Application of FTIR spectroscopy for analysis of the quality of honey

Abstract

Abstract. Every kind of honey is a very precious natural product which is made by Mellifera bees species. The chemical composition of honey depends on its origin or mode of production. Honey consists essentially of different sugars, predominantly fructose and glucose. There are also nonsugar ingredients like proteins and amino acids, as well as some kind of enzymes, such as: invertase, amylase, glucose oxidase, catalase and phosphatase. The fact that honey is one of the oldest medicine known worldwide is remarkable. Scientists all over the world have been trying to improve analytical methods as well as to implement new ones in order to reaffirm the high quality of honey the benefits of which may be distracted or disturbed. There are many methods and popular analytical techniques, including as follows: mass spectroscopy and molecular spectroscopy (especially FTIR spectroscopy). The infrared spectroscopy technique is one of the most common analytical methods which are used to analyse honey nowadays. The main aim of the task was to use ATR-FTIR infrared spectroscopy to compare selected honey samples as well as typical sequences coming out from certain functional groups in the analysed samples.

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“…The plant material used for the preparation of extracts was investigated by FT-IR spectroscopy ( Figure 6). Previously, such studies carried out by our group proved useful in the qualitative analysis of honey [46], confirming its applicability in the analysis of foods and other materials of plant origin. Each spectrum shows moderate intensity and a broad band in the region of approximately 3300 cm −1 , characteristic of intramolecular interactions via the -OH groups [47].…”

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“…The contribution of sucrose, glucose and fructose is shown by characteristic bands in the region between 1500 and 900 cm −1 . Another important spectral wavenumber located at 900-750 cm −1 is characteristic region for the saccharide configuration [13]. There is a band approximately at 920 cm −1 assigned to the bending vibration of C=C group.…”

Non-Destructive Quality Assessment of Tomato Paste by Using Portable Mid-Infrared Spectroscopy and Multivariate Analysis

“…The bands at 1030, 1060, and 1080 cm −1 associated with typical bending vibration of C-4-OH, C-1-OH, and C-1-H vibration of sugars, respectively [ 51 , 52 ]. The band at 1100 cm −1 attributed to the ν (C-O) in C-O-C group vibration [ 53 ] and the shoulder centered at 1150 cm −1 characteristic to a ring structure of a pyranose sugar, which is β-D-glucose in tomato paste [ 52 , 54 ]. The region from 1200 to 1474 cm −1 represents the bending vibrations of O-C-H, C-C-H, and C-O-H [ 50 , 55 , 56 ].…”