Abstract
AbstractThis study aimed to experimentally investigate the effect of sugar syrup additions on quality measurements of honey and to detect adulteration. For that purpose, two different pure blossom honey samples were adulterated by directly mixing 0%, 5%, 10%, 20%, 30%, 40%, and 50% of commercially available glucose–fructose corn syrup and maltose corn syrup. In this regard, key physico-chemical properties like moisture, pH, free acidity, proline, diastase number, color (L, a, b and Delta-E), electrical conductivity, HMF, sugar profile (glucose, fructose, sucrose and maltose), and C4 sugar analysis were tested. The results of the individual analysis of moisture, pH, free acidity, proline, diastase number, color, electrical conductivity, and HMF failed to detect sugar syrup adulteration. However, when principal component analysis (PCA) was utilized to analyze the data gathered from these tests, adulterations at all-syrup ratios (5–50%) were successfully detected.
Graphical Abstract
Publisher
Springer Science and Business Media LLC
Reference38 articles.
1. Codex (1981). Standard for honey. CXS 12-1981, Adopted in 1981. Revised in 1987. Amended in 2019.
2. FAOSTAT (2020) FAO Statistics. Food and Agricultural Organization of the United Nations, Rome
3. UNDESA (2019). Department of Economic and Social Affairs Population Dynamics, New York. https://population.un.org/wpp/Download/Standard/Population/. Accessed 15 Apr 2022
4. Li Q, Zeng J, Lin L, Zhang J, Zhu J, Yao L, Wang S, Yao Z, Wu Z (2020) Low risk of category misdiagnosis of rice syrup adulteration in three botanical origin honey by ATR-FTIR. Food Chem. https://doi.org/10.1016/j.foodchem.2020.127356
5. Ciursa P, Paulic D, Dranca F, Ropciuc S, Oroian M (2021) Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis and general model. Food Control 130:108266