Honey origin determination by combining Raman Spectroscopy and Elemental Profiles

Claudia Zoani, Heidi Ottevaere, Hugo Thienpont, Wim Reybroeck, Leonardo Ciaccheri, Andrea Azelio Mencaglia, M Menelao, Giovanna Zappa, Anna Grazia Mignani

    Onderzoeksoutput: Hoofdstuk in Boek/Rapport/CongresprocedureC3: Congres abstract


    In general, honey composition is closely associated with its botanical origin and the geographical area in which is originated, because soil and climate characteristics determine melliferous floral. Chemical analysis must be then combined with chemometric analysis for basic pattern recognition and honey classification according to chemical composition (molecular and/or elemental profiles).
    Optical spectroscopy is currently emerging as a modern and “green” analytical technique for intact food analyses, thanks to the non-destructive nature of light measurements which enable rapid checks without making use of reagents or chemical treatments, thus avoiding the problem of waste disposal. Optical spectra can be considered to be a fingerprint from which to extract multiple information regarding adulteration and contamination. In particular, Raman spectra show sharp bands that identify the molecular composition, and can immediately lead to the detection of multiple components and their quantification, provided that a calibration is available. A straightforward multicomponent analysis from optical spectra can be achieved by using multivariate chemometric techniques.
    In this work we report about a study focused on the honey origin determination by combining Raman Spectroscopy and Elemental Profiles. In fact, also the contents of trace elements (including Rare Earth Elements - REE) could give an indication on honey geographical origin, other than on environmental pollution. In particular, 18 honey samples of different well know origin (botanical and/or geographical) were submitted to chemical characterization by applying Raman spectroscopy and elemental analysis. The instrument for Raman spectroscopy used in this experiment provides laser excitation at λ=1064 nm; this long excitation wavelength (which is not the most popular one for Raman experiments) makes it possible to avoid fluorescence effects that are common in sweeteners and could overcome the weak Raman signal. Elemental analysis has been performed applying both Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) and Inductively Coupled Plasma–Mass Spectroscopy (ICP-MS)
    Results obtained by all the different techniques (Raman spectroscopy, ICP-AES and ICP-MS) were then submitted to chemometric analysis.
    Oorspronkelijke taalEngels
    Aantal pagina’s1
    PublicatiestatusGepubliceerd - okt.-2014
    Evenement1st IMEKOFoods Promoting Objective and Measurable Food Quality & Safety - Rome, Italië
    Duur: 12-okt.-201415-okt.-2014

    Dit citeren