Detection and quantification of honey adulteration via direct incorporation of sugar syrups or bee-feeding: preliminary study using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and chemometrics

Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences. This paper describes the development of an effective anionic chromatographic method (HPAEC-PAD) for honey analysis and adulteration detection. The method relies on the use of chemometric methods to process chromatograms in order to achieve a better discrimination between authentic and adulterated honeys by linear discriminant analysis and to quantify adulteration levels by partial least squares analysis. This approach was investigated using honey samples adulterated from 10 to 40% with various industrial bee-feeding sugar syrups. Good results were obtained in the characterization of authentic and adulterated samples (96.5% of good classification) using linear discriminant analysis followed by a canonical analysis. The application of the partial least squares modeling method provided a corresponding linear regression model allowing the percentage of adulteration of new samples to be estimated directly from sample chromatograms.Additionally, a bee-feeding experiment on a small apiary was conducted in order to evaluate the effect of supplying hives with bee-feeding syrups. This practice is specific to the apicultural area. It has been demonstrated that bee-feeding can modify the sugar composition of the produced honey if it is conducted without safeguards.     

A solid-phase extraction procedure coupled to 1H NMR, with chemometric analysis, to seek reliable markers of the botanical origin of honey

The aim of this work was to establish an analytical method for identifying the botanical origin of honey, as an alternative to conventional melissopalynological, organoleptic and instrumental methods (gas-chromatography coupled to mass spectrometry (GC–MS), high-performance liquid chromatography HPLC). The procedure is based on the ¹H nuclear magnetic resonance (NMR) profile coupled, when necessary, with electrospray ionisation-mass spectrometry (ESI-MS) and two-dimensional NMR analyses of solid-phase extraction (SPE)-purified honey samples, followed by chemometric analyses. Extracts of 44 commercial Italian honeys from 20 different botanical sources were analyzed.Honeydew, chestnut and linden honeys showed constant, specific, well-resolved resonances, suitable for use as markers of origin. Honeydew honey contained the typical resonances of an aliphatic component, very likely deriving from the plant phloem sap or excreted into it by sap-sucking aphids. Chestnut honey contained the typical signals of kynurenic acid and some structurally related metabolite.In linden honey the ¹H NMR profile gave strong signals attributable to the mono-terpene derivative cyclohexa-1,3-diene-1-carboxylic acid (CDCA) and to its 1-O-β-gentiobiosyl ester (CDCA-GBE). These markers were not detectable in the other honeys, except for the less common nectar honey from rosa mosqueta. We compared and analyzed the data by multivariate techniques. Principal component analysis found different clusters of honeys based on the presence of these specific markers.The results, although obviously only preliminary, suggest that the ¹H NMR profile (with HPLC–MS analysis when necessary) can be used as a reference framework for identifying the botanical origin of honey.     

Eliminating false positive C4 sugar tests on New Zealand Manuka honey

Carbon isotope analyses (δ¹³C) of some New Zealand Manuka honeys show that they often fail the internationally recognised Association of Official Analytical Chemists sugar test (AOAC method 998.12) which detects added C₄ sugar, although these honeys are from unadulterated sources. Failure of these high value products is detrimental to the New Zealand honey industry, not only in lost export revenue, but also in brand and market reputation damage. The standard AOAC test compares the carbon isotope value of the whole honey and corresponding protein isolated from the same honey. Differences between whole honey and protein δ¹³C values should not be greater than +1.0‰, as it indicates the possibility of adulteration with syrups or sugars from C₄ plants such as high fructose corn syrup or cane sugar. We have determined that during the standard AOAC method, pollen and other insoluble components are isolated with the flocculated protein. These non‐protein components have isotope values which are considerably different from those of the pure protein, and can shift the apparent δ¹³C value of protein further away from the δ¹³C value of the whole honey, giving a false positive result for added C₄ sugar. To eliminate a false positive C₄ sugar test for Manuka honey, prior removal of pollen and other insoluble material from the honey is necessary to ensure that only the pure protein is isolated. This will enable a true comparison between whole honey and protein δ¹³C isotopes. Furthermore, we strongly suggest this modification to the AOAC method be universally adopted for all honey C₄ sugar tests. Copyright © 2010 John Wiley & Sons, Ltd.     

