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Nguyen QV, Nguyen MT, Thi BHB, Mai QQ, Doan MD, Nguyen TH, Nguyen PV, Pham TN, Le TM. Physicochemical Characterization, Antioxidant and Tyrosinase Inhibitory Activities of Coffea Robusta Monofloral Honey from Dak Lak Province, Vietnam. Chem Biodivers 2024:e202400379. [PMID: 38743034 DOI: 10.1002/cbdv.202400379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Accepted: 03/25/2024] [Indexed: 05/16/2024]
Abstract
Robusta coffee blossom honey stands as a key regional product in Dak Lak province, Vietnam. Despite its significance, there exists a dearth of scientific data for assessing its quality. This study aims to fill this gap by characterizing the physicochemical properties and biological activities of coffee blossom honeys from three distinct sub-regions within Dak Lak province, Vietnam. These activities include ferric reducing power (FRP), DPPH and ABTS radical scavenging, as well as tyrosinase inhibitory activities. Moreover, the study compares these honey samples with other popular varieties in Vietnam, such as Lychee and Longan honeys. The physicochemical parameters of the honey samples meet the standards set by Codex Alimentarius 2001. Through UPLC analysis, eleven compounds were identified, with caffeine serving as a marker for coffee honey. Furthermore, by employing multiple factor analysis (MFA), it was observed that certain physicochemical properties correlate positively with tyrosinase inhibitory, DPPH, ABTS free radicals scavenging activities, and FRP. Notably, tyrosinase inhibitory activity exhibited a positive correlation with antioxidant activity. These findings underscore the high quality of Coffea robusta honey, showcasing its potent antioxidant and tyrosinase inhibitory activities.
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Affiliation(s)
- Quang-Vinh Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
| | - Minh-Trung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
| | - Bich Huyen Bui Thi
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
| | - Quoc-Quan Mai
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
| | - Manh-Dung Doan
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
| | - Thi-Huyen Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, 630000, Dak Lak Province, Vietnam
| | - Phuoc-Vinh Nguyen
- School of Medicine - Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Tri-Nhut Pham
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Vietnam
| | - Tam Minh Le
- R&D department, Masan Industrial One Member Co. Ltd, Di An City, Binh Duong province, Vietnam
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Wang H, Li L, Lin X, Bai W, Xiao G, Liu G. Composition, functional properties and safety of honey: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6767-6779. [PMID: 37209396 DOI: 10.1002/jsfa.12720] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/22/2023]
Abstract
Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti-obesity properties, as well as anticancer, anti-atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of honey could be attributed to its wide range of nutritional components, including polysaccharides and polyphenols, which have been proven to possess various beneficial properties. It is notable that the composition of honey can also be affected by nectar, season, geography and storage condition. Moreover, the safety of honey requires caution to avoid any potential safety incidents. Therefore, this review aims to provide recent research regarding the chemical composition, biological activities and safety of honey, which might be attributed to comprehensive utilization of honey. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hong Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lantao Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Xiaohui Lin
- School of Biosystems and Food Engineering, University College Dublin (UCD), Belfield, Ireland
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gongliang Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 2023; 12:3924. [PMID: 37959042 PMCID: PMC10647436 DOI: 10.3390/foods12213924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/19/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023] Open
Abstract
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Cristina Cuesta-Plúa
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Juan Bravo
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Marco Sinche
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Edwin Vera
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Edison Vera
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Paul Vargas-Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Valerian Ciobotă
- Rigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USA;
| | - Fernando E. Ortega-Ojeda
- Departamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain;
- Instituto Universitario de Investigación en Ciencias Policiales (IUICP), Universidad de Alcalá, Libreros 27, 28801 Alcalá de Henares, Madrid, Spain
| | - Andrés Proaño
- Programa de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, Ecuador;
| | - Armando Echeverría
- Facultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, Ecuador;
| | - Luis Ramos-Guerrero
- Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador
