Adulteration of honey and available methods for detection – a review

Acta Veterinaria Brno

Volumn 83, Issue , 2014, Pages S85-S102

  Zábrodská, Blanka ^a   Vorlová, Lenka ^a  

^a UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

Bee product; HPLC; Isotope analysis; NIR

Indexed keywords

APOIDEA;

EID: 84937597351     PISSN: 00017213     EISSN: 18017576     Source Type: Journal    
DOI: 10.2754/avb201483S10S85     Document Type: Article

References (72)

1. Abdel - Aal ESM, Zeina HM, Youssef MM 1993: Aduleration of honey with high fructose corn syrup – Detection by different methods. Food Chem 48: 209 -212
2. Acquarone C, Buera P, Elizalde B 2007: Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chem 101: 695-703
3. Agila A, Barringer S 2013: Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locations. J Food Sci 78: 184-191
4. Almeida-Muradiana LB, Sousa RJ, Barth OM, Gallmann P 2014: Preliminary data on Brazilian monofloral honey from the northeast region using FT-IR ATR spectroscopic, palynological, and color analysis. Química Nova 37: 716-719
5. Anklam EA 1998: Review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63: 549-562
6. AOAC 1995: Official Method of Analysis, 978.17, Corn and cane sugar products in honey. Association of Official Analytical Chemists, Arlington, VA, USA, chapter 44: 27-29
7. AOAC 1995: Official Method of Analysis, 991.41, C4 plant sugars in honey. Association of Official Analytical Chemists, Official Methods of Analysis Sugars and Sugar Products, Arlington, VA, USA, chapter 44: 29-31
8. AOAC 2005: Official Method of Analysis, 998.12, C4 plant sugars in honey. International standard stable carbon isotope ratio method. Int. Gaithersburg, MD, USA, chapter 44: 27-30
9. Bartošová L 2013: Methods for proving adulteration (in Czech). SZPI. Available at: http://www.szpi.gov.cz/docDetail.aspx?docid=1049475&docType=ART&nid=12075. Last modified May 24, 2013. Accessed September 7, 2014
10. Belay A, Solomon WK, Bultossa G, Adgaba N, Melaku S 2014: Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia. Food Chem 167: 213-219
11. Bertelli D, Lolli M, Papotti G, Bortolotti L, Serra G, Plessi M 2010: Detection of honey adulteration by sugar syrups using one-dimensional and two-dimensional high-resolution nuclear magnetic resonance. J Agric Food Chem 58: 8495-8501
12. Bogdanov S, Martin P, Lullmann C 1997: Harmonised methods of the European honey commission, Apidologie (extra issue), 1-59
13. Bogdanov S, Ruoff K, Oddo LP 2004: Physico-chemical methods for the characterisation of unifloral honeys: A review. Apidologie 35: 4-17
14. Cabańero AI, Recio JL, Rupérez M 2006: Liquid chromatography coupled to isotope ratio mass spectrometry: A new perspective on honey adulteration detection. J Agric Food Chem 54: 9719-9727
15. Cai J, Wu X, Yuan L, Han E, Zhoua L, Zhoub A 2013: Determination of Chinese angelica honey adulterated with rice syrup by an electrochemical sensor and chemometrics. Anal Meth 5: 2324-2328
16. Castro-Vázquez L, Leon-Ruiz V, Alañon ME, Pérez-Coello MS, González-Porto AV 2014: Floral origin markers for authenticating Lavandin honey (Lavandula angustifolia x latifolia). Discrimination from Lavender honey (Lavandula latifolia). Food Control 37: 362-370
17. Cimpoiu C, Hosu A, Miclaus V, Puscas A 2013: Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties. Spectr Acta Part A: Mol Biomol Spectr 100: 149-154
18. Codex Alimentarius – Revised Codex Standard for honey – 2001: Codex stan. 12-1981, Rev.1 (1987), Rev. 2 (2001), 7 p.
19. Comi G, Manzano M, Lenardon M, Cocolin L, Cantoni C 2000: Evaluation of the parameters (aw, humidity, storage temperature and osmophilic yeasts concentration) influencing yeast fermentation in honey. Industr Alim 39: 1127-1133
20. Cordella CH, Antinelli JFO, Aurieres C, Faucon JP, Cabrol-Bass D, Sbirrazzuoli N 2002: Use of differential scanning calorimetry (DSC) as a new technique for detection of adulteration in honeys. 1. study of adulteration effect on honey thermal behavior. J Agric Food Chem 50: 203-208
21. Cordella CHBY, Militão JSLT, Cleäment MC, Cabrol-Bass D 2003: Honey characterization and adulteration detection by pattern recognition applied on HPAEC-PAD profiles. 1. honey floral species characterization. J Agric Food Chem 51: 3234-3242
22. Cordella CH, Militão JSLT, Clément MC, Drajnudel P, Cabrol-Bass D 2005: Detection and quantification of honey adulteration via direkt incorporation of sugar syrups or bee-feeding: preliminary study using highperformance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and chemometrics. Anal Chim Acta 531: 239-248
