Relation Between Near-Infrared Spectroscopy and Physicochemical Parameters for Discrimination of Honey Samples from Jatai weyrauchi and Jatai angustula Bees
This work aims to relate near-infrared (NIR) vibration bands to physicochemical (PC) parameters in order to discriminate honey samples. To the study, 14 Jatai weyrauchi honey samples from Roraima State (northern Brazil) and 15 Jatai angustula honey samples from Paraná State (southern Brazil) were ev...
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| Veröffentlicht in: | Food analytical methods 2018-07, Vol.11 (7), p.1944-1950 |
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| creator | Leme, Luiza Mariano Rocha Montenegro, Hércules da Rocha dos Santos, Larissa Sereia, Maria Josiane Valderrama, Patrícia Março, Paulo Henrique |
| description | This work aims to relate near-infrared (NIR) vibration bands to physicochemical (PC) parameters in order to discriminate honey samples. To the study, 14
Jatai weyrauchi
honey samples from Roraima State (northern Brazil) and 15
Jatai angustula
honey samples from Paraná State (southern Brazil) were evaluated by analyzing physicochemical parameters (moisture, pH, acidity, formaldehyde index, ashes, electric conductivity, color, hydroxymethylfurfural, protein, reducing sugars, total reducing sugars and sucrose, viscosity, and water activity), besides being submitted to spectral measurements in the near-infrared range from 900 to 1700 nm. By applying ComDim multiblock analysis, it was possible to simultaneously evaluate the results from NIR spectroscopy and the evaluated PC parameters. This tool allowed to highlight the relation between NIR spectra and PC parameters by producing informative graphs showing the relationship among the samples through the scores, the saliences of the blocks, and the loadings of the variables responsible for the similarities observed in the samples scores. Based on the principal component analysis, it was possible to conclude that the PC parameters can be replaced by NIR spectroscopy in the discrimination of honey samples, improving its evaluation regarding on the speed and decreasing the amount of reagents used for this purpose. |
| doi_str_mv | 10.1007/s12161-018-1148-7 |
| format | Article |
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Jatai weyrauchi
honey samples from Roraima State (northern Brazil) and 15
Jatai angustula
honey samples from Paraná State (southern Brazil) were evaluated by analyzing physicochemical parameters (moisture, pH, acidity, formaldehyde index, ashes, electric conductivity, color, hydroxymethylfurfural, protein, reducing sugars, total reducing sugars and sucrose, viscosity, and water activity), besides being submitted to spectral measurements in the near-infrared range from 900 to 1700 nm. By applying ComDim multiblock analysis, it was possible to simultaneously evaluate the results from NIR spectroscopy and the evaluated PC parameters. This tool allowed to highlight the relation between NIR spectra and PC parameters by producing informative graphs showing the relationship among the samples through the scores, the saliences of the blocks, and the loadings of the variables responsible for the similarities observed in the samples scores. Based on the principal component analysis, it was possible to conclude that the PC parameters can be replaced by NIR spectroscopy in the discrimination of honey samples, improving its evaluation regarding on the speed and decreasing the amount of reagents used for this purpose.</description><identifier>ISSN: 1936-9751</identifier><identifier>EISSN: 1936-976X</identifier><identifier>DOI: 10.1007/s12161-018-1148-7</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acidity ; Analytical Chemistry ; Ashes ; Bees ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Discrimination ; Electrical resistivity ; Food Science ; Honey ; Hydroxymethylfurfural ; I.R. radiation ; Infrared analysis ; Infrared imaging systems ; Infrared spectra ; Infrared spectroscopy ; Microbiology ; Near infrared radiation ; Order parameters ; Principal components analysis ; Proteins ; Reagents ; Spectroscopic analysis ; Spectroscopy ; Spectrum analysis ; Sucrose ; Sugar ; Vibration ; Viscosity ; Water activity</subject><ispartof>Food analytical methods, 2018-07, Vol.11 (7), p.1944-1950</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Copyright Springer Science & Business Media 