Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks

Özbalci, Beril; Boyaci, İsmail Hakkı; Topçu, Ali; Kadılar, Cem; Tamer, Uğur

doi:10.1016/j.foodchem.2012.09.064

Cited by 146 publications

(79 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Typically, the characteristic differences in the FTIR spectral analysis for natural honeys were observed. It was probably related to the content of carboxylic acids in different types of honey resulting from the floral origin, geographic location and possible environmental pollution [2,[12][13][14][15][16][17]. Similarly as for alcohols, the O-H stretching vibration band in carboxylic acids is very broad and occurs in the field of 3300-2500 cm -1 [18][19][20][21][22] with the maximum at 3000 cm -1 .…”

Section: Ftir Spectroscopic Studiesmentioning

confidence: 99%

Application of FTIR spectroscopy for analysis of the quality of honey

et al. 2018

View full text Add to dashboard Cite

Abstract. Every kind of honey is a very precious natural product which is made by Mellifera bees species. The chemical composition of honey depends on its origin or mode of production. Honey consists essentially of different sugars, predominantly fructose and glucose. There are also nonsugar ingredients like proteins and amino acids, as well as some kind of enzymes, such as: invertase, amylase, glucose oxidase, catalase and phosphatase. The fact that honey is one of the oldest medicine known worldwide is remarkable. Scientists all over the world have been trying to improve analytical methods as well as to implement new ones in order to reaffirm the high quality of honey the benefits of which may be distracted or disturbed. There are many methods and popular analytical techniques, including as follows: mass spectroscopy and molecular spectroscopy (especially FTIR spectroscopy). The infrared spectroscopy technique is one of the most common analytical methods which are used to analyse honey nowadays. The main aim of the task was to use ATR-FTIR infrared spectroscopy to compare selected honey samples as well as typical sequences coming out from certain functional groups in the analysed samples.

show abstract

Section: Ftir Spectroscopic Studiesmentioning

confidence: 99%

Application of FTIR spectroscopy for analysis of the quality of honey

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Particularly, FT-Raman methodology is based on the scattering of light from near infrared radiation due to the vibrational energy of the molecules in the sample. FT-Raman has been used in food analysis, namely: quantitative analysis of vitamin A [7]; sugars in honey [8]; determination of erucic acid content in canola oil [9]; detection of vitamins B 2 and B 12 in cereals [10]; classification of different vegetable oils and identifying adulteration on virgin olive [11]; assessment of the quality of Southern Italian honey Types [12]; qualitative analysis of food fraud [10]; controlling protected designation of origin of wine [13].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Anjos

Santos

Paixão³

et al. 2018

Talanta

View full text Add to dashboard Cite

A B S T R A C TThis study aimed to evaluate the potential of FT-Raman spectroscopy in the prediction of the chemical composition of Lavandula spp. monofloral honey. Partial Least Squares (PLS) regression models were performed for the quantitative estimation and the results were correlated with those obtained using reference methods.Good calibration models were obtained for electrical conductivity, ash, total acidity, pH, reducing sugars, hydroxymethylfurfural (HMF), proline, diastase index, apparent sucrose, total flavonoids content and total phenol content. On the other hand, the model was less accurate for pH determination. The calibration models had high r 2 (ranging between 92.8% and 99.9%), high residual prediction deviation -RPD (ranging between 4.2 and 26.8) and low root mean square errors. These results confirm the hypothesis that FT-Raman is a useful technique for the quality control and chemical properties' evaluation of Lavandula spp honey. Its application may allow improving the efficiency, speed and cost of the current laboratory analysis.

show abstract

“…Raman spectroscopy has a broad application in food processing [7][8][9][10]. It has also been applied to food quality and safety evaluation [11][12][13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

A 1064 nm Dispersive Raman Spectral Imaging System for Food Safety and Quality Evaluation

et al. 2018

View full text Add to dashboard Cite

Raman spectral imaging is an effective method to analyze and evaluate the chemical composition and structure of a sample, and has many applications for food safety and quality research. This study developed a 1064 nm dispersive Raman spectral imaging system for surface and subsurface analysis of food samples. A 1064 nm laser module is used for sample excitation. A bifurcated optical fiber coupled with Raman probe is used to focus excitation laser on the sample and carry scattering signal to the spectrograph. A high throughput volume phase grating disperses the incoming Raman signal. A 512 pixels Indium-Gallium-Arsenide (InGaAs) detector receives the dispersed light signal. A motorized positioning table moves the sample in two-axis directions, accumulating hyperspectral image of the sample by the point-scan method. An interface software was developed in-house for parameterization, data acquisition, and data transfer. The system was spectrally calibrated using naphthalene and polystyrene. It has the Raman shift range of 142 to 1820 cm −1 , the spectral resolution of 12 cm −1 at full width half maximum (FWHM). The spatial resolution of the system was evaluated using a standard resolution glass test chart. It has the spatial resolution of 0.1 mm. The application of the system was demonstrated by surface and subsurface detection of metanil yellow contamination in turmeric powder. Results indicate that the 1064 nm dispersive Raman spectral imaging system is a useful tool for food safety and quality evaluation.

show abstract

Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks

Cited by 146 publications

References 32 publications

Application of FTIR spectroscopy for analysis of the quality of honey

Application of FTIR spectroscopy for analysis of the quality of honey

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

A 1064 nm Dispersive Raman Spectral Imaging System for Food Safety and Quality Evaluation

Contact Info

Product

Resources

About