TY - JOUR
T1 - Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1 H NMR, FTIR-ATR and HS-SPME/GC–MS
AU - Svečnjak, Lidija
AU - Jović, Ozren
AU - Prđun, Saša
AU - Rogina, Josip
AU - Marijanović, Zvonimir
AU - Car, Jana
AU - Matošević, Maja
AU - Jerković, Igor
N1 - Publisher Copyright:
© 2019
PY - 2019/9/1
Y1 - 2019/9/1
N2 - Analytical parameters were determined for the first time in honey produced in the honeycomb constructed on comb foundations adulterated with 90% of paraffin (PF-H) and compared to honey ripened in genuine beeswax (BWF-H) using physico-chemical and spectroscopic techniques ( 1 H NMR, FTIR-ATR, HS-SPME/GC–MS). Water content was significantly higher (SH) and glucose/water ratio significantly lower in PF-H samples. The contents of acetic and citric acid were marginally significantly higher (MSH) in PF-H samples. These findings suggest that adulterated beeswax affects composition of honey as the set of altered parameters indicate chemical changes leaning towards fermentative processes. Moderately changed headspace chemical profile of PF-H honey was determined depending on the floral source (pentanal, α-pinene and benzaldehyde were SH in BWF-H sunflower honey; butanal was MSH, and 2-phenylethanol was more abundant in BWF-H black locust honey). Higher percentage of nonanal, octane and β-damascenone were found in PF-H samples that could indicate more intensive oxidation.
AB - Analytical parameters were determined for the first time in honey produced in the honeycomb constructed on comb foundations adulterated with 90% of paraffin (PF-H) and compared to honey ripened in genuine beeswax (BWF-H) using physico-chemical and spectroscopic techniques ( 1 H NMR, FTIR-ATR, HS-SPME/GC–MS). Water content was significantly higher (SH) and glucose/water ratio significantly lower in PF-H samples. The contents of acetic and citric acid were marginally significantly higher (MSH) in PF-H samples. These findings suggest that adulterated beeswax affects composition of honey as the set of altered parameters indicate chemical changes leaning towards fermentative processes. Moderately changed headspace chemical profile of PF-H honey was determined depending on the floral source (pentanal, α-pinene and benzaldehyde were SH in BWF-H sunflower honey; butanal was MSH, and 2-phenylethanol was more abundant in BWF-H black locust honey). Higher percentage of nonanal, octane and β-damascenone were found in PF-H samples that could indicate more intensive oxidation.
KW - H NMR
KW - Chemical alterations
KW - Fermentation susceptibility
KW - FTIR-ATR
KW - Honey produced in paraffin-based ripening media
KW - HS-SPME/GC–MS
KW - Physico-chemical analyses
UR - http://www.scopus.com/inward/record.url?scp=85063991851&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.03.151
DO - 10.1016/j.foodchem.2019.03.151
M3 - Article
C2 - 31006458
AN - SCOPUS:85063991851
SN - 0308-8146
VL - 291
SP - 187
EP - 198
JO - Food Chemistry
JF - Food Chemistry
ER -