Abstract
Bees depend on the nectar from flora for the production of honey. Different flora produces unique nectar with varying compositions resulting in almost unlimited varieties in honey. In this work, we have used the 532-nm laser-induced Raman spectroscopic technique, for the first time, to study honey varieties from Iran. The Raman spectra of different kinds of commercial honey samples were obtained using a bench-top Raman microscope. The Raman spectral band intensities improved after activated charcoal pretreatment of the honey samples. The bands of the spectra compared well with molecular designation from literature. Using both supervised and unsupervised multivariate techniques, it was possible to classify and develop models capable of predicting the different kinds of honey while also establishing critical wavelengths that characterise them. This work has been able to provide baseline Raman spectroscopic data and procedure to promote the use of 532-nm laser-induced Raman spectroscopic technique with multivariate methods for the cost-effective analysis of floral honey from Iran.
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Acknowledgements
The authors are grateful to The World Academy of Sciences Research and Advanced Training (TWAS-RAT) Fellowship that enabled this work to be conducted. We are also thankful to the International Science Programme (ISP) of UPPSALA University Sweden for the financial support through the AFSIN Doctoral Program for Andrew Atiogbe Huzortey.
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Huzortey, A.A., Arefi, A., Anderson, B. et al. 532-nm Laser-Excited Raman Spectroscopic Evaluation of Iranian Honey. Food Anal. Methods 15, 772–782 (2022). https://doi.org/10.1007/s12161-021-02164-4
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DOI: https://doi.org/10.1007/s12161-021-02164-4