Classification of simple and complex sugar adulterants in honey by mid‐infrared spectroscopy

Sivakesava, S.; Irudayaraj, Joseph

doi:10.1046/j.1365-2621.2002.00573.x

Cited by 59 publications

(36 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…and their adulteration analysis Şeyda KIVRAK 1 As a result of mentioned natural properties, honey is expensive than that of any other sweetener, and it can, therefore, be a target of adulteration (Sivakesava & Irudayaraj, 2002). Adulteration is the very important authenticity issue, and it is increasingly important for consumers, producers, and regulatory authorities.…”

Section: Characterization Of Turkish Honeys Regarding Of Physicochemimentioning

confidence: 99%

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Kıvrak

Karababa

2016

Food Sci. Technol

View full text Add to dashboard Cite

This work was conducted to evaluate the quality of 54 honey samples from eighteen different origins from Turkey. Physicochemical properties were examined according to ADAC methods, total phenolic and flavonoid contents by a spectrophotometric method and authenticity of honeys by Combustion Module -Cavity Ring-Down Spectroscopy (CM-CRDS). The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. The moisture, electrical conductivity and free acidity of honeys ranged from 15.56 to 18.39%, 0.143 to 2.006 mS.cm . The highest proline was determined in thyme honey. The results showed that honeys contained eminent amounts of phenolics and flavonoids. δ 13 C values of honeys were more negative than -23.5‰. The C 4 % sugar ratios were lower than 7% value. The lowest glucose-fructose content was observed in eucalyptus, cedar and pine honey samples. The results obtained for physicochemical characteristics, total phenolic and flavonoid contents an authenticity analysis of Turkish honeys indicate a good quality level, adequate processing, good maturity and freshness. The discrimination between honey types was achieved by PCA.Keywords: Combustion Module-Cavity Ring-Down Spectroscopy; C 4 sugar; unifloral honeys; diastase; proline Practical Application: Honey market is a large part of the economy for many countries. Unfortunately due to large market profit for honey sales, adulteration is extremely widespread. This study indicated the results of analysis of the reliable and high-throughput instrument Combustion Module-Cavity Ring-Down Spectroscopy (CM-CRDS) for the determination of C 4 sugar adulteration in honey for the first time. We consider that CM-CRDS will be useful for food control and analysis. Additionally, the present research furnished a detailed qualification of honey samples from eighteen different Turkish origins in terms of chemical and physicochemical properties.

show abstract

Section: Characterization Of Turkish Honeys Regarding Of Physicochemimentioning

confidence: 99%

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Kıvrak

Karababa

2016

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Recent publications [10][11][12][13][14] claim that honey adulteration with medium invert cane, beet and corn syrup as well as pure glucose, fructose, and sucrose can be detected by infrared spectroscopy using a multiple reflection ATRsampling accessory and chemometric models. However, the natural variation of the honey composition was not considered, as only three samples of different botanical origin were studied.…”

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

Ruoff

Iglesias

Luginbühl

et al. 2005

Eur Food Res Technol

View full text Add to dashboard Cite

Fourier transform infrared spectroscopy (FT-IR) was used to determine 20 different measurands in honey.The reference values for 144 honey samples of different botanical origin were determined by classical physical and chemical methods. Partial least squares regression was used to develop the calibration models for the measurands studied. They were validated using independent samples and proved satisfying accuracies for the determination of water (R 2 =0.99), glucose (0.94), fructose (0.84), sucrose (0.91), melezitose (0.98) and monosaccharide content (0.82) as well as fructose/glucose ratio (0.98), glucose/water ratio (0.94), electrical conductivity (0.98), pH-value (0.87) and free acidity (0.96). The prediction accuracy for hydroxymethylfurfural, proline and the minor sugars maltose, turanose, erlose, trehalose, isomaltose and kojibiose was rather poor. The results demonstrate that mid-infrared spectrometry is a valuable, rapid and non-destructive tool for the quantitative analysis of the most important measurands in honey.

show abstract

“…Fourier transmission infrared spectroscopy (FTIR) is a non-destructive and practical method among the spectroscopic analytical methods giving information about molecular structure and composition (Sivakesava and Irudayaraj, 2002). FTIR is an effective way to measure adulteration in food industry.…”

Section: Fourier Transmission Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Origin Determination and Differentiation of Gelatin Species of Bovine, Porcine, and Piscine through Analytical Methods

Eryılmaz

Işık

Demircan

et al. 2017

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

Gelatin origin determination has been a crucial issue with respect to religion and health concerns. It is necessary to analyze the origin of gelatin with reliable methods to ensure not only consumer choices but also safety and legal requirements such as labeling. There are many analytical methods developed for detection and/or quantification of gelatin from different sources including bovine, porcine and piscine. These analytical methods can be divided into physicochemical, chromatographic, immunochemical, spectroscopic and molecular methods. Moreover, computational methods have been used in some cases consecutively to ensure sensitivity of the analytical methods. Every method has different advantages and limitations due to their own principles, applied food matrix and process conditions of material. The present review intends to give insight into novel analytical methods and perspectives that have been developed to differentiate porcine, bovine and piscine gelatins and to establish their authenticity. Almost every method can be succeeded in origin determination; however, it is a matter of sensitivity in that some researches fail to ensure sufficient differentiation. IntroductionGelatin is a water soluble protein obtained by hydrolysis of collagen to several high molecular weight polypeptides. While the main component of the gelatin is protein (85-92%), it also contains mineral salts and moisture (Baziwane and He, 2003;Schrieber and Gareis, 2007). Gelatin has a great importance in pharmaceutical, cosmetic and especially food industry with its well-known functional properties such as gel formation in jellies, foam formation and stabilization in ice cream, emulsion stabilization in meat products, syneresis stabilization in yogurt (Nhari et al., 2012). Gelatin was produced approximately 326.000 metric tons in 2008 worldwide, and it is estimated to be consumed 395.840 metric tons by the year of 2017 according to Global Industry Analysts, Inc. which is one of the largest and reputed market research companies (Anonymous, 2016).The raw materials used in gelatin production are mainly from bovine and porcine sources: 80% from pig skin, 15% from cattle hide split, the remaining 5 % from bones, fish and other sources (GME, 2016). Gelatin origin determination has been a matter of paramount importance for Muslims, Hindus, Jews, vegetarians and vegans, in that, in Islam and Judaism, porcine derivatives are prohibited to consume, whereas in Hinduism, cow can neither be slaughtered nor consumed. Vegetarians and vegans prefer to eat animal-free foods (Boran et al., 2010;Nhari et al., 2012). Moreover, bovine gelatin has been restricted for human consumption due to Bovine Spongiform Encephalopathy (BSE) outbreak in 1986 in England and other countries (Venien and Levieux, 2005). Therefore, it is necessary to analyze the origin of gelatin with a reliable method. As far as it is concerned; physiochemical, chromatographic, immunochemical, spectroscopic and molecular methods have been developed to determine and differentiate gelatin o...

show abstract

Classification of simple and complex sugar adulterants in honey by mid‐infrared spectroscopy

Cited by 59 publications

References 19 publications

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

Origin Determination and Differentiation of Gelatin Species of Bovine, Porcine, and Piscine through Analytical Methods

Contact Info

Product

Resources

About