Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue
BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant pot...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Juan‐Borrás, Marisol [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Rechteinformationen: |
Nutzungsrecht: © 2016 Society of Chemical Industry |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the science of food and agriculture - Chichester : Wiley, 1950, 97(2017), 7, Seite 2215-2222 |
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| Übergeordnetes Werk: |
volume:97 ; year:2017 ; number:7 ; pages:2215-2222 |
| Links: |
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| DOI / URN: |
10.1002/jsfa.8031 |
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OLC1994431415 |
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| 520 | |a BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry | ||
| 540 | |a Nutzungsrecht: © 2016 Society of Chemical Industry | ||
| 650 | 4 | |a physico‐chemical analysis | |
| 650 | 4 | |a potentiometric tongue | |
| 650 | 4 | |a antioxidant capacity | |
| 650 | 4 | |a honey | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Honey | |
| 650 | 4 | |a Antioxidants | |
| 700 | 1 | |a Soto, Juan |4 oth | |
| 700 | 1 | |a Gil‐Sánchez, Luis |4 oth | |
| 700 | 1 | |a Pascual‐Maté, Ana |4 oth | |
| 700 | 1 | |a Escriche, Isabel |4 oth | |
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10.1002/jsfa.8031 doi PQ20170721 (DE-627)OLC1994431415 (DE-599)GBVOLC1994431415 (PRQ)p1791-95582da06274910a42bc232d51a6a15a597abdb9270694f7dcc14db12b757de43 (KEY)0050515320170000097000702215antioxidantactivityandphysicochemicalparametersfor DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl Juan‐Borrás, Marisol verfasserin aut Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry Nutzungsrecht: © 2016 Society of Chemical Industry physico‐chemical analysis potentiometric tongue antioxidant capacity honey Food science Honey Antioxidants Soto, Juan oth Gil‐Sánchez, Luis oth Pascual‐Maté, Ana oth Escriche, Isabel oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 7, Seite 2215-2222 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:7 pages:2215-2222 http://dx.doi.org/10.1002/jsfa.8031 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8031/abstract https://search.proquest.com/docview/1883083412 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 7 2215-2222 |
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10.1002/jsfa.8031 doi PQ20170721 (DE-627)OLC1994431415 (DE-599)GBVOLC1994431415 (PRQ)p1791-95582da06274910a42bc232d51a6a15a597abdb9270694f7dcc14db12b757de43 (KEY)0050515320170000097000702215antioxidantactivityandphysicochemicalparametersfor DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl Juan‐Borrás, Marisol verfasserin aut Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry Nutzungsrecht: © 2016 Society of Chemical Industry physico‐chemical analysis potentiometric tongue antioxidant capacity honey Food science Honey Antioxidants Soto, Juan oth Gil‐Sánchez, Luis oth Pascual‐Maté, Ana oth Escriche, Isabel oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 7, Seite 2215-2222 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:7 pages:2215-2222 http://dx.doi.org/10.1002/jsfa.8031 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8031/abstract https://search.proquest.com/docview/1883083412 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 7 2215-2222 |
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10.1002/jsfa.8031 doi PQ20170721 (DE-627)OLC1994431415 (DE-599)GBVOLC1994431415 (PRQ)p1791-95582da06274910a42bc232d51a6a15a597abdb9270694f7dcc14db12b757de43 (KEY)0050515320170000097000702215antioxidantactivityandphysicochemicalparametersfor DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl Juan‐Borrás, Marisol verfasserin aut Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry Nutzungsrecht: © 2016 Society of Chemical Industry physico‐chemical analysis potentiometric tongue antioxidant capacity honey Food science Honey Antioxidants Soto, Juan oth Gil‐Sánchez, Luis oth Pascual‐Maté, Ana oth Escriche, Isabel oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 7, Seite 2215-2222 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:7 pages:2215-2222 http://dx.doi.org/10.1002/jsfa.8031 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8031/abstract https://search.proquest.com/docview/1883083412 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 7 2215-2222 |
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10.1002/jsfa.8031 doi PQ20170721 (DE-627)OLC1994431415 (DE-599)GBVOLC1994431415 (PRQ)p1791-95582da06274910a42bc232d51a6a15a597abdb9270694f7dcc14db12b757de43 (KEY)0050515320170000097000702215antioxidantactivityandphysicochemicalparametersfor DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl Juan‐Borrás, Marisol verfasserin aut Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry Nutzungsrecht: © 2016 Society of Chemical Industry physico‐chemical analysis potentiometric tongue antioxidant capacity honey Food science Honey Antioxidants Soto, Juan oth Gil‐Sánchez, Luis oth Pascual‐Maté, Ana oth Escriche, Isabel oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 7, Seite 2215-2222 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:7 pages:2215-2222 http://dx.doi.org/10.1002/jsfa.8031 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8031/abstract https://search.proquest.com/docview/1883083412 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 7 2215-2222 |
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10.1002/jsfa.8031 doi PQ20170721 (DE-627)OLC1994431415 (DE-599)GBVOLC1994431415 (PRQ)p1791-95582da06274910a42bc232d51a6a15a597abdb9270694f7dcc14db12b757de43 (KEY)0050515320170000097000702215antioxidantactivityandphysicochemicalparametersfor DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl Juan‐Borrás, Marisol verfasserin aut Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry Nutzungsrecht: © 2016 Society of Chemical Industry physico‐chemical analysis potentiometric tongue antioxidant capacity honey Food science Honey Antioxidants Soto, Juan oth Gil‐Sánchez, Luis oth Pascual‐Maté, Ana oth Escriche, Isabel oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 7, Seite 2215-2222 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:7 pages:2215-2222 http://dx.doi.org/10.1002/jsfa.8031 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8031/abstract https://search.proquest.com/docview/1883083412 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 7 2215-2222 |
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The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. 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antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue |
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Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue |
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BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry |
| abstractGer |
BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry |
| abstract_unstemmed |
BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry |
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Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue |
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Soto, Juan Gil‐Sánchez, Luis Pascual‐Maté, Ana Escriche, Isabel |
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