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Honey Samples (honey + sample)
Selected AbstractsDetection of inverted beet sugar adulteration of honey by FTIR spectroscopyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2001S Sivakesava Abstract A combination of Fourier transform infrared (FTIR) spectroscopy and multivariate statistics as a screening tool for the determination of beet medium invert sugar adulteration in three different varieties of honey is discussed. Honey samples with different concentrations of beet invert sugar were scanned using the attenuated total reflectance (ATR) accessory of the Bio-Rad FTS-6000 Fourier transform spectrometer. The spectral wavenumber region between 950 and 1500,cm,1 was selected for partial least squares (PLS) regression to develop calibration models for beet invert sugar determination in honey samples. Results from the PLS (first derivative) models were slightly better than those obtained with other calibration models. Predictive models were also developed to classify beet sugar invert in three different varieties of honey samples using discriminant analysis. Spectral data were compressed using the principal component method, and linear discriminant and canonical variate analyses were used to detect the level of beet invert sugar in honey samples. The best predictive model for adulterated honey samples was achieved with canonical variate analysis, which successfully classified 88,94 per cent of the validation set. The present study demonstrated that Fourier transform infrared spectroscopy could be used for rapid detection of beet invert sugar adulteration in different varieties of honey. © 2001 Society of Chemical Industry [source] SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honeyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2007Demet Manna Summary Volatiles of six commercially obtained thyme honey samples and a pure thyme honey sample were extracted and analysed by Solid phase micro extraction (SPME)/Gas chromatography (GC)/Mass spectrometry (MS) procedure. Excess amount of volatiles such as thymol (trace) and carvacrole (0.66%) that originate from thyme plants indicated adulteration by thyme essential oil in one of the commercial samples. Sensory flavour profile analysis showed that the flavour of pure thyme honey sample consisted of: sweet, honey, lilac, bitter almond, thyme, violet, waxy, sour, ginger, caramel and rose characters. Adulterated honey was detected to be the sweetest sample involving intense thyme flavour without honey character. 3,4,5-Trimethoxybenzaldehyde which is a volatile not found in other unifloral honeys, seems to be a possible marker, but further studies with certified thyme honey samples are necessary in order to confirm the utility of this compound in estimation of authenticity. [source] Nectar and Pollen Sources for Honeybee (Apis cerana cerana Fabr.) in Qinglan Mangrove Area, Hainan Island, ChinaJOURNAL OF INTEGRATIVE PLANT BIOLOGY, Issue 11 2006Yi-Feng Yao Abstract In the present study, nectar and pollen sources for honeybee (Apis cerana cerana Fabr.) were studied in Qinglan mangrove area, Hainan Island, China, based on microscopic analysis of honey and pollen load (corbicular and gut contents) from honeybees collected in October and November 2004. Qualitative and quantitative melittopalynological analysis of the natural honey sample showed that the honey is of unifloral type with Mimosa pudica L. (Mimosaceae) as the predominant (89.14%) source of nectar and pollen for A. cerana cerana in October. Members of Araceae are an important minor (3%-15%) pollen type, whereas those of Arecaceae are a minor (<3%) pollen type. Pollen grains of Nypa fruticans Wurmb., Rhizophora spp., Excoecaria agallocha L., Lumnitzera spp., Bruguiera spp., Kandelia candel Druce, and Ceriops tagal (Perr.) C. B. Rob. are among the notable mangrove taxa growing in Qinglan mangrove area recorded as minor taxa in the honey. The absolute pollen count (i.e. the number of pollen grains/10 g honey sample) suggests that the honey belongs to Group V (>1 000 000). Pollen analysis from the corbicular and gut contents of A. cerana cerana revealed the highest representation (95.60%) of members of Sonneratia spp. (Sonneratiaceae), followed by Bruguiera spp. (Rhizophoraceae), Euphorbiaceae, Poaceae, Fabaceae, Arecaceae, Araceae, Anacardiaceae, and Rubiaceae. Of these plants, those belonging to Sonneratia plants are the most important nectar and pollen