Optical spectroscopy methods combined with multivariate statistical analysis for the classification of Cretan thyme, multi‐floral and honeydew honey

Abstract

BACKGROUND: The botanical origin of honey attracts both commercial and research interest. Consumers' preferences and medicinal uses of particular honey types drive the demand for the determination of their authenticity with regard to their botanical origin. This study presents the discrimination of thyme, multi-floral. and honeydew honeys by Fourier-transform infrared (FTIR) and ultraviolet (UV) absorption spectroscopy combined with multivariate statistical analysis. UV absorption spectroscopy was applied without any dilution of the sample using a custom-made cuvette. FTIR and UV absorption spectroscopic data were processed by means of the orthogonal partial least squares discriminant analysis. RESULTS:The optimal classification of floral and honeydew honeys was accomplished with UV spectroscopy with a successful estimation of 92.65% for floral honey and 91.30% for honeydew honey. The discrimination of thyme versus the multi-floral honey was best achieved with FTIR, with a correct classification of 95.56% and 100% for multi-floral and thyme honey respectively. Furthermore, our findings revealed the region of 2400-4000 cm −1 of the FTIR spectra as the most significant for this discrimination.CONCLUSION: This work demonstrates that optical spectroscopic techniques in combination with multivariate statistical analysis can be a rapid, low-cost, easy-to-use approach for the determination of the botanical origin of honey without sample pretreatment.

Honey Quality and Microplastic Migration from Food Packaging: A Potential Threat for Consumer Health?

“…Recently, food analyses, especially honey characterization, are mostly successful through Raman [31] and FTIR [30] analyses, laser-induced breakdown spectroscopy [124], photoacoustic spectroscopy [32], and general optical spectroscopy methods, often combined with a multivariate statistical analysis [33]. FTIR has been used mainly for water content measurements and sugar (fructose and glucose) identification in honey [26,27].…”

“…Honey quality has been mainly studied using the following spectroscopic techniques: fluorescence spectroscopy [25], Raman and FTIR spectroscopy [26][27][28][29][30][31], and photoacoustic spectroscopy [32]. More recently, spectroscopic techniques have been used in combination with multivariate statistical analysis and other chemometric methods (PCA and PLS) [33] or through the usage of artificial neural networks for rapid quantification approaches [34]. Last, but not least, analytical methods such as HPLC-based method GC-MS and X-ray diffraction, are very helpful and used for microstructure analysis, respectively [35].…”

Aplikasi Metode Uv Spektroskopi Dan Kemometrika Untuk Diskriminasi Madu Flora Dan Madu Ekstraflora

“…Hal ini didorong oleh beberapa keunggulan yang dimiliki oleh metode spektroskopi dibandingkan metode konvensional di antaranya harga alat spektrometer yang jauh lebih terjangkau, relatif lebih cepat analisisnya dan mudah dalam pengoperasian alat. Beberapa metode analisis berbasis spektroskopi telah dikembangkan untuk identifikasi madu blossom dan madu honeydew (Orfanakis et al, 2021;Simova et al, 2012;Xagoraris et al, 2021). Temuan penelitian sebelumnya berhasil menggunakan data spektra cahaya tampak (380-800 nm) untuk membedakan beberapa madu honeydew dan madu blossom dari Brasil (Bergamo et al, 2020).…”

Classification of Greek extra virgin olive oils by Raman spectroscopy in conjunction with sensory and cultivation characteristics, and multivariate analysis

“…More recently, vibrational spectroscopic techniques such as Fourier transform infrared (FT‐IR) and Raman, as well as optical spectroscopy methods such as absorption and fluorescence, 6,10–19 have also been used to analyze and control the quality of olive oil with successful outcomes. Vibrational and optical spectroscopic methods offer several advantages for food analysis, such as wine and honey, including their ability to provide fast, noninvasive and low‐cost measurements without requiring any sample pretreatment 20–22 . These spectroscopic techniques (e.g., NMR, FT‐IR, UV–Vis absorption) have also been used to differentiate olive oils according to their harvest year 23–25 and geographical origin 26–31 .…”