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Vit P, van der Meulen J, Diaz M, Pedro SR, Esperança I, Zakaria R, Beckh G, Maza F, Meccia G, Engel MS. Impact of genus ( Geotrigona, Melipona, Scaptotrigona) in the targeted 1H-NMR organic profile, and authenticity test by interphase emulsion of honey processed in cerumen pots by stingless bees in Ecuador. Curr Res Food Sci 2022; 6:100386. [PMID: 36846470 PMCID: PMC9947262 DOI: 10.1016/j.crfs.2022.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 09/08/2022] [Accepted: 11/02/2022] [Indexed: 11/13/2022] Open
Abstract
The biodiversity of Ecuadorian stingless bees is almost 200 species. Traditional pot-honey harvest in Ecuador is mostly done from nests of the three genera selected here Geotrigona Moure, 1943, Melipona Illiger, 1806, and Scaptotrigona Moure, 1942. The 20 pot-honey samples collected from cerumen pots and three ethnic honeys "abeja de tierra", "bermejo", and "cushillomishki" were analyzed for qualitative and quantitative targeted 1H-NMR honey profiling, and for the Honey Authenticity Test by Interphase Emulsion (HATIE). Extensive data of targeted organic compounds (41 parameters) were identified, quantified, and described. The three honey types were compared by ANOVA. Amino acids, ethanol, hydroxymethylfurfural, aliphatic organic acids, sugars, and markers of botanical origin. The number of phases observed with the HATIE were one in Scaptotrigona and three in Geotrigona and Melipona honeys. Acetic acid (19.60 ± 1.45 g/kg) and lactic acid (24.30 ± 1.65 g/kg) were particularly high in Geotrigona honey (in contrast to 1.3 g/kg acetic acid and 1.6 g/kg lactic acid in Melipona and Scaptotrigona), and with the lowest fructose + glucose (18.39 ± 1.68) g/100g honey compared to Melipona (52.87 ± 1.75) and Scaptotrigona (52.17 ± 0.60). Three local honeys were tested using PCA (Principal Component Analysis), two were assigned with a correct declared bee origin, but "bermejo" was not a Melipona and grouped with the Scaptotrigona cluster. However after HCA (Hierarchical Cluster Analysis) the three honeys were positioned in the Melipona-Scaptotrigona cluster. This research supports targeted 1H-NMR-based profiling of pot-honey metabolomics approach for multi-parameter visualization of organic compounds, as well as descriptive and pertained multivariate statistics (HCA and PCA) to discriminate the stingless bee genus in a set of Geotrigona, Melipona and Scaptotrigona honey types. The NMR characterization of Ecuadorian honey produced by stingless bees emphasizes the need for regulatory norms. A final note on stingless bee markers in pot-honey metabolites which should be screened for those that may extract phylogenetic signals from nutritional traits of honey. Scaptotrigona vitorum honey revealed biosurfactant activity in the HATIE, originating a fingerprint Honey Biosurfactant Test (HBT) for the genus in this set of pot-honeys.
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Affiliation(s)
- Patricia Vit
- Food Science Department, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes, Mérida, 5101, Venezuela
| | | | - Maria Diaz
- Quality Services International GmbH, 28199, Bremen, Germany
| | - Silvia R.M. Pedro
- Biology Department, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Isabelle Esperança
- Institute of Chemistry, Universidad Federal de Rio de Janeiro, Rio de Janeiro, RJ, 21945970, Brazil
| | - Rahimah Zakaria
- Department of Physiology, School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu, Malaysia
| | - Gudrun Beckh
- Quality Services International GmbH, 28199, Bremen, Germany
| | - Favian Maza
- Faculty of Agricultural and Livestock Sciences, Universidad Técnica de Machala, Machala, El Oro province, Ecuador
| | - Gina Meccia
- Research Institute, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes, Mérida 5101, Venezuela
| | - Michael S. Engel
- Division of Entomology, Natural History Museum, Department of Ecology & Evolutionary Biology, 1501 Crestline Drive-Suite 140, University of Kansas, Lawrence, KS, USA
- Division of Invertebrate Zoology, American Museum of Natural History, Central Park West at 79th Street, New York, NY, 10024, USA
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Pattern Recognition Approach for the Screening of Potential Adulteration of Traditional and Bourbon Barrel-Aged Maple Syrups by Spectral Fingerprinting and Classical Methods. Foods 2022; 11:foods11152211. [PMID: 35892796 PMCID: PMC9367714 DOI: 10.3390/foods11152211] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel (BBL)-aged maple syrups, allowing for fast product authentication and detection of potential ingredient tampering. Traditional (n = 23) and BBL-aged (n = 17) maple syrup samples were provided by a local maple syrup farm, purchased from local grocery stores in Columbus, Ohio, and an online vendor. A portable FT-IR spectrometer with a triple-reflection diamond ATR and a compact benchtop Raman system (1064 nm laser) were used for spectra collection. Samples were characterized by chromatography (HPLC and GC-MS), refractometry, and Folin-Ciocalteu methods. We found the incidence of adulteration in 15% (6 out of 40) of samples that exhibited unusual sugar and/or volatile profiles. The unique spectral patterns combined with soft independent modeling of class analogy (SIMCA) identified all adulterated samples, providing a non-destructive and fast authentication of BBL and regular maple syrups and discriminated potential maple syrup adulterants. Both systems, combined with partial least squares regression (PLSR), showed good predictions for the total ˚Brix and sucrose contents of all samples.
