Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection

•Phenolic compounds can be used as markers for specific honey types.•HPLC-UV analysis provides two-way data to improve classification.•FuRES and SVMTreeG provided the better classification rates for type of honey.•Data preprocessing can improve the classification rates.•Honey source location may be...

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Bibliographic Details
Published in:Journal of food composition and analysis 2017-09, Vol.62, p.205-210
Main Authors: Aloglu, Ahmet Kemal, Harrington, Peter de B., Sahin, Saliha, Demir, Cevdet, Gunes, Mesut Ertan
Format: Article
Language:English
Subjects:
Chemometrics
Chestnut honey
Classification
Floral honey
Food analysis
Food composition
FuRES
HPLC-DAD
Phenolic compounds
SVMTreeG
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Summary:•Phenolic compounds can be used as markers for specific honey types.•HPLC-UV analysis provides two-way data to improve classification.•FuRES and SVMTreeG provided the better classification rates for type of honey.•Data preprocessing can improve the classification rates.•Honey source location may be determined by chemical profiling. Using the two-way images of phenolic compounds from high-performance liquid chromatography-ultraviolet diode array detection (HPLC-DAD), floral and chestnut honey from Turkey were successfully differentiated. A fuzzy rule-building expert system (FuRES), support vector machine classification tree (SVMTreeG), and super partial least-square discriminant analysis (sPLS-DA) were used to develop classification models. Normalization, retention time alignment, square root transform, and dissimilarity kernel were evaluated as data preprocessing methods. The bootstrapped Latin partition was used with 100 bootstraps and 4 partitions. Classification rates of FuRES and SVMTreeG with a square root transform were 97.6±0.4% and 97.6±0.4% for classifying the type of honey, respectively. The measures of precision are 95% confidence intervals. HPLC-DAD was demonstrated as a reliable analytical method for authentication of honey.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2017.06.002