Advanced Techniques of Honey Analysis

Characterization, Authentication, and Adulteration

1st Edition - May 24, 2024
Editors: Gulzar Ahmad Nayik, Jalal Uddin, Vikas Nanda
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 1 7 5 - 2
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 1 7 6 - 9

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, p… Read more

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Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores the physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis and properties of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted.

Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud.

Cover image
Title page
Table of Contents
Copyright
Dedication
List of contributors
About the editors
Foreword
Preface
Chapter one. Honey: classification, composition, safety, quality issues and health benefits
Abstract
Table of Contents
1.1 Introduction
1.2 Classification of honey
1.3 Physicochemical characteristics of honey
1.4 Honey production, quality control agencies and parameters
1.5 Honey safety and shelf life
1.6 Health benefits of honey
1.7 Conclusion
References
Chapter two. Botanical (melissopalynological) and geographical analysis of honey
Abstract
Table of Contents
2.1 Introduction
2.2 Methodologies to establish botanical and geographical authenticity
2.3 Problems and issues related to establishing honey authenticity based on botanical and geographical analysis
2.4 Unifloral and multifloral honey based on botanical analysis and other quality parameters
2.5 Conclusion and future prospects
References
Chapter Three. A comprehensive introduction to honey adulteration
Abstract
Table of Contents
3.1 Introduction
3.2 Status of honey adulteration
3.3 Commonly honey adulterants
3.4 Effect of various adulterants on honey’s physio-chemical, functional, antioxidant, and rheological properties
3.5 Identification methods of honey adulteration
3.6 Legal standards of honey around the globe
3.7 Future recommendations
3.8 Conclusion
References
Chapter four. Physiochemical properties, bioactive compounds and aroma profile of honey
Abstracts
Table of Contents
4.1 Overview
4.2 Nutritional characteristics of honeybees
4.3 Chemical composition of honeybees
4.4 Biological properties of honey
4.5 Applications of sonication on the properties of honey
4.6 Applications of microwave irradiation on the properties of honey
4.7 Conclusion
Acknowledgment
References
Chapter five. Microbial, thermal, and rheological analysis of honey
Abstract
Table of Contents
5.1 Introduction
5.2 Microbial analysis of honey
5.3 Glass transition temperature of honey
5.4 Rheological analysis of liquid honey
5.5 Rheological analysis of crystallized honey
5.6 Effect of different parameters on the rheology of honey
5.7 Thermal properties of honey
5.8 Conclusion
References
Chapter six. Fluorescence and ultraviolet–visible spectroscopy in the honey analysis
Abstract
Table of Contents
6.1 Introduction
6.2 Physical characteristics
6.3 Chemical composition
6.4 Nutritional content
6.5 Microbiological analysis
6.6 Pollen analysis
6.7 Residues and contaminants
6.8 Adulteration detection
6.9 Quality and authentication
6.10 Regulatory compliance
6.11 Spectroscopic analysis of honey
6.12 Honey analysis using spectroscopic techniques
6.13 Multivariate data analysis for quality assessment
6.14 Honey aging and storage studies
6.15 Time-resolved spectroscopy for kinetic studies
6.16 Honey traceability using stable isotopes
6.17 In-depth profiling of honey polyphenols and antioxidants
6.18 Fluorescence spectroscopy applications in honey analysis
6.19 Honey adulteration
6.20 Geographical origin identification of honey
6.21 Honey botanical origin
6.22 Honey characterization
6.23 Front-face synchronous fluorescence spectroscopy
6.24 Parallel factor analysis fluorescence spectroscopy
6.25 Conclusions
References
Chapter seven. Infrared (IR) spectroscopy methods in honey analysis
Abstract
Table of Contents
Abbreviations
7.1 Introduction
7.2 Infrared spectroscopy
7.3 Near-infrared spectroscopy
7.4 Attenuated total reflectance - Fourier transform infrared spectroscopy
7.5 Infrared spectroscopy and multivariate data analysis
7.6 Infrared spectroscopy in honey authentication analysis
7.7 Infrared spectroscopy in honey adulteration analysis
7.8 Infrared spectroscopy in honey characterization analysis
7.9 Infrared spectroscopy in honey quality
7.10 Infrared spectroscopy in contaminant analyses of honey
7.11 Infrared spectroscopy for the freshness of honey
7.12 Limitation of infrared technologies in honey analyses
7.13 Conclusion
References
Chapter eight. Nuclear magnetic resonance (NMR) spectroscopy in honey analysis
Abstract
Table of Contents
8.1 Introduction
8.2 Nuclear magnetic resonance spectroscopy
8.3 Reasons for the adoption of nuclear magnetic resonance in honey analysis
8.4 Application of nuclear magnetic resonance spectroscopy in the honey characterization
8.5 Application of nuclear magnetic resonance spectroscopy in the honey authentication and adulteration
8.6 Conclusions
References
Chapter nine. Raman spectroscopy methods in honey characterization, authentication and adulteration
Abstract
Table of Contents
Abbreviations
9.1 Introduction
9.2 Conclusion
References
Chapter ten. High-performance liquid chromatography coupled with associated column and mass spectroscopic methods for honey analysis
Abstract
Table of Contents
10.1 Introduction
10.2 High-performance liquid chromatography
10.3 High-performance liquid chromatography in honey authentication and adulteration analysis
10.4 High-performance liquid chromatography in honey characterization
10.5 Conclusion
References
Chapter eleven. Analysis of volatile organic compounds in honey using gas chromatography and mass spectrometry
Abstract
Table of Contents
11.1 Introduction
11.2 Volatile organic compounds in honey
11.3 Fundamentals of gas chromatography and mass spectrometry
11.4 Honey authentication using gas chromatography and gas chromatography-mass spectrometry
11.5 Determination of honey adulteration by using gas chromatography and gas chromatography-mass spectrometry
11.6 Conclusion
References
Further reading
Chapter twelve. Analysis of heavy metals as contaminants in honey
Abstract
Table of Contents
12.1 Introduction
12.2 Honey as a heavy metal indicator
12.3 Analytical techniques for the determination of heavy metals in honey
12.4 Heavy metal content of honey according to botanical and geographical origin
12.5 Conclusions and future perspectives
References
Further reading
Chapter thirteen. Stable isotopes methods
Abstract
Table of Contents
13.1 Introduction
13.2 Classification of plants based on photosynthesis and biosynthesis of sweeteners
13.3 Importance of carbon isotope ratio in relation to honey adulteration
13.4 Conclusion
References
Chapter fourteen. Analytical techniques to identify antibiotics and pesticides in honey
Abstract
Table of Contents
14.1 Introduction
14.2 Antibiotics in honey
14.3 Pesticides in honey
14.4 Analytical techniques for identifying antibiotics in honey
14.5 Analytical techniques for identifying pesticides in honey
14.6 Regulation
14.7 Conclusion
References
Index

