1. Impact of processing steps (filtration, creaming and pasteurization) on the botanical classification of honey using LC-QTOF-MS.
- Author
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Tian L, Bilamjian S, Cuthbertson D, Anumol T, De Leoz L, Julien C, Giovenazzo P, Chahal S, and Bayen S
- Subjects
- Chromatography, Liquid methods, Mass Spectrometry methods, Food Contamination analysis, Honey analysis, Honey classification, Pasteurization methods, Filtration, Food Handling methods
- Abstract
The present study investigated the impact of filtration, creaming and pasteurization on the authentication of the botanical origin of honey using the dilute-and-shoot method in liquid chromatography coupled to mass spectrometry (LC-MS). The analytical method performances were satisfactory (analyte recoveries ranging from 95 % to 103 % and inter-day precision below 12 %). Three types of raw honeys including blueberry, canola and clover were processed under controlled conditions. Filtration, creaming and pasteurization had no impact on honey botanical classification based on the LC-MS fingerprint, and the key molecular fingerprints were retained after processing. However, results revealed that testing the impact of processing is essential when selecting honey authenticity markers because some candidates (e.g. adenosine) are not stable or can be removed during honey processing. The results of the present study also highlighted the suitability of the dilute-and-shoot approach to both develop authentication tools for honey and study the impact of processing methods on specific chemicals in honeys., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
- Published
- 2024
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