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Advanced techniques of honey analysis : characterization, authentication, and adulteration /

This book, 'Advanced Techniques of Honey Analysis and Adulteration,' edited by Gulzar Ahmad Nayik, Jalal Uddin, and Vikas Nanda, provides a comprehensive exploration of the scientific methodologies used in the analysis of honey. It covers various aspects such as honey composition, safety,...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Nayik, Gulzar Ahmad, Uddin, Jalal, Nanda, Vikas
Format: eBook
Language:English
Published: London : Academic Press, 2024.
Subjects:
Honey > Analysis.
Miel > Analyse.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Advanced Techniques of Honey Analysis
  • Copyright Page
  • Dedication
  • Contents
  • List of contributors
  • About the editors
  • Foreword
  • Preface
  • 1. Honey: classification, composition, safety, quality issues and health benefits
  • 1.1 Introduction
  • 1.2 Classification of honey
  • 1.2.1 Based on origin
  • 1.2.1.1 Unifloral honey
  • 1.2.1.2 Multi-floral honey
  • 1.2.1.3 Blossom honey
  • 1.2.1.4 Honeydew honey
  • 1.2.2 Based on the type of processing technology
  • 1.2.2.1 Comb honey
  • 1.2.2.2 Strained honey
  • 1.2.2.3 Chunk honey
  • 1.2.2.4 Extracted honey
  • 1.2.3 Crystallized or granulated honey
  • 1.2.4 Creamed honey
  • 1.2.5 Grading honey
  • 1.2.5.1 Grade A
  • 1.2.5.2 Grade B
  • 1.2.5.3 Grade C
  • 1.2.5.3.1 Composition of honey
  • 1.3 Physicochemical characteristics of honey
  • 1.3.1 Color
  • 1.3.2 Viscosity
  • 1.3.3 pH
  • 1.3.4 Pollen density
  • 1.3.5 Moisture content of honey
  • 1.3.6 Electric conductivity
  • 1.3.7 Sugars (carbohydrate)
  • 1.3.8 Hydroxy methyl furfur aldehyde
  • 1.3.9 Acidity
  • 1.3.10 Amino acids
  • 1.3.11 Vitamin C
  • 1.3.12 Phenols
  • 1.3.13 Diastase content
  • 1.3.14 Mineral compositions
  • 1.3.15 Therapeutic potential of honey
  • 1.3.15.1 Antioxidant effect
  • 1.3.15.2 Antimicrobial effect
  • 1.3.15.3 Antiinflammatory effect
  • 1.3.15.4 Wound healing
  • 1.3.15.5 Antiulcer
  • 1.3.15.6 Antidiabetic
  • 1.3.15.7 Anticancer
  • 1.3.15.8 Cardio protective effect of honey
  • 1.4 Honey production, quality control agencies and parameters
  • 1.5 Honey safety and shelf life
  • 1.5.1 Problems and issues related to honey production, processing, and quality analysis
  • 1.5.1.1 Impact of geographical origin on honey composition and quality
  • 1.5.1.2 Impact of the various botanical origin of honey plant on honey quality and quantity.
