Manuka honey adulteration detection based on near-infrared spectroscopy combined with aquaphotomics

Yang, Xinhao; Guang, Peiwen; Xu, Guoze; Zhu, Siqi; Chen, Zhenqiang; Huang, Furong

doi:10.1016/j.lwt.2020.109837

Cited by 35 publications

(16 citation statements)

References 34 publications

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“…It’s worth noting that strategies for proving the authenticity of products are always evolving in response to these increasingly widespread behaviors [ 3 ]. Recently, several spectroscopy methods, such as Raman spectroscopy [ 6 ], NIR spectroscopy on Apis mellifera [ 7 , 8 , 9 ], and stingless bee honey [ 1 , 9 ] were conducted to determine the adulteration. The combination of NIR spectroscopy application and chemometric methods [ 10 , 11 ] shows a simple, rapid, and nondestructive method on adulterated honey.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, honey consistency is possibly fluid, viscous, or partially to completely crystalline [ 12 ]. Because hydrogen bonds, which are associated with water, are present in most natural samples, this method can be used in a variety of domains [ 9 ]. In the research of adulteration detection in honey, spectroscopic techniques such as near- and mid-infrared spectroscopy were used [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

et al. 2022

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Honey is a natural product that is considered globally one of the most widely important foods. Various studies on authenticity detection of honey have been fulfilled using visible and near-infrared (Vis-NIR) spectroscopy techniques. However, there are limited studies on stingless bee honey (SBH) despite the increase of market demand for this food product. The objective of this work was to present the potential of Vis-NIR absorbance spectroscopy for profiling, classifying, and quantifying the adulterated SBH. The SBH sample was mixed with various percentages (10–90%) of adulterants, including distilled water, apple cider vinegar, and high fructose syrup. The results showed that the region at 400–1100 nm that is related to the color and water properties of the samples was effective to discriminate and quantify the adulterated SBH. By applying the principal component analysis (PCA) on adulterants and honey samples, the PCA score plot revealed the classification of the adulterants and adulterated SBHs. A partial least squares regression (PLSR) model was developed to quantify the contamination level in the SBH samples. The general PLSR model with the highest coefficient of determination and lowest root means square error of cross-validation (RCV2=0.96 and RMSECV=5.88 %) was acquired. The aquaphotomics analysis of adulteration in SBH with the three adulterants utilizing the short-wavelength NIR region (800–1100 nm) was presented. The structural changes of SBH due to adulteration were described in terms of the changes in the water molecular matrix, and the aquagrams were used to visualize the results. It was revealed that the integration of NIR spectroscopy with aquaphotomics could be used to detect the water molecular structures in the adulterated SBH.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

et al. 2022

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“…As honey is a supersaturated solution of sugars in water, the aquaphotomics approach could be a perfect choice for the detection of overheating or other mishandling of honey. Previously, aquaphotomics has been applied to detect changes in honey resulting from adulteration with sugar syrups [ 32 , 33 , 34 , 35 ]. However, to the best of the authors knowledge, the aquaphotomics approach has never been applied to evaluate the effect of heat treatment on the compositional changes of honey.…”

Section: Introductionmentioning

confidence: 99%

Revealing the Effect of Heat Treatment on the Spectral Pattern of Unifloral Honeys Using Aquaphotomics

et al. 2022

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In this study we aimed to investigate the effect of heat treatment on the spectral pattern of honey using near infrared spectroscopy (NIRS). For the research, sunflower, bastard indigo, and acacia honeys were collected from entrusted beekeepers. The honeys were not subject to any treatment before. Samples were treated at 40 °C, 60 °C, 80 °C, and 100 °C for 60, 120, 180, and 240 min. This resulted in 17 levels, including the untreated control samples. The 5-hydroxymethylfurfural (HMF) content of the honeys was determined using the Winkler method. NIRS spectra were recorded using a handheld instrument. Data analysis was performed using ANOVA for the HMF content and multivariate analysis for the NIRS data. For the latter, PCA, PCA-LDA, and PLSR models were built (using the 1300–1600 nm spectral range) and the wavelengths presenting the greatest change induced by the perturbations of temperature and time intervals were collected systematically, based on the difference spectra and the weights of the models. The most contributing wavelengths were used to visualize the spectral pattern changes on the aquagrams in the specific water matrix coordinates. Our results showed that the heat treatment highly contributed to the formation of free or less bonded water, however, the changes in the spectral pattern highly depended on the crystallization phase and the honey type.

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“…Honey has been regarded as nutritious food since ancient times [ 1 , 2 ], and it has also enjoyed increasing recognition for its bioactivities and potential medicinal applications. Monofloral honeys, in particular, have attracted good sale prices due to perceived higher bioactivity levels, which then led to these honeys being the subject of increasingly common adulterations [ 3 , 4 , 5 ]. The adulterations involve either the feeding of honeybees with sugar syrups or the deliberate addition of sugar syrups to the honey to increase the bulk weight [ 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Sugar Profiling of Honeys for Authentication and Detection of Adulterants Using High-Performance Thin Layer Chromatography

et al. 2020

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Honey adulteration, where a range of sugar syrups is used to increase bulk volume, is a common problem that has significant negative impacts on the honey industry, both economically and from a consumer confidence perspective. This paper investigates High-Performance Thin Layer Chromatography (HPTLC) for the authentication and detection of sugar adulterants in honey. The sugar composition of various Australian honeys (Manuka, Jarrah, Marri, Karri, Peppermint and White Gum) was first determined to illustrate the variance depending on the floral origin. Two of the honeys (Manuka and Jarrah) were then artificially adulterated with six different sugar syrups (rice, corn, golden, treacle, glucose and maple syrup). The findings demonstrate that HPTLC sugar profiles, in combination with organic extract profiles, can easily detect the sugar adulterants. As major sugars found in honey, the quantification of fructose and glucose, and their concentration ratio can be used to authenticate the honeys. Quantifications of sucrose and maltose can be used to identify the type of syrup adulterant, in particular when used in combination with HPTLC fingerprinting of the organic honey extracts.

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Manuka honey adulteration detection based on near-infrared spectroscopy combined with aquaphotomics

Cited by 35 publications

References 34 publications

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics

Revealing the Effect of Heat Treatment on the Spectral Pattern of Unifloral Honeys Using Aquaphotomics

Sugar Profiling of Honeys for Authentication and Detection of Adulterants Using High-Performance Thin Layer Chromatography

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