Determination of the botanical origin of honey by Fourier-transformed infrared spectroscopy: an approach for routine analysis

Etzold, Einar; Lichtenberg-Kraag, Birgit

doi:10.1007/s00217-007-0759-9

Cited by 52 publications

(23 citation statements)

References 23 publications

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“…Chemometric techniques appear to be the most powerful tools for characterizing and classifying honeys by geographical and botanical source. In this way, linear discriminant analysis (LDA) and principal component analysis are commonly employed to distinguish between honeys from different botanical sources (Mateo and Bosch 1998; Terrab and others 2002; Terrab and others 2003; Devillers and others 2004; Marini and others 2004; Soria and others 2004; Terrab and others 2004; González‐Miret and others 2005; Nozal and others 2005; Consonni and Cagliani 2008; Etzold and Lichtenberg 2008).…”

Section: Introductionmentioning

confidence: 99%

Vitamin C and Sugar Levels as Simple Markers for Discriminating Spanish Honey Sources

León-Ruiz¹,

Vera²,

González-Porto³

et al. 2011

Journal of Food Science

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Vitamin C content in different honey sources has been determined by a simple and rapid chromatographic method (less than 3 min) in honeys from 6 botanical origins. The results together with glucose and fructose content and some physicochemical parameters have been studied in order to discriminate the botanical origin of honeys and in the future certified their quality. A statistical LDA was applied to the data, and differentiation of honey sources was possible with very good agreement. The vitamin C content found in thymus honeys was significantly higher than in other types. This fact makes vitamin C a special marker for thymus honeys that have a higher antioxidant effect than the others giving it special properties. The identification of honey sources is essential for beekeepers in order to certify honeys for consumers.

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Section: Introductionmentioning

confidence: 99%

Vitamin C and Sugar Levels as Simple Markers for Discriminating Spanish Honey Sources

León-Ruiz¹,

Vera²,

González-Porto³

et al. 2011

Journal of Food Science

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“…Among phytochemicals, volatile organic compounds have been proposed as the key markers for differentiating honeys from different geographical origins . Most of the honey samples from rape, false acacia, heather and honeydew, which possess different physical‐chemical and sensorial properties, can be classified correctly by FTIR . NMR approaches have proven successful for the development of classification models specific for different types of polyfloral and unifloral honey samples .…”

Section: Authentication and Adulteration By Food Categorymentioning

confidence: 99%

“…159 Most of the honey samples from rape, false acacia, heather and honeydew, which possess different physical-chemical and sensorial properties, can be classified correctly by FTIR. 160 NMR approaches have proven successful for the development of classification models specific for different types of polyfloral and unifloral honey samples. 161 The high accuracy obtained by the classification models (>91%) suggests that metabolomic tools can be used to discriminate the origin of honey samples.…”

Section: Sweetenersmentioning

confidence: 99%

Modern analytical methods for the detection of food fraud and adulteration by food category

et al. 2017

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This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.

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“…El desarrollo de un método rápido y no destructivo para evaluar los niveles de pureza en las muestras de sílice biogénico antes de la geoquímica / análisis de los isótopos es un objetivo importante, hoy en día, en la mejora de la calidad y la utilización de datos en la investigación ambiental y paleoclimática (tabla 1) [41][42][43][44][45][46]. …”

Section: Impacto En Ciencias Biomédicas Y Otras Aplicacionesunclassified

Espectroscopia infrarroja: una técnica alternativa para la identificación de microorganismos

Marenco

Daza

Trujillo

et al. 2012

Cienc. Salud virtual

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RESUMENEl presente artículo es una revisión de la espectroscopia infrarroja como una técnica alternativa para la caracterización microbiana, permitiendo la discriminación a nivel de género, especie y aún entre cepas y serotipos. La espectroscopia infrarroja se basa en la absorción de los rayos infrarrojos de luz por varias moléculas en una muestra. Esta permite analizar todas las longitudes de onda del espectro infrarrojo simultáneamente, siendo las que pertenecen a la región media la de mayor utilidad práctica, cuya extensión se encuentra entre un rango de 4000 y 650 cm -1 , ofreciendo un método rápido y confiable para el análisis de compuestos orgánicos, células y tejidos entre otras. La capacidad de expresar una huella dactilar específica permite que la espectroscopia infrarroja pueda ser utilizada para la identificación de cepas microbianas desconocidas en las bibliotecas de datos espectrales. Es así, como en años recientes han sido publicadas diversas investigaciones orientadas a la identificación de microorganismos tales como bacterias, parásitos y levaduras entre otros. Por tal, este trabajo de revisión de literatura médica tiene por objeto describir aspectos relacionados con los antecedentes históricos, el impacto y aplicabilidad de ésta técnica en las ciencias biomédicas mediante la búsqueda, recopilación y revisión de artículos de publicación reciente en diversas bases de datos de carácter científico y médico.

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Determination of the botanical origin of honey by Fourier-transformed infrared spectroscopy: an approach for routine analysis

Cited by 52 publications

References 23 publications

Vitamin C and Sugar Levels as Simple Markers for Discriminating Spanish Honey Sources

Vitamin C and Sugar Levels as Simple Markers for Discriminating Spanish Honey Sources

Modern analytical methods for the detection of food fraud and adulteration by food category

Espectroscopia infrarroja: una técnica alternativa para la identificación de microorganismos

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