Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.

Honey is a highly consumed natural product produced by bees which is susceptible to fraudulent practices, some of them regarding their botanical origin. Two HPLC-UV non-targeted finger-printing approaches were evaluated in this work to address honey characterization, classification, and authenticati...

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Autores: García-Seval, Víctor, Martínez Alfaro, Clàudia, Saurina, Javier, Núñez Burcio, Oscar, Sentellas, Sonia
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/188981
Acesso em linha:https://hdl.handle.net/2445/188981
Access Level:acceso abierto
Palavra-chave:Mel d'abelles
Quimiometria
Cromatografia de líquids d'alta resolució
Honey
Chemometrics
High performance liquid chromatography
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spelling Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.García-Seval, VíctorMartínez Alfaro, ClàudiaSaurina, JavierNúñez Burcio, OscarSentellas, SoniaMel d'abellesQuimiometriaCromatografia de líquids d'alta resolucióHoneyChemometricsHigh performance liquid chromatographyHoney is a highly consumed natural product produced by bees which is susceptible to fraudulent practices, some of them regarding their botanical origin. Two HPLC-UV non-targeted finger-printing approaches were evaluated in this work to address honey characterization, classification, and authentication based on honey botanical variety. The first method used no sample treatment and a universal reversed-phase chromatographic separation. On the contrary, the second method was based on an off-line SPE preconcentration method, optimized for the isolation and extraction of polyphenolic compounds, and a reversed-phase chromatographic separation opti-mized for polyphenols as well.. For the off-line SPE method, the use of HLB (3 mL, 60 mg) car-tridges, and 6 mL of methanol as eluent, allowed to achieve acceptable recoveries for the selected polyphenols. The obtained HPLC-UV fingerprints were subjected to exploratory principal com-ponent analysis (PCA) and classificatory partial least squares-discriminant analysis (PLS-DA) to evaluate their viability as sample chemical descriptors for authentication purposes. Both HPLC-UV fingerprints resulted to be appropriate to discriminate between blossom-honeys and honeydew-honeys. However, superior performance was accomplished with off-line SPE HPLC-UV polyphenolic fingerprints, being able to differentiate among the different blos-som-honey samples under study (orange/lemon blossom, rosemary, thyme, eucalyptus, and heather). In general, this work demonstrated the feasibility of HPLC-UV fingerprints, especially those obtained after off-line SPE polyphenolic isolation and extraction, to be employed as honey chemical descriptors to address the characterization and classification of honey samples according to their botanical origin.MDPI2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/188981Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/foods11152345Foods, 2022, vol. 11, num. 15, p. 2345https://doi.org/10.3390/foods11152345cc-by (c) García-Seval, Víctor et al., 2022https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1889812026-05-27T06:46:51Z
dc.title.none.fl_str_mv Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
title Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
spellingShingle Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
García-Seval, Víctor
Mel d'abelles
Quimiometria
Cromatografia de líquids d'alta resolució
Honey
Chemometrics
High performance liquid chromatography
title_short Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
title_full Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
title_fullStr Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
title_full_unstemmed Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
title_sort Characterization, Classification and Authentication of Spanish Blossom and Honeydew Honeys by non-targeted HPLC-UV and off-line SPE HPLC-UV Polyphenolic Fingerprinting Strategies.
dc.creator.none.fl_str_mv García-Seval, Víctor
Martínez Alfaro, Clàudia
Saurina, Javier
Núñez Burcio, Oscar
Sentellas, Sonia
author García-Seval, Víctor
author_facet García-Seval, Víctor
Martínez Alfaro, Clàudia
Saurina, Javier
Núñez Burcio, Oscar
Sentellas, Sonia
author_role author
author2 Martínez Alfaro, Clàudia
Saurina, Javier
Núñez Burcio, Oscar
Sentellas, Sonia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Mel d'abelles
Quimiometria
Cromatografia de líquids d'alta resolució
Honey
Chemometrics
High performance liquid chromatography
topic Mel d'abelles
Quimiometria
Cromatografia de líquids d'alta resolució
Honey
Chemometrics
High performance liquid chromatography
description Honey is a highly consumed natural product produced by bees which is susceptible to fraudulent practices, some of them regarding their botanical origin. Two HPLC-UV non-targeted finger-printing approaches were evaluated in this work to address honey characterization, classification, and authentication based on honey botanical variety. The first method used no sample treatment and a universal reversed-phase chromatographic separation. On the contrary, the second method was based on an off-line SPE preconcentration method, optimized for the isolation and extraction of polyphenolic compounds, and a reversed-phase chromatographic separation opti-mized for polyphenols as well.. For the off-line SPE method, the use of HLB (3 mL, 60 mg) car-tridges, and 6 mL of methanol as eluent, allowed to achieve acceptable recoveries for the selected polyphenols. The obtained HPLC-UV fingerprints were subjected to exploratory principal com-ponent analysis (PCA) and classificatory partial least squares-discriminant analysis (PLS-DA) to evaluate their viability as sample chemical descriptors for authentication purposes. Both HPLC-UV fingerprints resulted to be appropriate to discriminate between blossom-honeys and honeydew-honeys. However, superior performance was accomplished with off-line SPE HPLC-UV polyphenolic fingerprints, being able to differentiate among the different blos-som-honey samples under study (orange/lemon blossom, rosemary, thyme, eucalyptus, and heather). In general, this work demonstrated the feasibility of HPLC-UV fingerprints, especially those obtained after off-line SPE polyphenolic isolation and extraction, to be employed as honey chemical descriptors to address the characterization and classification of honey samples according to their botanical origin.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/188981
url https://hdl.handle.net/2445/188981
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/foods11152345
Foods, 2022, vol. 11, num. 15, p. 2345
https://doi.org/10.3390/foods11152345
dc.rights.none.fl_str_mv cc-by (c) García-Seval, Víctor et al., 2022
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) García-Seval, Víctor et al., 2022
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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