Fingerprinting analytical strategy used for authentication of honey
Poster Nov 05, 2013
Oana Romina DINCAa,b, Roxana Elena IONETEa*, Raluca POPESCUa, Radu TAMAIANa, Diana COSTINELa, Gabriel Lucian RADUb
To find the most reliable methods for authentication of food or food ingredients has always been a challenging issue. Our research is of particular interest in the geographical discrimination of honey from different floral sources and different regions of Romania as support for quality assessment and classification activities. This study demonstrates both the benefits and the advantages of coupling different analytical techiques in order to ensure honey authenticity due to the fact that honey is a complex mixtures of molecules (toxins and peptides) and a challenging product to analyze. The control of quality and the assumption of the claimed botanical and geographical origin of honey, which is associated to the producing vegetation area, flowering period of the plants, are of prime importance for stakeholders from apiary industry in order to reinforce the consumer trust. Concerning the various possibilities of honey adulteration, peptide mass fingerprinting (PMF) and protein profiling methods have been used. This study reports also the use of isotope ratio mass spectrometry (IRMS) and site-specific natural isotopic fractionation measured by nuclear magnetic resonance (SNIF-NMR) for the assignment of origin and the proof of adulteration. The analyzed honey samples were from different geographical areas and different botanical origin. A fast, suitable and alternative technique to classify honey samples according to their geographical origin was developed based on PMF using matrix assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS).
Acknowledgement: This study has been financed by the Romanian Ministry of Education and Research, National Authority for Scientific Research, 19N/2009 NUCLEU Program, under Project PN 09190205: „Investigations concerning natural products' characterization and authentication based on their protein profile assessment”, and with the support of the doctoral School “Faculty of Applied Chemistry and Materials Science” Politehnica University of Bucharest.
Using Elemental Analysis For Discrimination Of Pinot Noir Wines From Six Different Districts In An AvaPoster
The determination of geographical origin of wine is gaining increased interest by researchers and federal agencies around the world, partially due to increased fraud with regards to place of origin labelling. For wine, multi-elemental profiling of macro, micro, and trace elements has been proposed for determination of authenticity. Commercial wines from different wineries in 5 different neighborhoods within one AVA show characteristic elemental fingerprints. Macro, micro and trace elements as well as elemental ratios contribute to the observed separation, indicating the involvement of multiple factors and underlying mechanisms, including location and soil composition, elemental uptake by vine and rootstock, viticulture and nutrient management, water sources, and small differences in the different wineries.READ MORE
Fast arsenic speciation analysis of wines and rice with LC-ICP-QQQPoster
This method was designed in response to recent and proposed food standards, both international and national, that limit inorganic arsenic rather than total, organic, or individual arsenic species such as arsenite (AsIII) and arsenate (AsV). Analysis time is 10x faster than the current FDA regulatory method, increasing sample throughput, avoided spectral interferences and dramatically increased sensitivity. Validation data from two laboratories demonstrate the method’s accuracy and reproducibility of both wine and rice matrices in a single analytical batch.READ MORE
Elemental profiles of whiskies allow differentiation by type and region by inductively coupled plasma –optical emission spectroscopy (ICP-OES)Poster
The analysis of the elemental composition of whiskies provides a host of important information including sample origin and understanding how different whiskey styles are caused by processing equipment and raw materials. Preliminary data analysis of the whiskies showed that element compositions could possibly be used to differentiate samples based on age, type, and region.READ MORE