
Advanced Techniques of Honey Analysis
Characterization, Authentication, and Adulteration
- 1st Edition - May 24, 2024
- Imprint: Academic Press
- 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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Request a sales quoteAdvanced 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.
- Contains comprehensive information on novel honey analytical techniques
- Discusses the characterization of determination of honey adulteration by various novel methods
- Sheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysis
- Includes applications, literature reviews, recent developments, and methods
- 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
- Edition: 1
- Published: May 24, 2024
- Imprint: Academic Press
- No. of pages: 410
- Language: English
- Paperback ISBN: 9780443131752
- eBook ISBN: 9780443131769
GN
Gulzar Ahmad Nayik
JU
Jalal Uddin
VN