A New Strategy for Rapid Classification of Honeys by Simple Cluster Analysis Method Based on Combination of Various Physicochemical Parameters

Abstract

An array of real honey samples from 3 different botanical origins and 4 provinces of China, as well as two honeys with common adulterants[white sugar and high fructose corn syrup(HFCS)], were analyzed with a new strategy of “simple cluster analysis” based on physicochemical parameters of honey. The results showed that the physicochemical parameters varied greatly for different honey samples. For example, the minimum conductivity of honey samples was less than 1/17 of the maximum value. Therefore, the physicochemical parameters could be used to distinguish different types of honey. The results are promising, as different kinds of testing honey were successfully discriminated into different groups, allowing us to verify the authenticity of honeys. Furthermore, this approach was followed to successfully analyze two honeys with common adulterants which are difficult to be identified when they are mixed with true honeys. The results indicated the accuracy and reliability of the proposed strategy, and provided more references for the quality classification of honeys.

Keywords

Honey / Simple cluster analysis / Geographical origin / Botanical origin / Adulteration

References

[1] Manzanares A B, Garcıa Z H, Galdón B R, Rodríguez E R, Romero C D. Food Chem., 2011, 126: 664.

[2] Miguel L M, Albertina T Z, Regina A S, John C C, Jesus G I, José ST. Talanta, 2018, 185: 196.

[3] Naila A, Flint S H, Sulaiman A Z, Ajit A, Weeds Z. Food Control, 2018, 90: 152.

[4] Ouchemoukh S, Louaileche H, Schweitzer P. Food Control, 2007, 18(1): 52.

[5] Cushnie T P T, Lamb A J. Int. J. Antimicrob. Ag., 2005, 26(5): 343.

[6] Havsteen B H. Pharmacol. Therapeut., 2002, 96: 67.

[7] Zhang X H, Wu H L, Wang J Y, Tu D Z, Kang C, Zhao J, Chen Y, Miu X X, Yu R Q. Food Chem., 2013, 138: 62.

[8] Jamróz M K, Paradowska K, Zawada K, Makarova K, Kazmierski S, Wawer I. J. Sci. Food Agr., 2014, 94(2): 246.

[9] Siddiqui A J, Musharraf S G, Choudhary M I, Rahman A U. Food Chem., 2017, 217: 687.

[10] Wu L, Du B, Vander Heyden Y, Chen L, Zhao L, Wang M, Xue X. Trends Anal. Chem., 2017, 86: 25.

[11] Pasias I N, Kiriakou I K, Proestos C. Food Chem., 2017, 229: 425.

[12] Jandric’ Z, Haughey S A, Frew R D, McComb K, Galvin-King P, Elliott C T, Cannavan A. Food Chem., 2015, 189: 52.

[13] Gan Z, Yang Y, Li J, Wen X, Zhu M, Jiang Y, Ni Y. J. Food Eng., 2016, 178: 151.

[14] Escriche I, Kadar M, Domenech E, Gil-Sanchez L. J. Food Eng., 2012, 109: 449.

[15] She S, Chen L, Song H, Lin G, Li Y, Zhou J, Liu C. Food Chem., 2019, 272: 580.

[16] Yilmaz M T, Tatlisu N B, Toker O S, Karaman S, Dertli E, Sagdic O, Arici M. Food Res. Int., 2014, 64: 634.

[17] Kaygusuz H, Tezcan F, Bedia Erim F, Yildiz O, Sahin H, Can Z, Kolayli S. LWT-Food Sci. Technol., 2016, 68: 273.

[18] Kalaycıoğlu Z, Kaygusuz H, Döker S, Kolayi S, Erim F B. LWT - Food Sci. Technol., 2017, 84: 402.

[19] Bougrini M, Tahri K, Saidi T, Hassani N E A E, Bouchikhi B, Bari N E. Food Anal. Methods, 2016, 9(8): 2161.

[20] Zhao J, Du X, Cheng N, Chen L, Xue X, Zhao J, Wu L, Cao W. Food Chem., 2016, 194: 167.

[21] Se K W, Ghoshal S K, Wahab R A, Ibrahim R K R, Lani M N. Food Res. Int., 2018, 105: 453.

[22] Popek S, Halagarda M, Kursa K. LWT- Food Sci. Technol., 2017, 77: 482.

[23] SN/T 0852-2012, Rules for the Inspection of Honey for Import and Export, Beijing, China Standards Press, 2012

[24] [24] GB/T 18932.15-2003, Method for the Determination of Electrical Conductivity in Honey, China Standards Press, Beijing, 2003

[25] Liviu M, Daniel D, Moise A, Bobis O, Laslo L, Bogdanov S. Food Chem., 2009, 112: 863.

[26] Soch R, Juszczak L, Pietrzyk S, Fortuna T. Food Chem., 2009, 113: 568.

[27] Sanz M L, Gonzalez M, de Lorenzo C, Sanz J, Martinez-Castro I. Food Chem., 2005, 91: 313.