Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 188-195

  de Almeida Muradian, Ligia Bicudo ^a   Stramm, Klaus Martin ^a   Estevinho, Leticia M ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

FT IR ATR spectrometry; Honey; Melipona subnitida; Physicochemical analysis; Storage conditions

Indexed keywords

FT-IR ATR; HONEY; MELIPONA SUBNITIDA; PHYSICO-CHEMICAL ANALYSIS; STORAGE CONDITION;

FREEZING; REFRIGERATORS; SPECTROMETRY;

FOOD PRODUCTS;

MELIPONA SUBNITIDA;

EID: 84890432095     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12297     Document Type: Article

References (45)

1. Adenekan, M.O., Amusa, N.A., Lawal, A.O. & Okpeze, V.E. (2010). Physico-chemical and microbiological properties of honey samples obtained from Ibadan. Journal of Microbiology and Antimicrobials, 2, 100-104.
2. Almeida-Muradian, L.B. (2013). Tetragonisca angustula pot-honey compared to Apis mellifera honey from Brazil. In: Pot Honey (edited by P. Vit, R.M. Silvia, S.R.M. Pedro, W. David & D.W. Roubik ), Pp. 375-382. London: Pot-Honey Springer.
3. Almeida-Muradian, L.B., Luginbühl, W., Badertscher, R. & Gallmann, P. (2012). Generalizability of PLS calibrations with FT-IR ATR spectrometry for the prediction of some physicochemical measurands of honey - Technical-scientific information. Schweizerische Eidgenossenschaft, 1, 16.
4. Alzahrani, H.A., Boukraâ, L., Bellik, Y. et al. (2012). Evaluation of the antioxidant activity of three varieties of honey from different botanical and geographical origins. Global Journal of Health Science, 4, 191-196.
5. Andrade, P.B., Amaral, M.T., Isabel, P., Carvalho, J.C.M.F., Seabra, R.M. & Cunha, A.P. (1999). Physicochemical attributes and pollen spectrum of Portuguese heather honeys. Food Chemistry, 66, 503-510.
6. AOAC. (1990). Official methods of Analysis of AOAC International 15th edn. Virginia, USA: Arlington.
7. Araújo, D.R., Silva, R.H.D & Sousa, S.J. (2006). Avaliação da qualidade físico-química do mel comercializado na cidade de Crato, CE. Revista de Biologia e Ciências da Terra, 6, 51-55.
8. Banker, S.B., Bule, M.V., Singhal, R.S. & Ananthanarayan, L. (2009). Optimization of Aspergillus niger fermentation for the production of glucose oxidase. Food and Bioprocess Technology, 2, 344-352.
9. Bardy, J., Slevin, N.J., Mais, K.L. & Molassiotis, A. (2008). A systematic review of honey uses and its potential value within oncology care. Journal of Clinical Nursing, 17, 2604-2623.
10. Bath, P.K. & Singh, N. (1999).A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chemistry, 67, 389-397.
11. Bertoncelj, J., Doberšek, U., Jamnik, M. & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, 822-828.
12. Bogdanov, S., Martin, P., Lullmann, C., Borneck, R., Flamini, C. & Morlot, M. (1997). Harmonised methods of the European honey Commission. Apidologie, 28, 1-59.
13. Brasil. Instrução Normativa n.11, de 20 de outubro de. (2000). Available at: http://agricultura.gov.br.
14. Bulut, L. & Kilic, M. (2009). Kinetics of hydroxymethylfurfural accumulation and color change in honey during storage in relation to moisture content. Journal of Food Processing and Preservation, 33, 22-32.
15. Cano, C.B., Felsner, M.L. & Bruns, R.E. (2001). Comparison of methods for determining moisture content of Citrus and Eucalyptus Brazilian honeys by refractometry. Journal of Food Composition and Analysis, 14, 101-109.
16. Castro-Vázquez, L., Díaz-Maroto, M.C., González-Viñas, M.A., de la Fuente, E. & Pérez-Coello, M.S. (2008). Influence of storage conditions on chemical composition and sensory properties of citrus honey. Journal of Agricultural and Food Chemistry, 6, 1999-2006.
17. Cavia, M.M., Fernandez-Muinõ, M.A., Alonso-Torre, S.R., Huidobro, J.F. & Sancho, M.T. (2007). Evolution of acidity of honeys from continental climates: influence of induced granulation. Food Chemistry, 100, 1728-1733.
18. Cimpoiu, C., Hosu, A., Miclaus, V. & Puscas, A. (2012). Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties. Spectrochimica Acta Part A, 100, 149-154.
19. Codex Alimentarius. (2001). Revised Codex Standard for Honey, Codex STAN 12-19811.
20. Council Directive 2001/110/CE concerning honey, Official Journal of European Communities Jan 12th 2002, L10/4752.