Caracterisation par analyse calorimetrique differentielle des complexes entre LiAlH4 et les ethers-couronnes 12-C-4, 15-C-5, dicyclohexano-18-C-6

The thermal behaviour of complexes [Li⁺-EC](AlH₄)^– withEC=12-C-4, 15-C-5, DC 18-C-6 (cis-anti-cis andcis-syn-cis isomers) was investigated by Differential Scanning Calorimetry (DSC). These complexes were prepared as solids from benzene solutions. Pure EC and several solvated species [Li⁺-EC](AlH₄)^–·nC₆H₆ (EC=15-C-5, DC 18-C-6syn) were also studied. DSC has revealed various phenomena. Solid-solid transitions were observed before melting for [Li⁺-EC](AlH₄)^– withEC=12-C-4 and 15-C-5. They are probably explained by small molecular modifications strongly dependent on the thermal history of the sample. A glass-transition was found for the pure crown-ether DC 18-C-6anti, the complex [Li⁺-EC](A1H₄)^– withEC=DC-18-C-6anti and the two solvates mentioned above.

     

Thermal degradation of UHMWPE

The thermal behaviour of ultra-high molecular weight polyethylene (UHMWPE) of different molecular weights was examined by thermal analysis methods. The melting temperatureT _m and the heat of melting H were measured by the DSC method. The thermooxidative degradation process was investigated by using a MOM Q-1500 D derivatograph at various heating rates in air atmosphere. The initial decomposition temperatureT _i was determined from the TG curves, and other characteristic temperatures of decomposition were calculated. It was found thatT _m and H are higher for UHMWPE than those for HDPE, i.e. 146C and 195 J g^–1 for UHMWPE as compared with 133C and 166 J g^–1 for HDPE. The thermal behaviour of the investigated UHMWPE samples is not significantly influenced by molecular weight.     

Investigation of thermal properties of some basalt samples in Egypt

This work aims in studying the temperature dependence of the thermal properties (thermal diffusivity, k, specific heat, C _p and thermal conductivity, ) of some basalt group samples, collected from different regions in the eastern desert of Egypt. The thermal properties of these samples were measured in the temperature range from r.t. to 900 K. The average values of the thermal conductivity of these investigated samples lie in the range from 0.4·10^–3 to 2.01·10^–3 cal cm^–1 s^–1 K^–1. This means that these samples are considered as thermal insulating materials. The thermogravimetric analysis (TG) confirmed that these investigated samples are dry rocks. X-ray fluorescence (XRF) and X-ray diffraction (XRD) confirmed that these rock samples have a crystalline phase, the peaks of XRD have a small change in their location as a result of heat treatment. This behaviour was attributed to the oxidation and firing of some minerals after the heat treatment.This revised version was published online in November 2005 with corrections to the Cover Date.     

Sugar Profiling of Honeys for Authentication and Detection of Adulterants Using High-Performance Thin Layer Chromatography

Honey adulteration, where a range of sugar syrups is used to increase bulk volume, is a common problem that has significant negative impacts on the honey industry, both economically and from a consumer confidence perspective. This paper investigates High-Performance Thin Layer Chromatography (HPTLC) for the authentication and detection of sugar adulterants in honey. The sugar composition of various Australian honeys (Manuka, Jarrah, Marri, Karri, Peppermint and White Gum) was first determined to illustrate the variance depending on the floral origin. Two of the honeys (Manuka and Jarrah) were then artificially adulterated with six different sugar syrups (rice, corn, golden, treacle, glucose and maple syrup). The findings demonstrate that HPTLC sugar profiles, in combination with organic extract profiles, can easily detect the sugar adulterants. As major sugars found in honey, the quantification of fructose and glucose, and their concentration ratio can be used to authenticate the honeys. Quantifications of sucrose and maltose can be used to identify the type of syrup adulterant, in particular when used in combination with HPTLC fingerprinting of the organic honey extracts.     

Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)

Honey has good antimicrobial properties and can be used for medical treatment. The antimicrobial properties of unifloral honey varieties are different. In this study, we evaluated the antimicrobial and antioxidant activities of nine kinds of Chinese monofloral honeys. In addition, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to detect their volatile components. The relevant results are as follows: 1. The agar diffusion test showed that the diameter of inhibition zone against Staphylococcus aureus of Fennel honey (21.50 ± 0.41 mm), Agastache honey (20.74 ± 0.37 mm), and Pomegranate honey (18.16 ± 0.11 mm) was larger than that of Manuka 12+ honey (14.27 ± 0.10 mm) and Manuka 20+ honey (16.52 ± 0.12 mm). The antimicrobial activity of Chinese honey depends on hydrogen peroxide. 2. The total antioxidant capacity of Fennel honey, Agastache honey, and Pomegranate honey was higher than that of other Chinese honeys. There was a significant positive correlation between the total antioxidant capacity and the total phenol content of Chinese honey (r = 0.958). The correlation coefficient between the chroma value of Chinese honey and the total antioxidant and the diameter of inhibition zone was 0.940 and 0.746, respectively. The analyzed dark honeys had better antimicrobial and antioxidant activities. 3. There were significant differences in volatile components among Fennel honey, Agastache honey, Pomegranate honey, and Manuka honey. Hexanal-D and Heptanol were the characteristic components of Fennel honey and Pomegranate honey, respectively. Ethyl 2-methylbutyrate and 3-methylpentanoic acids were the unique compounds of Agastache honey. The flavor fingerprints of the honey samples from different plants can be successfully built using HS-GC-IMS and principal component analysis (PCA) based on their volatile compounds. Fennel honey, Agastache honey, and Pomegranate honey are Chinese honey varieties with excellent antimicrobial properties, and have the potential to be developed into medical grade honey.     

Determination of B-group vitamins in Turkish honey using ultra-performance liquid chromatography with electrospray ionization coupled to tandem mass spectrometry

A rapid and sensitive ultra-performance liquid chromatography–tandem mass spectrometry method with electrospray ionization (UPLC–ESI–MS/MS) for analysis of B-group vitamins in honey has been presented. Aim of this study is the characterization of different types of Turkish honeys according to B-group vitamins. Vitamins were determined in 17 different types of Turkish honey samples by UPLC–ESI–MS/MS. Heather honey samples were distinguished among the studied honeys with the richest vitamin content with 286.10?mg/kg, and it is followed by sunflower honey and thyme honey with the total vitamin contents of 206.01 and 163.27?mg/kg, respectively. The presence of vitamin B₁ (thiamine), vitamin B₂ (riboflavin), vitamin B₃ (nicotinamide, B₃N and nicotinic acid, B₃H), vitamin B₆ (pyridoxine), and vitamin B₉ (folic acid) was detected in all the honey samples analyzed. Moreover, vitamin B₅ (pantothenic acid) was observed in most of them. Vitamin B₁₂ (cyanocobalamin) and vitamin B₇ (biotine) were not detected in the studied honey samples. Turkish honey samples showed efficacious vitamin content for the consumers.     

The Comparison of Physicochemical Parameters,Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends

Many imported honeys distributed on the Polish market compete with local products mainly by lower price, which can correspond to lower quality and widespread adulteration. The aim of the study was to compare honey samples (11 imported honey blends and 5 local honeys) based on their antioxidant activity (measured by DPPH, FRAP, and total phenolic content), protein profile obtained by native PAGE, soluble protein content, diastase, and acid phosphatase activities identified by zymography. These indicators were correlated with standard quality parameters (water, HMF, pH, free acidity, and electrical conductivity). It was found that raw local Polish honeys show higher antioxidant and enzymatic activity, as well as being more abundant in soluble protein. With the use of principal component analysis (PCA) and stepwise linear discriminant analysis (LDA) protein content and diastase number were found to be significant (p < 0.05) among all tested parameters to differentiate imported honey from raw local honeys.     

