Conference Paper

Honey & Honey Adulteration Detection: A Review

Conference: 11th International Congress on Engineering and Food - Athens, Greece, 2011 (iCEF11), Volume: 3

ABSTRACT

Honey is an ancient valuable food and in most cases has enchanted its consumers by its medic characteristics. It consists mainly of sugars but also contains some amounts of acids, nitrogenous compounds, phenolic contents, HMF, minerals and water. Honey composition according to the studied literature is mainly dependant on its floral source and differs in various honeys. Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences. There are many methods utilized for honey adulteration detection by most researchers, for instance Gas Chromatography (GC) and Liquid Chromatography (LC) analysis, Near Infrared Transflectance (NIR) spectroscopy, Fourier Transform Infrared (FTIR) spectroscopy with Attenuated Total Reflectance (ATR), Protein characterization, High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD), Liquid Chromatography Coupled to Isotope Ratio Mass Spectrometry (HPLCIRMS), Calorimetric methods (Application of DSC), Stable Carbon Isotope Ratio Analysis (SCIRA), Fourier Transform (FT) Raman spectroscopy and Microscopic detection. These methods are all applicable and provide useful information about each aspect of honey authenticity but in order to have an overall and accurate result we should not rely on each technique solely but also do some of them concomitantly. These mentioned methods are described briefly in this review.

Download full-text

Full-text

Available from: Laleh Mehryar
  • Source
    • "In general , the adulteration of honey does not pose a health risk. However , it does influence market growth negatively by damaging consumer confidence (Mehryar, 2011). Consequently, identification and authentication of unadulterated honey is important for processors, retailers and consumers, as well as regulatory authorities (Chen et al., 2011). "
    [Show abstract] [Hide abstract]
    ABSTRACT: High fructose corn syrup (HFCS) was mixed with four artisanal Robinia honeys at various ratios (0–40%) and near infrared (NIR) spectra were recorded with a fiber optic immersion probe. Levels of HFCS adulteration could be detected accurately using leave-one-honey-out cross-validation (RMSECV = 1.48; R2CV = 0.987), partial least squares regression and the 1300–1800 nm spectral interval containing absorption bands related to both water and carbohydrates. Aquaphotomics-based evaluations showed that unifloral honeys contained more highly organized water than the industrial sugar syrup, supposedly because of the greater variety of molecules dissolved in the multi-component honeys. Adulteration with HFCS caused a gradual reduction of water molecular structures, especially water trimers, which facilitate interaction with other molecules. Quick, non-destructive NIR spectroscopy combined with aquaphotomics could be used to describe water molecular structures in honey and to detect a rather common form of adulteration.
    Full-text · Article · Mar 2016 · Food Chemistry
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: A simple fiber optic displacement sensor is employed for sensing a purity of honey in distilled water. Concentration of honey is varied from 75% to 100% of honey purity. Prior that, the performances of sensor is first demonstrated by sensing output signal in air. The front slope has a sensitivity of 2.7116 mV/mm while the sensitivity of the back slope is 0.5323 mV/mm. Both of slopes have more than 99% of linearity in range between 0.05-0.50 mm and 1.05-2.90 mm respectively. By increasing honey concentration, the peak light intensity is linearly increases and gives the measured peak voltage sensitivities about 0.02 mV/%. A real-time measurement, low cost, stability, high sensitivity and simplicity of design promote a well-developed sensor in providing useful parameters in detecting purity of honey.
    Full-text · Article · Jul 2013 · OPTOELECTRONICS AND ADVANCED MATERIALS-RAPID COMMUNICATIONS
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Honey adulteration is a topical issue because increasingly sophisticated adulteration methods are constantly being developed and the official (legislative) determination of the quality indicators of honey is unable to detect most methods of honey adulteration. In addition, while the popularity among consumers is constantly growing, the worldwide production of honey is unstable. The aim of this review was to provide a current overview of methods suitable for the detection of individual methods of adulteration.
    Preview · Article · Jan 2015 · Acta Veterinaria Brno
Show more