Original research article
Detection of Algerian Honey Adulteration by Raman Spectroscopy and Chemometrics Methods
2023, 88 (3) p. 231-242
Samir Cherigui, Fayçal Dergal, Ilyas Chikhi, Hanane Chaker, Naziha Chabane
Abstract
Honey is one of the most popular foods in Algeria. This study, Raman spectroscopy combined with chemometrics methods: - principal component analysis (PCA), - hierarchical cluster analysis (HCA) was used to achieve the identification and detection of pure and adulterated honeys. Thus, 16 samples of authentic Algerian honey samples taken in different geographical locations from west and south-west of Algeria and 72 of adulterated samples were each mixed with authentic honey samples in the following ratios: 1: 20 (5%), 1:10 (10%), 1:5 (20%), 1:3 (30%), 1:2.5 (40%) and 1:2 (50%) and fructose, glucose, sucrose and syrup were analyzed. PCA and HCA were successfully used to process spectral data for discrimination of pure honey and adulterated honey, so we showed a successful separation between pure and adulterated honey. We observed clearly three clusters (A: pure honeys, B: adulterated honeys, C: adulterants (Glucose (G), Fructose (F), sucrose (S)). Raman spectroscopy was efficient in discrimination of honey using PCA and HCA. The PC1-PC2 plane, which accounts for 98.34 % of total variance could be sufficient to distinguish authentic honeys. The proposed methods based on Raman spectra have important utility for food safety and quality control of honey products.
Keywords
honey, adulteration, Raman Spectroscopy, PCA, HCA
Download Find similar journal articles