Relevant principal component analysis applied to the characterisation of Portuguese heather honey

• Type: Article in International Scientific Journal
• Date: 2008

Authors

Rui C Martins (Author) Other; Victor V Lopes (Author) Other; Patricia Valentao (Author) FFUP; Joao C M F Carvalho (Author) Other; Paulo Isabel (Author) Other; Maria T Amaral (Author) Other; Maria T Batista (Author) Other; Paula B Andrade (Author) FFUP; Branca M Silva (Author) Other

Journal

Title: Natural Product Research

Vol. 22 No. 17

Pages: 1560-1582

ISSN: 1478-6419

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 18 Citations

ISI Web of Science

Scopus - 22 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-478

DOI: 10.1080/14786410701825004

Resumo (PT): The main purpose of this study was the characterisation of 'Serra da Lous' heather honey by using novel statistical methodology, relevant principal component analysis, in order to assess the correlations between production year, locality and composition. Herein, we also report its chemical composition in terms of sugars, glycerol and ethanol, and physicochemical parameters. Sugars profiles from 'Serra da Lous' heather and 'Terra Quente de Trs-os-Montes' lavender honeys were compared and allowed the discrimination: 'Serra da Lous' honeys do not contain sucrose, generally exhibit lower contents of turanose, trehalose and maltose and higher contents of fructose and glucose. Different localities from 'Serra da Lous' provided groups of samples with high and low glycerol contents. Glycerol and ethanol contents were revealed to be independent of the sugars profiles. These data and statistical models can be very useful in the comparison and detection of adulterations during the quality control analysis of 'Serra da Lous' honey. <br> <br> Keywords: 'Serra da Lous' heather honey; relevant principal component analysis; sugars profile; glycerol content; ethanol content <br> <a target="_blank" href="http://www.informaworld.com/smpp/content~db=all~content=a905739468"> Texto integral</a> <br> <br>

Abstract (EN): The main purpose of this study was the characterisation of 'Serra da Lousa' heather honey by using novel statistical methodology, relevant principal component analysis, in order to assess the correlations between production year, locality and composition. Herein, we also report its chemical composition in terms of sugars, glycerol and ethanol, and physicochemical parameters. Sugars profiles from 'Serra da Lousa' heather and 'Terra Quente de Tras-os-Montes' lavender honeys were compared and allowed the discrimination: 'Serra da Lousa' honeys do not contain sucrose, generally exhibit lower contents of turanose, trehalose and maltose and higher contents of fructose and glucose. Different localities from 'Serra da Lousa' provided groups of samples with high and low glycerol contents. Glycerol and ethanol contents were revealed to be independent of the sugars profiles. These data and statistical models can be very useful in the comparison and detection of adulterations during the quality control analysis of 'Serra da Lousa' honey.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 23