The development of green analytical methods to monitor adulteration in honey by UV-visible spectroscopy and chemometrics models

Omar Elhamdaoui,Aimen El Orche,Miloud El Karbane,Amine Cheikh,Houda Bouchafra,Mustapha Bouatia

doi:10.1051/e3sconf/202021102011

Omar Elhamdaoui, Aimen El Orche + Show 4 more

Open Access

https://doi.org/10.1051/e3sconf/202021102011

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Abstract

The development of green and environmentally friendly analytical methods for agri-food products is an essential element to be treated by green analytical chemistry. In this study, UV-Visible spectroscopy, combined with a mathematical and statistical or chemometrics algorithm, has been developed to monitor honey quality. Partial Least Squares Regression (PLS-R) and Support Vector Machine Learning Regression (SVM-R) showed an adequate quantification of the percentage of impurity. The use of these models demonstrates a high ability to predict the quality of honey. R-square’s high value shows this ability, and the low value of root mean square error of calibration and cross-validation (RMSECV, RMSEC). The results indicate that UV-Visible spectroscopy allied with the Chemometrics algorithms can provide a quick, non-destructive, green, and reliable method to control the quality and predict honey’s adulteration level.

Highlights

Honey is one of the oldest food products most adulterated after olive oil and milk [1]
This study aimed to evaluate the ability of partial least squares regression and artificial intelligence, support vector machine coupled to UV-Visible spectroscopy data to develop quick and suitable methods for the optimization and discrimination of the pure and adulterated honey and predict the adulteration level of honey
The use of the Partial Least Squares Regression (PLS-R) model for quantifying adulteration demonstrates high-efficiency capabilities represented by a high value of the R2, greater than 98% for both calibration and cross-validation, and lower values of RMSEC and RMSECV of 0.98 and 5.06, respectively

Summary

Introduction

Honey is one of the oldest food products most adulterated after olive oil and milk [1]. Sugars and water are the key chemical constituents of honey (typically 80% carbohydrate and 17% water). Proteins, pigments, aromas and flavors, free amino acids, vitamins, biologically active compounds, and numerous volatile compounds constitute the minor components [2]. According to the Codex definition, Alimentarius honey is supposed to be a pure product, and the addition or removal of the other substance is prohibited [3]. Honey adulteration is a challenging problem in the world. Honey can be adulterated in various ways. The addition of sugar syrup is the usual primary method of adulterating honey, one of the most common contaminants due to its similar composition to honey and low price [4]

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