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-7cb73cfd246425e0c11d037859e0cb9c5db8b61b2ce1d72af532e75e2900ae343</citedby><cites>FETCH-LOGICAL-c316t-7cb73cfd246425e0c11d037859e0cb9c5db8b61b2ce1d72af532e75e2900ae343</cites><orcidid>0000-0002-8953-066X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12161-018-1148-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12161-018-1148-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Leme, Luiza Mariano</creatorcontrib><creatorcontrib>Rocha Montenegro, Hércules</creatorcontrib><creatorcontrib>da Rocha dos Santos, Larissa</creatorcontrib><creatorcontrib>Sereia, Maria Josiane</creatorcontrib><creatorcontrib>Valderrama, Patrícia</creatorcontrib><creatorcontrib>Março, Paulo Henrique</creatorcontrib><title>Relation Between Near-Infrared Spectroscopy and Physicochemical Parameters for Discrimination of Honey Samples from Jatai weyrauchi and Jatai angustula Bees</title><title>Food analytical methods</title><addtitle>Food Anal. Methods</addtitle><description>This work aims to relate near-infrared (NIR) vibration bands to physicochemical (PC) parameters in order to discriminate honey samples. To the study, 14
Jatai weyrauchi
honey samples from Roraima State (northern Brazil) and 15
Jatai angustula
honey samples from Paraná State (southern Brazil) were evaluated by analyzing physicochemical parameters (moisture, pH, acidity, formaldehyde index, ashes, electric conductivity, color, hydroxymethylfurfural, protein, reducing sugars, total reducing sugars and sucrose, viscosity, and water activity), besides being submitted to spectral measurements in the near-infrared range from 900 to 1700 nm. By applying ComDim multiblock analysis, it was possible to simultaneously evaluate the results from NIR spectroscopy and the evaluated PC parameters. This tool allowed to highlight the relation between NIR spectra and PC parameters by producing informative graphs showing the relationship among the samples through the scores, the saliences of the blocks, and the loadings of the variables responsible for the similarities observed in the samples scores. Based on the principal component analysis, it was possible to conclude that the PC parameters can be replaced by NIR spectroscopy in the discrimination of honey samples, improving its evaluation regarding on the speed and decreasing the amount of reagents used for this purpose.</description><subject>Acidity</subject><subject>Analytical Chemistry</subject><subject>Ashes</subject><subject>Bees</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Discrimination</subject><subject>Electrical resistivity</subject><subject>Food Science</subject><subject>Honey</subject><subject>Hydroxymethylfurfural</subject><subject>I.R. radiation</subject><subject>Infrared analysis</subject><subject>Infrared imaging systems</subject><subject>Infrared spectra</subject><subject>Infrared spectroscopy</subject><subject>Microbiology</subject><subject>Near infrared radiation</subject><subject>Order parameters</subject><subject>Principal components analysis</subject><subject>Proteins</subject><subject>Reagents</subject><subject>Spectroscopic analysis</subject><subject>Spectroscopy</subject><subject>Spectrum analysis</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>Vibration</subject><subject>Viscosity</subject><subject>Water activity</subject><issn>1936-9751</issn><issn>1936-976X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1Uctu2zAQFIIEyKsf0BuBnpVwqQetY-u0tQMjDZIU6I1YUatYhkQqpARD_5KPDV0FzamnHSxmZh8TRZ-BXwHn8tqDgBxiDosYIF3E8ig6gyLJ40Lmf47_4QxOo3Pvd5znPAVxFr0-UItDYw37RsOeyLA7QhevTe3QUcUee9KDs17bfmJoKna_nXyjrd5S12hs2T067Ggg51ltHbtpvHZN15jZ1NZsZQ1N7BG7vqXAcbZjtzhgw_Y0ORz1tvnrO_fQPI9-GFsM65C_jE5qbD19eq8X0e8f35-Wq3jz6-d6-XUT6wTyIZa6lImuK5HmqciIa4CKJ3KRFQGXhc6qclHmUApNUEmBdZYIkhmJgnOkJE0uoi-zb-_sy0h-UDs7OhNGKsHTNOWZkAcWzCwd_uEd1aoPl6KbFHB1CEHNIagQgjqEoGTQiFnjA9c8k_tw_r_oDaLzjQA</recordid><startdate>20180701</startdate><enddate>20180701</enddate><creator>Leme, Luiza Mariano</creator><creator>Rocha Montenegro, Hércules</creator><creator>da Rocha dos Santos, Larissa</creator><creator>Sereia, Maria Josiane</creator><creator>Valderrama, Patrícia</creator><creator>Março, Paulo Henrique</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-8953-066X</orcidid></search><sort><creationdate>20180701</creationdate><title>Relation Between Near-Infrared Spectroscopy and Physicochemical Parameters for Discrimination of Honey Samples from Jatai weyrauchi and Jatai angustula Bees</title><author>Leme, Luiza Mariano ; Rocha Montenegro, Hércules ; da Rocha dos Santos, Larissa ; Sereia, Maria Josiane ; Valderrama, Patrícia ; Março, Paulo Henrique</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-7cb73cfd246425e0c11d037859e0cb9c5db8b61b2ce1d72af532e75e2900ae343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acidity</topic><topic>Analytical Chemistry</topic><topic>Ashes</topic><topic>Bees</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Discrimination</topic><topic>Electrical resistivity</topic><topic>Food Science</topic><topic>Honey</topic><topic>Hydroxymethylfurfural</topic><topic>I.R. radiation</topic><topic>Infrared analysis</topic><topic>Infrared imaging systems</topic><topic>Infrared spectra</topic><topic>Infrared spectroscopy</topic><topic>Microbiology</topic><topic>Near infrared radiation</topic><topic>Order parameters</topic><topic>Principal components analysis</topic><topic>Proteins</topic><topic>Reagents</topic><topic>Spectroscopic analysis</topic><topic>Spectroscopy</topic><topic>Spectrum analysis</topic><topic>Sucrose</topic><topic>Sugar</topic><topic>Vibration</topic><topic>Viscosity</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Leme, Luiza Mariano</creatorcontrib><creatorcontrib>Rocha Montenegro, Hércules</creatorcontrib><creatorcontrib>da Rocha dos Santos, Larissa</creatorcontrib><creatorcontrib>Sereia, Maria Josiane</creatorcontrib><creatorcontrib>Valderrama, Patrícia</creatorcontrib><creatorcontrib>Março, Paulo Henrique</creatorcontrib><collection>CrossRef</collection><jtitle>Food analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Leme, Luiza Mariano</au><au>Rocha Montenegro, Hércules</au><au>da Rocha dos Santos, Larissa</au><au>Sereia, Maria Josiane</au><au>Valderrama, Patrícia</au><au>Março, Paulo Henrique</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relation Between Near-Infrared Spectroscopy and Physicochemical Parameters for Discrimination of Honey Samples from Jatai weyrauchi and Jatai angustula Bees</atitle><jtitle>Food analytical methods</jtitle><stitle>Food Anal. Methods</stitle><date>2018-07-01</date><risdate>2018</risdate><volume>11</volume><issue>7</issue><spage>1944</spage><epage>1950</epage><pages>1944-1950</pages><issn>1936-9751</issn><eissn>1936-976X</eissn><abstract>This work aims to relate near-infrared (NIR) vibration bands to physicochemical (PC) parameters in order to discriminate honey samples. To the study, 14
Jatai weyrauchi
honey samples from Roraima State (northern Brazil) and 15
Jatai angustula
honey samples from Paraná State (southern Brazil) were evaluated by analyzing physicochemical parameters (moisture, pH, acidity, formaldehyde index, ashes, electric conductivity, color, hydroxymethylfurfural, protein, reducing sugars, total reducing sugars and sucrose, viscosity, and water activity), besides being submitted to spectral measurements in the near-infrared range from 900 to 1700 nm. By applying ComDim multiblock analysis, it was possible to simultaneously evaluate the results from NIR spectroscopy and the evaluated PC parameters. This tool allowed to highlight the relation between NIR spectra and PC parameters by producing informative graphs showing the relationship among the samples through the scores, the saliences of the blocks, and the loadings of the variables responsible for the similarities observed in the samples scores. Based on the principal component analysis, it was possible to conclude that the PC parameters can be replaced by NIR spectroscopy in the discrimination of honey samples, improving its evaluation regarding on the speed and decreasing the amount of reagents used for this purpose.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s12161-018-1148-7</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-8953-066X</orcidid></addata></record> |
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| subjects | Acidity Analytical Chemistry Ashes Bees Chemistry Chemistry and Materials Science Chemistry/Food Science Discrimination Electrical resistivity Food Science Honey Hydroxymethylfurfural I.R. radiation Infrared analysis Infrared imaging systems Infrared spectra Infrared spectroscopy Microbiology Near infrared radiation Order parameters Principal components analysis Proteins Reagents Spectroscopic analysis Spectroscopy Spectrum analysis Sucrose Sugar Vibration Viscosity Water activity |
| title | Relation Between Near-Infrared Spectroscopy and Physicochemical Parameters for Discrimination of Honey Samples from Jatai weyrauchi and Jatai angustula Bees |
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