Marisol Juan-Borrás1, Juan Soto2,3, Luis Gil-Sánchez2,4, Ana Pascual-Maté5, Isabel Escriche1. 1. Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain. 2. Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universitat Politècnica de València - Universitat de Valencia, Valencia, Spain. 3. Departamento de Química, Universitat Politècnica de València, Valencia, Spain. 4. Departamento de Ingeniería Electrónica, Universitat Politècnica de València, Valencia, Spain. 5. Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001, Burgos, Castilla-León, Spain.
Abstract
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.
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.
Authors: Ambra R Di Rosa; Anna M F Marino; Francesco Leone; Giuseppe G Corpina; Renato P Giunta; Vincenzo Chiofalo Journal: Sensors (Basel) Date: 2018-11-21 Impact factor: 3.576