Advertisement

European Food Research and Technology

, Volume 245, Issue 9, pp 1939–1949 | Cite as

Nutritional aspects and botanical origin recognition of Mediterranean honeys based on the “mineral imprint’’ with the application of supervised and non-supervised statistical techniques

  • Ioannis K. KarabagiasEmail author
  • Artemis P. Louppis
  • Anastasia Badeka
  • Chara Papastephanou
  • Michael G. Kontominas
Original Paper
  • 119 Downloads

Abstract

The nutritional aspects and the potential of aluminum (Al), calcium (Ca), copper (Cu), iron (Fe), magnesium (Mg), manganese (Mn), antimony (Sb), silicon (Si) and zinc (Zn) for the botanical origin recognition of 270 citrus, fir, multifloral, pine and thyme honeys from Greece, Cyprus, Egypt, Spain, and Morocco were investigated. The aforementioned minerals were determined using inductively coupled plasma optical emission spectroscopy (ICP-OES). Quantitative data were subjected to supervised and non-supervised statistical techniques such as multivariate analysis of variance (MANOVA), linear discriminant analysis (LDA), k-nearest neighbors (k-NN) and multiple correspondence analysis (MCA), to estimate whether minerals could effectively assist in the botanical origin recognition of Mediterranean honeys. Results showed that Mediterranean honeys had nutritional properties on the basis of the daily mineral intake contribution that was estimated, whereas Mg, Cu, Mn, Al, Ca, and Si could imply potential markers of Mediterranean honeydew and nectar honey botanical origin. The work carried out may comprise the tool for the accurate labeling of honey from different countries protecting consumers from fraud and set the basis for a cooperative organization, in the near future, dealing with the market distribution of a nutritious and authentic Mediterranean honey (AMH).

Keywords

Mediterranean honey AMH Minerals Varietal characterization Chemometrics 

Notes

Acknowledgements

The authors are grateful to ATTIKI Bee Culturing Co–Alex. Pittas S.A., 9 Protomagias Street, 14568, Kryoneri, Athens, Greece, Beekeepers’ Association of Arta, Epirus, along with the local beekeepers from Arkadia, Karditsa, Messinia, Lakonia, and Symi for the donation of honey samples.

Funding

This research was not funded.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2019_3306_MOESM1_ESM.docx (100 kb)
Supplementary material 1 (DOCX 100 kb)

