Data Fusion Approach Improves the Prediction of Single Phenolic Compounds in Honey: A Study of NIR and Raman Spectroscopies

Abstract

The combination of Near-Infrared Spectroscopy (NIR) and Raman Spectroscopy (RS) of 100 honey samples collected from different countries were used to develop the calibration model for determination of single phenolic compound. In highperformance liquid chromatography with diode-array detection analysis, 16 phenolic compounds were identified with p-hydroxybenzoic acid being the major compound detected in all honey samples. Thus, p-hydroxybenzoic acid was used for developing prediction models. Spectral data were modeled individually and using data fusion methodologies. The performance of the model based on RS spectra [ R p 2 = 0.9500, Root Mean Standard Error of Prediction (RMSEP) = 6.83] was higher than that based on the NIR spectra (R p 2 = 0.8147, RMSEP = 13.80). The application of both low-level (R p 2 = 0.9553, RMSEP = 6.59) and mid-level (R p 2 = 0.9563, RMSEP = 7.95) data fusion together with Partial Least Squares (PLS) had effectively improved the prediction models of NIR but did not enhance prediction models based on RS technique. The results demonstrated that the NIR, RS, and data fusion approaches together with the PLS model could be used as alternative quantitative methods for determination of p-hydroxybenzoic acid in honey samples.

Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review

“…As in the other spectroscopy techniques, when RS and IMS are applied alone (without a previous separation technique), chemometrics are required to reveal and analyse the information provided by the RS and IMS spectra. For example, RS together with PLS served to quantify p-hydroxybenzoic acid in honey samples, with better or similar performance than the combination IR and PLS [ 165 ]. Concerning IMS, a recent study on cannabinoids, the phenolic components of hemp, enabled their direct analysis in plant solid samples using thermal desorption-IMS.…”

Emerging applications of metabolomics in food science and future trends

“… Consonni et al (2016 ) NIR Honey Determination of hydroxybenzoic acid in honey. Tahir et al (2020 ) NIR Fruits Qualitative and quantitative analysis of anthocyanins. Teng et al (2020 ) NIR Cantaloupe Distinguish different varieties of cantaloupe with 100 % accuracy.…”

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

“…Tahir et al used the fusion of NIR and Raman-spectroscopy for the prediction of p-hydroxybenzoic acid (PHBA) content of honey and found strong correlation between the fused data and the PHBS content [ 61 ].…”