23. Cotte JF, Casabianca H, Lhéritier J, Perrucchietti C, Sanglar C, Waton H, Grenier-Loustalot MF 2007: Study and validity of 13C stable carbon isotopic ratio analysis by mass spectrometry and 2H site-specific natural isotopic fractionation by nuclear magnetic resonance isotopic measurements to characterize and control the authenticity of honey. Anal Chim Acta 582: 125-136
24. Cozzolino D, Corbella E, Smyth HE 2011: Quality control of honey using infrared spectroscopy: A review. Appl Spectr Rev 46: 523-538
25. European Union (EU): Council Directive 2001/110/EC of 20 December 2001 relating to honey. OJL 32001L0110
26. European Union (EU): Council Regulation (EC) No 797/2004 of 26 April 2004 on measures improving general conditions for the production and marketing of apiculture products. OJL 32004R0797
27. European Union (EU): Commission Regulation (EC) No 917/2004 of 29 April 2004 on detailed rules to implement Council Regulation (EC) No 797/2004 on measures improving general conditions for the production and marketing of apiculture products. OJL 32004R1484
28. Fei X, Wu B, Sehn C, Ding T, Li L, Lu Y 2011: Honey adulteration detection using liquid chromatography/ elemental analysis-isotope ratio mass spektrometry. Chinese J Chrom 29: 5-19
29. Fei X, Wu B, Shen C, Zhang R, Ding T, Li L 2012: Determination of exogenous gamma-amylase residue in honey. Chinese J Chrom 30: 777-781
30. Guertler P, Eicheldinger A, Muschler P, Goerlich O, Busch U 2014: Automated DNA extraction from pollen in honey. Food Chem 149: 302-306
31. Guler A, Kocaokutgen H, Garipoglu AV, Onder H, Ekinci D, Biyik S 2014: Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis. Food Chem 155: 155-160
32. Guo W, Liu Y, Zhu X, Wang S 2011: Dielectric properties of honey adulterated with sucrose syrup. J Food Eng 10: 1-7
33. Hošťálková A, Klingelhöfer I, Morlock GE 2013: Comparison of an HPTLC method with the Reflectoquant assay for rapid determination of 5-hydroxymethylfurfural in honey. Anal Bioanal Chem 405: 9207-9218
34. Kalábová K, Vorlová L, Borkovcová I, Smutná M, Večerek V 2003: Hydroxymethylfurfural in Czech honeys. Czech J Animal Sci 48: 551-557
35. Kelly JFD, Downey G, Fouratier V 2004: Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics. J Agric Food Chem 52: 33-39
36. Kerkvliet JD, Meijer HAJ 2000: Adulteration of honey: relation between microscopic analysis and δ13C measurements. Apidologie 31: 717-726
37. Kropf U, Golob T, Emer MN, Kump P, Korošec M, Bertoncelj J, Ogrinc N 2010: Carbon and nitrogen natural stable isotopes in Slovene honey: Adulteration and botanical and geographical aspects. J Agric Food Chem 58: 12794-12803
38. Lenhardt L, Zekovic I, Dramicanin T, Dramicanin MD, Rasmus B 2014: Determination of the botanical origin of honey by front-face synchronous fluorescence spectroscopy. Appl Spectr 68: 557-563
39. Li S, Shan Y, Zhu X, Zhang X, Ling G 2012: Detection of honey adulteration by high fructose corn syrup and maltose syrup using Raman spectroscopy. J Food Compos Anal 28: 69-74
40. Li SF, Wen RZ, Yin Y, Zhou Z, Shan Y 2013: Qualitative and quantitative detection of beet syrup adulteration of honey by near-infrared spectroscopy: a feasibility study. Guang pu 33: 2637-2641
41. Lichtenberg-Kraag B 2014: Evidence for correlation between invertase activity and sucrose content during the ripening process of honey. J Apicul Res 53: 364-373
42. Ministry of Agriculture 2003: Czech Decree No. 76/2003 Coll., laying down the requirements for natural sweeteners, honey, sweets, cacao powder and cacao mixtures with sugar, chocolate, and chocolate candies
43. Megherbi M, Herbreteau B, Faure R, Salvador A 2009: Polysaccharides as a marker for detection of corn sugar syrup addition in honey. J Agric Food Chem 57: 2105-2111
44. Mehryar L, Esmaiili M 2011: Honey and honey adulteration detection: A Review. In proceeding of 11th International congress on engineering and food - Athens, Greece 3 (iCEF11)
45. Morales V, Corzo N, Sanz ML 2008: HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar strupe. Food Chem 107: 922-928
46. Ou WJ, Meng YY, Zhang XY, Kong M 2011: Application of UV visible absorption spectroscopy and principal components back propagation artifical neural network to identification of authentic and adulterated honeys. Chinese J Anal Chem 39: 1104-1108
47. Paradkar MM, Irudayaraj J 2002: Discrimination and classification of beet and cane inverts in honey by FTRaman spectroscopy. Food Chem 76: 231-239
