants, animals, and bacteria . Honey originates from the nectar of plants, and its chemical composition is closely related to the botanical source . To the best of our knowledge, there are limited references on the chemical composition of L.…”

Section: Results and Discussionmentioning

confidence: 99%

Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color

Yan

Wang

et al. 2022

J. Agric. Food Chem.

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“…According to the results on discriminating Brazilian propolis using chemometrics by AF Mottese [ 14 ], it was found that DA/DTA was complementary to PCA/HCA and the important information of the discriminant model could be obtained based on them. At present, they have been widely applied in the identification of food adulteration in products such as butter, camellia oil, honey, and tea [ 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. For example, Zhou et al [ 18 ] correctly identified Pu-erh ripened teas of different production origins based on PCA and HCA; Aboulwafa et al [ 22 ] studied the quality of green tea samples from the South and the East Asian regions, and the results showed that there were good separations of samples between them by establishing the model.…”

Section: Introductionmentioning

confidence: 99%

Discriminant Analysis of Pu-Erh Tea of Different Raw Materials Based on Phytochemicals Using Chemometrics

Zhang

Shi

Jiang³

et al. 2022

Foods

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Pu-erh tea processed from the sun-dried green tea leaves can be divided into ancient tea (AT) and terrace tea (TT) according to the source of raw material. However, their similar appearance makes AT present low market identification, resulting in a disruption in the tea market rules of fair trade. Therefore, this study analyzed the classification by principal component analysis/hierarchical clustering analysis and conducted the discriminant model through stepwise Fisher discriminant analysis and decision tree analysis based on the contents of water extract, phenolic components, caffeine, and amino acids, aiming to investigate whether phytochemicals coupled with chemometric analyses distinguish AT and TT. Results showed that there were good separations between AT and TT, which was caused by 16 components with significant (p < 0.05) differences. The discriminant model of AT and TT was established based on six discriminant variables including water extract, (+)-catechin, (−)-epicatechin, (−)-epigallocatechin, theacrine, and theanine. Among them, water extract comprised multiple soluble solids, representing the thickness of tea infusion. The model had good generalization capability with 100% of performance indexes according to scores of the training set and model set. In conclusion, phytochemicals coupled with chemometrics analyses are a good approach for the identification of different raw materials.

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“…ATLD can be used to decompose the HPLC data in order to evidence the data related to the phenolic components used as markers; the quantitative data can be subjected to PCA analysis to visualize the clustering potential of the chosen markers in honey [138].…”

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confidence: 99%

“…PCA and OPLS-DA on proteomics data obtained with sequential window acquisition of all theoretical fragment ion mass spectra (SWATH-MS) to develop a predictor for honey adulteration, the producing region (Tainan, Changhua, and Taichung), country (Taiwan and Thailand) and botanical sources (longan and litchi) [138]: o Orthogonalized partial least squares coupled with linear discriminant analysis (SO-PLS-LDA) is a multi-block discriminant classifier that results from the combination of LDA with the sequential and orthogonalized-partial least squares method (SO-PLS) which is a multi-block regression method [156,157].…”

mentioning

confidence: 99%

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Tarapoulouzi

Mironescu

Drouza

et al. 2023

Foods

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The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.

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Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approach

Cited by 22 publications

References 35 publications

Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color

Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color

Discriminant Analysis of Pu-Erh Tea of Different Raw Materials Based on Phytochemicals Using Chemometrics

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

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