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Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

2015Journal article Restricted access
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dc.contributor.authorAnjos, O.
dc.contributor.authorCampos, Maria da Graça
dc.contributor.authorContreras Ruiz, Pablo
dc.contributor.authorAntunes, Paulo
dc.date.accessioned2017-07-22T16:12:21Z
dc.date.available2017-07-22T16:12:21Z
dc.date.issued2015
dc.description.abstractA Fourier transform infrared spectroscopic method with attenuated total reflectance (FTIR-ATR) and partial least squares (PLS) regression model for the prediction of sugar content in honey samples was calculated. Standards of trehalose, glucose, fructose, sucrose, melezitose, turanose and maltose were used to identify and quantify the individual sugar components in 63 honey samples by HPAEC-IPAD. Fructose and glucose are the highest sugars in honey with an average value of 36% and 26%, respectively. The 1stDer spectra with MSC or SLS in the wave number range from 1500 to 750cm(-1) provide the best calibration model with a r(2) of 86.60 and 86.01 with RPD of 2.6 and 2.55, respectively for fructose and glucose. For turanose and melezitose good models were also found. The FTIR-ATR showed to be a good methodology to quantify the main sugar content in honey and easily adapted to routine analysis.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANJOS, O. [et al.] (2015) - Application of FTIR-ATR spectroscopy to the quantification of sugar in honey. Food Chemistry. ISSN 0308-8146. 169. P. 218-223.pt_PT
dc.identifier.doi10.1016/j.foodchem.2014.07.138pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/5610
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectHoney sugarspt_PT
dc.subjectFructosept_PT
dc.subjectGlucosept_PT
dc.subjectHPAEC-IPADpt_PT
dc.subjectFTIR-ATRpt_PT
dc.subjectValidationpt_PT
dc.titleApplication of FTIR-ATR spectroscopy to the quantification of sugar in honeypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage223pt_PT
oaire.citation.startPage218pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume169pt_PT
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
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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