  • 1.5.2 Effects of different season on the content as well as the quality of honey
  • 1.5.3 Beehive technologies as a determinant of composition and quality
  • 1.5.4 Effect of extraction on the content as well as the quality of honey
  • 1.5.5 Effects of processing and storage on the content and overall quality of honey
  • 1.5.6 Influence of agrochemicals on honey quality
  • 1.5.7 Effect of adulteration on quality and composition of honey
  • 1.5.8 Novel techniques to detect impurities in honey
  • 1.5.9 Spectroscopic techniques
  • 1.5.10 Microscopic analysis
  • 1.5.11 Immunoassays
  • 1.5.12 Thixotropicity
  • 1.6 Health benefits of honey
  • 1.6.1 Nutritional benefits
  • 1.6.1.1 Boosting immune system
  • 1.6.2 Innocuous attributes of honey
  • 1.7 Conclusion
  • References
  • 2. Botanical (melissopalynological) and geographical analysis of honey
  • 2.1 Introduction
  • 2.2 Methodologies to establish botanical and geographical authenticity
  • 2.2.1 Melissopalynology
  • 2.2.1.1 Melissopalynological characterization of the acacia honey
  • 2.2.1.2 Melissopalynological characterization of the avocado honey
  • 2.2.1.3 Melissopalynological characterization of the clover honey
  • 2.2.1.4 Melissopalynological characterization of the heather honeys
  • 2.2.1.5 Melissopalynological characterization of the citrus honey
  • 2.2.1.6 Melissopalynological characterization of the Greek pine honey
  • 2.2.2 Chemical markers
  • 2.2.2.1 Amino acids and proteins
  • 2.2.2.2 Carbohydrates
  • 2.2.3 Chromatographic techniques
  • 2.2.4 Mass spectrometry
  • 2.2.5 Infrared spectroscopy
  • 2.2.6 Molecular techniques
  • 2.3 Problems and issues related to establishing honey authenticity based on botanical and geographical analysis
  • 2.4 Unifloral and multifloral honey based on botanical analysis and other quality parameters
  • 2.5 Conclusion and future prospects
  • References.
  • 3. A comprehensive introduction to honey adulteration
  • 3.1 Introduction
  • 3.2 Status of honey adulteration
  • 3.3 Commonly honey adulterants
  • 3.3.1 Direct adulterants
  • 3.3.2 Indirect honey adulteration
  • 3.3.3 Cane syrup
  • 3.3.4 Corn syrup
  • 3.3.5 Palm syrup
  • 3.3.6 Invert syrup
  • 3.3.7 Rice syrup
  • 3.3.8 Malt syrup
  • 3.3.9 Resin technology
  • 3.4 Effect of various adulterants on honey's physio-chemical, functional, antioxidant, and rheological properties
  • 3.4.1 Hydroxymethylfurfural content
  • 3.4.2 Diastase number
  • 3.4.3 Invertases number
  • 3.4.4 Functional and antioxidant properties
  • 3.4.4.1 Proline content
  • 3.4.4.2 Total phenol content and total flavonoid content
  • 3.4.4.3 Antioxidant properties
  • 3.4.5 Rheology
  • 3.5 Identification methods of honey adulteration
  • 3.5.1 Stable carbon isotope ratio analysis
  • 3.5.2 Laser-induced breakdown spectroscopy
  • 3.5.3 Nuclear magnetic resonance spectroscopy
  • 3.5.4 Infrared-based spectroscopy
  • 3.5.5 Raman spectroscopy for detecting honey adulteration
  • 3.5.6 High-performance thin-layer chromatography and thin layer chromatography
  • 3.5.7 DNA-based techniques
  • 3.5.8 Sensors for detecting honey adulteration
  • 3.6 Legal standards of honey around the globe
  • 3.7 Future recommendations
  • 3.8 Conclusion
  • References
  • 4. Physiochemical properties, bioactive compounds and aroma profile of honey
  • 4.1 Overview
  • 4.2 Nutritional characteristics of honeybees
  • 4.3 Chemical composition of honeybees
  • 4.3.1 Sugar content
  • 4.3.2 Water activity and water content
  • 4.3.3 Proteins
  • 4.3.4 Amino acids
  • 4.3.5 Enzymes
  • 4.3.6 Phenolic compounds
  • 4.3.7 Vitamins
  • 4.3.8 Pigments
  • 4.3.9 Lipids
  • 4.4 Biological properties of honey
  • 4.4.1 Antioxidant properties
  • 4.4.2 Antidiabetic effect
  • 4.4.3 Hypotensive and blood regulatory actions.
