Identification of the rice syrup adulterated honey by introducing a candidate marker compound for Brown rice syrups

Autor:	Sinem Raday, Dilek Uzunöner, İsmail Emir Akyildiz, Emel Damarli, Özge Erdem, Sezer Acar
Rok vydání:	2022
Předmět:	Ensure (product) Residue (complex analysis) chemistry.chemical_compound Qualitative analysis Chemistry White rice Brown rice Food science Sorbic acid Food Science
Zdroj:	LWT. 154:112618
ISSN:	0023-6438
Popis:	Identification of honey adulteration is an important area to ensure product safety and quality. White rice syrups (WRS) or brown rice syrups (BRS) can be used for honey adulteration. Up to date, qualitative analysis of 2-acetylfuran-3-glucopyranoside (AFGP) and the quantification of the arsenic residue are the commonly preferred methods to detect rice syrups (RS). We have figured out the BRS may have very low amount of AFGP. Therefore, it was estimated that AFGP alone may not be a very reliable marker for BRS identification. We aimed at identifying a new marker compound for BRS and to develop a novel analytical method that allows simultaneous monitoring of this compound and AFGP to highlight the addition of RS from different origins. The characteristic molecule in BRS was identified as sorbic acid. A UHPLC-MS/MS method was developed by combining dilute & shoot sample pretreatment and 107 samples were analyzed. While 21 of the samples were found adulterated with BRS, 3 samples were found to contain WRS. We suggest using sorbic acid as a marker of BRS addition to honey. Within this research, it was hypothesized that fraudulent was mostly made with BRS and adulteration may be overlooked applying the existing methodology.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f593285941ccd923e0c79cba6f3519ad https://doi.org/10.1016/j.lwt.2021.112618 Zobrazit plný text záznamu Full Text from ScienceDirect