Spectroscopic study of honey from Apis mellifera from different regions in Mexico

Frausto-Reyes, Claudio; Casillas-Peñuelas, Rafael; Quintanar-Stephano, J.L; Macías-López, E; Bujdud-Pérez, J.M.; Medina-Ramírez, Iliana E.

doi:10.1016/j.saa.2017.02.009

Cited by 36 publications

(24 citation statements)

References 16 publications

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“…However, these classical analytical methods have several limitations [5,8]: they are usually expensive, time consuming, and the extraction of minor compounds from the raw matrix may be critical for their quantification. For these reasons, non-destructive approaches, based on infrared (IR), Raman, ultraviolet-visible (UV-Vis), and near infrared (NIR) spectroscopic techniques [21,22], as well as several fluorescence spectroscopic methods [23][24][25][26][27][28] were developed to investigate honey samples and to detect eventual adulterations in an easier and faster way. On the other hand, fluorescence spectroscopy has become quite popular in recent years to study food matrices and for quality assessment of food processes and conservation [29].…”

Section: Introductionmentioning

confidence: 99%

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

2020

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Honey is a natural pure food produced by honeybees from the nectar of various plants, and its chemical composition includes carbohydrates, water, and some minor compounds, which are very important for honey quality and authentication. Most of honey’s minor components are related to the botanic origin, climate, and geographic diversity. In this work, we report an original case study on monofloral honey samples of twelve different botanic origins produced in Tuscany (Italy) based on the ‘semi-quantitative’ analysis of emission, excitation, and synchronous front-face fluorescence spectra. This is the first front-face fluorescence study of Italian honey samples and, to our knowledge, the first fluorescence investigation of honey from inula (Inula viscosa (L.) Aiton), marruca (Paliurus spina-christi Mill.), lavender (Lavandula L. 1753), sulla (Hedysarum coronarium L.), arbutus (or strawberry tree) (Arbutus unedo L., 1753), and alfalfa (Medicago sativa L.) plants. Results obtained from fluorescence spectroscopy are discussed in terms of characteristic spectral emission profiles typical of honey of different botanic origins. Moreover, the spectral analysis based on the decomposition of the front-face fluorescence (FFF) spectra in terms of single main fluorophores’ components is here proposed to identify several minor compounds, such as amino acids, phenolic acids, vitamins, and other fluorescent bioactive molecules.

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Section: Introductionmentioning

confidence: 99%

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

2020

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“…In order to slow down the natural crystallization process and ensure its stability during commercial life, raw honey is usually pasteurized before packaging to dissolve sugar crystals and destroy yeast [20]. Previous studies have shown that heating at 80 °C for 15 min reduced diastase activity [8], and 60 °C is the recommended temperature for honey production and processing, which is lower than the temperature used for pasteurization of honey [21]. The results of this paper strongly indicated a conclusion that the time of deactivation of diastase activity varies from species to species, and heating at 80 °C for more than 4 h will destroy the diastase efficacy in the honeys [22].…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, the fingerprint wavelengths were detected based on the characteristic wavelength selection algorithm, and their assignment indicated that this Vis/NIR spectral determination has a stable chemical basis. Honey from different biological sources has diverse colors, which has proved in the literature that honey sources are distinguished based on colors in the Vis-NIR region using PCA [18,21,24]. In the visible region, especially at 400–425 nm, a clear absorption peak can be attributed to the color variation of honeys [18].…”

Section: Discussionmentioning

confidence: 99%

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Huang

et al. 2019

Molecules

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The activities of enzymes are the basis of evaluating the quality of honey. Beekeepers usually use concentrators to process natural honey into concentrated honey by concentrating it under high temperatures. Active enzymes are very sensitive to high temperatures and will lose their activity when they exceed a certain temperature. The objective of this work is to study the kinetic mechanism of the temperature effect on diastase activity and to develop a nondestructive approach for quick determination of the diastase activity of honey through a heating process based on visible and near-infrared (Vis/NIR) spectroscopy. A total of 110 samples, including three species of botanical origin, were used for this study. To explore the kinetic mechanism of diastase activity under high temperatures, the honey of three kinds of botanical origins were processed with thermal treatment to obtain a variety of diastase activity. Diastase activity represented with diastase number (DN) was measured according to the national standard method. The results showed that the diastase activity decreased with the increase of temperature and heating time, and the sensitivity of acacia and longan to temperature was higher than linen. The optimum temperature for production and processing is 60 °C. Unsupervised clustering analysis was adopted to detect spectral characteristics of these honeys, indicating that different botanical origins of honeys can be distinguished in principal component spaces. Partial least squares (PLS) and least squares-support vector machine (LS-SVM) algorithms were applied to develop quantitative relationships between Vis/NIR spectroscopy and diastase activity. The best result was obtained through Gaussian filter smoothing-standard normal variate (GF-SNV) pretreatment and the LS-SVM model, known as GF-SNV-LS-SVM, with a determination coefficient (R2) of prediction of 0.8872, and root mean square error (RMSE) of prediction of 0.2129. The overall results of this paper showed that the diastase activity of honey can be determined quickly and non-destructively with Vis/NIR spectral methods, which can be used to detect DN in the process of honey production and processing, and to maximize the nutrient content of honey.

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“…Selama penyimpanan, madu mengalami kristalisasi. Sebelum digunakan sebagai sampel, madu dipanaskan menggunakan water batch pada suhu 60°C selama 30 menit (Frausto-Reyes et al 2017). Sebanyak 200 sampel madu Durian dan 120 sampel madu Kelengkeng digunakan pada penelitian ini.…”

Section: Metode Penelitian Sampel Madu Dan Persiapannyaunclassified

Klasifikasi Madu Berdasarkan Jenis Lebah (Apis dorsata versus Apis mellifera) Menggunakan Spektroskopi Ultraviolet dan Kemometrika

Suhandy

Yulia

Kusumiyati

2020

J. Ilmu. Pertan. Indones.

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In this research, spectral data in UV region (200-400 nm) alongside PCA and SIMCA chemometrics were used to classify two types of honey obtained from different honeybees (Apis dorsata versus Apis mellifera). A total of 200 Durian monofloral honey samples from Apis dorsata and 120 samples for Longan monofloral honey from Apis mellifera were prepared. Therefore, spectral data were recorded based on the following parameters: range of acquisition 200-400 nm, transmittance mode, and interval 1 nm. In addition, the original spectra were transformed using three different algorithms: moving average smoothing with 11 segments, standard normal variate (SNV), and Savitzky-Golay 1st derivative with 11 segments and 2 ordos. The result of PCA using transformed spectra in the range of 250-400 nm explained the possibility of clearly separating Durian and Longan honey along the PC1 axis, with 98% variance, while the SIMCA showed a 100% proper classification rate for all prediction samples. In addition, several important wavelengths were identified alongside high x-loadings values at 270 and 300 nm. These results were closely related to the absorbance of important phenolic compounds in honey, including benzoic, salicylic, and aryl-alyphatic acids. The results demonstrate a probability to establish simple and low-cost honey authentication systems, using UV spectroscopy and chemometrics on free-chemical in sample preparations. Keywords: authentication, Apis dorsata, Apis mellifera, SIMCA, UV spectroscopy

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Spectroscopic study of honey from Apis mellifera from different regions in Mexico

Cited by 36 publications

References 16 publications

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Klasifikasi Madu Berdasarkan Jenis Lebah (Apis dorsata versus Apis mellifera) Menggunakan Spektroskopi Ultraviolet dan Kemometrika

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