Classical and correlative analytical methods for origin identification of Hungarian honeys

Zs. Bodor; Cs. Benedek; T. Kaszab; J.-L. Zinia Zaukuu; I. Kertész; Z. Kovacs

doi:10.1556/066.2019.48.4.9

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Acta Alimentaria

Volume/Issue:: Volume 48: Issue 4

Classical and correlative analytical methods for origin identification of Hungarian honeys

Authors:

Zs. Bodor

Zs. Bodor Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14–16. Hungary
Department of Dietetics and Nutrition, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary

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Cs. Benedek

Cs. Benedek Department of Dietetics and Nutrition, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary

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T. Kaszab

T. Kaszab Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14–16. Hungary

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J.-L. Zinia Zaukuu

J.-L. Zinia Zaukuu Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14–16. Hungary

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I. Kertész

I. Kertész Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14–16. Hungary

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Z. Kovacs

Z. Kovacs Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14–16. Hungary

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Pages:: 477–487

Online Publication Date:: Dec 2019

Publication Date:: 01 Dec 2019

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2019.48.4.9

Keywords:: honey; antioxidant; electronic tongue; NIR; authenticity

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Honey is produced by honeybees from nectar, sap of plant parts, or the juicy material secreted by sucking insects living on trees. It is rich in nutritionally useful components, the occurrence of which highly depends on the botanical and geographical origin of honey. Our goal is to develop a new, rapid, and accurate combination of analytical methods for identification of botanical and geographical origin.

Physicochemical parameters (pH, electrical conductivity, moisture, and ash content), colour (L*a*b*), and antioxidant properties were determined in addition to correlative techniques, such as electronic tongue and near infrared spectroscopy. For the statistical evaluation ANOVA, principal component analysis, and linear discriminant analysis were applied.

Results showed significant differences (P<0.05) in physicochemical properties, colour, and antioxidant capacity according to the botanical origin of honeys. Electronic tongue (ET) and near infrared spectroscopy (NIR) techniques were useful in the identification of the botanical and geographical origin, showing generally good accuracy.

The physicochemical parameters are important and can serve as reference methods, completing NIR and ET as target techniques, which are promising, but need further improvement for the determination of honey origin.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)