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Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by 1H NMR and HPLC along with physicochemical data
- Source :
- European Food Research and Technology, Eur Food Res Technol
- Publication Year :
- 2018
-
Abstract
- The objective of the present work was the geographical discrimination of the most common honeydew honeys produced in Greece, namely pine and fir, on the basis of sugar, free amino acid and organic acid content, determined by nuclear magnetic resonance spectroscopy (1H NMR) and high-performance liquid chromatography (HPLC), along with moisture content, sugar ratios, or sugars to moisture ratio, using chemometrics. For this purpose, 39 pine and 31 fir honey samples were collected from professional beekeepers from eight different regions in Greece. Data were subjected to multivariate analysis and modeled using supervised statistical methods. The combination of 1H NMR and HPLC based on metabolites along with the aforementioned physicochemical data resulted in the geographical discrimination of pine and fir honeys. Respective prediction rates were 76.9 and 80.6%, using a model validation technique: the cross-validation method. Present results support the combined use of instrumental and conventional methods for honey geographical origin differentiation. 244 7 1249 1259
- Subjects :
- Honeydew
animal structures
Multivariate analysis
Geographical discrimination
01 natural sciences
Biochemistry
High-performance liquid chromatography
Industrial and Manufacturing Engineering
Chemometrics
0404 agricultural biotechnology
Sugar
Free amino acids
Chromatography
Honeydew honeys
Chemistry
Agricultural Sciences
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
General Chemistry
Nuclear magnetic resonance spectroscopy
Agriculture Forestry and Fisheries
Moisture ratio
040401 food science
NMR
0104 chemical sciences
Proton NMR
HPLC
Sugars
Food Science
Biotechnology
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- European Food Research and Technology, Eur Food Res Technol
- Accession number :
- edsair.doi.dedup.....e5dba47d3bde7c3bfdf6ed52eeb79aa5