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Enhancing honey quality control using vibrational spectroscopy techniques

dc.contributor.authorAnjos, O.
dc.contributor.authorPaula, Vanessa, V.
dc.contributor.authorGuiné, Raquel P.F.
dc.contributor.authorEstevinho, Letícia M.
dc.date.accessioned2025-08-07T15:48:00Z
dc.date.available2025-08-07T15:48:00Z
dc.date.issued2024
dc.description.abstractEnsuring the quality of honey is vital for consumer safety, product authenticity, and maintaining its market value. Given honey's economic importance, developing a rapid and cost-effective method to certify its quality is essential. Fourier-transform infrared spectroscopy with Attenuated Total Reflection (FTIR-ATR) and FT-RAMAN techniques have been extensively used in food analysis, particularly for honey. This study aims to compare the effectiveness of these two techniques in the quality control of honey. Calibration models were performed using Partial Least Squares Regression models for the parameters of total acidity, reducing sugars, hydroxymethylfurfural (HMF), electrical conductivity, ash content, proline content, diastase index, total flavonoids and phenolic compounds content. The calibration models for each parameter demonstrated determination coefficients greater than 0.965 for FTIR-ATR and greater than 0.983 for FT-RAMAN. The residual prediction deviation (RPD) values were higher than 5.5 for FTIR-ATR and higher than 7.6 for FT-RAMAN. Although both techniques provided excellent results, it can be concluded that FT-RAMAN is a more accurate technique compared to FTIR-ATR for the evaluation of the physicochemical characteristics of honey.eng
dc.description.sponsorshipThis work was supported by Foundation for Science and Technology (FCT, Portugal) for their financial support through national funds FCT/MCTES (PIDDAC) to CERNAS-IPCB, UIDB/00681/2020 (DOI: 10.54499/UIDP/00681/2020); CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021).
dc.identifier.citationANJOS, O. [et al.] (2024) - Enhancing honey quality control using vibrational spectroscopy techniques. In 3rd International UNIFood Conference - Book of Abstracts. p. 45.
dc.identifier.urihttp://hdl.handle.net/10400.11/10278
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFT-Raman
dc.subjectFTIR-ATR
dc.subjectHoney
dc.subjectChemical composition
dc.subjectQuality control
dc.titleEnhancing honey quality control using vibrational spectroscopy techniquespor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBelgrado
oaire.citation.startPage45
oaire.citation.title3rd International UNIFood Conference
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAnjos
person.givenNameOfélia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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