sources for A. cerana cerana and are frequently foraged and pollinated by these bees in November. (Managing editor: Ya-Qin Han) [source] Colour characteristics of honeys as influenced by pollen grain content: a multivariate studyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2004Anass Terrab Abstract A chromatic analysis by tristimulus colorimetry and a pollen analysis (pollen grains contained in each honey sample, considering their volume and geometrical shape) were carried out on 33 Eucalyptus unifloral honeys; the colour of the pollen grains was also considered. Multiple linear regression (MLR) and partial least squares regression (PLSR) were used to establish equations relating the chromatic variables to the pollen data, ie number and morphology of the pollen grains, thus allowing the prediction of the ultimate colour from the botanical characteristics. The results obtained show that lightness (L*) is significantly (p < 0.05) related to the pollen type Olea europaea; on the other hand, the variable that better relates to the chroma is the Zea mays pollen type. Copyright © 2004 Society of Chemical Industry [source] Electroanalytical Approach to Evaluate Antioxidant Capacity in Honeys: Proposal of an Antioxidant IndexELECTROANALYSIS, Issue 18 2006Mónica Ávila Abstract A novel electrochemical route to estimate the antioxidant capacity in honey samples is proposed just using flow injection analysis. The analytical strategy involved the selective oxidation of polyphenolic compounds using two different target potentials, +0.8 and +0.5,V, at two different pHs. An oxidation current obtained at the fixed potential was used as an analytical guide of the antioxidant activity of the target honeys. Chemometrics (correlation and principal component analysis, PCA) demonstrated the significance of the electrochemical protocol versus the traditional spectrophotometric ones in the evaluation of antioxidant capacity and revealed the role of detection potential as a screening variable. The proposed protocol is very simple and fast. However, the most relevant merit of the electrochemical procedure is its inherent versatility which allows the evaluation of the antioxidant activity under predesigned controlled oxidation conditions. In addition, since intercept was statistically zero, its corresponding antioxidant content using just a calibration factor is proposed thus simplifying the calibration-analysis process. As a result, an electrochemical antioxidant index (EAI) is proposed. [source] SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honeyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2007Demet Manna Summary Volatiles of six commercially obtained thyme honey samples and a pure thyme honey sample were extracted and analysed by Solid phase micro extraction (SPME)/Gas chromatography (GC)/Mass spectrometry (MS) procedure. Excess amount of volatiles such as thymol (trace) and carvacrole (0.66%) that originate from thyme plants indicated adulteration by thyme essential oil in one of the commercial samples. Sensory flavour profile analysis showed that the flavour of pure thyme honey sample consisted of: sweet, honey, lilac, bitter almond, thyme, violet, waxy, sour, ginger, caramel and rose characters. Adulterated honey was detected to be the sweetest sample involving intense thyme flavour without honey character. 3,4,5-Trimethoxybenzaldehyde which is a volatile not found in other unifloral honeys, seems to be a possible marker, but further studies with certified thyme honey samples are necessary in order to confirm the utility of this compound in estimation of authenticity. [source] ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF DIFFERENT FLORAL ORIGIN HONEYS FROM TURKIYEJOURNAL OF FOOD BIOCHEMISTRY, Issue 2010ESRA ULUSOY ABSTRACT The bioactivities of phenolic extracts of nine Turkish honeys from different floral sources were investigated. The antioxidant properties of the extracts were assessed by ferric reducing/antioxidant power (FRAP) assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and cupric reducing antioxidant capacity (CUPRAC) assay. The total phenolic contents measured by Folin,Ciocalteau method varied from 66 to 223 mg/g extract as gallic acid equivalent. The antioxidant activities found with CUPRAC, expressed as trolox equivalent antioxidant capacity, ranged from 124.8 to 532 µmol/g, those determined with DPPH· expressed as IC50 ranged from 84 to 296 µg/mL, and those determined with