References

  1. 1.
    Von der Ohe W, Persano Oddo L, Piana ML, Morlot M, Martin P (2004) Harmonized methods of melissopalynology. Apidologie 35:S18–S25CrossRefGoogle Scholar
  2. 2.
    Jones GD, Bryant VM (2014) Pollen studies of East Texas Honey. Palynology 38:242–258CrossRefGoogle Scholar
  3. 3.
    Karabagias IK, Louppis PA, Karabournioti S, Kontakos S, Papastephanou C, Kontominas MG (2017) Characterization and classification of commercial thyme honeys produced in specific Mediterranean countries according to geographical origin, using physicochemical parameter values and mineral content in combination with chemometrics. Eur Food Res Technol 243(5):889–900CrossRefGoogle Scholar
  4. 4.
    Pita–Calvo C, Vazquez M (2017) Differences between honeydew and blossom honeys: a review. Trends Food Sci Technol 59:79–87CrossRefGoogle Scholar
  5. 5.
    Terrab A, Hernanz D, Heredia FJ (2004) Inductively coupled plasma atomic emission spectrometric determination of minerals in thyme honeys and their contribution to geographical discrimination. J Agric Food Chem 52:3441–3445CrossRefPubMedGoogle Scholar
  6. 6.
    Fernández–Torres R, Pérez–Bernal JL, Bello–López MA, Callejón–Mochón M, Jiménez–Sánchez JC, Guiraúm–Pérez A (2005) Mineral content and botanical origin of Spanish honeys. Talanta 65:686–691CrossRefPubMedGoogle Scholar
  7. 7.
    Conti ME, Stripeikis J, Campanella L, Cicina D, Tudino MB (2007) Characterization of Italian honeys (Marche Region) on the basis of their mineral content and some typical quality parameters. Chem Central J 1:14CrossRefGoogle Scholar
  8. 8.
    Bogdanov S, Haldimann M, Luginbühl W, Gllmann P (2007) Minerals in honey: environmental, geographical and botanical aspects. J Apic Res Bee World 46(4):269–275CrossRefGoogle Scholar
  9. 9.
    Vanhanen LP, Emmertz A, Savage GP (2011) Mineral analysis of mono–floral New Zealand honey. Food Chem 128:236–240CrossRefPubMedGoogle Scholar
  10. 10.
    Chakir A, Romane A, Barbagianni N, Bartoli D, Ferrazzi P (2011) Major and trace elements in different types of Moroccan honeys. Aust J Basic Appl Sci 5(4):223–231Google Scholar
  11. 11.
    Czipa N, Andrási D, Kovács B (2015) Determination of essential and toxic elements in Hungarian honeys. Food Chem 175:536–542CrossRefPubMedGoogle Scholar
  12. 12.
    Karabagias IK, Louppis PA, Kontakos S, Papastephanou C, Kontominas MG (2017) Characterization and geographical discrimination of Greek pine and thyme honeys based on their mineral content, using chemometrics. Eur Food Res Technol 243(1):101–113CrossRefGoogle Scholar
  13. 13.
    Jovetić M, Trifković J, Stanković D, Manojlović D, Milojković–Opsenica (2017) Mineral content as a tool for the assessment of honey authenticity. J AOAC Int 100:862–870CrossRefPubMedGoogle Scholar
  14. 14.
    Karabagias IK, Louppis PA, Karabournioti S, Kontakos S, Papastephanou C, Kontominas MG (2017) Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics. Food Chem 217:445–455CrossRefPubMedGoogle Scholar
  15. 15.
    Lachman J, Kolihová D, Košata J, Titěra D, Kult K (2007) Analysis of minority honey components: possible use for the evaluation of honey quality. Food Chem 101:973–979CrossRefGoogle Scholar
  16. 16.
    Tuzen M, Silici S, Mendil D, Soylak M (2007) Trace element levels in honeys from different regions of Turkey. Food Chem 103:325–330CrossRefGoogle Scholar
  17. 17.
    Berriel V, Barreto P, Perdomo C (2019) Characterisation of Uruguayan honeys by multi–elemental analyses as a basis to assess their geographical origin. Foods 8:24CrossRefPubMedCentralGoogle Scholar
  18. 18.
    Yücel Y, Sultanoğlu P (2013) Characterization of Hatay honeys according to their multi–element analysis using ICP–OES combined with chemometrics. Food Chem 140:213–237CrossRefGoogle Scholar
  19. 19.
    Batista BL, da Silva LRS, Rocha BA, Rodrigues J, Berretta–Silva AA, Bonates TO, Gomes VSD, Barbosa RM, Barbosa F (2012) Multi–element determination in Brazilian honey samples by inductively coupled plasma mass spectrometry and estimation of geographic origin with data mining techniques. Food Res Int 49:209–215CrossRefGoogle Scholar
  20. 20.
    Conti ME, Finoia MG, Fontana L, Mele G, Botrè F, Iavicoli I (2014) Characterization of Argentine honeys on the basis of their mineral content and some typical quality parameters. Chem Central J 8:44CrossRefGoogle Scholar
  21. 21.
    Bilandžić N, Gajger IT, Kosanović M, Čalopek M, Sedak M, Kolanović BS, Varenina I, Luburić ÐB, Varga I, Ðokić M (2017) Essential and toxic element concentrations in monofloral honeys from southern Croatia. Food Chem 234:245–253CrossRefPubMedGoogle Scholar
  22. 22.
    Karabagias IK, Louppis A, Kontakos S, Drouza Ch, Papastephanou C (2018) Characterization and botanical differentiation of monofloral and multifloral honeys produced in Cyprus, Greece and Egypt using physicochemical parameter analysis and mineral content, in conjunction with supervised statistical techniques. J Anal Meth Chem 2018:10 (Article ID 7698251) CrossRefGoogle Scholar
  23. 23.
    Zielinski AAF, Haminium CWI, Nunes CA, Schnitzler E, van Ruth SM, Granato D (2014) Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline. Compr Rev Food Sci Food Saf 13:300–316CrossRefGoogle Scholar
  24. 24.
    Louppis AP, Karabagias IK, Kontakos S, Kontominas MG, Papastephanou C (2017) Botanical discrimination of Greek unifloral honeys based on mineral content in combination with physicochemical parameter analysis, using a validated chemometric approach. Microchem J 135:180–189CrossRefGoogle Scholar
  25. 25.
    Pagès J (2014) Multiple factor analysis by example using R. Chapman & Hall/CRC, The R Series London, p 272CrossRefGoogle Scholar
  26. 26.
    Greenacre M, Blasius J (2006) Multiple correspondence analysis and related methods. Chapman & Hall/CRC, LondonCrossRefGoogle Scholar
  27. 27.
    Escuredo O, Míguez M, Fernández–González M, Seijo MC (2013) Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chem 138:851–856CrossRefPubMedGoogle Scholar
  28. 28.
    Alqarni AS, Owayss AA, Mahmoud AA, Hannan MA (2014) Mineral content and physical properties of local and imported honeys in Saudi Arabia. J Saudi Chem Soc 18:618–625CrossRefGoogle Scholar
  29. 29.
    Stahl T, Taschan H, Brunn H (2011) Aluminium content of selected foods and food products. Environ Sci Eur 23:37CrossRefGoogle Scholar
  30. 30.
    Emsley J (2001) Manganese. Nature’s building blocks: an A–Z guide to the elements. Oxford University Press, Oxford, pp 249–253 (ISBN 978–0–19–850340–8) Google Scholar
  31. 31.
    World Health Organization (WHO) (2003) Antimony in drinking–water background document for development of WHO guidelines for drinking–water quality. Schwitzerland, GenevaGoogle Scholar
  32. 32.
    Murray MT (1996) Encyclopedia of nutritional supplements, the essential guide for improving your health naturally. Prima Publishing, RosevilleGoogle Scholar
  33. 33.
    Rashed MN, Soltan ME (2004) Major and trace elements in different types of Egyptian mono-floral and non-floral bee honeys. J Food Comp Anal 17:725–735CrossRefGoogle Scholar
  34. 34.
    Alves A, Ramos A, Gonçalves MM, Bernardo M, Mendes B (2013) Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. J Food Comp Anal 30:130–138CrossRefGoogle Scholar

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Ioannis K. Karabagias
    • 1
    Email author
  • Artemis P. Louppis
    • 2
  • Anastasia Badeka
    • 1
  • Chara Papastephanou
    • 2
  • Michael G. Kontominas
    • 1
  1. 1.Laboratory of Food Chemistry, Department of ChemistryUniversity of IoanninaIoanninaGreece
  2. 2.cp Foodlab LtdStrovolosCyprus

Personalised recommendations