Abstract
ABSTRACT Adulteration of honey is a major problem in the food industry. The purpose of the present study was to classify different types of monofloral honey based on physicochemical characterization and analysis of phenolic compounds coupled with chemometrics methods. The methods for classification were trialed on a wide range of honey samples from different floral origins. For thyme, jujube, coriander, barberry, acacia and alfalfa honey samples, principal component analysis combined with discriminant analysis (PCA-DA) and partial least squares combined with discriminant analysis (PLS-DA) were trialed. The results indicate that the botanical origin of the honey affects the profile of flavonoids and phenolic compounds. For example, jujube honey samples had the highest amounts of hesperetin and chrysin, while thyme honey had the maximum amount of caffeic acid; the highest levels of quercetin and p-coumaric acid were found in coriander honey. To reduce the numbers of independent variables for modeling, the principal component analysis (PCA) algorithm was used. The three scores extracted from PCA had 83.17% variance. The classification results show that PLS-DA was successfully used to predict the class membership of honey samples (100%), but PCA-DA gave the lowest correct classification rate (97%).
Highlights
Honey is a valuable food that has maintained its special status for several millenniums
Jujube, coriander, barberry, acacia and alfalfa honey samples, principal component analysis combined with discriminant analysis (PCA-DA) and partial least squares combined with discriminant analysis (PLS-DA) were trialed
The present study demonstrated that coriander and acacia honey had the highest and lowest protein contents, respectively and the difference between them was significant (p < .05)
Summary
Honey is a valuable food that has maintained its special status for several millenniums. Honey constituents are relatively different and primarily depend on the floral source, but some external factors such as seasonal and environmental factors and the processing method are influential.[1] Honey is a supersaturated sugar solution that is composed mostly of glucose and fructose. Adulterated honey is produced by dissolving sugar and syrup (corn syrup, high fructose corn syrup, etc.) in water Another fraud is feeding bee with sugar and syrup, which produces artificial honey, and intentionally labeling the product with a specific flower or geographical origin. Regulatory offices, manufacturers, retailers, and consumers are interested in knowing the origin and quality of honey.[5]
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