Use of Differential Scanning Calorimetry (DSC) as a New Technique for Detection of Adulteration in Honeys. 1. Study of Adulteration Effect on Honey Thermal Behavior

Cordella, Christophe; Antinelli, Jean-François; Aurières, Clément; Faucon, Jean-Paul; Cabrol‐Bass, Daniel; Sbirrazzuoli, Nicolas

doi:10.1021/jf010752s

Cited by 74 publications

(68 citation statements)

References 39 publications

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“…State diagrams identify the temperature and water content at which the protein components of extruded or baked products become crispy by changing the glassy state [104]. Adulteration of honey, milk and fruit juices may be identified using the glass transition temperature concept analyzed by DSC [43,76]. Including sorption isotherms in a single, modified state diagram can help researchers analyze, design and optimize process conditions, and select the packaging and storage environments [142].…”

Section: Frozen Food Stabilitymentioning

confidence: 99%

A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (T g ) of food components, transformation from the amorphous glassy state to the liquid-like rubbery state occurs. T g and ice-melting temperatures (T m ) of food systems are used to construct their state diagrams, in which the different physical states/phases and state/phase transitions of food components are presented in relation to temperature and concentration. A state diagram may be used to identify the appropriate processing and storage conditions of food systems. An overview of determination methods is carried out for glass transition temperature, ice-melting temperature and conditions of maximum-freeze-concentration (glass transition temperature of maximum-freeze-concentrated solution, T g 0 and onset of ice-melting temperature, T m 0 ) for food systems. The data as T g , T m , T g 0 and T m 0 are necessary for construction of state diagrams of foods. The advantages and limitations of the determination methods are discussed. Combined data for glass transition temperature, ice-melting temperature and conditions of maximum-freeze concentration for selected food systems are presented in this study. The effect of food composition on glass line, freezing/melting curve and maximum-freezeconcentration conditions is evaluated. The significance of the state diagrams in predicting the physical, chemical and microbial stability in foods is briefly examined. Glass transition concept and state diagrams are useful for describing the physical and structural stability of food systems at specific conditions, yet they are not considered as the only determining factors of chemical, biochemical and microbial stability of food systems.

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Section: Frozen Food Stabilitymentioning

confidence: 99%

A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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“…DSC method is also used to detect adulteration in foods materials such as honey to ensure its authenticity [9]. The thermal behaviour of pure honey and pure syrups were determined and any differences of the thermal peak due to adulteration was detected and studied.…”

Section: Introductionmentioning

confidence: 99%

Fast detection of sildenafil in adulterated commercial products using differential scanning calorimetry

Maria

Noordin

2013

J Therm Anal Calorim

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Adulteration of drugs is a serious issue and can have a great impact on human health. It is mainly done with the intention of boosting the effects of products. For many years, the enforcement officers in Malaysia have had difficulty deciding whether some products should be confiscated as they have not been able to produce fast reliable evidence of adulteration. For that reason, we explored the use of differential scanning calorimetry (DSC) as a potential fast detection method of commercial products marketed in Malaysia that may be adulterated. We confirmed the outcomes qualitatively with high pressure liquid chromatography. DSC was set at a heating rate of 10°C min -1 and within a temperature range of 100-250°C with nitrogen as a purge gas at a flow rate of 20 mL min -1 to analyse a sildenafil reference standard (RS), sildenafil tablets and sildenafil adulterated commercial products. Four sildenafil adulterated commercial products were analysed. Since the melting point of sildenafil in the mixture tended to shift, the presence of sildenafil in three of these adulterated commercial products was confirmed using the spiking method and was re-analysed using DSC. The re-analysed results indicated that the enthalphy of fusion (DH) and the resolution peak of sildenafil increased accordingly depending upon the amount of spiked sildenafil RS. Apart from these results, the DSC curves also showed different patterns for sildenafil RS and the mixtures. Therefore, we concluded that DSC can potentially be used to detect sildenafil in adulterated commercial products.

