Verification of authenticity and fraud detection in South African honey using NIR spectroscopy

Guelpa, Anina; Marini, Federico; Plessis, Anton du; Slabbert, Ruhan; Manley, Marena

doi:10.1016/j.foodcont.2016.11.002

Cited by 156 publications

(106 citation statements)

References 31 publications

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“…The NIR light could penetrate into the alimental elements and biological tissues securely . NIR spectroscopy makes use of the NIR light as nondestructive and real‐time monitoring analytical tool in food testing technology in order to detect and analyze the compositions of food stuffs, such as water and sugar, on the basis of the characteristic absorption and reflection spectra of element bonds . Moreover, a NIR light source, as broad as possible, is critically needed for effective performance, in view of the wide NIR absorption and reflection spectra of food compounds .…”

Section: Introductionmentioning

confidence: 99%

Site occupancy and enhanced luminescence of broadband NIR gallogermanate phosphors by energy transfer

et al. 2019

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Super broadband near‐infrared (NIR) La3Ga5GeO14(LGGO): Cr3+ phosphor is in urgent needs for food testing. Unfortunately, it suffers from poor luminescence intensity in applications. Herein, the enhanced NIR luminescence performance can be realized in LGGO: Pr3+, Cr3+. The preferential crystallographic site of Cr3+ is validated on the basis of EPR spectrum, Rietveld refinement, and the first‐principles DFT calculations. It is of great importance that the as‐prepared phosphors can be excited by blue light (460 nm), which is beneficial to the application of blue‐pumped LEDs. The critical distance of Pr3+ in LGGO host has been calculated by concentration‐quenching method. For co‐doped sample, it is observed that Cr3+ luminescence intensity enhancement by a factor of 3 can be achieved by doping Pr3+ owing to the energy transfer from Pr3+ to Cr3+. In addition, the introduction of Pr3+ can also improve the Cr3+ luminescence intensity at elevated temperature. Furthermore, using the optimized phosphor, a blue‐based NIR phosphor‐converted LEDs (NIR pc‐ LEDs) is fabricated, the forward voltage and the intensity of LED hardly change after thermal aging for 500 hours under high temperature/ high humidity condition, indicating its great reliability for NIR pc‐LEDs. Therefore, LGGO:Pr3+, Cr3+ has great potential to serve as an attractive candidate in the application of blue light‐excited NIR pc‐LEDs in view of its capability for blue to enhanced broadband NIR conversion.

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Section: Introductionmentioning

confidence: 99%

Site occupancy and enhanced luminescence of broadband NIR gallogermanate phosphors by energy transfer

et al. 2019

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“…Data processing with different statistical analyses -for instance discriminant analysis (DA) or principal component analysis (PCA) -are suitable for detecting differences between floral and geographical origins. These can also support identification of adulterated honeys measured by NIR spectroscopy (Guelpa et al, 2017). Although Hungary is one of the main honey importer countries, data referring to Hungarian honeys is very limited.…”

Section: Introductionmentioning

confidence: 64%

Application of near infrared spectroscopy and classical analytical methods for the evaluation of Hungarian honey

Bodor

Koncz

Rashed

et al. 2018

Progress in Agricultural Engineering Sciences

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People have recently started to pay more attention to the healthier lifestyle, which also includes the consumption of more natural and less processed food products. Honey as one of the most often used natural sweeteners has also been reconsidered and more commonly used. However, honey has also been the target of food adulteration due to its emerging use and relatively high price. Therefore, there is an increasing need to develop rapid evaluation methods for the identification of honey from different sources. Experiments have been performed with 79 authentic honey samples of different floral and geographical origins, mainly from Hungary. The standard analytical parameters used to characterize the nutritional values of honey such as antioxidant capacity, polyphenol content, ash content, pH, conductivity have been determined. The samples were also analyzed with a benchtop near infrared (NIR) spectrometer to record their NIR spectra. The data acquired with NIR spectroscopy measurements were evaluated with various univariate and multivariate statistical methods. Results gained with a limited sample set show that NIR spectroscopy might be useful for the identification of floral and geographical origin of honey samples. Further experiments are proposed to build a robust database, which could support the use of NIR spectroscopy as a quick alternative for honey authentication.

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“…In 2017, an application of diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and chemometric techniques was proposed to detect the illicit adulteration of saffron with six characteristic adulterants of plant origin [66]. Another paper reported the employment of a fast and relatively inexpensive method based on near-infrared (NIR) spectroscopy in combination with chemometrics for the discrimination between authentic South African and imported and/or adulterated honey [67]. More recently, a combination between total reflectance Fourier transform mid infrared (ATR-FTIR) spectroscopy and multivariate techniques has been applied to the straightforward quantification of the main fruits in four most-consumed nectar flavours in Brazil (grape, peach, orange, and passion fruit) adulterated with syrup, apple, and cashew [68].…”

Section: Analytical Methods For Food Authenticity and Traceabilitymentioning

confidence: 99%

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Fiorino

Garino

Arlorio

et al. 2018

Journal of Food Quality

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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

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Verification of authenticity and fraud detection in South African honey using NIR spectroscopy

Cited by 156 publications

References 31 publications

Site occupancy and enhanced luminescence of broadband NIR gallogermanate phosphors by energy transfer

Site occupancy and enhanced luminescence of broadband NIR gallogermanate phosphors by energy transfer

Application of near infrared spectroscopy and classical analytical methods for the evaluation of Hungarian honey

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

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