21. Cozzolino, D., Cynkar, W.U., Shah, N. & Smith, P. (2011). Multivariate data analysis applied to spectroscopy: potential application to juice and fruit quality. European Food Research and Technology, 44, 1888-1896.
22. Estevinho, M.L., Pereira, A.P., Moreira, L., Dias, L.G. & Pereira, E. (2008). Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food and Chemical Toxicology, 46, 3774-3779.
23. Fallico, B., Arena, E., Verzera, A. & Zappalá, M. (2006). The European food legislation and its impact on honey sector. Quality Assurance for Chemistry, 11, 49-54.
24. Ferreira, I.C.F.R., Aires, E., Barreira, J.C.M. & Estevinho, L.M. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114, 1438-1443.
25. Finola, M.S., Lasagno, M.C. & Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry, 100, 1649-1653.
26. Gomes, S., Dias, L., Moreira, L., Rodrigues, P. & Estevinho, M.L. (2009). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48, 544-548.
27. Guerrini, A., Bruni, R., Maietti, S. et al. (2008). Ecuadorian stingless bee (Meliponinae) honey: a chemical and functional profile of an ancient health product. Food Chemistry, 114, 1413-1420.
28. Hennessy, S., Downey, G. & O'Donnell, C.P. (2010). Attempted confirmation of the provenance of Corsican PDO honey using FT-IR spectroscopy and multivariate data analysis. Journal of Agricultural and Food Chemistry, 58, 9401-9406.
29. Iglesias, I., Feás, X., Rodrigues, S. et al. (2012). Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications. Molecules, 17, 8561-8577.
30. Kucuk, M., Kolayli, S., Karaglu, S., Ulusoy, E., Baltaci, C. & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, 526-534.
31. Maia, M., Barros, A.I.R.N.A., Fernando, M. & Nunes, F.M. (2013). A novel, direct, reagent-free method for the detection of beeswax adulteration by single-reflection attenuated total reflectance mid-infrared spectroscopy. Talanta, 107, 74-80.
32. Molan, P. (2006). Using honey in wound care. International Journal of Aromatherapy, 3, 21-24.
33. Nagai, T., Inoue, R., Inoue, H. & Suzuki, N. (2012). Preparation and antioxidant properties of water extract of propolis. Food Chemistry, 80, 29-33.
34. Nogueira-Neto, P., Imperatriz -Fonseca, V. L. & Kleinert -Giovannini, A. (1986). Biologia e manejo das abelhas sem ferrão. São Paulo: Tecnapis, 54p.
35. Ouchemoukh, S., Louaileche, H. & Schweizer, P. (2007). Physico-chemical characteristics and pollen spectrum of some Algerian honey. Food Control, 18, 52-58.
36. Ramalhosa, E.E., Gomes, T.T., Pereira, A.P., Dias, T.T. & Estevinho, L.M. (2011). Mead production tradition versus modernity. Advanced Food Nutritional Research, 63, 101-118.
37. Ruoff, K., Iglesias, M.T.R., Luginbuhl, W., Bosset, J., Bogdnov, S. & Amado, R. (2006). Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry. European Food Research and Technology, 223, 22-29.
38. Silva, L.R., Videira, R., Monteiro, A., Valentão, P. & Andrade, P. (2009). Honey from Luso region (Portugal): physicochemical characteristics and mineral contents. Microchemical Journal, 93, 73-77.
39. Souza, B., Roubik, D., Barth, O.M. et al. (2006). Composition of stingless bee honey: setting quality standards. Interciencia, 31, 867-875.
40. Spano, N., Casula, L., Panzanelli, A., Pilo, M.I., Piu, P.C. & Scanu, R. (2006). An RP-HPLC determination of 5-hydroxymethylfurfural in honey. The case of strawberry tree honey. Talanta, 68, 1390-1395.
41. Taoukis, P. & Labuza, T.P. (1996). Summary: integrative concepts. In: Food Chemistry, 3rd edn. (edited by O.R. Fennema ) Pp. 1013-1041. New York: Marcel Dekker Inc.
42. Tosi, E.R.E., Lucero, H. & Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. LWT - Food Science and Technology, 37, 669-678.
43. Vit, P., Medina, M. & Enriquez, M.E. (2004). Quality standards for medicinal uses of Meliponinae honey in Guatemala, Mexico and Venezuela. Bee World, 85, 2-5.
44. Wang, X.H., Gheldof, N. & Engeseth, N.J. (2004). Effect of processing and storage on antioxidant capacity of honey. International Journal of Food Science and Technology, 69, 96-101.
45. Zohdi, R.M., Zakaria, Z.A.B., Yusof, N., Mustapha, N.M. & Abdullah, M.N.H. (2012). Gelam (Melaleuca spp.) honey-based hydrogel as burn wound dressing. Evidence-Based Complementary and Alternative Medicine, 2010, Article ID 843020035, 1-7.