HPLC and 1H-NMR combined with chemometrics analysis for rapid discrimination of floral origin of honey

Ren, Hong; Yue, Jinping; Wang, Dandan; Fan, Jiahui; An, Lei

doi:10.1007/s11694-019-00035-5

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…It is composed mainly of carbohydrates and water, as well as other less abundant constituents such as: pollen, phenolic compounds, minerals, proteins, and amino acids, vitamins, carotenoids, enzymes, and organic acids (Belhaj et al, 2015). Aspects of its use indicate that honey functions as a food preservative as it contains bioactive components that act as preservatives, namely phenolic compounds, α-tocopherols, flavonoids, and some enzymes (Maaria et al, 2018;Ren et al, 2019;Sari et al, 2019). It also plays an important role in reducing the risk of immune system decline, the prevention of heart disease, cancer, and inflammation (Swapna et al, 2017;Liu et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Pollen profiles, physicochemical characteristics, and antioxidant activities of two honey samples from Jijel City (Algeria)

Ayad

Amessis‐Ouchemoukh

Ouchemoukh

et al. 2021

Ann.UDJG.FoodTechnology

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Honey is a sweet and flavorful animal product that comes from nectar and/or honeydew. It is used in different nutritional and therapeutic fields. This study aimed at the determination of the botanical origin, the physicochemical characteristics, and the antioxidant activities of two honey samples from two locations in Jijel City (Algeria). The analyzed honey complies with the standards of the Codex Alimentarius Commission. Pollen analysis showed that honey sample H1 was polyfloral and honey sample H2 was monofloral. Quality parameter analysis revealed that moisture content varied from 13.21 to 16.44%. The average pH was 4.34, and the electrical conductivity was 0.56 mS/cm. Protein, proline, and HMF contents were 32.08 mg EBSA/ 100 g, 435.47 mg/kg, and 3.49 mg/kg, respectively. Both analyzed kinds of honey were levorotatory. Phenolic compounds and flavonoids were found to be higher in honey H1 with 60.93 mg of EAG/100g and 20.92 mg of EC/100g, respectively. Results of antioxidant activities showed that honey H1 was much more effective in reducing iron and copper than honey H2 and gave the best total antioxidant capacity. In addition, the study of the antiradical activity against DPPH and ABTS revealed that honey H1 was able to scavenge DPPH and ABTS radicals with 48.88 and 18.21 %, respectively.

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Section: Introductionmentioning

confidence: 99%

Pollen profiles, physicochemical characteristics, and antioxidant activities of two honey samples from Jijel City (Algeria)

Ayad

Amessis‐Ouchemoukh

Ouchemoukh

et al. 2021

Ann.UDJG.FoodTechnology

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“…The NSCs in 50 honey samples were determined and compared. Among them, jujube honey has the highest NSC content, followed by acacia honey, and the lowest is pure honey (Ren et al, 2019).…”

Section: Plant Sourcementioning

confidence: 99%

Application of nuclear magnetic resonance in food analysis

Jin

2022

Food Sci. Technol

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Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.

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“…Some studies have demonstrated the effectiveness of spectroscopic approaches directed rather than the quantification of specific compounds, to the acquisition of fingerprints containing the information necessary for the identification of honeys. Among these, Raman spectroscopy [ 18 , 19 ], NMR [ 20 , 21 ], VIS/NIR spectroscopy [ 22 ], and mass spectrometry [ 23 ] are worthy of citation.…”

Section: Introductionmentioning

confidence: 99%

Classification of Unifloral Honeys from SARDINIA (Italy) by ATR-FTIR Spectroscopy and Random Forest

et al. 2020

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Nowadays, the mislabeling of honey floral origin is a very common fraudulent practice. The scientific community is intensifying its efforts to provide the bodies responsible for controlling the authenticity of honey with fast and reliable analytical protocols. In this study, the classification of various monofloral honeys from Sardinia, Italy, was attempted by means of ATR-FTIR spectroscopy and random forest. Four different floral origins were considered: strawberry-tree (Arbutus Unedo L.), asphodel (Asphodelus microcarpus), thistle (Galactites tormentosa), and eucalyptus (Eucalyptus calmadulensis). Training a random forest on the infrared spectra allowed achieving an average accuracy of 87% in a cross-validation setting. The identification of the significant wavenumbers revealed the important role played by the region 1540–1175 cm−1 and, to a lesser extent, the region 1700–1600 cm−1. The contribution of the phenolic fraction was identified as the main responsible for this observation.

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HPLC and 1H-NMR combined with chemometrics analysis for rapid discrimination of floral origin of honey

Cited by 7 publications

References 32 publications

Pollen profiles, physicochemical characteristics, and antioxidant activities of two honey samples from Jijel City (Algeria)

Pollen profiles, physicochemical characteristics, and antioxidant activities of two honey samples from Jijel City (Algeria)

Application of nuclear magnetic resonance in food analysis

Classification of Unifloral Honeys from SARDINIA (Italy) by ATR-FTIR Spectroscopy and Random Forest

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