Classification of Italian honeys by 2D HR-NMR

Journal of Agricultural and Food Chemistry
Massimo LolliCinzia Restani

Abstract

The importance of honey has been recently increased because of its nutrient and therapeutic effects, but the adulteration of honey in terms of botanical origin has increased, too. The floral origin of honeys is usually determined using melisso-palynological analysis and organoleptic characteristics, but the application of these techniques requires some expertise. A number of papers have confirmed the possibility of characterizing honey samples by selected chemical parameters. In this study high-resolution nuclear magnetic resonance (HR-NMR) and multivariate statistical analysis methods were used to identify and classify honeys of five different floral sources. The 71 honey samples (robinia, chestnut, citrus, eucalyptus, polyfloral) were analyzed by HR-NMR using both 1H NMR and heteronuclear multiple bond correlation spectroscopy (HMBC). Spectral data were analyzed by application of unsupervised and supervised pattern recognition and multivariate statistical techniques such as principal component analysis (PCA) and general discriminant analysis (GDA). The use of 1H-(13)C HMBC coupled with appropriate statistical analysis seems to be an efficient technique for the classification of honeys.

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Citations

Jan 31, 2013·Journal of Agricultural and Food Chemistry·Elisabetta SchievanoStefano Mammi
Sep 18, 2012·Progress in Nuclear Magnetic Resonance Spectroscopy·Luisa ManninaStéphane Viel
Sep 13, 2012·Journal of the Science of Food and Agriculture·Antonella CavazzaPaola Salvadeo
Aug 20, 2011·Phytochemical Analysis : PCA·Davide BertelliMaria Plessi
May 29, 2013·Journal of the Science of Food and Agriculture·Marta K JamrózIwona Wawer
Sep 18, 2012·Food Chemistry·Adam Le GresleyMark D Fielder
Sep 25, 2016·Food Chemistry·Amna Jabbar SiddiquiAtta-Ur- Rahman
Mar 8, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Emmanuel O OlawodeGarth Cambray
Aug 30, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Muhammad Taufiq Atsifa RazaliIntan Safinar Ismail
Jan 27, 2019·Food Science & Nutrition·Irving O Velázquez RíosMaría I García-Vieyra
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Sónia SoaresIsabel Mafra
Mar 20, 2021·Critical Reviews in Food Science and Nutrition·Jianhua MeiYue Huang
Nov 27, 2009·Journal of Agricultural and Food Chemistry·Elisabetta SchievanoStefano Mammi
Jun 1, 2021·Journal of Colloid and Interface Science·Saffron J BryantKaren J Edler
Jul 17, 2008·Journal of Agricultural and Food Chemistry·Roberto Consonni, Laura R Cagliani

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