Sugars as Possible Indicator of Honey Authenticity
Само за регистроване кориснике
2019
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Honey is a valuable natural product which offers important nutritional and medicinal benefits. Consequently, it is frequently subjected to adulteration either by addition of various sugar syrups or cheaper and lower quality honey, or by mislabelling of declaration. In that sense, product authentication, as one of the most important food quality assurances, is essential in order to protect the consumers’ health and to avoid competition that can create a destabilized market. The authenticity of the honey has two aspects: the authenticity associated with the production of honey (sugar supplements, removal or addition of water, heating) and the authenticity of the honey related to its description, botanical and geographical origin.
Chemically, honey is a concentrated aqueous solution of various sugars, mainly fructose and glucose, but it also contains other mono-, oligo-, and polysaccharides. Some of the most important characteristics of honey include the sugars’ content, particularly the... glucose and the fructose content and their total quantity, as well as a sucrose amount. Some authors demonstrated also that the ratio between glucose and fructose, as well as between some other characteristic sugars, is another parameter of interest in both defining botanical origin of honey and detection of its adulteration. Hence, a detailed analysis of sugars profile in honey samples is a useful tool for verifying product declaration, its botanical origin, as well as to uncover honey adulteration, and has been a long-time scientific preoccupation. At present, a variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical. The current compilation aims to provide the cross-section of the results on sugars composition, obtained by contemporary analytical methods, used in honey authentication.
Кључне речи:
sugar profile / quality control of honey / high-performance anion-exchange chromatography / origin of honeyИзвор:
Sugar: Processing, Production and Uses, 2019, 1-39Издавач:
- New York : Nova Science Publisher
Финансирање / пројекти:
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - CHAP AU - Tosti, Tomislav AU - Milojković-Opsenica, Dušanka AU - Trifković, Jelena AU - Radoičić, Aleksandra PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3937 AB - Honey is a valuable natural product which offers important nutritional and medicinal benefits. Consequently, it is frequently subjected to adulteration either by addition of various sugar syrups or cheaper and lower quality honey, or by mislabelling of declaration. In that sense, product authentication, as one of the most important food quality assurances, is essential in order to protect the consumers’ health and to avoid competition that can create a destabilized market. The authenticity of the honey has two aspects: the authenticity associated with the production of honey (sugar supplements, removal or addition of water, heating) and the authenticity of the honey related to its description, botanical and geographical origin. Chemically, honey is a concentrated aqueous solution of various sugars, mainly fructose and glucose, but it also contains other mono-, oligo-, and polysaccharides. Some of the most important characteristics of honey include the sugars’ content, particularly the glucose and the fructose content and their total quantity, as well as a sucrose amount. Some authors demonstrated also that the ratio between glucose and fructose, as well as between some other characteristic sugars, is another parameter of interest in both defining botanical origin of honey and detection of its adulteration. Hence, a detailed analysis of sugars profile in honey samples is a useful tool for verifying product declaration, its botanical origin, as well as to uncover honey adulteration, and has been a long-time scientific preoccupation. At present, a variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical. The current compilation aims to provide the cross-section of the results on sugars composition, obtained by contemporary analytical methods, used in honey authentication. PB - New York : Nova Science Publisher T2 - Sugar: Processing, Production and Uses T1 - Sugars as Possible Indicator of Honey Authenticity SP - 1 EP - 39 UR - https://hdl.handle.net/21.15107/rcub_cherry_3937 ER -
@inbook{ author = "Tosti, Tomislav and Milojković-Opsenica, Dušanka and Trifković, Jelena and Radoičić, Aleksandra", year = "2019", abstract = "Honey is a valuable natural product which offers important nutritional and medicinal benefits. Consequently, it is frequently subjected to adulteration either by addition of various sugar syrups or cheaper and lower quality honey, or by mislabelling of declaration. In that sense, product authentication, as one of the most important food quality assurances, is essential in order to protect the consumers’ health and to avoid competition that can create a destabilized market. The authenticity of the honey has two aspects: the authenticity associated with the production of honey (sugar supplements, removal or addition of water, heating) and the authenticity of the honey related to its description, botanical and geographical origin. Chemically, honey is a concentrated aqueous solution of various sugars, mainly fructose and glucose, but it also contains other mono-, oligo-, and polysaccharides. Some of the most important characteristics of honey include the sugars’ content, particularly the glucose and the fructose content and their total quantity, as well as a sucrose amount. Some authors demonstrated also that the ratio between glucose and fructose, as well as between some other characteristic sugars, is another parameter of interest in both defining botanical origin of honey and detection of its adulteration. Hence, a detailed analysis of sugars profile in honey samples is a useful tool for verifying product declaration, its botanical origin, as well as to uncover honey adulteration, and has been a long-time scientific preoccupation. At present, a variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical. The current compilation aims to provide the cross-section of the results on sugars composition, obtained by contemporary analytical methods, used in honey authentication.", publisher = "New York : Nova Science Publisher", journal = "Sugar: Processing, Production and Uses", booktitle = "Sugars as Possible Indicator of Honey Authenticity", pages = "1-39", url = "https://hdl.handle.net/21.15107/rcub_cherry_3937" }
Tosti, T., Milojković-Opsenica, D., Trifković, J.,& Radoičić, A.. (2019). Sugars as Possible Indicator of Honey Authenticity. in Sugar: Processing, Production and Uses New York : Nova Science Publisher., 1-39. https://hdl.handle.net/21.15107/rcub_cherry_3937
Tosti T, Milojković-Opsenica D, Trifković J, Radoičić A. Sugars as Possible Indicator of Honey Authenticity. in Sugar: Processing, Production and Uses. 2019;:1-39. https://hdl.handle.net/21.15107/rcub_cherry_3937 .
Tosti, Tomislav, Milojković-Opsenica, Dušanka, Trifković, Jelena, Radoičić, Aleksandra, "Sugars as Possible Indicator of Honey Authenticity" in Sugar: Processing, Production and Uses (2019):1-39, https://hdl.handle.net/21.15107/rcub_cherry_3937 .