Characterization of Croatian Honeys by Right-Angle Fluorescence Spectroscopy and Chemometrics

Strelec, Ivica; Brodar, Lidija; Flanjak, Ivana; Kenjerić, Frane Čačić; Kovač, Tihomir; Kenjerić, Daniela; Primorac, Ljiljana

doi:10.1007/s12161-017-1059-z

Cited by 16 publications

(11 citation statements)

References 36 publications

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“…Emission/excitation properties of chestnut honey were the objects of several works [24,28,36]. In all cases, chestnut honey emission spectra recorded with excitation wavelengths in the region 270-290 nm and 320-340 nm present very distinctive spectral profiles, similarly to what was observed in the present study.…”

Section: Identification Of Main Fluorophores In Clover Acacia Marrusupporting

confidence: 86%

“…Synchronous spectra of chestnut honey are very peculiar too; for instance, the synchronous spectrum, with ∆λ = 20 nm, presents a very intense band (II) and a smaller band (III), while other bands characteristic of honey are almost missing (see Figure 3). As noted in previous works [24,28,36], the emission profile of chestnut honey is so characteristic that it can be used for a direct authentication of this specific botanic origin. Further investigations are in progress to quantify vitamin B6, which could be identified as a botanic marker, from the FFF spectra of chestnut honey.…”

Section: Identification Of Main Fluorophores In Clover Acacia Marrumentioning

confidence: 88%

“…However, these classical analytical methods have several limitations [5,8]: they are usually expensive, time consuming, and the extraction of minor compounds from the raw matrix may be critical for their quantification. For these reasons, non-destructive approaches, based on infrared (IR), Raman, ultraviolet-visible (UV-Vis), and near infrared (NIR) spectroscopic techniques [21,22], as well as several fluorescence spectroscopic methods [23][24][25][26][27][28] were developed to investigate honey samples and to detect eventual adulterations in an easier and faster way. On the other hand, fluorescence spectroscopy has become quite popular in recent years to study food matrices and for quality assessment of food processes and conservation [29].…”

Section: Introductionmentioning

confidence: 99%

“…This is related to the high sensitivity and selectivity of fluorescence spectroscopy, which are able to detect very small concentrations of fluorophores [30], and to the natural presence of several kinds of fluorescent molecules in food [23][24][25][26][27][28][29][31][32][33][34]. In particular, fluorescence properties of honey have been related mainly to the presence of free amino acids, enzymes and proteins, flavonoids and phenolic acids, vitamins, and Maillard reaction products [23][24][25][26][27][28][29]31,[35][36][37][38][39][40][41]. Some of the fluorescent compounds naturally found in honey (i.e., tryptophan, tyrosine and phenylalanine, among free amino acids [31]; and 2 -methoxyacetophenone, among organic ketophenone derivatives; and 3-phenyllactic acid, produced by the metabolism of phenylalanine [26]) have also been identified as biomarkers of honey of different botanic and geographic origins.…”

Section: Introductionmentioning

confidence: 99%

“…Since honey is a viscous, opaque and multi-fluorophoric matrix, most fluorescence-based methods use the reflectance or front-face fluorescence (FFF) approach [23][24][25]27,[35][36][37][38][39][40][41]. Right-angle fluorescence (RAF) spectroscopy, however, has been recently applied for discriminating among different botanic origins in Croatian honey samples, previously solubilized in buffer solutions and methanol solutions as well [28]. The first FFF studies of honey [23,24,36] put in evidence the specificity of the spectral profiles (i.e., emission, excitation, and synchronous spectra) of honey samples with different floral origin.…”

Section: Introductionmentioning

confidence: 99%

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Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

