botanical origin of honey (2)


Honey is regarded as one of the foods most susceptible to adulteration or mislabelling. Greek researchers have used the Scopus database to determine which issues and methods of authenticity have had most published papers. The result indicated that the determination of botanical origin  was the most studied authenticity issue, and chromatographic methods were the most frequently used for its assessment. This comprehensive review examines other methodologies to assess honey botanical and geographical origin using separation techniques, DNA methods, spectroscopic, elemental and isotopic techniques. Methods for sugar adulteration of honey are not covered.

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Chinese researchers measured the free amino acid content in five unifloral honeys (Chinese chastetree, acacia, rape, lungan and jujube) from different locations in China using reverse-phase HPLC. Multivariate statistical analyses of the 16 amino acids employing CA (cluster analysis), PCA (principal component analysis), and DA (discriminant analysis) showed that samples could be classified correctly according to their botanical origin. Additionally, DA offered a more precise mode to determine the botanical origin of Chinese honey.

Read the full paper at: Amino acids in Chinese honey

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