48. Puscas A, Hosu A, Cimpoiu C 2013: Application of a newly developed and validated high-performance thin-layer chromatographic method to control honey adulteration. J Chrom A 1272: 132-135
49. Puusepp L, Koff T 2014: Pollen analysis of honey from the Baltic region, Estonia. Grana 53: 54-61
50. Rajchl A, Drgová L, Grégrová A, Čížková H, Ševčík R, Oldřich M 2013: Rapid determination of 5-hydroxymethylfurfural by DART ionization with time-of-flight mass spektrometry. Anal Bioanal Chem 405: 4737-4745
51. Rios-Corripio MA, Rojas-López M, Delago-Macuil R 2012: Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance - Fourier transform infrared spectroscopy and multivariate methods. CyTA J Food 10: 119-122
52. Ruiz-Matute AI, Soria AC, Martínez-Castro I, Sanz ML 2007: A new methodology based on GC-MS to detect honey adulteration with commercial syrups. J Agric Food Chem 55: 7264-7269
53. Ruiz-Matute AI, Weiss M, Sammataro D, Finely J, Sanz ML 2010a: Carbohydrate composition of high-fructose corn syrups (HFCS) used for bee feeding: Effect on honey composition. J Agric Food Chem 58: 7317-7322
54. Ruiz-Matute AI, Rodríguez-Sánchez S, Sanz ML, Martínez-Castro I 2010b: Detection of adulterations of honey with high fructose syrups from inulin by GC analysis. J Food Compos Anal 23: 273-276
55. Sak-Bosnar M, Sakač N 2012: Direct potentiometric of diastase activity determination of diastase activity in honey. Food Chem 135: 827-831
56. Schneider A, Horn H, Hammes WP 2003: The occurrence of osmophilic yeasts in honey. Deutsche lebensmittelrundschau 99: 310-319
57. Silva IAA, Silva TMS, Camara CA, Queiroz N, Magnani M, Novais JS, Soledade LEB, Lima EO, Souza AL, Souza AG 2013: Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil. Food Chem 141: 3552-3558
58. Silvano MF, Varela MS, Palacio MA, Ruffinengo S, Yamul DK 2014: Physicochemical parameters and sensory properties of honeys from Buenos Aires region. Food Chem 152: 500-507
59. Sivakesava S, Irudayaraj J 2001: A rapid spectroscopic technique for determining honey adulteration with corn syrup. J Food Sci 66: 787-792
60. Sivakesava S, Irudayaraj J 2002: Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy. Int J Food Sci Tech 37: 351-360
61. Sousa MEBC, LG Dias, Veloso ACA, Estevinho L, Peres AM, Machado AASC 2014: Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue. Talanta 128: 284-292
62. Souza B, Roubik D, Barth O, Heard T, Enríquez E, Carvalho C, Villas-Bôas J, Marchini L, Locatelli J, Persano- Oddo L, Almeida-Muradian L, Bogdanov S, Vi P 2006: Composition of stingless bee honey: Setting quality standards. Interciencia 31: 867-875
63. Souza-Kruliski CR, Ducatti C, Filho VWG, Orsi RO, Silva ET 2010: A study of adulteration in brazilian honeys by carbon isotope ratio. Cięncia e Agrotecnologia 34: 434-439
64. Subari N, Saleh JM, Shakaff AYM, Zakaria A 2012: A hybrid sensing approach for pure and adulterated honey classification. Senzore 12: 14022-14040
65. Tosun M 2013: Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis metod. Food Chem 138: 1629-1632
66. Visquert M, Vargas M, Escriche I 2014: Effect of postharvest storage conditions on the colour and freshness parameters of raw honey. Int J Food Sci Tech 49: 181-187
67. Wang J, Kliks MM, Jun S, Jackson M, Li QX 2010: Rapid analysis of glucose, fructose, sucrose, and maltose in honeys from different geographic regions using Fourier transform infrared spectroscopy and multivariate analysis. J Food Sci 75: 208-214
68. Woodcock T, Downey G, Kelly JD, O’Donnell C 2007: Geographical classification of honey samples by nearinfrared spectroscopy: A feasibility study. J Agri Food Chem 55: 9128-9134
69. Xue X, Wang Q, Li Y, Wu L, Chen L, Zhao J, Liu F 2013: 2-acetylfuran-3-glucopyranoside as a novel marker for the detection of honey adulterated with rice syrup. Agric Food Chem 61: 7488-7493
70. Zakaria A, Shakaff AYM, Masnan MJ, Ahmad MN, Adom AH, Jaafar MN, Ghani SA, Abdullah AH, Aziz AHA, Kamarudin LM, Subari N, Fikri NA 2011: A biomimetic sensor for the classification of honeys of different floral origin and the detection of adulteration. Senzore 11: 7799-7822
71. Zhao JW, Han XY, Chen QS, Ouyang Q 2013: Identification of adulterated honey based on three dimensional fluorescence spectra technology. Spectr Spectral Anal 33: 1626-1030
72. Zhu X, Li S, Shan Y, Zhang Z, Li G, Su D, Liu F 2010: Detection of adulterants such as sweeteners materials in honey using near -infrared spectroscopy and chemometrics. J Food Eng 101: 92-97