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Raypah ME, Omar AF, Muncan J, Zulkurnain M, Abdul Najib AR. Identification of Stingless Bee Honey Adulteration Using Visible-Near Infrared Spectroscopy Combined with Aquaphotomics. Molecules 2022; 27:molecules27072324. [PMID: 35408723 PMCID: PMC9000493 DOI: 10.3390/molecules27072324] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/28/2022] [Accepted: 04/01/2022] [Indexed: 11/17/2022] Open
Abstract
Honey is a natural product that is considered globally one of the most widely important foods. Various studies on authenticity detection of honey have been fulfilled using visible and near-infrared (Vis-NIR) spectroscopy techniques. However, there are limited studies on stingless bee honey (SBH) despite the increase of market demand for this food product. The objective of this work was to present the potential of Vis-NIR absorbance spectroscopy for profiling, classifying, and quantifying the adulterated SBH. The SBH sample was mixed with various percentages (10−90%) of adulterants, including distilled water, apple cider vinegar, and high fructose syrup. The results showed that the region at 400−1100 nm that is related to the color and water properties of the samples was effective to discriminate and quantify the adulterated SBH. By applying the principal component analysis (PCA) on adulterants and honey samples, the PCA score plot revealed the classification of the adulterants and adulterated SBHs. A partial least squares regression (PLSR) model was developed to quantify the contamination level in the SBH samples. The general PLSR model with the highest coefficient of determination and lowest root means square error of cross-validation (RCV2=0.96 and RMSECV=5.88 %) was acquired. The aquaphotomics analysis of adulteration in SBH with the three adulterants utilizing the short-wavelength NIR region (800−1100 nm) was presented. The structural changes of SBH due to adulteration were described in terms of the changes in the water molecular matrix, and the aquagrams were used to visualize the results. It was revealed that the integration of NIR spectroscopy with aquaphotomics could be used to detect the water molecular structures in the adulterated SBH.
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Affiliation(s)
- Muna E. Raypah
- School of Physics, Universiti Sains Malaysia, Pulau Pinang 11800, Malaysia; (M.E.R.); (A.R.A.N.)
| | - Ahmad Fairuz Omar
- School of Physics, Universiti Sains Malaysia, Pulau Pinang 11800, Malaysia; (M.E.R.); (A.R.A.N.)
- Correspondence:
| | - Jelena Muncan
- Aquaphotomics Research Department, Faculty of Agriculture, Kobe University, Kobe 658-8501, Japan;
| | - Musfirah Zulkurnain
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang 11800, Malaysia;
| | - Abdul Rahman Abdul Najib
- School of Physics, Universiti Sains Malaysia, Pulau Pinang 11800, Malaysia; (M.E.R.); (A.R.A.N.)
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Tahboub YR, Al-Ghzawi AAMA, Al-Zayafdneh SS, AlGhotani MS. Levels of trace elements and rare earth elements in honey from Jordan. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:11469-11480. [PMID: 34536222 DOI: 10.1007/s11356-021-16460-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 09/06/2021] [Indexed: 06/13/2023]
Abstract
Honey is a common sweetener in the Jordanian diet with an annual consumption of approximately one thousand tons, two-thirds of which are imported. It is believed that the elemental profile of honey is an indicator of safety and botanical and geographic origin. In the literature, there are a lack of studies concerning the levels of major and trace elements in honey in Jordan. A total of 46 elements, including 15 rare earth elements (REEs), were analyzed by inductively coupled plasma-mass spectrometry (ICP-MS) in 18 monofloral and multifloral imported honey samples and 12 multifloral local samples. Regarding monofloral samples, Black Forest samples had the highest total metal content, while acacia samples had the lowest total metal content. Local multifloral honey had the largest Sr and total REE levels, while it had the lowest Mn levels. Very low levels of toxic elements were found in all samples, indicating the safety of honey in Jordan for human consumption. The results of this study showed that a large number of samples (> 100) and the application of advanced statistical models are required to discriminate between multifloral imported and local honey.
