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You searched for: Journal name Journal of food composition and analysis Remove constraint Journal name: Journal of food composition and analysis Subject term Acacia Remove constraint Subject term: Acacia
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1. Application of emission – excitation matrices in parallel with factor analysis with other chemometric techniques for honey classification

Author:
Ramona - Crina Suciu; Francois Guyon; Dana Alina Magdas
Source:
Journal of food composition and analysis 2022 v.107 pp. 104401
ISSN:
0889-1575
Subject:
Acacia; Castanea; Helianthus annuus; Lavandula; chemometrics; factor analysis; fluorescence emission spectroscopy; food composition; honey; honeydew; principal component analysis; France; Romania
Abstract:
... Fluorescence spectroscopy in conjunction with parallel factor analysis (PARAFAC), principal component analysis (PCA) and SIMCA was used for the development of geographic and botanical discrimination models to differentiate among distinct honey classes. For this aim, 96 authentic honey samples, having several botanical origins (acacia, chestnut, colza, honeydew, lavender, linden and sunflower), ori ...
DOI:
10.1016/j.jfca.2022.104401

2. Application of stable isotopic and elemental composition combined with random forest algorithm for the botanical classification of Chinese honey

Author:
Zhaolong Liu; Tianyang Xu; Jinhui Zhou; Lanzhen Chen
Source:
Journal of food composition and analysis 2022 v.110 pp. 104565
ISSN:
0889-1575
Subject:
Acacia; Helianthus annuus; Vicia; Ziziphus; data collection; discriminant analysis; elemental composition; food composition; honey; melissopalynology; pollen; stable isotopes
Abstract:
... To ensure that honey belongs to a very appreciated botanical class, the classical methodology is melissopalynology analysis to identify and count pollen grains. However, this method is time-consuming and laborious. In this work, four stable isotopes (δ¹³Cₕ, δ¹³Cₚ, δ¹⁸O and δ²H) and twelve elemental contents (Na, Mg, Ca, K, Fe, Cr, Mn, Co, Cu, Sr, Se, Mo) were used to build the dataset, and the Ran ...
DOI:
10.1016/j.jfca.2022.104565

3. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

Author:
Cerezo, Ana B.; Tesfaye, Wendu; Soria-Diaz, M.E.; Torija, M. Jesus; Mateo, Estibaliz; Garcia-Parrilla, M. Carmen; Troncoso, Ana M.
Source:
Journal of food composition and analysis 2010 v.23 no.2 pp. 175-184
ISSN:
0889-1575
Subject:
wine vinegars; wine aging; wood; oak barrels; sensory evaluation; Acacia; Quercus pagoda; Quercus montana; headspace analysis; phenolic compounds; reversed-phase high performance liquid chromatography; mass spectrometry; taxifolin
Abstract:
... A crucial step in the production of high-quality wine vinegars is ageing in wood. This study aims to determine how wood barrels affect vinegar quality. For this purpose, vinegars were aged in barrels made from acacia, cherry, chestnut and oak wood. Two kinds of vinegars were studied: balsamic and red-wine vinegars. Analysis of samples included total phenol index (TPI), total monomeric anthocyanins ...
DOI:
10.1016/j.jfca.2009.08.008

4. Element content in ten Croatian honey types from different geographical regions during three seasons

Author:
Nina Bilandžić; Marija Sedak; Maja Đokić; Andrea Gross Bošković; Tihomir Florijančić; Ivica Bošković; Marin Kovačić; Zlatko Puškadija; Mirjana Hruškar
Source:
Journal of food composition and analysis 2019 pp. -
ISSN:
0889-1575
Subject:
Acacia; Castanea; Helianthus annuus; Phacelia; aluminum; apiculture; barium; botanical composition; cadmium; calcium; climate; cobalt; copper; forests; geography; honey; honeydew; iron; lead; magnesium; manganese; molybdenum; nickel; potassium; sage; sodium; zinc; Croatia
Abstract:
... Concentrations of 20 elements were measured in ten honey types collected from four main geographical regions of Croatia during three beekeeping seasons. The four regions differ by their geography, ecology and climate. Significant differences in the element concentrations between honeys of different botanical origin were found for Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Mo, Na, Pb and Zn (p<0.05). The highe ...
DOI:
10.1016/j.jfca.2019.103305

5. Geographical discrimination of Italian honey by multi-element analysis with a chemometric approach

Author:
Giuseppa Di Bella; Vincenzo Lo Turco; Angela Giorgia Potortì; Giuseppe Daniel Bua; Maria Rita Fede; Giacomo Dugo
Source:
Journal of food composition and analysis 2015 v.44 pp. 25-35
ISSN:
0889-1575
Subject:
Acacia; Castanea; Eucalyptus; Hedysarum coronarium; acceptable daily intake; adults; aluminum; arsenic; cadmium; calcium; chemometrics; chromium; copper; discriminant analysis; honey; iron; lead; magnesium; manganese; mineral content; minerals; nickel; potassium; principal component analysis; provenance; risk; selenium; sodium; traceability; wild flowers; zinc; Italy; Sicily
Abstract:
... In this study the concentrations of K, Ca, Mg, Na, Al, Zn, Fe, Mn, Cu, Cr, Ni, Se, Pb, Cd, and As in 39 honey samples of different botanical (orange-blossom, lemon-blossom, chestnut, eucalyptus, acacia, sulla and wildflower honeys) and geographical (Sicily and Calabria, Italy) origin were determined by ICP-OES and ICP-MS. The most abundant minerals decreased in the following order: K (mean value: ...
DOI:
10.1016/j.jfca.2015.05.003