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“…Se almacenaron en viales de vidrio color ambar a temperatura ambiente (aproximadamente 20 ºC) y protegidas de la luz. Previamente a su análisis se homogenizaron mediante agitación magnética a una velocidad de 120 rpm durante 20 minutos [14]. Los sitios de muestreo fueron escogidos, teniendo en cuenta la ubicación geográfica de las especies elegidas como objeto del estudio.…”

Section: Muestrasunclassified

“…Una de sus aplicaciones, es la detección de adulteraciones presentes en diferentes alimentos, incluidas las mieles. Esta técnica calorimétrica mide las diferencias en la cantidad de calor aportado a una sustancia y a un material de referencia en función de la temperatura de la muestra cuando las dos están sometidas a un programa controlado de temperatura, permitiendo determinar parámetros termodinámicos asociados a la transición inducida por el cambio de la temperatura en un periodo muy corto de tiempo, en comparación con otras técnicas [14]- [16]. En la actualidad, no se han reportado estudios térmicos de mieles de abejas sin aguijón, tal vez por el desconocimiento de las ventajas que ofrecen estas técnicas para determinar en corto tiempo la autenticidad de las mieles.…”

Section: Introductionunclassified

Análisis térmico de mieles de Trigona (Tetragonisca) angustula de Norte de Santander, Colombia

2015

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ResumenAntecedentes: Las mieles de abejas sin aguijón se utilizan principalmente con fines terapéuticos y medicinales; sin embargo, los estudios relacionados con estas mieles, son escasos y están enfocados en la determinación de algunas de sus características fisicoquímicas y microbianas. Objetivo: En este trabajo, se estudió el comportamiento térmico de mieles de Trigona (Tetragonisca) angustula, provenientes de tres lugares de Norte de Santander (Durania, Granja experimental Villa Marina y Los Patios), mediante calorimetría diferencial de barrido (DSC). Métodos: Se determinó el comportamiento térmico de las muestras de miel (~10 mg), utilizando un equipo SDT-Q600 de TA Instruments, que realiza simultáneamente Análisis Termogravimétrico y Calorimetría Diferencial de Barrido (TGA/DSC). Resultados: Se encontró que las muestras presentan 4 transiciones térmicas, independientemente del sitio de muestreo. Adicionalmente, se encontraron diferencias estadísticamente significativas en las entalpías de dichas transiciones. Conclusión: Las mieles producidas por la especie T. angustula presentan un comportamiento térmico característico, que permite diferenciarlas según su procedencia geográfica.Abstract Background: Honey of stingless bees is used in traditional medicine; nevertheless, studies related to these honeys are scarce and are focused in physicochemical and microbiological properties. Objective: We studied thermal behavior of honeys produced by Trigona (Tetragonisca) angustula, collected from three different places (Durania, Villa Marina and Los Patios), using Differential Scanning Calorimetry (DSC). Methods: We determined thermal behavior of honey samples (~10 mg), using a SDT-Q600, TA Instruments, simultaneous differential scanning calorimetry/thermogravimetric analysis (DSC/TGA). Results: T. angustula honeys exhibited four thermal transitions regardless sampling place. In addition, we found significant differences in the enthalpies of these transitions. Conclusion: Honey produced by T. angustula exhibited a characteristic thermal behavior, that will allow differentiate its geographical origin.Palabras Clave: Análisis térmico, Calorimetría Diferencial de Barrido (DSC), Miel, Trigona (Tetragonisca) angustula.

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Use of Differential Scanning Calorimetry (DSC) as a New Technique for Detection of Adulteration in Honeys. 1. Study of Adulteration Effect on Honey Thermal Behavior

Cited by 74 publications

References 39 publications

A Review of Methods, Data and Applications of State Diagrams of Food Systems

A Review of Methods, Data and Applications of State Diagrams of Food Systems

Fast detection of sildenafil in adulterated commercial products using differential scanning calorimetry

Análisis térmico de mieles de Trigona (Tetragonisca) angustula de Norte de Santander, Colombia

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