The thermal dehydration and decomposition of Ba[Cu(C2O4)2(H2O)]·5H2O

The thermal behaviour of Ba[Cu(C₂O₄)₂(H₂O)]·5H₂O in N₂ and in O₂ has been examined using thermogravimetry (TG) and differential scanning calorimetry (DSC). The dehydration starts at relatively low temperatures (about 80°C), but continues until the onset of the decomposition (about 280°C). The decomposition takes place in two major stages (onsets 280 and 390°C). The mass of the intermediate after the first stage corresponded to the formation of barium oxalate and copper metal and, after the second stage, to the formation of barium carbonate and copper metal. The enthalpy for the dehydration was found to be 311±30 kJ mol^–1 (or 52±5 kJ (mol of H₂O)^–1). The overall enthalpy change for the decomposition of Ba[Cu(C₂O₄)₂] in N₂ was estimated from the combined area of the peaks of the DSC curve as –347 kJ mol^–1. The kinetics of the thermal dehydration and decomposition were studied using isothermal TG. The dehydration was strongly deceleratory and the -time curves could be described by the three dimensional diffusion (D3) model. The values of the activation energy and the pre-exponential factor for the dehydration were 125±4 kJ mol^–1 and (1.38±0.08)×10¹⁵ min^–1, respectively. The decomposition was complex, consisting of at least two concurrent processes. The decomposition was analysed in terms of two overlapping deceleratory processes. One process was fast and could be described by the contracting-geometry model withn=5. The other process was slow and could also be described by the contracting-geometry model, but withn=2.The values ofE _a andA were 206±23 kJ mol^–1 and (2.2±0.5)×10¹⁹ min^–1, respectively, for the fast process, and 259±37 kJ mol^–1 and (6.3±1.8)×10²³ min^–1, respectively, for the slow process.Dedicated to Prof. Menachem Steinberg on the occasion of his 65th birthday     

Thermal analysis of poly(2-methylpentamethylene terephthalamide)

Poly(2-methylpentamethylene terephthalamide) (Nylon M5T) is a new high temperature aromatic polyamide developed by Hoechst Celanese. In this paper thermal properties of Nylon M5T chips, as well as as-spun and drawn fibers were studied by DSC, DMA, hot stage microscopy and WAXS.T _g of the fully amorphous Nylon M5T is 143°C when measured by DSC;T _g increases with crystallinity to 151°C. The temperature dependence of the solid and melt specific heat capacities has also been determined. The heat capacity increase at the glass transition of the amorphous polymer is 103.9 J °C^–1 mol^–1.T _g by DMA for the as-spun fiber is 155°C, for a drawn fiber is 180°C. Three secondary transitions were observed by DMA in addition to the glass transition. These correspond to a local mode relaxation of the methylene groups at –120°C, onset of rotation of the amide-groups at –65°C and the onset of the rotation of the phenylenegroups (at 63°C). The crystallinity of Nylon M5T strongly depends on the rate of cooling from the melt. The isothermal crystallization data are melt temperature dependent: two-dimensional crystallization takes place when the samples are crystallized from higher melt temperatures, and this phase changes into a spherulitic structure during cooling to room temperature. Spherulitic crystallization occurs when lower melt temperatures are used. This polymer has three crystal forms as indicated by DSC, DMA and WAXS data. The crystal to crystal transitions are clearly visible when amorphous samples are heated in the DSC, or the DMA curves of as-spun fibers are recorded. It is experimentally shown that a considerable melting of the lower temperature crystal forms takes place during the crystal to crystal transitions. The equilibrium melting point as measured by the Hoffman-Weeks method, has been determined to be 339°C.Dedicated to Professor Bernhard Wunderlich on the occasion of his 65th birthday     

