Heavy Metals Profile in Honey as a Potential Indicator of Botanical and Geographical Origin

Oroian, Mircea; Prisacaru, Ancuța Elena; Hreƫcanu, Cristina E.; Stroe, Silviu-Gabriel; Leahu, Ana; Buculei, Amelia

doi:10.1080/10942912.2015.1107578

Cited by 88 publications

(71 citation statements)

References 33 publications

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“…More recently, the use of selected heavy metals (As, Cd, Cr, Cu, Fe, Hg, Mn, Ni, Pb, and Zn) determined in Romanian honeys from three different geographical regions (Suceava, Botosani, and Vaslui) in combination with chemometrics resulted in a correct classification rate of 80.8% according to botanical origin (acacia, sunflower, tilia, and polyfloral). [36] This was not the case for the geographical origin differentiation efforts carried out by the same authors, where a poor differentiation rate of 21.2% was achieved. This may be attributed to the close proximity of two of the three investigated regions (i.e.…”

Section: Geographical Differentiation Of Greek Fir Honeys Based On Phmentioning

confidence: 88%

Impact of physicochemical parameters, pollen grains, and phenolic compounds on the correct geographical differentiation of fir honeys produced in Greece as assessed by multivariate analyses

Karabagias

Halatsi

Karabournioti³

et al. 2017

International Journal of Food Properties

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In the present study, the effect of different parameters on the correct geographical differentiation of Greek fir honey was investigated. Fortythree honey samples were collected from four regions and subjected to physicochemical and melissopalynological analyses, using official and instrumental methods. Results showed that fir honeys met the European regulatory quality standards, whereas significant differences (p < 0.05) were recorded for all the determined parameters according to geographical origin. The highest differentiation rate (81.4%) was recorded using the combination of six physicochemical parameters and five phenolic compounds, as assessed by multivariate analyses. ARTICLE HISTORY

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Section: Geographical Differentiation Of Greek Fir Honeys Based On Phmentioning

confidence: 88%

Impact of physicochemical parameters, pollen grains, and phenolic compounds on the correct geographical differentiation of fir honeys produced in Greece as assessed by multivariate analyses

Karabagias

Halatsi

Karabournioti³

et al. 2017

International Journal of Food Properties

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“…For example, Khan et al (2015) obtained 0.09 μg kg -1 when analyzing algae and Kaya and Turkoglu (2017) found 0.12 μg kg -1 in fish samples. Oroian et al (2016) observed 2.27 µg kg -1 in honey samples and De La Cruz et al (2018) found 13.3 µg kg -1 in plant tissues.…”

Section: Resultsmentioning

confidence: 93%

“…Recent studies have used ICP MS (Bolea-Fernandez et al, 2015;Oroian et al, 2016;Kaya and Turkoglu, 2017;Machado et al, 2017;De La Cruz et al, 2018), HG AAS (Waterlot and Douay, 2015), ET AAS (Hassanpoor et al, 2015; Rev. Bras.…”

Section: Introductionmentioning

confidence: 99%

Arsenic quantification techniques and ISO/IEC 17025 accreditation in Brazil

Santos¹,

Busato²,

Heringer³

et al. 2019

Rev. Bras. Gest. Amb. Sustent.

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The importance of arsenic (As) quantification in environmental compartments is due to its risks to ecosystems and public health. There are reports of high concentrations of this metalloid in Brazil and technological differences between states are observed. The objective of this work was to present and discuss current scenarios of accreditation and compare the limit of quantification (LOQ) of As by analytical technique in Brazil. Data from accredited laboratories were collected on Inmetro website and in state metrological networks and then grouped and analyzed by state, matrix and analytical technique. There are large discrepancies between the number of laboratories per state and a good correlation with gross domestic product (GDP). Almost all laboratories have a LOQ less than the environmental limits. The observed list of techniques sorted from lowest to highest LOQ values is: for liquid samples ICP MS (inductively coupled plasma mass spectrometry), ET AAS (electrothermal atomic absorption spectrometry), HG AAS (hydride generation combined with atomic absorption spectrometry) or HG ICP OES (hydride generation combined with inductively coupled plasma optical emission spectrometry) and UV VIS (visible ultraviolet spectroscopy); for solids samples HG ICP OES, ICP MS, HG AAS, ET AAS and FAAS (flame atomic absorption spectrometry); and for bioindicators ICP MS, HG ICP OES. Analysis of As species is accredited in only one laboratory, but does not include all species.

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“…In some local kinds of honey, various percentages of several heavy metals like Cr, Fe, Ni, Hg, etc., are naturally found. The presence of these elements is also related to the honey production area (Oroian et al, ). On the other hand, it is possible to extract DNA from honey using different methods and can obtain significant details relating to its production origin or bees nature (Kek, Chin, Tan, Yusof, & Chua, ).…”

Section: Introductionmentioning

confidence: 99%

Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach

Gharehyakheh

Elhamirad

Nateghi

et al. 2019

J Food Process Preserv

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Gamma‐aminobutyric acid (GABA) is a nonprotein amino acid with tremendous medicinal properties in the treatment and control of many diseases, which has been used recently as a supplement to foods and beverages. Considering the beneficial therapeutic and healing properties of GABA for the human body, consuming a beverage that contains GABA, can fulfill the body's essential need for it. The desired aim of this work is to produce GABA‐enriched honey syrup using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633). The key factors affecting GABA production were considered as temperature, pH, glutamic acid concentration, and time. Utilizing the design of experiments (RSM), the optimum operating conditions were gained as: 37.11°C, pH = 5.26, 506.99 (mM) of Glutamic acid and 53 hr for time. The maximum produced GABA was 4.3 mM. Furthermore, the results accurately showed that after 7 days, by reducing the concentration of microorganisms, the amount of GABA was decreased. Practical applications During the last few decades, the food industry trend toward the production of organic and probiotic fortified food increase. GABA is one of these probiotic substances that can be produced by the Lactobacillus bacteria. Some of the beneficial effects of GABA on the body are: increases the serotonin production in the body so enhances the relaxation, strengthens the immune system, regulates blood pressure, and positively affects the growth hormone. The purpose of this study is to produce a GABA‐enriched honey beverage. Daily drinking of this food product, in addition to supplying energy, provides the body and digestive system requirements to the valuable compounds of GABA and honey.

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Heavy Metals Profile in Honey as a Potential Indicator of Botanical and Geographical Origin

Cited by 88 publications

References 33 publications

Impact of physicochemical parameters, pollen grains, and phenolic compounds on the correct geographical differentiation of fir honeys produced in Greece as assessed by multivariate analyses

Impact of physicochemical parameters, pollen grains, and phenolic compounds on the correct geographical differentiation of fir honeys produced in Greece as assessed by multivariate analyses

Arsenic quantification techniques and ISO/IEC 17025 accreditation in Brazil

Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach

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