FRAP expressed as trolox equivalent were in 33,166 µmol/g range. The antioxidant activities showed a marked correlation with total phenolics. In the antimicrobial tests using six bacteria and a yeast, Escherichia coli was moderately sensitive to each extract. There was no correlation between antimicrobial activity and total phenolic contents. PRACTICAL APPLICATIONS Honey has functional properties and promotes human health, and such properties depend largely on the floral source. Although studies on screening the antimicrobial and antioxidant activity of raw honey samples have been done densely, studies on phenolic compounds of honey are very limited. The present study demonstrates that honey phenolic compounds are partially responsible for honey antioxidant activity, displaying the relevance of honey as both healthy foodstuff and source of antioxidant. [source] APPLICATION OF WLF AND ARRHENIUS KINETICS TO RHEOLOGY OF SELECTED DARK-COLORED HONEYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2001KAMAL I.M. AL-MALAH ABSTRACT The rheological properties of Common Black Horehound, Globe Thistle, and Squill types of dark-colored Jordanian honey were examined. The types of honey used were identified via assessing the source of nectar using pollen analysis (Melissopalynology). The apparent viscosity, ,, was measured as a function of the shear rate, ,. In addition, the apparent viscosity was measured, at constant shear rate (6.12 s,1), as a function of shearing time. Newton's law of viscosity (i.e., ,=,,) was found to adequately (R2, 0.99) describe the flow behavior of honey samples. The apparent viscosity was found to decrease with temperature, and the temperature dependence of viscosity was contrasted versus both Arrhenius model (,=,oeEa/RT) and WLF model (,/,G= 10 (C1(T,T)/C2+(T,TG))). Although Arrhenius kinetics may fit the viscosity versus temperature data for the examined types of honey, nevertheless, it gives a relatively high value of activation energy that is quite comparable with, if not even larger than, that of a typical chemical reaction. On the other hand, WLF-model was found to adequately describe the data while at the same time it gives quite reasonable values of both TG and ,G, which are in agreement with those cited in literature. [source] Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate AnalysisJOURNAL OF FOOD SCIENCE, Issue 2 2010Jun Wang ABSTRACT:, Quantitative analysis of glucose, fructose, sucrose, and maltose in different geographic origin honey samples in the world using the Fourier transform infrared (FTIR) spectroscopy and chemometrics such as partial least squares (PLS) and principal component regression was studied. The calibration series consisted of 45 standard mixtures, which were made up of glucose, fructose, sucrose, and maltose. There were distinct peak variations of all sugar mixtures in the spectral "fingerprint" region between 1500 and 800 cm,1. The calibration model was successfully validated using 7 synthetic blend sets of sugars. The PLS 2nd-derivative model showed the highest degree of prediction accuracy with a highest,R2 value of 0.999. Along with the canonical variate analysis, the calibration model further validated by high-performance liquid chromatography measurements for commercial honey samples demonstrates that FTIR can qualitatively and quantitatively determine the presence of glucose, fructose, sucrose, and maltose in multiple regional honey samples. [source] PREFERENCE MAPPING OF COLOR OF URUGUAYAN HONEYSJOURNAL OF SENSORY STUDIES, Issue 5 2007ADRIANA GÁMBARO ABSTRACT The color of 30 honey samples, both from unifloral and multifloral origin, was characterized using Pfund scale and CIE L*a*b* tristimulus method. A panel of 140 consumers evaluated the color acceptability of the samples using a 9-point structured scale. The color of the samples was differentiated (P < 0.001) by both instrumental methods, which confirms the validity of using them to characterize the color of honey. Consumers showed highly significant different degrees of liking for the color of the evaluated honeys. Two clusters (cluster 2 and cluster 3) with different preference patterns were identified; one liked intermediate-colored honeys, and the other preferred dark reddish honeys. External preference mapping was used to model color acceptability for consumers in each cluster using the first two principal components of the principal component analysis of the instrumental color