Gulzar Ahmad Nayik

Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.

Affiliations and expertise

Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, India

Jalal Uddin

Dr. Jalal Uddin completed his Master’s Degree in Chemistry from University of Karachi, Pakistan and PhD in Food Analytical Chemistry from University of Padova, Italy. Dr Jalal Uddin has also completed Post doc from Montana State University (MSU), USA. He is currently working as Assistant Professor in Pharmaceutical Analytical Chemistry in King Khalid University, Abha, Saudi Arabia. He has specialized in Food safety, authenticity, and quality evaluation and also in NMR and Mass-based Metabolomic/Metabonomic approach in nutritional and epidemiological studies. He has published over 20 peer-reviewed research and review papers, many book chapters has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. He is managing the honey quality control lab in Pharmaceutical Analytical Chemistry in King Khalid University, Abha, Saudi Arabia.

Affiliations and expertise

Department of Pharmaceutical Chemistry, Pharmacy College, King Khalid University, Saudi Arabia

Vikas Nanda

Prof. Vikas Nanda completed his Master’sDegree and PhD Degree in Food Technology from Punjab Agricultural University, Ludhiana, Punjab, India. He is currently working Professor in Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. Prof. Nanda has published over 80 peer-reviewed research and review papers, many book chapters, authored two books and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Prof. Nanda has supervised 5 PhD Scholars and 24 M.Tech Students. Prof. Nanda has visited Israel, Czech Republic, France, Greece, Argentina, Netherlands, Thailand and UAE for attending international conferences. Prof. Nanda is also working as Co-Chairman, International Honey Commission and Co-chairman/Mentor council formed by Ministry of Labour and Employment, Government of India.

Affiliations and expertise

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

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Advanced Techniques of Honey Analysis

Characterization, Authentication, and Adulteration

Purchase options

Innovate. Sustain. Transform.

Institutional subscription on ScienceDirect

Gulzar Ahmad Nayik

Jalal Uddin

Vikas Nanda