Bioactive Molecules for Discriminating Robinia and Helianthus Honey: High-Performance Liquid Chromatography–Electron Spray Ionization–Mass Spectrometry Polyphenolic Profile and Physicochemical Determinations

Bioactive molecules from the class of polyphenols are secondary metabolites from plants. They are present in honey from nectar and pollen of flowers from where honeybees collect the “raw material” to produce honey. Robinia pseudoacacia and Helianthus annuus are important sources of nectar for production of two monofloral honeys with specific characteristics and important biological activity. A high-performance liquid chromatography–electro spray ionization–mass spectrometry (HPLC–ESI–MS) separation method was used to determine polyphenolic profile from the two types of Romanian unifloral honeys. Robinia and Helianthus honey showed a common flavonoid profile, where pinobanksin (1.61 and 1.94 mg/kg), pinocembrin (0.97 and 1.78 mg/kg) and chrysin (0.96 and 1.08 mg/kg) were identified in both honey types; a characteristic flavonoid profile in which acacetin (1.20 mg/kg), specific only for Robinia honey, was shown; and quercetin (1.85 mg/kg), luteolin (21.03 mg/kg), kaempferol (0.96 mg/kg) and galangin (1.89 mg/kg), specific for Helianthus honey, were shown. In addition, different phenolic acids were found in Robinia and Helianthus honey, while abscisic acid was found only in Robinia honey. Abscisic acid was correlated with geographical location; the samples collected from the south part of Romania had higher amounts, due to climatic conditions. Acacetin was proposed as a biochemical marker for Romanian Robinia honey and quercetin for Helianthus honey.     

Age related changes in the thermal transition of Turkey leg flexor tendon collagen

A differential scanning calorimetric, thermogravimetric and electron microscopic investigation has been carried out on the uncalcified areas of turkey leg flexor tendon as a function of age. Rehydrated samples exhibit an increase of thermal stability with age. The H_D values drop from about 11 cal·g^–1 in the first weeks of life down to 7 cal·g^–1 after the 11th week.At about 11 weeks, the collagen fibril diameter distribution passes from unimodal to multimodal. The DSC curves as well as the TG-DTG curves recorded from dried samples do not show any appreciable difference with ageing. The variations in thermal behaviour of rehydrated samples and fibril diameter distribution could be related to modifications in water binding with ageing.The Authors are grateful to Dr. G. Fabris for discussion and help in the selection of the samples. They also wish to thank Mr. G. Pizzuto for excellent technical assistance. The financial support by Consiglio Nazionale delle Ricerche is gratefully acknowledged.     

Preparation of BaCe0.8Gd0.2O3−δ by the citrate method and its application in the synthesis of ammonia at atmospheric pressure

BaCe_0.8Gd_0.2O_3– is a kind of high-temperature proton conductor. A precursor of BaCe_0.8Gd_0.2O_3– solid electrolyte was synthesized by the citrate method and characterized by thermal analysis (thermogravimetric analysis–differential thermal analysis), X-ray diffraction and scanning electron microscopy. Using the sintered samples as a solid electrolyte and silver–palladium alloy as electrodes, we synthesized ammonia from nitrogen and hydrogen at atmospheric pressure in the solid-state proton-conducting-cell reactor. The rate of evolution of ammonia was up to 3.09×10^–9 mol s^–1 cm^–2.     

Thermal Behaviour and Decomposition Kinetics for Two Palladium(II) Complexes with 1-aminopyrene and its Derivative

The thermal decomposition studies for two palladium(II) complexes Pd(apyr)₂Cl₂ and Pd(pmpa)Cl₂ (apyr=1–aminopyrene and pmpa=N–(2–pyridylmethylene)–1–pyrenylamine) were carried out in pure nitrogen using TG-DTG techniques. The non-isothermal kinetic parameters for the two complexes were evaluated employing the method suggested by Málek, esták, Koga et al. Based on the above results, thermal behaviour of the complexes were carefully discussed, which showed that not only the parameters value, but also the decomposition pattern and mechanism for complex 1 are different from complex 2.This revised version was published online in November 2005 with corrections to the Cover Date.     