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Affiliation(s)
- Yahya R Tahboub
- Department of Chemistry, Faculty of Science and Arts, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Abd Al-Majeed A Al-Ghzawi
- Department of Plant Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Shaker S Al-Zayafdneh
- Department of Chemistry, Faculty of Science and Arts, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Mohammad S AlGhotani
- Department of Chemistry, Faculty of Science and Arts, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
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Analysis of cocktail honey content as a supplementary preparation in preconception women. GACETA SANITARIA 2021; 35 Suppl 2:S291-S294. [PMID: 34929835 DOI: 10.1016/j.gaceta.2021.10.037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 07/30/2021] [Indexed: 11/22/2022]
Abstract
OBJECTIVE This study is basic research carried out to measure the nutritional content of the honey cocktail product, an herbal therapy as a complementary treatment in addressing reproductive health problems and improving the nutritional status of preconception women. The purpose of this research is to know the ingredients in honey cocktail products. METHOD The stage of this study is; choose a sample, processing honey cocktail, and testing the parameters. This study used three main raw materials, namely honey, royal jelly, and bee bread. The honey used is Trigona sp. The three primary raw materials used have been processed from the Halal Center of Hasanuddin University. Honey cocktail processing will use a mixture of 100g Trigona sp. honey, 100g royal jelly, and 100g bee bread, then be homogenized using a magnetic stirrer for ±15min. Honey quality testing is conducted to determine the nutritional content of the honey cocktail supplement, such as vitamins, minerals, proteins, fats, carbohydrates, sugars (sucrose and glucose), hydroxymethylfurfural, and metals, and water. This study also examined the metal contamination, ash, and fat level. RESULTS The results of the test content in the cocktail honey supplement found in 100ml containing 61.9g carbohydrates, 0.7g of protein, 2.3mg of phosphorus, 0.3mg of iron, 1736.27μg/g of potassium, as much calcium 48.35μg/g, 0.2mg of manganese, 0.04mg of fat content, and 2.84% of vitamin A. in addition, cocktail honey also contains 3.8% sucrose, 78% glucose, HMF 48.63mg/kg, Cu <0.01μg/g, PB 0.05μg/g, arsenic <0.01, acidity 49.62ml NaOH/kg, an ash content of 0.2%, and moisture content of 18.24%. CONCLUSION The conclusion in this study cocktail honey samples meets the honey quality requirements following the Indonesian national standard. So that the cocktail honey supplement has good quality and is safe for consumption.
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Portable spectroscopy for high throughput food authenticity screening: Advancements in technology and integration into digital traceability systems. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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532-nm Laser-Excited Raman Spectroscopic Evaluation of Iranian Honey. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02164-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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Schiassi MCEV, de Souza VR, Lago AMT, Carvalho GR, Curi PN, Guimarães AS, Queiroz F. Quality of honeys from different botanical origins. Journal of Food Science and Technology 2021; 58:4167-4177. [PMID: 34538901 DOI: 10.1007/s13197-020-04884-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/23/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
Botanical origin is one of the principal factors influencing the composition and quality of honey. This study aimed to evaluate different single-flower (assa-peixe, coffee, eucalyptus, laranjeira, and vassourinha), polyfloral (silvestre), extrafloral (sugarcane), and honeydew (bracatinga) honeys with regard to their chemical, physicochemical, and physical properties; rheological behavior; bioactive compounds; and antioxidant activity. In addition, we assessed their sensory characteristics using the acceptance test and the check-all-that-apply test (CATA). All honeys were compliant with current legislation and presented Newtonian behavior. The honeys of assa-peixe, laranjeira, and coffee presented the highest viscosity, sugarcane honey showed the highest antioxidant activity, and the bracatinga honey had the highest phenolic compound content. With respect to sensory characteristics, floral honeys presented higher acceptability than did honeydew and extrafloral honeys, because honey from honeydew was negatively influenced by its bitter, alcoholic, and astringent taste and extrafloral honey by its burnt smell. These findings indicate that the botanical origin directly influences the characteristics of honeys and can be considered a factor for their differentiation.