data. PRACTICAL APPLICATIONS The key finding of this study is the comparison of Pfund scale and CIE L*a*b* method to characterize the color of honey, and the relationship of instrumental color measurements and consumer preferences. Although the Pfund scale showed the highest discrimination between samples, it does not take into account the tone of the color of the samples and was not enough to the color of honeys. Preference mapping provided insight into the aspects that are important for consumers when deciding the acceptability of color in honey. Results showed that Uruguayan consumers seemed to dislike light-colored honeys. [source] Evaluation of sulfobetaine-type polymer resin as an SPE adsorbent in the analysis of trace tetracycline antibiotics in honeyJOURNAL OF SEPARATION SCIENCE, JSS, Issue 21 2009Tomoyasu Tsukamoto Abstract A new sulfobetaine polymer resin SPE method combined with HPLC-MS/MS for the determination of tetracycline (TC) antibiotics residues from honey samples is presented. The sulfobetaine resin was synthesized and was packed into a syringe-type tube, which served as the SPE cartridge for selective adsorption of TCs. TCs were quantitatively adsorbed on the sulfobetaine cartridge, when the loading solvent was 95%,v/v acetonitrile solution, and TCs adsorbed were not eluted by aqueous acetonitrile washing solution. TFA aqueous solution was used for eluting the adsorbed TCs. The proposed SPE method has been applied to the determination of TCs in honey samples. The recoveries of TCs spiked in honey samples ranged from 70 to 80%. Reduction of the recoveries might be derived from low solubility of TCs in acetonitrile. Compared with other SPE resins, this resin was superior in terms of selectivity with simple pretreatment. [source] Characterisation of avocado (Persea americana Mill) honeys by their physicochemical characteristicsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2004Anass Terrab Abstract The quality of 12 avocado (Persea americana Mill) honeys from Spain was evaluated. Eight common physicochemical parameters were analysed, namely water content, pH, acidity (free, lactonic and total), sugar content, ash content and electrical conductivity. In addition, the honey samples were analysed using inductively coupled plasma optical emission spectrometry (ICP-OES), and six minerals were quantified for each honey, namely potassium (K), calcium (Ca), magnesium (Mg), sodium (Na), phosphorus (P) and sulphur (S). Most samples showed proper maturity considering the medium water content (mean 17.7%). The total acidity (below 50 meq kg,1 except for one sample) indicated absence of undesirable fermentation; also, the mean pH of around 4.77 is usual in this kind of honey. The values for ash content and electrical conductivity were high (0.77% and 798 µS cm,1 respectively) and typical of dark honeys. K was the predominant mineral (accounting for 73% of the total minerals quantified), followed by Na (10%). Copyright © 2004 Society of Chemical Industry [source] Detection of inverted beet sugar adulteration of honey by FTIR spectroscopyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2001S Sivakesava Abstract A combination of Fourier transform infrared (FTIR) spectroscopy and multivariate statistics as a screening tool for the determination of beet medium invert sugar adulteration in three different varieties of honey is discussed. Honey samples with different concentrations of beet invert sugar were scanned using the attenuated total reflectance (ATR) accessory of the Bio-Rad FTS-6000 Fourier transform spectrometer. The spectral wavenumber region between 950 and 1500,cm,1 was selected for partial least squares (PLS) regression to develop calibration models for beet invert sugar determination in honey samples. Results from the PLS (first derivative) models were slightly better than those obtained with other calibration models. Predictive models were also developed to classify beet sugar invert in three different varieties of honey samples using discriminant analysis. Spectral data were compressed using the principal component method, and linear discriminant and canonical variate analyses were used to detect the level of beet invert sugar in honey samples. The best predictive model for adulterated honey samples was achieved with canonical variate analysis, which successfully classified 88,94 per cent of the validation set. The present study demonstrated that Fourier transform infrared spectroscopy could