Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

Abstract

Quantitative analysis of glucose, fructose, sucrose, and maltose in different geographic origin honey samples in the world using the Fourier transform infrared (FTIR) spectroscopy and chemometrics such as partial least squares (PLS) and principal component regression was studied. The calibration series consisted of 45 standard mixtures, which were made up of glucose, fructose, sucrose, and maltose. There were distinct peak variations of all sugar mixtures in the spectral "fingerprint" region between 1500 and 800 cm(-1). The calibration model was successfully validated using 7 synthetic blend sets of sugars. The PLS 2nd-derivative model showed the highest degree of prediction accuracy with a highest R(2) value of 0.999. Along with the canonical variate analysis, the calibration model further validated by high-performance liquid chromatography measurements for commercial honey samples demonstrates that FTIR can qualitatively and quantitatively determine the presence of glucose, fructose, sucrose, and maltose in multiple regional honey samples.

Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD

“…2B). Particularly strong absorption bands were found at 997, 1033, and 1062 cm À1 , which correspond to sucrose, glucose, and fructose, respectively (Kemsley et al, 1992;Tewari & Irudayaraj, 2004;Wang et al, 2010).…”

“…These techniques can rapidly provide a considerable amount of information about a sample and have been successfully used to determine components such as carbohydrates, fats, vitamins, amino acids, proteins, and moisture in foods and agricultural products in a single analysis (Sivakesava & Irudayaraj, 2000;Tewari & Irudayaraj, 2004;Wang et al, 2010;Yang & Irudararayj, 2002).…”

“…Infrared (IR) spectroscopy has been applied to determine the presence and quantity of sugars in aqueous mixtures (Kemsley, Zhuo, Hammouri, & Wilson, 1992;Wang, Kliks, Jun, Jackson, & Li, 2010) and to authenticate the botanical and geographical origin of honey samples (Ruoff, Luginbûhl, Bogdanov, et al, 2006;Ruoff, Luginbûhl, Kûnzli, et al, 2006), allowing Irish artisanal honey to be discriminated from such honey adulterated with various sugar syrups (Kelly, Petisco, & Downey, 2006). In addition, IR spectroscopy has the potential to discriminate among and classify adulterants in maple syrups (Paradkar, Sivakesava, & Irudayaraj, 2003).…”

Development of a simple, low cost chronoamperometric assay for fructose based on a commercial graphite-nanoparticle modified screen-printed carbon electrode

“…An alternative approach is based on fourier transform infrared spectroscopy 39 (Reru, Wibowo and Rondonuwu, 2016;Wang, et al, 2010), however this technique is not readily applicable to 40 remote analysis and has a relatively high cost.…”

Adulteration of honey and available methods for detection – a review

“…Adulteration with individual sugars Wang et al (2010) used Fourier transform infrared spectroscopy (FTIR) in combination with chemometrics for the determination of glucose, fructose, sucrose, and maltose in honey. The calibration series consisted of 45 standard mixtures of known concentrations of sugar, composed of sucrose (0.20% to 5.45%), glucose (4% to 15.26%), fructose (4.99% to 14.09%), and maltose (0.22% to 6.76%).…”