7 research outputs found
Solid phase microextraction applied to honey quality control
No full textThe assessment of the botanical origin of unifloral honeys is an important application in food
control. The current official methods mainly use pollen analysis. The aim of this paper is to present an
SPME analytical approach to the study of honey volatiles. Honey samples (40) obtained from hive sites
in different regions of Italy were analysed. The samples had six different botanical origins: citrus (five),
chestnut (10), eucalyptus (eight), lime tree (11), thyme (two) and dandelion (four). Melissopalynological
analysis was also performed. Identification of volatile compounds was carried out by SPME/GC/MS
analysis, and quantitative evaluation was done by SPME/GC/FID analysis for compounds with wellresolved
peaks. Using the SPME method, all samples with the same botanical origin gave remarkably
similar GC profiles. Some volatile compounds were found only in specific floral source honey samples and
thus could be interesting for use as markers
Application of solid phase mcro extraction to evaluate traces of thymol in honey
No full textThe solid phasemicroextraction techniquewas tested for thymol evaluation in honey. Thymol can
be present in honey as a residue of treatments against Varroa destructor Honey was sampled from apiaries
treated with anti-Varroa products whose active ingredient is thymol. Thymol evaluation was done using the
internal standardmethod; benzophenone and carvacrol were tested as internal standards/ the best results were
obtained using benzophenone. The application of an alkaline hydrolysis was important for obtaining quantitative
recoveries
Influenza della stagione sulla microflora del latte crudo e sulla frazione aromatica del formaggio Montasio.
No full text
Elucidation of the volatile composition of honey samples by comprehensive two-dimensional gas chromatography – mass spectrometry combined with solid-phase microextraction Arrow
No full textThe elucidation of the volatile profile of honey samples is critical both for the evaluation of their quality and for their classification according to their botanical and geographical origin [1-2]. In this work, solid-phase microextraction Arrow (SPME Arrow) combined with comprehensive two- dimensional gas chromatography – mass spectrometry (GC×GC-MS) was used for the first time for the exploration of the volatile profile of honey samples. Due to the significantly higher sorption phase of SPME Arrow in comparison with conventional SPME fibers, the utilization of this technique results in enhanced sensitivity [3]. At the same time, GC×GC-MS serves as a powerful analytical tool for untargeted analysis due to its high sensitivity, selectivity, and peak capacity [4]. The main parameters that could potentially affect the extraction efficiency were optimized. Under optimum conditions, extraction was performed using divinylbenzene/polydimethylsiloxane (DVB/PDMS) SPME Arrow fibers and adsorption of the target analytes was carried out at 50 oC for 50 min under constant stirring. As a proof-of-concept, the proposed method was successfully employed for the analysis of multifloral and unifloral secretion and flower honey samples. The combination of GC×GC- MS and Arrow SPME enabled the determination of more than 200 compounds of different chemical classes including aldehydes, ketones, furanic compounds, and terpenes.
[1] L. Piasenzotto, L. Gracco, L. Conte, Solid phase microextraction (SPME) applied to honey quality control, J. Sci. Food Agric. 83 (2003) 1037–1044. [2] P.M. Da Silva, C. Gauche, L.V. Gonzaga, A.C.O. Costa, R. Fett, Honey: Chemical composition, stability and authenticity, Food Chem. 196 (2016) 309–323. [3] N. Manousi, E. Rosenberg, G.A. Zachariadis, Solid-phase microextraction arrow for the sampling of volatile organic compounds in milk samples, Separations. 7 (2020) 75. [4] G. Dugo, F.A. Franchina, M.R. Scandinaro, I. Bonaccorsi, N. Cicero, P.Q. Tranchida, L. Mondello, Elucidation of the volatile composition of marsala wines by using comprehensive two-dimensional gas chromatography, Food Chem. 142 (2014) 262–268
Análisis térmico de mieles de Trigona (Tetragonisca) angustula de Norte de Santander, Colombia
No full textAntecedentes: Las mieles de abejas sin aguijón se utilizan principalmente con fines terapéuticos y medicinales; sin embargo, los estudios relacionados con estas mieles, son escasos y están enfocados en la determinación de algunas de sus características fisicoquímicas y microbianas. Objetivo: En este trabajo, se estudió el comportamiento térmico de mieles de Trigona (Tetragonisca) angustula, provenientes de tres lugares de Norte de Santander (Durania, Granja experimental Villa Marina y Los Patios), mediante calorimetría diferencial de barrido (DSC). Métodos: Se determinó el comportamiento térmico de las muestras de miel (~10 mg), utilizando un equipo SDT-Q600 de TA Instruments, que realiza simultáneamente Análisis Termogravimétrico y Calorimetría Diferencial de Barrido (TGA/DSC). Resultados: Se encontró que las muestras presentan 4 transiciones térmicas, independientemente del sitio de muestreo. Adicionalmente, se encontraron diferencias estadísticamente significativas en las entalpías de dichas transiciones. Conclusión: Las mieles producidas por la especie T. angustula presentan un comportamiento térmico característico, que permite diferenciarlas según su procedencia geográfica.Palabras Clave: Análisis térmico, Calorimetría Diferencial de Barrido (DSC), Miel, Trigona (Tetragonisca) angustula. Abstract Background: Honey of stingless bees is used in traditional medicine; nevertheless, studies related to these honeys are scarce and are focused in physicochemical and microbiological properties. Objective: We studied thermal behavior of honeys produced by Trigona (Tetragonisca) angustula, collected from three different places (Durania, Villa Marina and Los Patios), using Differential Scanning Calorimetry (DSC). Methods: We determined thermal behavior of honey samples (~10 mg), using a SDT-Q600, TA Instruments, simultaneous differential scanning calorimetry/thermogravimetric analysis (DSC/TGA). Results: T. angustula honeys exhibited four thermal transitions regardless sampling place. In addition, we found significant differences in the enthalpies of these transitions. Conclusion: Honey produced by T. angustula exhibited a characteristic thermal behavior, that will allow differentiate its geographical origin.Keywords: Thermal analysis, Differential Scanning Calorimetry (DSC), Honey, Trigona (Tetragonisca) angustula. Resumo Antecedentes: O mel de abelhas sem ferrão é usado principalmente com fins terapêuticos e medicinais; no entanto, os estudos relacionados com este tipo de mel, são escassos e estão focados na determinação de algumas de suas características físico-químicas e microbianas. Objetivo: Neste trabalho, se estudou o comportamento térmico do mel de Trigona (Tetragonisca) angustula, a partir de três lugares de Norte de Santander (Durania, Fazenda Experimental Villa Marina e Los Patios), através de calorimetria diferencial de varrimento (DSC). Metodologia: Determinou-se o comportamento térmico das amostras de mel (~10 mg), utilizando um equipo SDT-Q600 de TA Instruments, que realiza simultaneamente Análise Termogravimétrico e Calorimetria Diferencial de Varrimento (TGA/DSC). Resultados: Encontrou-se que as amostras apresentam quatro transições térmicas, independentemente do local de amostragem. Além disso, se encontraram diferenças estatisticamente significativas nas entalpias de tais transições. Conclusão: O mel produzido pela espécie T. angustula apresenta um comportamento térmico característico, que permite diferencia-a segundo sua procedência geográfica.Palavras-chave: Análise térmico, Calorimetria Diferencial de Varrimento (DSC), Mel, Trigona (Tetragonisca) angustula. </jats:p