  • 4.5 Applications of sonication on the properties of honey
  • 4.6 Applications of microwave irradiation on the properties of honey
  • 4.7 Conclusion
  • Acknowledgment
  • References
  • 5. Microbial, thermal, and rheological analysis of honey
  • 5.1 Introduction
  • 5.2 Microbial analysis of honey
  • 5.2.1 Primary microbial community of honey
  • 5.2.2 Secondary contaminants and foodborne pathogens of honey
  • 5.3 Glass transition temperature of honey
  • 5.3.1 The concept of glass transition temperature (Tg)
  • 5.3.2 The determination of glass transition temperature of honey
  • 5.4 Rheological analysis of liquid honey
  • 5.5 Rheological analysis of crystallized honey
  • 5.6 Effect of different parameters on the rheology of honey
  • 5.7 Thermal properties of honey
  • 5.8 Conclusion
  • References
  • 6. Fluorescence and ultraviolet-visible spectroscopy in the honey analysis
  • 6.1 Introduction
  • 6.2 Physical characteristics
  • 6.2.1 Color
  • 6.2.2 Texture and consistency
  • 6.3 Chemical composition
  • 6.3.1 Moisture content
  • 6.3.2 Sugar composition
  • 6.4 Nutritional content
  • 6.5 Microbiological analysis
  • 6.6 Pollen analysis
  • 6.7 Residues and contaminants
  • 6.8 Adulteration detection
  • 6.9 Quality and authentication
  • 6.10 Regulatory compliance
  • 6.11 Spectroscopic analysis of honey
  • 6.11.1 Ultraviolet-visible spectroscopy
  • 6.11.2 Infrared spectroscopy
  • 6.11.3 Nuclear magnetic resonance spectroscopy
  • 6.11.4 Fluorescence spectroscopy
  • 6.11.5 Raman spectroscopy
  • 6.11.6 Mass spectrometry
  • 6.11.7 Inductively coupled plasma mass spectrometry
  • 6.11.8 Fluorescence spectroscopy
  • 6.11.8.1 Mechanism
  • 6.11.8.2 Absorption
  • 6.11.8.3 Vibrational relaxation
  • 6.11.8.4 Ultraviolet-visible spectroscopy
  • 6.11.8.4.1 Mechanism
  • 6.11.8.4.2 Beer-Lambert law
  • 6.12 Honey analysis using spectroscopic techniques.
  • 6.12.1 Honey geographical and botanical origin authentication
  • 6.12.1.1 Isotopic analysis for authentication
  • 6.12.1.2 Real-time monitoring of honey fermentation
  • 6.12.1.3 Quantitative analysis of volatile compounds
  • 6.13 Multivariate data analysis for quality assessment
  • 6.14 Honey aging and storage studies
  • 6.15 Time-resolved spectroscopy for kinetic studies
  • 6.16 Honey traceability using stable isotopes
  • 6.17 In-depth profiling of honey polyphenols and antioxidants
  • 6.18 Fluorescence spectroscopy applications in honey analysis
  • 6.19 Honey adulteration
  • 6.20 Geographical origin identification of honey
  • 6.21 Honey botanical origin
  • 6.22 Honey characterization
  • 6.23 Front-face synchronous fluorescence spectroscopy
  • 6.24 Parallel factor analysis fluorescence spectroscopy
  • 6.25 Conclusions
  • References
  • 7. Infrared (IR) spectroscopy methods in honey analysis
  • Abbreviations
  • 7.1 Introduction
  • 7.2 Infrared spectroscopy
  • 7.2.1 Fourier transform infrared spectroscopy
  • 7.2.2 Principles and instrumentation
  • 7.3 Near-infrared spectroscopy
  • 7.4 Attenuated total reflectance
  • Fourier transform infrared spectroscopy
  • 7.5 Infrared spectroscopy and multivariate data analysis
  • 7.6 Infrared spectroscopy in honey authentication analysis
  • 7.7 Infrared spectroscopy in honey adulteration analysis
  • 7.8 Infrared spectroscopy in honey characterization analysis
  • 7.9 Infrared spectroscopy in honey quality
  • 7.10 Infrared spectroscopy in contaminant analyses of honey
  • 7.11 Infrared spectroscopy for the freshness of honey
  • 7.12 Limitation of infrared technologies in honey analyses
  • 7.13 Conclusion
  • References
  • 8. Nuclear magnetic resonance (NMR) spectroscopy in honey analysis
  • 8.1 Introduction
  • 8.2 Nuclear magnetic resonance spectroscopy
  • 8.2.1 Nuclear magnetic resonance instrumentation.