6. Ion chromatography with conductometric detection for quantitation of formic acid in Polish bee honey

Author:
Izabela Matysiak; Maria Balcerzak; Rajmund Michalski
Source:
Journal of food composition and analysis 2018 v.73 pp. 55-59
ISSN:
0889-1575
Subject:
Acacia; Varroa; apiculture; beekeepers; bees; buckwheat; formic acid; honey; human nutrition; ion exchange chromatography; lactic acid; mites; sodium carbonate
Abstract:
... Honey is a bee product that plays an important role in human diet. Its beneficial health properties are widely known. Honey is a substance of complex composition. One of many groups of naturally occurring compounds in honey are organic acids, among them formic, oxalic and lactic acids, exhibiting impact to varroosis – parasitic bee disease when occur at the excess. Therefore, such acids are used b ...
DOI:
10.1016/j.jfca.2018.07.005

7. Metabolic profiling of organic acids in honey by stable isotope labeling assisted liquid chromatography-mass spectrometry

Author:
Na An; Wen-Jing Cai; Quan-Fei Zhu; Wei Wang; Dilshad Hussain; Yu-Qi Feng
Source:
Journal of food composition and analysis 2020 v.87 pp. 103423
ISSN:
0889-1575
Subject:
Acacia; Astragalus; antioxidant activity; honey; isotope labeling; liquid chromatography; liquid-liquid extraction; mass spectrometry; metabolomics; organic acids and salts; stable isotopes
Abstract:
... Organic acids in honey have great nutritive and medicinal value such as antimicrobial and antioxidant activities. In this study, profiling of organic acids in honey is carried out by sequential liquid-liquid extraction assisted isotope labeling-liquid chromatography-mass spectrometry. A total of 493 potential organic acids are detected in honey, and 165 of those are confirmed by comparing with aut ...
DOI:
10.1016/j.jfca.2020.103423

8. Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA

Author:
Chunli Sun; Hongbo Tan; Yuhao Zhang; Hongcheng Zhang
Source:
Journal of food composition and analysis 2016 v.53 pp. 91-101
ISSN:
0889-1575
Subject:
Acacia; abscisic acid; adulterated products; anion exchange; apiaries; flavonoids; food matrix; high performance liquid chromatography; honey; ingredients; phenolic compounds; quality control; solid phase extraction; sugars; China
Abstract:
... The major components of honey are sugar and water, but some phenolic compounds may be responsible for honey quality. We investigated the effects of four reversed-phase (RP) and four reversed-phase and anion-exchange (RP-AE) solid-phase extraction (SPE) cartridges as a pre-concentration technique for honey phenolics. Eleven acacia honey samples were collected from different apiaries of China and th ...
DOI:
10.1016/j.jfca.2016.08.006

9. Physicochemical parameters prediction and authentication of different monofloral honeys based on FTIR spectra

Author:
Daniela Pauliuc; Paula Ciursă; Sorina Ropciuc; Florina Dranca; Mircea Oroian
Source:
Journal of food composition and analysis 2021 v.102 pp. 104021
ISSN:
0889-1575
Subject:
Acacia; Fourier transform infrared spectroscopy; Helianthus annuus; discriminant analysis; food composition; freshness; honey; least squares; mint; models; prediction; principal component analysis; raspberries; thyme
Abstract:
... Samples of raspberry, mint, rape, sunflower, thyme, acacia and tilia honey were subjected to authentication using destructive (melissopalinological analysis and physicochemical parameters determination) and non-destructive (Fourier transform infrared spectroscopy – FTIR) methods. The melissopalinological analysis confirmed that all types of honey samples were authentic monofloral honey. To correla ...
DOI:
10.1016/j.jfca.2021.104021

10. Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

Author:
V. Vadivel; W. Stuetz; V. Scherbaum; H.K. Biesalski
Source:
Journal of food composition and analysis 2011 v.24 no.7 pp. 935-943
ISSN:
0889-1575
Subject:
Abrus precatorius; Acacia; Bauhinia variegata; Canavalia gladiata; Cassia; Entada; Indigofera; Mucuna pruriens; Sesbania bispinosa; Tamarindus indica; antioxidant activity; crop production; enzyme inhibition; food production; free radical scavengers; legumes; noninsulin-dependent diabetes mellitus; processing technology; roasting
Abstract:
... In the present study, the total free phenolic content, antioxidant activity and type II diabetes-related enzyme inhibition properties of methanolic extracts of certain promising immature wild type under-utilized legume grains, such as Abrus precatorius L., Acacia leucopholea Willd., Bauhinia variegata L., Canavalia gladiata (Jacq.) DC., Cassia floribunda Cav., Entada scandens Benth., Indigofera li ...
DOI:
10.1016/j.jfca.2011.04.001