Please use this identifier to cite or link to this item: https://dipositint.ub.edu/dspace/handle/2445/206120
Title: Honey fraud detection based on sugar syrup adulterations by HPLC-UV fingerprinting and chemometrics
Author: Egido, Carla
Saurina, Javier
Sentellas, Sonia
Núñez Burcio, Oscar
Keywords: Dactiloscòpia
Quimiometria
Mel d'abelles
Sucres
Fingerprints
Chemometrics
Honey
Sugars
Issue Date: 15-Mar-2024
Publisher: Elsevier B.V.
Abstract: In recent years, honey-producing sector has faced the increasing presence of adulterated honeys, implying greateconomic losses and questioning the quality of this highly appreciated product by the society. Due to the highsugar content of honey, sugar syrups are among its most common adulterants, being also the most difficult todetect even with isotope ratio techniques depending on the origin of the sugar syrup plant source. In this work, ahoney authentication method based on HPLC-UV fingerprinting was developed, exhibiting a 100% classificationrate of honey samples against a great variety of sugar syrups (agave, corn, fiber, maple, rice, sugar cane andglucose) by partial least squares-discriminant analysis (PLS-DA). In addition, the detection and level quantitationof adulteration using syrups as adulterants (down to 15%) was accomplished by partial least squares (PLS)regression with low prediction errors by both internal and external validation (values below 12.8% and 19.7%,respectively)
Note: Reproducció del document publicat a: https://doi.org/10.1016/j.foodchem.2023.137758
It is part of: Food Chemistry, 2024, vol. 436, 137758
URI: https://hdl.handle.net/2445/206120
Related resource: https://doi.org/10.1016/j.foodchem.2023.137758
ISSN: 0308-8146
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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