Detecting adulteration of honey with sugar syrup using EPR spectroscopy: A feasibility study

Abstract

The food adulteration is a common practice nowadays. Honey is an important food product that is getting adulterated. The substances most often incorporated into honey are sugar syrups as they are readily available. The added syrups lower the quality of the honey. Since the sugars have the same chemical composition, as the sugars in honey, there may not be many changes in the chemical parameters of pure honey and honey adulterated with sugar syrup. In this work, we are analyzing the feasibility of using Electron Paramagnetic Resonance (EPR) spectra of the samples for detection of honey adulteration with sugar syrup. The EPR spectrums of the samples are obtained by incorporating a paramagnetic nitroxide radical.