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Affiliation(s)
| | - Vanessa Rios de Souza
- Department of Food Science, Federal University of Lavras, Post Office Box 3037, Lavras, MG 37200-000 Brazil
| | - Amanda Maria Teixeira Lago
- Department of Food Science, Federal University of Lavras, Post Office Box 3037, Lavras, MG 37200-000 Brazil
| | - Gabriel Ribeiro Carvalho
- Department of Food Science, Federal University of Lavras, Post Office Box 3037, Lavras, MG 37200-000 Brazil
| | - Paula Nogueira Curi
- Department of Agriculture, Federal University of Lavras, Post Office Box 3037, Lavras, MG 37200-000 Brazil
| | - Angélica Sousa Guimarães
- Department of Food Science, Federal University of Lavras, Post Office Box 3037, Lavras, MG 37200-000 Brazil
| | - Fabiana Queiroz
- Department of Food Science, Federal University of Lavras, Post Office Box 3037, Lavras, MG 37200-000 Brazil
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Sotiropoulou NS, Xagoraris M, Revelou PK, Kaparakou E, Kanakis C, Pappas C, Tarantilis P. The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey. Foods 2021; 10:foods10071671. [PMID: 34359541 PMCID: PMC8303172 DOI: 10.3390/foods10071671] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.
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Valinger D, Longin L, Grbeš F, Benković M, Jurina T, Gajdoš Kljusurić J, Jurinjak Tušek A. Detection of honey adulteration – The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111316] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Wang J, Chen Q, Belwal T, Lin X, Luo Z. Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy. Compr Rev Food Sci Food Saf 2021; 20:2476-2507. [DOI: 10.1111/1541-4337.12741] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 02/08/2021] [Accepted: 02/23/2021] [Indexed: 12/12/2022]
Affiliation(s)
- Jingjing Wang
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Xingyu Lin
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
- Ningbo Research Institute Zhejiang University Ningbo People's Republic of China
- Fuli Institute of Food Science Hangzhou People's Republic of China
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The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins. Molecules 2021; 26:molecules26040915. [PMID: 33572263 PMCID: PMC7914811 DOI: 10.3390/molecules26040915] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/30/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022] Open
Abstract
As a functional food, honey is a food product that is exposed to the risk of food fraud. To mitigate this, the establishment of an authentication system for honey is very important in order to protect both producers and consumers from possible economic losses. This research presents a simple analytical method for the authentication and classification of Indonesian honeys according to their botanical, entomological, and geographical origins using ultraviolet (UV) spectroscopy and SIMCA (soft independent modeling of class analogy). The spectral data of a total of 1040 samples, representing six types of Indonesian honey of different botanical, entomological, and geographical origins, were acquired using a benchtop UV-visible spectrometer (190-400 nm). Three different pre-processing algorithms were simultaneously evaluated; namely an 11-point moving average smoothing, mean normalization, and Savitzky-Golay first derivative with 11 points and second-order polynomial fitting (ordo 2), in order to improve the original spectral data. Chemometrics methods, including exploratory analysis of PCA and SIMCA classification method, was used to classify the honey samples. A clear separation of the six different Indonesian honeys, based on botanical, entomological, and geographical origins, was obtained using PCA calculated from pre-processed spectra from 250-400 nm. The SIMCA classification method provided satisfactory results in classifying honey samples according to their botanical, entomological, and geographical origins and achieved 100% accuracy, sensitivity, and specificity. Several wavelengths were identified (266, 270, 280, 290, 300, 335, and 360 nm) as the most sensitive for discriminating between the different Indonesian honey samples.
