A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data

Mircea Oroian; Florina Dranca; Sorina Ropciuc; Daniela Pauliuc

doi:10.1016/j.crfs.2023.100642

A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data

Curr Res Food Sci. 2023 Nov 17:7:100642. doi: 10.1016/j.crfs.2023.100642. eCollection 2023.

Authors

Mircea Oroian¹, Florina Dranca¹, Sorina Ropciuc¹, Daniela Pauliuc¹

Affiliation

¹ Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.

Abstract

Honey adulteration is a major issue for European Union and its members because of an unfair practice of different producers and beekeepers, many adulterations involve the addition of sweet, concentrated syrups which may appear like honey. In our study we analysed the influence of adulteration of tilia honey with different syrups (such as corn, rice, inverted sugar, agave, maple syrups) in different percentages (5%, 10%, and 20% respectively) on physicochemical parameters (moisture content, L*, h_ab,c_ab, pH, free acidity, electrical conductivity (EC), 5-hydroxymetilfurfural (HMF), fructose, glucose, sucrose, turanose, trehalose, melesitose and raffinose) and impedimetric properties using electrochemical impedance spectroscopy. The impedimetric sensing was made using an electrochemical cell composed of two gold electrodes, and the frequency ranged between 0.1 kHz and 100 kHz. The impedimetric parameters (Z', Z″ and phase) and Randal circuit parameters can distinguish the authentic honeys from the adulterated ones (based on the adulteration agent and adulteration percentage, respectively). The partial least squares - discriminant analysis (PLS-DA) and support vector machines (SVM) were used in a binary mode to separate the authentic honeys from the adulterated ones, and the SVM proved to separate much better than PLS-DA.

Keywords: Adulteration; Gold impedimetric sensing; Honey.