Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics

Autores
Marcinkevicius, Karenina; Gennari, Gerardo Pablo; Salomon, Virginia María; Vera, Nancy Roxana; Maldonado, Luis Maria
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Stingless bee honeys are appreciated in the world market due to their nutritional and biological properties. In Argentina, the most commercially exploited species of stingless bee is Tetragonisca fiebrigi whose honey is the only one of its kind incorporated into the Argentine Food Code. The value of stingless bee honeys has been increasing in recent years, making them more prone to adulteration. However, there are no methodologies available to perform adequate controls to verify their authenticity. Therefore, the objective of this work was to develop and validate a UV–Vis spectroscopy and chemometric combined methodology to detect and quantify adulterations of Tetragonisca fiebrigi honeys produced in Argentina. The adulterants analyzed included Apis mellifera honey, three commercial sugar syrups (glucose, extra glucose, maltodex40) and three laboratory-formulated sugar syrups (sucrose, fructose and high fructose). The results showed that through principal component analysis it is possible to differentiate pure honey from adulterated honey. Through linear discriminant analysis and partial least squares regression, unknown mixtures could be classified by determining the degree of adulteration and identifying the type of adulterant used. The method allows detecting the addition of up to 64% of Apis mellifera honey, while the maximum amount of detectable added syrup varies between 51 and 70%, depending on the type of syrup.
EEA Famaillá
Fil: Marcinkevicius, Karenina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Gennari, Gerardo Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Salomon, Virginia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Vera, Nancy R. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Farmacoquímica; Argentina
Fil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fuente
Journal of Food Measurement and Characterization 18 : 7283-7294. (July 2024)
Materia
Melipona
Honey Bees
Ultraviolet Radiation
Spectroscopy
Abeja Melífera
Radiación Ultravioleta
Espectroscopia
Argentina
Abejas sin Aguijón
Stingless Bees
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/22150
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oai_identifier_str oai:localhost:20.500.12123/22150
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network_name_str INTA Digital (INTA)
spelling Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometricsMarcinkevicius, KareninaGennari, Gerardo PabloSalomon, Virginia MaríaVera, Nancy RoxanaMaldonado, Luis MariaMeliponaHoney BeesUltraviolet RadiationSpectroscopyAbeja MelíferaRadiación UltravioletaEspectroscopiaArgentinaAbejas sin AguijónStingless BeesStingless bee honeys are appreciated in the world market due to their nutritional and biological properties. In Argentina, the most commercially exploited species of stingless bee is Tetragonisca fiebrigi whose honey is the only one of its kind incorporated into the Argentine Food Code. The value of stingless bee honeys has been increasing in recent years, making them more prone to adulteration. However, there are no methodologies available to perform adequate controls to verify their authenticity. Therefore, the objective of this work was to develop and validate a UV–Vis spectroscopy and chemometric combined methodology to detect and quantify adulterations of Tetragonisca fiebrigi honeys produced in Argentina. The adulterants analyzed included Apis mellifera honey, three commercial sugar syrups (glucose, extra glucose, maltodex40) and three laboratory-formulated sugar syrups (sucrose, fructose and high fructose). The results showed that through principal component analysis it is possible to differentiate pure honey from adulterated honey. Through linear discriminant analysis and partial least squares regression, unknown mixtures could be classified by determining the degree of adulteration and identifying the type of adulterant used. The method allows detecting the addition of up to 64% of Apis mellifera honey, while the maximum amount of detectable added syrup varies between 51 and 70%, depending on the type of syrup.EEA FamailláFil: Marcinkevicius, Karenina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Gennari, Gerardo Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Salomon, Virginia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Vera, Nancy R. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Farmacoquímica; ArgentinaFil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaSpringer2025-05-05T10:38:18Z2025-05-05T10:38:18Z2024-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/22150https://link.springer.com/article/10.1007/s11694-024-02653-02193-41262193-4134https://doi.org/10.1007/s11694-024-02653-0Journal of Food Measurement and Characterization 18 : 7283-7294. (July 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNAPI-1112043/AR./Estrategias para agregar valor a la producción apícola argentina.info:eu-repograntAgreement/INTA/2019-PE-E1-I017-001, Desarrollo del sector apícola organizado, sustentable y competitivoinfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:32:16Zoai:localhost:20.500.12123/22150instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:32:16.497INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
title Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
spellingShingle Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
