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- Fingerprint targeted compounds in authenticity of sugarcane honey: an approach based on chromatographic and statistical dataPublication . Silva, Pedro; Silva, Catarina L.; Perestrelo, Rosa; Nunes, Fernando M.; Câmara, José S.ugarcane honey (SCH) is a black syrup recognized by its excellent quality, being produced in Madeira Island using the regional sugarcane cultivars and following a traditional and peculiar manufacturing and storage processes. However, some low-quality commercial products have been labeled as SCH but do not respect its criteria, revealing the need of develop powerful strategies in order to detect and prevent adulterations. The knowledge of furanic derivatives (FDs) profile, produced during browning reactions that occurs during food processing and storage, emerged as a promising strategy in food quality and fraud prevention. Therefore, the aim of this study was to establish the FDs profiling of typical SCH produced by certified and non-certified producers, in different geographical regions (Madeira and Brazil), based on microextraction by packed sorbent (MEPS) combined with ultra-high performance liquid chromatography (UHPLC) as a useful approach to define its typicality and authenticity. These parameters are defined through the differentiation and discrimination of FDs profiles among other sugarcane-derived products using multivariate statistical analysis (ANOVA with post-hoc Tukey, principal components analysis, partial least square, linear discriminant analysis and hierarchical clustering). The results demonstrated that SCH samples from non-certified producers present the highest levels of FDs. In addition, SCH samples from Brazil present higher levels of FDs than samples from Madeira region. The obtained results revealed that the proposed approach is a valuable strategy to establish the typicality of SCH, ensuring its quality, authenticity, safety control and a useful support regarding the application of SCH from Madeira Island to EU certification.
- Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysisPublication . Silva, Pedro; Freitas, Jorge; Silva, Catarina L.; Perestrelo, Rosa; Nunes, Fernando M.; Câmara, José S.Sugarcane honey (SCH) is a black syrup produced in Madeira Island widely known for their excellent quality being used in traditional pastry and confectionery. However, its notoriety has been affected by circumstances in which some producers do not guaranty the product quality. The purpose of this study was to establish, for the first time, the volatomic profile of SCH produced by certified and non-certified producers in order to define their authenticity and typicality as useful platform to ensure SCH safety, protect consumer interests and fight the continuous problems of food fraud and adulteration. Solid-phase microextraction in headspace mode (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was applied as high throughput approach for extraction, separation and identification of SCH volatile compounds. The extraction technique was optimized for nature of stationary phase, extraction temperature, extraction time, and validated according with IUPAC and AOAC guidelines. Different volatomic fingerprints for SCH from certified and non-certified producers were recognized, being identified up to 87 volatile organic compounds (VOCs) belonging to distinct chemical classes, mainly aldehydes, alcohols, ketones and furans. One-way ANOVA analysis showed the existence of 18 VOCs with statistically significant differences between volatile profiles from certified and non-certified producers. Principal component analysis (PCA) and linear discriminant analysis (LDA) differentiate and discriminate the samples from both type of producers. According to the obtained results, the followed strategy revealed an effective way to establish the authenticity and typicality of SCH, providing useful information to producers that might therefore be used to improve the SCH quality and a powerful platform to promote a European certification application.
- Effect of processing and storage on the volatile profile of sugarcane honey: A four-year studyPublication . Silva, Pedro; Freitas, Jorge; Nunes, Fernando M.; Câmara, José S.Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production.
- A Predictive Strategy Based on Volatile Profile and Chemometric Analysis for Traceability and Authenticity of Sugarcane Honey on the Global MarketPublication . Silva, Pedro; Freitas, Jorge; Nunes, Fernando M.; Câmara, José S.Sugarcane honey (SCH) is a syrup produced on Madeira Island and recognized by its unique aroma, a complex attribute of quality with an important influence on the final consumer’s acceptance of the product, and determined by a complex mixture of a large number of volatile organic compounds (VOCs) generated during its traditional making process and storage. Therefore, the purpose of this study was to establish the volatile profile of genuine SCH produced by a regional certified producer for seven years and compare it with syrups from non-certified regional producers and with producers from different geographical regions (Spain, Egypt, Brazil and Australia), as a powerful strategy to define the volatomic fingerprint of SCH. Different volatile profiles were recognized for all samples, with 166 VOCs being identified belonging to different chemical classes, including furans, ketones, carboxylic acids, aldehydes and alcohols. Chemometric analysis allowed (i) the differentiation between all syrups, being more pronounced between SCH and other syrups; and (ii) the identification of 32 VOCs as potential markers for the traceability and authenticity of SCH on the global market.