Detection of adulterations in a valuable Brazilian honey by using spectrofluorimetry and multiway classification

Antônio, Daphne Chiara; Assis, Débora Cristina Sampaio de; Botelho, Bruno G.; Sena, Marcelo M.

doi:10.1016/j.foodchem.2021.131064

Cited by 21 publications

(11 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another analytical approach for the detection of adulterated honey is based in the study of the honey physical chemistry parameters, determined with harmonised methods, a combined study of physical chemistry parameters of honey with microscopic pollen examination, the study of honey physical chemistry parameters in combination with other instrumental techniques, or a variety of diverse coupled analytical instrumental techniques. Recently, novel hyperspectral imaging [8] and spectrofluorometric [9] methods have been developed to detect adulteration in honey, however, neither contemplates detection with rice syrup.…”

Section: Analytical Methods For Adulterated Honey Detectionmentioning

confidence: 99%

Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR

Cárdenas-Escudero

Galán-Madruga²,

Cáceres³

2023

Talanta

View full text Add to dashboard Cite

Section: Analytical Methods For Adulterated Honey Detectionmentioning

confidence: 99%

Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR

Cárdenas-Escudero

Galán-Madruga²,

Cáceres³

2023

Talanta

View full text Add to dashboard Cite

“…In addition, inorganic microelements are also applied as indicators of honey origin using an inductively coupled plasma-mass spectrometry (ICP-MS) system [ 12 ]. Recently, comprehensive non-target information obtained by NMR [ 13 ], FT-IR [ 14 , 15 ], fluorescence [ 16 , 17 ], or high-resolution mass spectrometry (HRMS) [ 18 ] has also been developed to differentiate honey origin. Despite this progress, sophisticated and expensive analytical instruments and time-consuming sample pretreatment are generally required in the reported methods.…”

Section: Introductionmentioning

confidence: 99%

Dipicolinic Acid-Tb3+/Eu3+ Lanthanide Fluorescence Sensor Array for Rapid and Visual Discrimination of Botanical Origin of Honey

Tao

Chen

et al. 2022

Foods

View full text Add to dashboard Cite

In the present study, a lanthanide fluorescence sensor array was developed for the discrimination of honey’s botanical origin. Dipicolinic acid (DPA) was used as the antenna ligand for sensitizing the fluorescence of Tb3+ and Eu3+ to prepare the DPA-Tb3+/Eu3+ complex. This lanthanide fluorescence sensor showed a cross-reactive response to the major constituents of honey, which led to the result that different classes of honey solution exhibited distinct quenching effects on the fluorescence of the DPA-Tb3+/Eu3+ complex. Furthermore, a fluorescence sensor array composed of ten sensors was constructed by adjusting the pH and the component of the DPA-Tb3+/Eu3+ complex to show multivariate responses towards honey. The visual fluorescence image of the sensor array was recorded by using a smartphone under excitation with portable UV lamp. Results indicated that the pattern of the visual image was related with the botanical origin. After extracting the RGB value of each sensor in 96-well plate, the ratio of R/G was used for principal component analysis (PCA). The results showed that three classes of honey (astragalus, logan, and litchi) were well distinguished. Moreover, the value of principal component 1 (PC1) showed good linearity with the composition of mixing honey and could be used for semi-quantitative analysis. The proposed lanthanide fluorescence sensor array presents a visual and portable method for the discrimination of a honey’s origin without the use of analytical instruments, and might provide a novel and simple strategy for the measurement of food origin.

show abstract

“…PCA was used by [131] to cluster honey types based on the data expressing the content in vi-tamin B2 and Cu and the antioxidant activity measured by 2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) [132] and CUPric Reducing Antioxidant Capacity (CUPRAC) [133] values. The grouping allows the identification of the botanical origin: o An extension to multiple dimensions of PCA is the PARAllel FACtor analysis (PARAFAC) [134][135][136] which can be used on multiway spectral data. It is employed in [134] where fluorescence spectrometry data are first decomposed with PARAFAC in order to identify the representative patterns in honey.…”

mentioning

confidence: 99%

“…The grouping allows the identification of the botanical origin: o An extension to multiple dimensions of PCA is the PARAllel FACtor analysis (PARAFAC) [134][135][136] which can be used on multiway spectral data. It is employed in [134] where fluorescence spectrometry data are first decomposed with PARAFAC in order to identify the representative patterns in honey. An improvement of the traditional PARAFAC specifically for use on chromatography data is the alternating trilinear decomposition algorithm (ATLD) [137].…”

mentioning

confidence: 99%

See 1 more Smart Citation

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Tarapoulouzi

Mironescu

Drouza

et al. 2023

Foods

View full text Add to dashboard Cite

The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.

show abstract

Detection of adulterations in a valuable Brazilian honey by using spectrofluorimetry and multiway classification

Cited by 21 publications

References 44 publications

Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR

Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR

Dipicolinic Acid-Tb3+/Eu3+ Lanthanide Fluorescence Sensor Array for Rapid and Visual Discrimination of Botanical Origin of Honey

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Contact Info

Product

Resources

About