be used for rapid detection of beet invert sugar adulteration in different varieties of honey. © 2001 Society of Chemical Industry [source] HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeysJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2001Francisco A Tomás-Barberán Abstract The HPLC phenolic profiles of 52 selected unifloral honey samples produced in Europe were analysed to detect possible markers for the floral origin of the different honeys. Lime-tree (five markers), chestnut (five markers), rapeseed (one marker), eucalyptus (six markers) and heather (three markers) honeys had specific markers with characteristic UV spectra. In addition, the flavanone hesperetin was confirmed as a marker for citrus honey, as well as kaempferol for rosemary honey and quercetin for sunflower honey. Abscisic acid, which had been reported to be a possible marker for heather honey, was also detected in rapeseed, lime-tree and acacia honeys. Ellagic acid in heather honey and the hydroxycinnamates caffeic, p -coumaric and ferulic acids in chestnut, sunflower, lavender and acacia honeys were also detected. The characteristic propolis-derived flavonoids pinocembrin, pinobanksin and chrysin were present in most samples in variable amounts. © 2001 Society of Chemical Industry [source] Analysis of phenolic acids in honeys of different floral origin by solid-pase extraction and high-performance liquid chromatographyPHYTOCHEMICAL ANALYSIS, Issue 1 2007Burya Dimitrova Abstract The determination of 18 aromatic and arylaliphatic carboxylic acids in honey from different floral origin using solid-phase extraction (SPE) and reversed-phase high performance liquid chromatography (RP-HPLC) is reported. The behaviour of the solutes on SPE cartridges was predicted from preliminary calculations involving the pKa constants of the carboxylic groups, the n -octanol:water partition coefficients and the distribution coefficients at different pH values of the conditioning and washing solvents. The proposed SPE isolation and pre-concentration of the acids was achieved on reversed-phase Bond Elut C18 cartridges using an acetonitrile:tetrahydrofuran (1:1, v/v) elution system. RP-HPLC separations were performed on a Spherisorb ODS-2 column using linear gradient elution with a mobile phase composed of 20 mm phosphate buffer (pH 2.92) and methanol, and with UV detection. The reported SPE and RP-HPLC methods were applied to the analysis of 49 authentic honey samples from various floral sources and the results indicate that they may serve with respect to the quantitative control of a number of phenolic acids in plant-derived foods and medicinal plants. Copyright © 2006 John Wiley & Sons, Ltd. [source] Determination of Tetracyclines in Honey Using Liquid Chromatography with Ultraviolet Absorbance Detection and Residue Confirmation by Mass SpectrometryCHINESE JOURNAL OF CHEMISTRY, Issue 9 2007Yan Liu Abstract A determination method has been optimized and validated for the simultaneous analysis of tetracycline (TC), oxytetracycline (OTC), chlortetracycline (CTC) and doxycycline (DC) in honey. Tetracyclines (TCs) were removed from honey samples by chelation with metal ions bound to small Chelating Sepharose Fast Flow columns and eluted with Na2EDTA-Mcllvaine pH 4.0 buffers. Extracts were further cleaned up by Oasis HLB solid-phase extraction (SPE), while other solid-phase extraction cartridges were compared. Chromatographic separation was achieved using a polar end-capped C18 column with an isocratic mobile phase consisting of oxalic acid, acetonitrile, and methanol. LC with ultraviolet absorbance at 355 nm resulted in the quantitation of all four tetracycline residues from honey samples fortified at 15, 50, and 100 ng/g, with liner ranges for tetracyclines of 0.05 to 2 µg/mL. Mean recoveries for tetracyclines were greater than 50% with R.S.D. values less than 10% (n=18). Detection limits of 5, 5, 10, 10 ng/g for oxytetracycline, tetracycline, chlortetracycline and doxycycline, respectively and quantitation limits of 15 ng/g for all the four tetracyclines were determined. Direct confirmation of the four residues in honey(2,50 ng/g) was realized by liquid chromatography-tandem mass spectrometry (LC/MS/MS). The linear ranges of tetracyclines determined by LC/MS/MS were between 5 to 300 ng/mL, with the linear correlation coefficient r>0.995. The limits of detection of 1 to 2 ng/g were obtained for the analysis of the TCs in honey. [source] | ||||||||||