Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties

Kaczmarek, Anna; Muzolf-Panek, Małgorzata; Tomaszewska-Gras, Jolanta; Konieczny, P.

doi:10.31883/pjfns/108526

Cited by 23 publications

(23 citation statements)

References 43 publications

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“…The b* parameter ranged from 8.18 to 12.67 for meadow honey and from 6.84 to 20.00 for black locust honey. In another study, Kaczmarek et al [ 160 ] reported similar results for the color parameter of black locust, buckwheat, rapeseed, and multifloral honey. For black locust honey, the color parameter reported was L* = 51 ± 5.6, a* = −3.41 ± 0.44, b* = 18.6 ± 4.59, H = −0.19 ± 0.05, and C = 18.9 ± 4.49.…”

Section: Resultsmentioning

confidence: 62%

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Scripcă

Amariei

2021

Foods

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The aim of this study was to evaluate and compare the effect of antibiotic and pesticide residues on the physicochemical properties of unifloral and multifloral honey. The mineral elements content of honey was analyzed and correlated with antibiotic and pesticide residues, and a positive correlation was found between manganese and neonicotinoids. Potassium was found to be the most abundant mineral compound. Correlations were found between mineral content, color, and the content of antibiotic and pesticide residues of honey. In meadow honey, residues of antibiotics and pesticides were undetectable. In some of the other types of honey, the maximum residue limits regulated by European legislation were exceeded. Endosulfan residue was found in mint and rapeseed, honey with 0.42 and 5.14 ng/g, respectively. Neonicotinoids were found in 27% of the analyzed honey samples. Chloramphenicol was identified only in rapeseed honey, with concentrations ranging from 0.2 ng/g to 0.8 ng/g. Nitrofurans were found in 14%, and nitroimidazoles were found in 6% of the analyzed samples. According to EU legislation that is in force, the use of antibiotics in beekeeping is not allowed. The MRLs for neonicotinoids are 50 ng/g, and for coumaphos, the maximum limit is 100 ng/g. For the other pesticide residues, the maximum limit is 10 ng/g. The results of statistical analysis obtained using principal component analysis (PCA) showed a major difference in the levels of contamination of raspberry and meadow honey and the other types of honey.

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Section: Resultsmentioning

confidence: 62%

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Scripcă

Amariei

2021

Foods

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“…Multivariate analysis (e.g., principal component analysis-PCA; hierarchical cluster analysis-HCA; linear discriminate analysis-LDA, and others) has very often been used to evaluate and/or classify honeys in terms of their chemical composition or their physicochemical or biological properties. Numerous papers have confirmed the suitability of this method for honey, used either alone [ 10 , 11 , 12 , 13 , 14 ] or in combination with spectroscopic techniques [ 15 ].…”

Section: Introductionmentioning

confidence: 97%

Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

et al. 2021

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The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

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“…[10][11][12]. The combination of the multi-component analysis and chemometric techniques is also increasingly used [13][14][15][16][17][18][19][20]. However, due to the fact that the filtration process affects the chemical composition of honey, it is almost impossible to use all of these methods to properly identify the botanical origin of filtered honeys.…”

Section: Introductionmentioning

confidence: 99%

The Use of Fluorescence Spectrometry to Determine the Botanical Origin of Filtered Honeys

Wilczyńska

Żak

2020

Molecules

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The aim of this study was to determine whether fluorescence spectrometry can be used to identify the botanical origin of filtered honeys. Sixty-two honey samples with different botanical origins, both filtered and unfiltered, were investigated in order to examine their fluorescence spectra. The results showed that individual honey varieties have different fluorescence spectra, and the filtration process had no impact on these spectra. The results suggest that fluorescence spectroscopy may be a useful method to identify the botanical origin of filtered honeys.

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Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties

Cited by 23 publications

References 43 publications

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

The Use of Fluorescence Spectrometry to Determine the Botanical Origin of Filtered Honeys

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