Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Autores
Salvador, Lorena; Guijarro, Michelle; Rubio, Daniela; Aucatoma, Bolívar; Guillén, Tanya; Vargas Jentzsch, Paul; Ciobotă, Valerian; Stolker, Linda; Ulic, Sonia Elizabeth; Vásquez, Luis; Garrido, Patricia; Bravo, Juana; Ramos Guerrero, Luis
Año de publicación
2019
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Honey is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.
Centro de Química Inorgánica
Materia
Química
Honey
Adulteration
Raman spectroscopy
Infrared spectroscopy
Chemometric
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/107730
Acceder
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spelling Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in EcuadorSalvador, LorenaGuijarro, MichelleRubio, DanielaAucatoma, BolívarGuillén, TanyaVargas Jentzsch, PaulCiobotă, ValerianStolker, LindaUlic, Sonia ElizabethVásquez, LuisGarrido, PatriciaBravo, JuanaRamos Guerrero, LuisQuímicaHoneyAdulterationRaman spectroscopyInfrared spectroscopyChemometricHoney is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.Centro de Química Inorgánica2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/107730spainfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6462972&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/issn/2304-8158info:eu-repo/semantics/altIdentifier/pmid/30897757info:eu-repo/semantics/altIdentifier/doi/10.3390/foods8030105info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-11-05T13:03:17Zoai:sedici.unlp.edu.ar:10915/107730Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-11-05 13:03:18.238SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
title Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
spellingShingle Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
Salvador, Lorena
Química
Honey
Adulteration
Raman spectroscopy
Infrared spectroscopy
Chemometric
title_short Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
title_full Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
title_fullStr Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
title_full_unstemmed Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
title_sort Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador
dc.creator.none.fl_str_mv Salvador, Lorena
Guijarro, Michelle
Rubio, Daniela
Aucatoma, Bolívar
Guillén, Tanya
Vargas Jentzsch, Paul
Ciobotă, Valerian
Stolker, Linda
Ulic, Sonia Elizabeth
Vásquez, Luis
Garrido, Patricia
Bravo, Juana
Ramos Guerrero, Luis
author Salvador, Lorena
author_facet Salvador, Lorena
Guijarro, Michelle
Rubio, Daniela
Aucatoma, Bolívar
Guillén, Tanya
Vargas Jentzsch, Paul
Ciobotă, Valerian
Stolker, Linda
Ulic, Sonia Elizabeth
Vásquez, Luis
Garrido, Patricia
Bravo, Juana
Ramos Guerrero, Luis
author_role author
author2 Guijarro, Michelle
Rubio, Daniela
Aucatoma, Bolívar
Guillén, Tanya
Vargas Jentzsch, Paul
Ciobotă, Valerian
Stolker, Linda
Ulic, Sonia Elizabeth
Vásquez, Luis
Garrido, Patricia
Bravo, Juana
Ramos Guerrero, Luis
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Química
Honey
Adulteration
Raman spectroscopy
Infrared spectroscopy
Chemometric
topic Química
Honey
Adulteration
Raman spectroscopy
Infrared spectroscopy
Chemometric
dc.description.none.fl_txt_mv Honey is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.
Centro de Química Inorgánica
description Honey is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/107730
url http://sedici.unlp.edu.ar/handle/10915/107730
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info:eu-repo/semantics/altIdentifier/pmid/30897757
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods8030105
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
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