Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis


Gok S., Severcan M., Goormaghtigh E., KANDEMİR İ., Severcan F.

FOOD CHEMISTRY, vol.170, pp.234-240, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 170
  • Publication Date: 2015
  • Doi Number: 10.1016/j.foodchem.2014.08.040
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.234-240
  • Keywords: Honey, Botanical origin, ATR-FTIR spectroscopy, Multivariate analysis, Hierarchical Cluster Analysis, Principal Component Analysis, TRANSFORM-INFRARED-SPECTROSCOPY, MIDINFRARED SPECTROSCOPY, ADULTERATION DETECTION, SUGAR SOLUTIONS, TURKISH HONEYS, MAJOR PROTEIN, CLASSIFICATION, CHROMATOGRAPHY, AUTHENTICITY, QUANTIFICATION

Abstract

Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of floral origin of honey need to be developed. This study aims to discriminate characteristic Anatolian honey samples from different botanical origins based on the differences in their molecular content, rather than giving numerical information about the constituents of samples. Another scope of the study is to differentiate inauthentic honey samples from the natural ones precisely. All samples were tested via unsupervised pattern recognition procedures like hierarchical clustering and Principal Component Analysis (PCA). Discrimination of sample groups was achieved successfully with hierarchical clustering over the spectral range of 1800-750 cm(-1) which suggests a good predictive capability of Fourier Transform Infrared (FTIR) spectroscopy and chemometry for the determination of honey floral source. (C) 2014 Elsevier Ltd. All rights reserved.