Antioxidant activity and physico-chemical parameters for the differentiation of honey using a potentiometric electronic tongue

作者：Juan Borras Marisol; Soto Juan; Gil Sanchez Luis; Pascual Mate Ana; Escriche Isabel^*

来源：Journal of the Science of Food and Agriculture, 2017, 97(7): 2215-2222.

DOI：10.1002/jsfa.8031

• potentiometric tongue
• honey
• antioxidant capacity
• physico-chemical analysis

BACKGROUNDThis 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.
RESULTSThe 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 a(w), moisture and colour.
CONCLUSIONThe 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.

• 出版日期2017-5