Marcinkevicius, Karenina
Melipona
Honey Bees
Ultraviolet Radiation
Spectroscopy
Abeja Melífera
Radiación Ultravioleta
Espectroscopia
Argentina
Abejas sin Aguijón
Stingless Bees
title_short Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
title_full Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
title_fullStr Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
title_full_unstemmed Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
title_sort Detection of adulterations in native stingless bees honey from Argentina using UV–Vis spectroscopy coupled with chemometrics
dc.creator.none.fl_str_mv Marcinkevicius, Karenina
Gennari, Gerardo Pablo
Salomon, Virginia María
Vera, Nancy Roxana
Maldonado, Luis Maria
author Marcinkevicius, Karenina
author_facet Marcinkevicius, Karenina
Gennari, Gerardo Pablo
Salomon, Virginia María
Vera, Nancy Roxana
Maldonado, Luis Maria
author_role author
author2 Gennari, Gerardo Pablo
Salomon, Virginia María
Vera, Nancy Roxana
Maldonado, Luis Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Melipona
Honey Bees
Ultraviolet Radiation
Spectroscopy
Abeja Melífera
Radiación Ultravioleta
Espectroscopia
Argentina
Abejas sin Aguijón
Stingless Bees
topic Melipona
Honey Bees
Ultraviolet Radiation
Spectroscopy
Abeja Melífera
Radiación Ultravioleta
Espectroscopia
Argentina
Abejas sin Aguijón
Stingless Bees
dc.description.none.fl_txt_mv Stingless bee honeys are appreciated in the world market due to their nutritional and biological properties. In Argentina, the most commercially exploited species of stingless bee is Tetragonisca fiebrigi whose honey is the only one of its kind incorporated into the Argentine Food Code. The value of stingless bee honeys has been increasing in recent years, making them more prone to adulteration. However, there are no methodologies available to perform adequate controls to verify their authenticity. Therefore, the objective of this work was to develop and validate a UV–Vis spectroscopy and chemometric combined methodology to detect and quantify adulterations of Tetragonisca fiebrigi honeys produced in Argentina. The adulterants analyzed included Apis mellifera honey, three commercial sugar syrups (glucose, extra glucose, maltodex40) and three laboratory-formulated sugar syrups (sucrose, fructose and high fructose). The results showed that through principal component analysis it is possible to differentiate pure honey from adulterated honey. Through linear discriminant analysis and partial least squares regression, unknown mixtures could be classified by determining the degree of adulteration and identifying the type of adulterant used. The method allows detecting the addition of up to 64% of Apis mellifera honey, while the maximum amount of detectable added syrup varies between 51 and 70%, depending on the type of syrup.
EEA Famaillá
Fil: Marcinkevicius, Karenina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Gennari, Gerardo Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Salomon, Virginia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Vera, Nancy R. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Farmacoquímica; Argentina
Fil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
description Stingless bee honeys are appreciated in the world market due to their nutritional and biological properties. In Argentina, the most commercially exploited species of stingless bee is Tetragonisca fiebrigi whose honey is the only one of its kind incorporated into the Argentine Food Code. The value of stingless bee honeys has been increasing in recent years, making them more prone to adulteration. However, there are no methodologies available to perform adequate controls to verify their authenticity. Therefore, the objective of this work was to develop and validate a UV–Vis spectroscopy and chemometric combined methodology to detect and quantify adulterations of Tetragonisca fiebrigi honeys produced in Argentina. The adulterants analyzed included Apis mellifera honey, three commercial sugar syrups (glucose, extra glucose, maltodex40) and three laboratory-formulated sugar syrups (sucrose, fructose and high fructose). The results showed that through principal component analysis it is possible to differentiate pure honey from adulterated honey. Through linear discriminant analysis and partial least squares regression, unknown mixtures could be classified by determining the degree of adulteration and identifying the type of adulterant used. The method allows detecting the addition of up to 64% of Apis mellifera honey, while the maximum amount of detectable added syrup varies between 51 and 70%, depending on the type of syrup.
publishDate 2024
dc.date.none.fl_str_mv 2024-07
2025-05-05T10:38:18Z
2025-05-05T10:38:18Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/22150
https://link.springer.com/article/10.1007/s11694-024-02653-0
2193-4126
2193-4134
https://doi.org/10.1007/s11694-024-02653-0
url http://hdl.handle.net/20.500.12123/22150
https://link.springer.com/article/10.1007/s11694-024-02653-0
https://doi.org/10.1007/s11694-024-02653-0
identifier_str_mv 2193-4126
2193-4134
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNAPI-1112043/AR./Estrategias para agregar valor a la producción apícola argentina.
info:eu-repograntAgreement/INTA/2019-PE-E1-I017-001, Desarrollo del sector apícola organizado, sustentable y competitivo
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Journal of Food Measurement and Characterization 18 : 7283-7294. (July 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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