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Enhancing Honey Quality Control Using Vibrational Spectroscopy Techniques

2024-06Conference object Open access
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dc.contributor.authorAnjos, O.
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorGuiné, Raquel
dc.contributor.authorEstevinho, L.M.
dc.date.accessioned2024-07-03T14:56:32Z
dc.date.available2024-07-03T14:56:32Z
dc.date.issued2024-06
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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8459
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectFT-Ramanpt_PT
dc.subjectquality controlpt_PT
dc.subjectchemical compositionpt_PT
dc.subjecthoneypt_PT
dc.subjectFTIR-ATRpt_PT
dc.titleEnhancing Honey Quality Control Using Vibrational Spectroscopy Techniquespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBelgrado, Sérviapt_PT
oaire.citation.startPage35pt_PT
oaire.citation.titleBook of Abstracts of the 3rd International UNIFood Conference - UNIFood2024pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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