Detection of barley malt syrup as an adulterant in honey by 1H NMR profile

Anisha, Biswas and Sudipta, K.H and Chaudhari, S.R (2023) Detection of barley malt syrup as an adulterant in honey by 1H NMR profile. Food Chemistry, 429. pp. 1-8. (Submitted)

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Abstract

Currently, Barley Malt Syrup (BMS) is one of the forms of growing adulteration in honey. However, there have been no reports regarding its identification by NMR. In this aspect, we proposed a 1H NMR profiling method to discriminate between authentic and honey adulterated with BMS. The authenticated honey samples were artificially adulterated with varying percentages of BMS. It was found that a marker peak primarily falling around the 5.40 ppm region exhibited discrimination between pure and adulterated samples. Furthermore, NMR data of the samples were analyzed using statistical models. The findings demonstrate that NMR sugar profiles region, when combined with PCA analysis, can effectively detect varying degrees of adulteration. Despite qualitative nature of the outcomes, spiking studies have revealed that approach can reliably identify sugar addition at levels as low as 5–10%. Overall, NMR-based approach proves to be effective in detecting BMS as an adulterant in honey

Item Type:	Article
Uncontrolled Keywords:	Honey authenticity, Honey adulteration, Barley syrup, NMR, Quality control, Food safety
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 13 Quality control > 02 Safety 600 Technology > 08 Food technology > 21 Cereals > 02 Barley
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	22 Apr 2024 11:16
Last Modified:	22 Apr 2024 11:16
URI:	http://ir.cftri.res.in/id/eprint/17504

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