Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/11886
Title: Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup
Authors: Berk, Berkay
Çavdaroğlu, Çağrı
Grunin, Leonid
Ardelean, Ioan
Kruk, Danuta
Mazı, Bekir G.
Öztop, Halil Mecit
Middle East Technical University
Izmir Institute of Technology
Volga State University of Technology
Technical University of Cluj-Napoca
University of Warmia and Mazury in Olsztyn
Ordu Üniversitesi
Middle East Technical University
Keywords: Honey adulteration
Principal component analysis (PCA)
Magic sandwich echo (MSE)
TD-NMR
FFC-NMR
Issue Date: Nov-2021
Publisher: John Wiley and Sons Inc.
Abstract: conventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwich echo (MSE) was used to detect the adulteration of honey by glucose syrup (GS) and high fructose corn syrup (HFCS) accompanied with T-1 and T-2 relaxation times. Also, fast field cycling NMR (FFC-NMR) relaxometry and multivariate analysis were performed to investigate the adulteration. RESULTS Higher maltose in GS and changing glucose to water ratio of HFCS gave high correlation with the crystal content values. In HFCS adulteration, two separate populations of protons having different T-2 values were detected and T-1 times were also used to determine GS adulteration. Addition of GS increased T-1 while addition of HFCS increased T-2, significantly. CONCLUSION The results showed that it is possible to differentiate the unadulterated and adulterated honey samples by using TD-NMR relaxation times and crystal content values obtained by the MSE sequence. By FFC-NMR relaxometry, not only GS addition but also the amount of GS was examined. The multivariate analysis technique of principal component analysis was able to distinguish the types of adulterants.
Description: This research was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) with the proposal number 217O089 under 1001 Program. For the FFC measurements, the work has been supported by the National Science Centre, Poland, under the grant number: UMO-2015/19/B/NZ9/03348. The role of COST Action CA15209 (European Network on NMR Relaxometry) is also acknowledged.
URI: https://hdl.handle.net/11147/11886
https://doi.org/10.1002/jsfa.11606
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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