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) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
833613.pdf | 1.24 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License