2020

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Honey is a natural pure food produced by honeybees from the nectar of various plants, and its chemical composition includes carbohydrates, water, and some minor compounds, which are very important for honey quality and authentication. Most of honey’s minor components are related to the botanic origin, climate, and geographic diversity. In this work, we report an original case study on monofloral honey samples of twelve different botanic origins produced in Tuscany (Italy) based on the ‘semi-quantitative’ analysis of emission, excitation, and synchronous front-face fluorescence spectra. This is the first front-face fluorescence study of Italian honey samples and, to our knowledge, the first fluorescence investigation of honey from inula (Inula viscosa (L.) Aiton), marruca (Paliurus spina-christi Mill.), lavender (Lavandula L. 1753), sulla (Hedysarum coronarium L.), arbutus (or strawberry tree) (Arbutus unedo L., 1753), and alfalfa (Medicago sativa L.) plants. Results obtained from fluorescence spectroscopy are discussed in terms of characteristic spectral emission profiles typical of honey of different botanic origins. Moreover, the spectral analysis based on the decomposition of the front-face fluorescence (FFF) spectra in terms of single main fluorophores’ components is here proposed to identify several minor compounds, such as amino acids, phenolic acids, vitamins, and other fluorescent bioactive molecules.

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Section: Identification Of Main Fluorophores In Clover Acacia Marrusupporting

confidence: 86%

Section: Identification Of Main Fluorophores In Clover Acacia Marrumentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

2020

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3DFluorescence Spectroscopy and Its Applications

Locquet

Aït‐Kaddour

Cordella

2018

Encyclopedia of Analytical Chemistry

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This article focuses on 3D fluorescence spectroscopy. After defining its principle, we then look at the factors which influence the phenomenon of fluorescence. There follows a brief discussion of the principal chemometric techniques implemented to manipulate and exploit fluorescence data, which have different and specific properties. A new article will describe the main endogenous fluorophores found in certain food, biological and environmental matrices, as well as exogenous fluorophores. Frontal fluorescence has seen considerable development during the past 15 years in a wide variety of fields, which is why we shall also be focusing on its principal applications in terms of the objectives of different studies: classification, authentication, quality control or process monitoring indicators. Fluorescence data generate a spectral fingerprint that can characterise samples within a very large space of variability, such as that which is inherent in food samples. Fluorescence spectroscopy can thus be used in a broad range of applications involving biological samples, animal tissues or environmental samples. Most of these applications are still qualitative, although quantitative methods are available. It is generally acknowledged that 3D fluorescence fingerprinting is more suitable for recognition, classification or detection processes when there is a need to save time and achieve optimum sensitivity. With the recent development of big data and BI, frontal fluorescence spectroscopy will soon benefit from the considerable power of artificial intelligence technologies.

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Classification of Sidr honey and detection of sugar adulteration using right angle fluorescence spectroscopy and chemometrics

Ali

Rafique

Ullah

et al. 2022

Eur Food Res Technol

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Sidr honey is vulnerable to adulteration with low-grade honey and sugar syrups, which compromises its nutritional and medicinal value, demanding fast and reliable analytical tools for quality assessment. In this study, fluorescence spectroscopy was employed to assess the quality of a honey samples, specifically, Sidr, unifloral (Acacia) and multifloral (Acacia, Carisa and Justicia) honey. Fluorescence spectroscopy revealed characteristic spectral signatures of Sidr honey, compared to Acacia and multifloral honey. In addition, cane sugar syrup was artificially added to Sidr honey at different concentrations. These spectral signatures were exploited for the machine-assisted classification of Sidr, sugar syrup and different concentrations of Sidr–sugar mixture. The bagging classification algorithm generated values of sensitivity and specificity close to unity, indicating its ability for efficient discrimination of the samples. Fluorescence spectroscopy in tandem with chemometrics could potentially be used as a rapid analytical tool to identify Sidr honey and its sugar adulteration. Supplementary Information The online version contains supplementary material available at 10.1007/s00217-022-04008-9.

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Characterization of Croatian Honeys by Right-Angle Fluorescence Spectroscopy and Chemometrics

Cited by 16 publications

References 36 publications

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

3DFluorescence Spectroscopy and Its Applications

Classification of Sidr honey and detection of sugar adulteration using right angle fluorescence spectroscopy and chemometrics

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