Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection

被引:7
作者
Aloglu, Ahmet Kemal [1 ]
Harrington, Peter de B. [1 ]
Sahin, Saliha [2 ]
Demir, Cevdet [2 ]
Gunes, Mesut Ertan [3 ]
机构
[1] Ohio Univ, Dept Chem & Biochem, Clippinger Labs, Ctr Intelligent Instrumentat, Athens, OH 45701 USA
[2] Uludag Univ, Fac Sci & Arts, Dept Chem, TR-16059 Bursa, Turkey
[3] Uludag Univ, Vocat Sch Tech Sci, TR-16059 Bursa, Turkey
关键词
Chestnut honey; Floral honey; Food analysis; Food composition; HPLC-DAD; Classification; Phenolic compounds; Chemometrics; FuRES; SVMTreeG; PARTIAL LEAST-SQUARES; BUILDING EXPERT-SYSTEMS; ANTIOXIDANT CAPACITIES; PHYSICOCHEMICAL PROPERTIES; DISCRIMINANT-ANALYSIS; ITALIAN HONEYS; CLASSIFICATION; SPECTROMETRY; HPLC; AUTHENTICATION;
D O I
10.1016/j.jfca.2017.06.002
中图分类号
O69 [应用化学];
学科分类号
070301 [无机化学];
摘要
Using the two-way images of phenolic compounds from high-performance liquid chromatography-ultraviolet diode array detection (HPLC-DAD), floral and chestnut honey from Turkey were successfully differentiated. A fuzzy rule-building expert system (FuRES), support vector machine classification tree (SVMTreeG), and super partial least-square discriminant analysis (sPLS-DA) were used to develop classification models. Normalization, retention time alignment, square root transform, and dissimilarity kernel were evaluated as data preprocessing methods. The bootstrapped Latin partition was used with 100 bootstraps and 4 partitions. Classification rates of FuRES and SVMTreeG with a square root transform were 97.6 +/- 0.4% and 97.6 +/- 0.4% for classifying the type of honey, respectively. The measures of precision are 95% confidence intervals. HPLC-DAD was demonstrated as a reliable analytical method for authentication of honey.
引用
收藏
页码:205 / 210
页数:6
相关论文
共 43 条
[1]
Antioxidant activities and total phenolics of different types of honey [J].
Al-Mamary, M ;
Al-Meeri, A ;
Al-Habori, M .
NUTRITION RESEARCH, 2002, 22 (09) :1041-1047
[2]
Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys [J].
Aljadi, AM ;
Kamaruddin, MY .
FOOD CHEMISTRY, 2004, 85 (04) :513-518
[3]
Prediction of total antioxidant activity of Prunella L. species by automatic partial least square regression applied to 2-way liquid chromatographic UV spectral images [J].
Aloglu, Ahmet Kemal ;
Harrington, Peter de B. ;
Sahin, Saliha ;
Demir, Cevdet .
TALANTA, 2016, 161 :503-510
[4]
Radical-scavenging Activity, Protective Effect Against Lipid Peroxidation and Mineral Contents of Monofloral Cuban Honeys [J].
Alvarez-Suarez, Jose M. ;
Giampieri, Francesca ;
Damiani, Elisabetta ;
Astolfi, Paola ;
Fattorini, Daniele ;
Regoli, Francesco ;
Quiles, Jose L. ;
Battino, Maurizio .
PLANT FOODS FOR HUMAN NUTRITION, 2012, 67 (01) :31-38
[5]
Analysis of honey phenolic acids by hplc, its application to honey botanical characterization [J].
Andrade, P ;
Ferreres, F ;
Amaral, MT .
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, 1997, 20 (14) :2281-2288
[6]
A review of the analytical methods to determine the geographical and botanical origin of honey [J].
Anklam, E .
FOOD CHEMISTRY, 1998, 63 (04) :549-562
[7]
Sensory and physico-chemical properties of commercial samples of honey [J].
Anupama, D ;
Bhat, KK ;
Sapna, VK .
FOOD RESEARCH INTERNATIONAL, 2003, 36 (02) :183-191
[8]
Partial least squares for discrimination [J].
Barker, M ;
Rayens, W .
JOURNAL OF CHEMOMETRICS, 2003, 17 (03) :166-173
[9]
Classification of Italian honeys by mid-infrared diffuse reflectance spectroscopy (DRIFTS) [J].
Bertelli, D. ;
Plessi, M. ;
Sabatini, A. G. ;
Lolli, M. ;
Grillenzoni, F. .
FOOD CHEMISTRY, 2007, 101 (04) :1565-1570
[10]
Honey for Nutrition and Health: A Review [J].
Bogdanov, Stefan ;
Jurendic, Tomislav ;
Sieber, Robert ;
Gallmann, Peter .
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2008, 27 (06) :677-689