Specific polyclonal-based immunoassays for sulfathiazole

A highly sensitive and specific enzyme-linked immunosorbent assay has been developed for detection of sulfathiazole (STZ, 4-amino-N-thiazol-2-yl-benzenesulfonamide). A set of haptens was synthesized in order to produce polyclonal antibodies against sulfonamides. Two ELISA formats (antibody-coated and conjugate-coated) were also investigated using all the serum/coating conjugate combinations that showed specific recognition. The developed ELISA succeeded in detection of STZ at concentrations as low as 0.03 ng mL^–1 over a measurable range of 0.12–6.71 ng mL^–1. Selectivity studies have demonstrated that other sulfonamides do not interfere significantly (<10%) with analysis of STZ by this immunochemical technique. Analysis of spiked bee honey samples by the developed ELISA method showed recoveries were good. The selectivity and sensitivity (IC₅₀=1.6 ng mL^–1) make it a suitable screening method for determination of low levels of STZ in food samples.     

The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical,Entomological and Geographical Origins

As a functional food, honey is a food product that is exposed to the risk of food fraud. To mitigate this, the establishment of an authentication system for honey is very important in order to protect both producers and consumers from possible economic losses. This research presents a simple analytical method for the authentication and classification of Indonesian honeys according to their botanical, entomological, and geographical origins using ultraviolet (UV) spectroscopy and SIMCA (soft independent modeling of class analogy). The spectral data of a total of 1040 samples, representing six types of Indonesian honey of different botanical, entomological, and geographical origins, were acquired using a benchtop UV-visible spectrometer (190–400 nm). Three different pre-processing algorithms were simultaneously evaluated; namely an 11-point moving average smoothing, mean normalization, and Savitzky–Golay first derivative with 11 points and second-order polynomial fitting (ordo 2), in order to improve the original spectral data. Chemometrics methods, including exploratory analysis of PCA and SIMCA classification method, was used to classify the honey samples. A clear separation of the six different Indonesian honeys, based on botanical, entomological, and geographical origins, was obtained using PCA calculated from pre-processed spectra from 250–400 nm. The SIMCA classification method provided satisfactory results in classifying honey samples according to their botanical, entomological, and geographical origins and achieved 100% accuracy, sensitivity, and specificity. Several wavelengths were identified (266, 270, 280, 290, 300, 335, and 360 nm) as the most sensitive for discriminating between the different Indonesian honey samples.     

Determination of differences in free and bound water contents of beef muscle by DSC under various freezing conditions

The differences in bound water content of beef semimembranous muscle samples obtained from previously chilled (24 h at +4°C) middle-aged beef carcasses were determined by the use of DSC. Initially, samples obtained from fresh, unprocessed meat were frozen at –40, –50 or –65°C to determine their melting peaks for freezable water (free water) content with the use of DSC. The samples were then subjected to an environment with an ambient temperature of –30, –35, –40 or –45°C, with no air circulation, or with an air circulation speed of 2 m s^–1, until a thermal core temperature of –18°C was attained; this was followed by thawing the samples until a thermal core temperature of 0°C was reached. This process was followed by subjecting the samples to the ambient temperatures mentioned above, to accomplish complete freezing and thawing of the samples, with DSC, and thereby determination of the freezable water contents, which were then used to determine the peaks of melting. The calculated peak areas were divided by the latent heat of melting for pure water, to determine the freezable water contents of the samples. The percentage freezable water content of each sample was determined by dividing its freezable water content by its total water content; and the bound water content of each sample was determined by subtracting the percentage free water content from the total. In view of the fact that the free water content of a sample is completely in the frozen phase at temperatures of –40°C and below, the calculations of free and bound water contents of the samples were based on the averages of values obtained at three different temperatures.