Variations of Total Phenolic Content in Honey Samples Caused by Different Calibration Lines

Bešlo, Drago; Bešlo, Klara; Agić, Dejan; Vikić‐Topić, Dražen; Lučić, Bono

doi:10.5562/cca3805

Croat. Chem. Acta

2020

DOI: 10.5562/cca3805

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Variations of Total Phenolic Content in Honey Samples Caused by Different Calibration Lines

Drago Bešlo¹,

Klara Bešlo²,

Dejan Agić³

et al.

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Cited by 2 publications

References 33 publications

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Phenolic content and antioxidant activity of Croatian and German honey

Bok,

Šola,

Rusak

et al. 2024

Acta Pharmaceutica

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Since honey has a therapeutic role in the treatment of many diseases, we investigated the content of phenolic compounds and the antioxidant activity in acacia (Robinia pseudoacacia L.), chestnut (Castanea sativa Mill.) and lime-tree (Tilia spp.) honey originating from Croatia and Germany. Total phenols, flavonols, and flavanols contents were observed at higher levels in Croatian Castanea honey compared to German Castanea honey. Significant higher values of total flavanols and hydroxycinnamic acids were measured in Croatian Tilia honey compared to German Tilia honey. For Robinia honey, significantly higher values of total phenols and flavonols were observed in almost all Croatian honey samples compared to German honey. Croatian honey samples had higher antioxidant activity compared to German honey samples with most tested methods. The highest total phenols, total flavanols, ABTS, DPPH, and FRAP values were measured in Castanea honey, then in Robinia honey, and the lowest values in Tilia honey samples. With new developed HPLC method, pinobanksin, pinocembrin, and chrysin were identified in the majority of honey samples. Our results imply that both botanical and geographical origin influence the final quality of phenolic compounds and antioxidant activity in honey. A high positive correlation between the results of antioxidant activity and polyphenols was detected.

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Phenolic content and antioxidant activity of Croatian and German honey

Bok,

Šola,

Rusak

et al. 2024

Acta Pharmaceutica

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Qualitative and Quantitative Detection of Acacia Honey Adulteration with Glucose Syrup Using Near-Infrared Spectroscopy

et al. 2022

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Honey adulteration with cheap sweeteners such as corn syrup or invert syrup results in honey of lesser quality that can harm the objectives of both manufacturers and consumers. Therefore, there is a growing interest for the development of a fast and simple method for adulteration detection. In this work, near-infrared spectroscopy (NIR) was used for the detection of honey adulteration and changes in the physical and chemical properties of the prepared adulterations. Fifteen (15) acacia honey samples were adulterated with glucose syrup in a range from 10% to 90%. Raw and pre-processed NIR spectra of pure honey samples and prepared adulterations were subjected to Principal Component Analysis (PCA), Partial Least Squares (PLS) regression, and Artificial Neural Network (ANN) modeling. The results showed that PCA ensures distinct grouping of samples in pure honey samples, honey adulterations, and pure adulteration using NIR spectra after the Multiplicative Scatter Correction (MSC) method. Furthermore, PLS models developed for the prediction of the added adulterant amount, moisture content, and conductivity can be considered sufficient for screening based on RPD and RER values (1.7401 < RPD < 2.7601; 7.7128 < RER < 8.7157) (RPD of 2.7601; RER of 8.7157) and can be moderately used in practice. The R2validation of the developed ANN models was greater than 0.86 for all outputs examined. Based on the obtained results, it can be concluded that NIR coupled with ANN modeling can be considered an efficient tool for honey adulteration quantification.

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Variations of Total Phenolic Content in Honey Samples Caused by Different Calibration Lines

Cited by 2 publications

References 33 publications

Phenolic content and antioxidant activity of Croatian and German honey

Phenolic content and antioxidant activity of Croatian and German honey

Qualitative and Quantitative Detection of Acacia Honey Adulteration with Glucose Syrup Using Near-Infrared Spectroscopy

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