Honey adulteration detection based on composition and differential scanning calorimetry (DSC) parameters

Dranca, Florina; Ropciuc, Sorina; Pauliuc, Daniela; Oroian, Mircea

doi:10.1016/j.lwt.2022.113910

Cited by 12 publications

(8 citation statements)

References 45 publications

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“…Honey adulteration may play a significant role in changing the general composition of honey, especially with regards to its sugar content and physical properties. Generally, adulterated honey contains significantly lower fructose and glucose content and a slight decrease in the glass transition temperature of adulterated honey ( Dranca et al, 2022 ).…”

Section: The Composition Of Honeymentioning

confidence: 99%

A review on the phytochemical composition and health applications of honey

Young¹,

Blundell²

2023

Heliyon

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Section: The Composition Of Honeymentioning

confidence: 99%

A review on the phytochemical composition and health applications of honey

Young¹,

Blundell²

2023

Heliyon

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“…The complex approach applied in this study can be used in further investigations aimed at identification of various honey types and establishing their nutritional values and biological activities. Since the issue of honey adulteration poses a great challenge internationally [75,76], it is essential to recognize the unique traits of each honey type, which can aid proper identification of these beehive products. As there is a growing interest in applying natural agents, such as the products of the beehive, for health maintenance [21,[77][78][79], the differences in antioxidant power, antibacterial property, and mineral content should be revealed for each honey type by further studies.…”

Section: Future Prospectivementioning

confidence: 99%

Summer Gifts from the Hive: Botanical Origin, Antioxidant Capacity, and Mineral Content of Hungarian Honeys

Kocsis¹,

Bodó²,

Gaál³

et al. 2023

Honey - Composition and Properties

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Although Hungary is one of the biggest honey producers in the EU, there is little information on diagnostic traits, nutritional value, and potential health benefits of the honeys produced in this Central European country. The aim of this study was to perform a complex analysis of eight Hungarian summer honeys, focusing on melissopalynology, antioxidant measurements with three different assays, and the macro- and microelement profile. Light-colored honey types included a multifloral honey and unifloral phacelia, milkweed, and linden honeys; dark-colored honeys were represented by unifloral goldenrod, sunflower, and chestnut honeys and a dark multifloral honey. Pollen analysis and sensory traits confirmed the botanical origin of each unifloral honey, while the dominance of Tilia- and Lamiaceae-pollen was observed in the light- and dark-colored multifloral honeys, respectively. The total reducing capacity (TRC) assay and the microelement content clearly separated the light- and dark-colored honeys. The oxygen radical absorbance capacity (ORAC) assay highlighted the strong antioxidant activity of linden honey, comparable to that of dark-colored honeys. Multivariate statistical analysis revealed correlations between antioxidant assays, color, and mineral content of honeys. The results contribute to establishing unique character sets for each honey type, aiding proper identification and quality control of these natural products.

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“…In general, honey is 35-40% fructose and 30-35% glucose; in authentic honey, the F/G ratio is between 1 and 1.2 [23]. Sugar composition is affected by botanical origin, geographical origin, climate, processing, and storage [4,24]. Generally, fructose is the carbohydrate present in the greatest proportion [24], but in some types of honey, such as rape (Brassica napus) and dandelion (Taraxacum officinale) honey, the fraction of glucose is higher than the fraction of fructose; therefore, these honeys crystallize rapidly [4,25].…”

Section: Fructose and Glucose Contentmentioning

confidence: 99%

Glycemic and Satiety Response to Three Mexican Honey Varieties

Palomo-de León,

Castro,

Sánchez-Murillo

et al. 2023

Foods

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Honey is considered one of the last untreated natural food substances, with a complex composition. It is produced by bees (Apis mellifera) from nectar. The glycemic index (GI) is a physiological assessment of a food’s carbohydrate content via its effect on postprandial blood glucose concentrations. This study evaluated the GI and the satiety response to three Mexican types of honey administered to 26 healthy volunteers. The fructose values ranged from 272.40 g/kg to 395.10 g/kg, while the glucose value ranged from 232.20 g/kg to 355.50 g/kg. The fructose/glucose (F/G) ratio of honey was 1.45, 1.00, and 1.17 for highland, multifloral, and avocado honey, respectively. Highland and avocado honey were classified as medium-GI (69.20 ± 4.07 and 66.36 ± 5.74, respectively), while multifloral honey was classified as high-GI (74.24 ± 5.98). Highland honey presented a higher satiety values response than glucose. The difference in GI values and the satiety response effect of highland honey could be explained by its different carbohydrate composition and the possible presence of other honey components such as phytochemicals. Honey, especially avocado, could therefore be used as a sweetener without altering significantly the blood glucose concentration.

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Honey adulteration detection based on composition and differential scanning calorimetry (DSC) parameters

Cited by 12 publications

References 45 publications

A review on the phytochemical composition and health applications of honey

A review on the phytochemical composition and health applications of honey

Summer Gifts from the Hive: Botanical Origin, Antioxidant Capacity, and Mineral Content of Hungarian Honeys

Glycemic and Satiety Response to Three Mexican Honey Varieties

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