Use of visible spectrophotometric fingerprint and chemometric approaches for the differentiation of Mimosa scabrella Ben
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ORIGINAL ARTICLE
Use of visible spectrophotometric fingerprint and chemometric approaches for the differentiation of Mimosa scabrella Bentham honeydew honey Greici Bergamo1 • Siluana Katia Tischer Seraglio1 • Luciano Valdemiro Gonzaga1 Roseane Fett1 • Ana Carolina Oliveira Costa1
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Revised: 30 March 2020 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Honeydew honeys, including bracatinga (Mimosa scabrella Bentham) honeydew honey, are highly appreciated due to its nutritional and sensory properties. Therefore, fast and inexpensive methods must be developed to differentiate this distinct class of honey. Although methods using the visible spectrophotometric fingerprint (VSF) have never been used to differentiate bracatinga honeydew honey and blossom honey, this technique appears to be a viable alternative, successfully used in the differentiation and fraud detection of various foods, including honeys from other botanical sources. In this sense, the present study aimed to verify the existence of a specific VSF for bracatinga honeydew honey and blossom honey and differentiate both type of honeys using the VSF associated with chemometric analysis. The VSF of 30 bracatinga honeydew honeys harvested in three different years (2014, 2016, and 2018) and 21 blossom honeys (harvested in 2016) were evaluated. The existence of a different VSF for bracatinga honeydew honeys and blossom honeys allowed the satisfactory differentiation of both types of honeys. Additionally, bracatinga honeydew honey presented a unique VSF, independent of the year of Siluana Katia Tischer Seraglio: CNPq Schorlarship, Brazil (160175/ 2019-4).
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04425-2) contains supplementary material, which is available to authorized users. & Greici Bergamo [email protected] & Ana Carolina Oliveira Costa [email protected] 1
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
harvest, which can be exploited as a fingerprint of this type of honey, contributing to its authenticity. Keywords Bracatinga Chemometric analysis Principal component analysis Blossom honey
Introduction Honeydew honey has become a highly appreciated food, mainly in the European market, due to its nutritional, sensorial, and therapeutic properties (Alda-Garcilope et al. 2012; Kaygusuz et al. 2016). In Brazil, the production of honeydew honey from bracatinga (Mimosa scabrella Bentham) tree has been gaining international prominence mainly for presenting in its composition essential amino acids (Azevedo et al. 2017) and considerable amounts of minerals and phenolic compounds, both highly bioaccessible (Seraglio et al. 2016, 2017; Bergamo et al. 2018), besides high antioxidant capacity (Seraglio et al. 2017; Bergamo et al. 2019a). The production of this dark honeydew honey occurs every two years when bracatinga (Mimosa scabrella Bentham) trees are infested by plant-sucking ins
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