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Hegazi A, Al Guthami FM, Al Gethami AFM, Fouad EA, Abdou AM. Antibacterial activity and characterisation of some Egyptian honey of different floral origin. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2021. [DOI: 10.15547/bjvm.2019-0066] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The aim of the current study was to evaluate the antibacterial activity and to analyse the physicochemical properties of some Egyptian honey of different botanical origin in comparison with Manuka honey from New Zealand. Antibacterial activity of Egyptian honey of different floral origin was evaluated against five reference bacterial strains including both Gram-positive and Gram-negative bacteria using well diffusion method. Pollen analysis was used to confirm the floral origin of honey. Meanwhile, the physicochemical parameters including total phenolic and total flavonoid contents were measured to assess the quality of honey. Some honey types including Flowers, Aashab, Bardakosh, and Black seed honey showed significant antibacterial activity against Staphylococcus aureus (ATCC 25923) when compared with clindamycin. The same types of honey, except Black seed honey exhibited significant antibacterial activity against Citrobacter diversus (ATCC 13315). The total phenolic and total flavonoid contents ranged from 130.5±9.0 to 175.3±11.3 mg GAE/100 g honey and 22.3±1.7–30.9±2.6 mg RE/100 g honey, respectively. The results indicated that Egyptian honey is a promising natural product that can be potentially used as an alternative to synthetic antibiotics. Authentication of honey through the investigation of its physicochemical characteristics is a very important determinant of its biological activity. Separation and investigation of the antimicrobial activity of each of the active compounds of honey will provide more information on the efficacy and the mechanism of its biological activity. Further studies are still needed to identify and standardise protocols for the use of honey either in the protection against or the treatment of microbial infections.
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Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107346] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Promoting the Absence of Pesticides through Product Labels: The Role of Showing a Specific Description of the Harmful Effects, Environmental Attitude, and Familiarity with Pesticides. SUSTAINABILITY 2020. [DOI: 10.3390/su12218912] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Few studies have analyzed the mechanisms of how environmental labels influence consumers’ perception and consequent behavior. The present study puts forth specific questions of how pesticide-free products should be promoted through product labels. Data were collected via controlled experimentation. The results demonstrate that pesticide-free labels with specific information on the harmful effects of pesticides have a more positive impact on perceived value and purchase intention relative to pesticide-free labels with a general description of the harmful effects of pesticides. The results also show that the positive effects of promoting the absence of pesticides through product labels on perceived quality, perceived value, and purchase intention are stronger among individuals who are high in environmental attitude and familiarity with pesticides. Policymakers, producers, and retailers could use these findings for better decision-making.
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Elamine Y, Anjos O, Estevinho LM, Lyoussi B, Aazza S, Miguel MG. Effect of extreme heat processing on the Moroccan Zantaz' honey antioxidant activities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3323-3333. [PMID: 32728280 DOI: 10.1007/s13197-020-04365-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2020] [Accepted: 03/18/2020] [Indexed: 01/02/2023]
Abstract
The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121 °C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly (p < 0.01), and diastase activity, which was totally absent after the thermal processing. Besides, the effects of the heat on the antioxidant activities were diverse. Indeed, while the ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced (p < 0.05 only for ABTS·+), after the heat processing, nitric oxide radicals scavenging activity was reduced drastically (p < 0.01). Regarding the chelating power, it was totally abolished following heating. Other activities showed no significant alteration. The initial values of antioxidant activities seem to be determinant in the changes occurring after the heat processing. Amongst the analysed parameters, following the heat processing, the honey colour was the variable where the influence of baseline values was the greatest. The spectral analyses confirmed that FTIR-ATR is a useful technique to discriminate the chemical differences occurring in honey after heat processing.
