Discrimination of Clover and Citrus Honeys from Egypt According to Floral Type Using Easily Assessable Physicochemical Parameters and Discriminant Analysis: An External Validation of the Chemometric Approach

Foods
Ioannis K Karabagias, Sofia Karabournioti

Abstract

Twenty-two honey samples, namely clover and citrus honeys, were collected from the greater Cairo area during the harvesting year 2014⁻2015. The main purpose of the present study was to characterize the aforementioned honey types and to investigate whether the use of easily assessable physicochemical parameters, including color attributes in combination with chemometrics, could differentiate honey floral origin. Parameters taken into account were: pH, electrical conductivity, ash, free acidity, lactonic acidity, total acidity, moisture content, total sugars (degrees Brix-&deg;Bx), total dissolved solids and their ratio to total acidity, salinity, CIELAB color parameters, along with browning index values. Results showed that all honey samples analyzed met the European quality standards set for honey and had variations in the aforementioned physicochemical parameters depending on floral origin. Application of linear discriminant analysis showed that eight physicochemical parameters, including color, could classify Egyptian honeys according to floral origin (p < 0.05). Correct classification rate was 95.5% using the original method and 90.9% using the cross validation method. The discriminatory ability of the developed model was fu...Continue Reading

Citations

Nov 17, 2019·Foods·Olga Escuredo, M Carmen Seijo
Feb 23, 2020·Foods·Vesna Vukašinović-PešićVladimir Pešić
May 17, 2021·Food Research International·Siluana Katia Tischer SeraglioAna Carolina Oliveira Costa

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