Recent Advances in Analytical Techniques for the Determination of Authenticity and Adulteration of Honey and its Products
Pp. 125-145 (21)
Kalomoira G. Raptopoulou, Ioannis N. Pasias and Charalampos Proestos
Honey is among the most consumed foods along the world with vast
nutritional value. However, there is a lot of concern about the safety and the quality of
honey products since there are a lot of incidents of honey adulteration. Furthermore,
honey food industries, in response to food fraud, are seeking to detect the honey
authenticity of honey products. The verification of honey authentication is very
difficult. For this reason new analytical methods were developed including liquid and
gas chromatography coupled to mass detectors. The melissopalynological
characterization, the Hydroxymethylfurfural (HMF) content, the diastase activity, the
polyphenol content, the sugars profile are among the most used parameters investigated
for food adulteration and authenticity, In this chapter all different modern analytical
methods used for the determination of all these parameters will be discussed. Finally,
all different chemometric methods used in order to provide safe information about the
authenticity and adulteration of honey will also be presented.
Honey Adulteration, Honey Authenticity, Modern Analytical
Techniques, Pollen Analysis.
National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771, Athens, Greece.