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Affiliation(s)
- Youssef Elamine
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, University Sidi Mohamed Ben Abdallah, BP 1796, 30000 Atlas, Fez, Morocco
- Departamento de Química e Farmácia, Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Ofelia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Leticia M Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal
| | - Badiâa Lyoussi
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, University Sidi Mohamed Ben Abdallah, BP 1796, 30000 Atlas, Fez, Morocco
| | - Smail Aazza
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, University Sidi Mohamed Ben Abdallah, BP 1796, 30000 Atlas, Fez, Morocco
- Laboratory of Phytochemistry, National Agency of Medicinal and Aromatic Plants, BP 159, Taounate, Morocco
| | - Maria G Miguel
- Departamento de Química e Farmácia, Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
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Kurt A, Palabiyik I, Gunes R, Konar N, Toker OS. Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01711-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Anguebes-Franseschi F, Abatal M, Pat L, Flores A, Córdova Quiroz AV, Ramírez-Elias MA, San Pedro L, May Tzuc O, Bassam A. Raman Spectroscopy and Chemometric Modeling to Predict Physical-Chemical Honey Properties from Campeche, Mexico. Molecules 2019; 24:E4091. [PMID: 31766131 PMCID: PMC6891675 DOI: 10.3390/molecules24224091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/04/2019] [Accepted: 11/05/2019] [Indexed: 11/16/2022] Open
Abstract
In this work, 10 chemometric models based on Raman spectroscopy were constructed to predict the physicochemical properties of honey produced in the state of Campeche, Mexico. The properties of honey studied were pH, moisture, total soluble solids (TSS), free acidity, lactonic acidity, total acidity, electrical conductivity, Redox potential, hydroxymethylfurfural (HMF), and ash content. These proprieties were obtained according to the methods described by the Association of Official Analytical Chemists, Codex Alimentarius, and the International Honey Commission. For the construction of the chemometric models, 189 honey samples were collected and analyzed in triplicate using Raman spectroscopy to generate the matrix data [X], which were correlated with each of the physicochemical properties [Y]. The predictive capacity of each model was determined by cross validation and external validation, using the statistical parameters: standard error of calibration (SEC), standard error of prediction (SEP), coefficient of determination of cross-validation (R2cal), coefficient of determination for external validation (R2val), and Student's t-test. The statistical results indicated that the chemometric models satisfactorily predict the humidity, TSS, free acidity, lactonic acidity, total acidity, and Redox potential. However, the models for electric conductivity and pH presented an acceptable prediction capacity but not adequate to supply the conventional processes, while the models for predicting ash content and HMF were not satisfactory. The developed models represent a low-cost tool to analyze the quality of honey, and contribute significantly to increasing the honey distribution and subsequently the economy of the region.
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Affiliation(s)
- F. Anguebes-Franseschi
- Faculty of Chemistry, Autonomous University of Carmen, Street 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Z. C. 24180 Ciudad del Carmen, Campeche, Mexico; (F.A.-F.); (A.V.C.Q.); (M.A.R.-E.)
| | - M. Abatal
- Faculty of Engineering, Autonomous University of Carmen, Campus III, Avenida Central s/n, Esq. Con Fracc. Mundo Maya, C. P. 24115 Ciudad del Carmen, Campeche, Mexico; (M.A.); (A.F.)
| | - Lucio Pat
- South Frontier College, Av. Rancho Polígono 2-A, Ciudad Industrial, 24500 Lerma, Campeche, Mexico;
| | - A. Flores
- Faculty of Engineering, Autonomous University of Carmen, Campus III, Avenida Central s/n, Esq. Con Fracc. Mundo Maya, C. P. 24115 Ciudad del Carmen, Campeche, Mexico; (M.A.); (A.F.)
| | - A. V. Córdova Quiroz
- Faculty of Chemistry, Autonomous University of Carmen, Street 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Z. C. 24180 Ciudad del Carmen, Campeche, Mexico; (F.A.-F.); (A.V.C.Q.); (M.A.R.-E.)
| | - M. A. Ramírez-Elias
- Faculty of Chemistry, Autonomous University of Carmen, Street 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Z. C. 24180 Ciudad del Carmen, Campeche, Mexico; (F.A.-F.); (A.V.C.Q.); (M.A.R.-E.)
| | - L. San Pedro
- Faculty of Engineering, Autonomous University of Yucatan, Av. Industrias no Contaminantes Periférico Norte, Cordemex, Z.C. 97310 Mérida, Yucatan, Mexico; (L.S.P.); (O.M.T.)
| | - O. May Tzuc
- Faculty of Engineering, Autonomous University of Yucatan, Av. Industrias no Contaminantes Periférico Norte, Cordemex, Z.C. 97310 Mérida, Yucatan, Mexico; (L.S.P.); (O.M.T.)
| | - A. Bassam
- Faculty of Engineering, Autonomous University of Yucatan, Av. Industrias no Contaminantes Periférico Norte, Cordemex, Z.C. 97310 Mérida, Yucatan, Mexico; (L.S.P.); (O.M.T.)
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