Food analysis honey

Murray, S.S. Schoeninger, M.J. Butm, H.T. Pickering, T.R. Marlett, J.A. Nutritional Composition of Some Wild Plant Foods and Honey Used by Hadza Foragers of Tanzania. Journal of Food Composition and Analysis. 2001,74, 3-13. 

Among the different chemometric methods, exploratory data analysis and pattern recognition are frequently used in the area of food analysis. Exploratory data analysis is focused on the possible relationships between samples and variables, while pattern recognition studies the behavior between samples and variables [95]. Principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) are the methods most commonly used for exploratory analysis and pattern recognition, respectively. The importance of these statistical tools has been demonstrated by the wide number of works in the field of food science where they have been applied. The majority of the applications are related to the characterization and authentication of olive oil, animal fats, marine and vegetable oils [95], wine [97], fruit juice [98], honey [99], cheese [100,101], and so on, although other important use of statistical tools is the detection of adulterants or frauds [96,102]. 

Bohlen M, Kast C, Diibecke A, Zoller O (2011) Sum-analytical determination of pyrrolizidine alkaloids in Swiss honey by GC-MS. In 5th International symposium on recent advances in food analysis, 1-4 Nov 2011, Prague. Available http //www.rafa2011.eu xlf/boa2011.pdf. Accessed 8 Nov 2012... 

Alissandrakis, E., Tarantalis, P. A., Harizanis, P. C., and Polissiou, M. (2007). Aroma investigation of untfloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis. Food Chem. 100, 396-404. 

Bentivenga, G., D Auria, M., Fedeli, P., MaurieUo, G., and Racioppi, R. (2004). SPME-GC-MS analysis of volatile organic compounds in honey from Basilicata. Evidence or the presence of pollutants from anthropogenic activities. Int. J. Food Sci. Technol. 39,1079-1086. 

Bonaga, G., Giumanini, A. G., and Gliozzi, G. (1986). Chemical composition of chestnut honey Analysis of the hydrocarbon fraction. /. Agric. Food Chem. 34,319-326. 

Davies, A. M. C. (1976). The application of amino acid analysis to the determination of the geographical origin of honey. /. Food Technol. 11, 515-523. 

Irudayaraj, J., Xu, F., and Tewari, J. (2003). Rapid determination of invert cane sugar adulteration in honey using FTIR spectroscopy and multivariate analysis. /. Food Sci. 68, 2040-2045. 

Mateo, R. and Bosch-Reig, F. (1998). Classification of Spanish unifloral honeys by discriminant analysis of electrical conductivity, color, water content, sugars, and pH. /. Agric. Food Chem. 46, 393 00. 

Radovic, B. S., Careri, M., Manglia, A., Musci, M., Gerboles, M., and Anklam, E. (2001a). Contribution of djmamic headspace GC-MS analysis of aroma compormds to authenticity testing of honey. Food Chem. 72,511-520. 

Terrab, A., Vega-Perez, J. M., Diez, M. J., and Heredia, F. J. (2002). Characterization of northwest Moroccan honeys by gas chromatographic mass spectrometric analysis of their sugar components. /. Sci. Food Agric. 82,179-185. 

Vinas, P., CampiUo, N., Hernandez Cordoba, M., and Candela, M. E. (1992). Simultaneous liquid chromatographic analysis of 5-hydroxymethyl-2-furaldehyde and methyl anthra-nilate in honey. Food Chem. 44, 67-72. 

Although SPME was applied initially for the analysis of relatively volatile environmental pollutants in waters, rapid developments have enabled SPME to be successfully applied for the analysis of pesticides in water, wine and more complex food samples such as honey, fruit juice and pears, vegetables and strawberries. With food samples, most analysts recognize the need for some sample pretreatment in order to minimize matrix effects. The matrix can affect the SPME efficiency, resulting in a reduced recovery of pesticides. The most common method is simply to dilute the sample or sample extract with water. Simpltcio and Boas comminuted pears in water prior to the determination of pesticides. Volante et al. extracted over 100 pesticides... 

The most common food matrices analyzed include meat, fish, milk, egg, and honey. The first step usually employed prior to analysis is protein precipitation, which is usually done with organic solvents [59, 60, 62, 194, 195], defatting, usually with hexane [60], and acid hydrolysis in the case of honey [190, 191]. 

Applications of microbiological methods in the field of drug residues analysis include all types of food matrices milk, meat, eggs, and honey. 

Analysis of drug residues in foods is a challenging task and numerous methods have been developed for the direct screening of meat, milk, eggs, and honey. The analyst has a wide range of extraction, enrichment, and instrumental techniques to choose from. There is no best method, and the analyst s choice will depend on the nature of the sample matrix, whether it is solid or liquid, fatty or nonfatty, and the expected range and levels of the analytes. The instruments available for the confirmation and quantification of the individual residues will also influence the choice of enrichment and quantification method. 

Doner, L. W. and Hicks, K. B. 1982. Lactose and the sugars of honey and maple Reactions, properties and analysis. In Food Carbohydrates D.R. Lineback and G.E. In-glett (Editors). AVI Publishing Co., Westport, Conn. pp. 74-112. 

H Oka, Y Ikai, J Hayakawa, K Harada, H Asukabe, M Suzuki, R Himei, M Horie, H Nakazawa, JD MacNeil. Improvement of chemical analysis of antibiotics. 22. Identification of residual tetracyclines in honey by frit FAB/LC/MS using a volatile mobile phase. J Agr Food Chem 42 2215 -2219, 1994. 

F Ferres, FA Tomas-Barberan, MI Gil, F Tomas-Lorente. An HPLC technique for flavonoid analysis in honey. J Sci Food Agric 56 49-56, 1991. 

Donarski, J. A., Jones, S. A., and Charlton, A. J. (2008). Application of cryoprobe H nudear magnetic resonance spectroscopy and multivariate analysis for the verification of Corsican honey. ]. Agric. Food Chem. 56, 5451-5456. 

Castro-Vasquez, L., Diaz-Maroto, M. C., Gonzalez-Vinas, M. A., and Perez-Coello, M. S. (2009). Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem. 112,1022-1030. 

The presence of toxic pyrrolizidine alkaloids in honey has been known for several decades [42]. The potential health concerns associated with pyrrolizidine alkaloids in food [27] and honey [28] in particular demand a rapid, sensitive method of detection in various matrices. The application of LC-MS methods to honey samples extracted using sex SPE cartridges has facilitated the analysis of honey for the presence of pyrrolizidine alkaloids and their N-oxides [34,41]. The SPE and LC-MS analysis has shown that honey attributed to known pyrrolizidine alkaloid-producing sources can have levels in excess of 5000 jrg/kg honey. Further to this, honey attributed to non-pyrrolizidine alkaloid-producing floral sources and unspecified blended honeys can also have significant amounts of alkaloids present. 

Ferreres, F. Tomas-Barberan, F.A. Gil, M.I. Tomas-Lorente, F. 1991. An FIPLC technique for flavonoid analysis in honey. J. Sci. Food Agric. 56 49-56. 

Devillers, J., Dore, J.C., Marenco, M., Poirier-Duchene, F., Galand, N., Viel, C. Chemometrical analysis of 18 metallic and nonmetallic elements found in honeys sold in France. J. Agric. Food Chem. 50, 5998-6007 (2002)... 

Lachman, J., Kolihova, D., MUiolova, D., Kosata, J., Titera, D., Kult, K. Analysis of minority honey components possible use for the evaluation of honey quality. Food Chem. 101, 973-979 (2007)... 

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