The Experts below are selected from a list of 25047 Experts worldwide ranked by ideXlab platform
Murat Tosun - One of the best experts on this subject based on the ideXlab platform.
-
detection of adulteration in mulberry pekmez samples added various sugar Syrups with 13c 12c isotope ratio analysis method
Food Chemistry, 2014Co-Authors: Murat TosunAbstract:Mulberry pekmez can be adulterated in different ways either during the production process or after production is completed. To identify these adulterations, stable carbon isotope ratio analysis (SCIRA) was performed on the model examples prepared by adding saccharose Syrup (SS), glucose Syrup (GS) and high fructose corn Syrup (HFCS) into two different pure mulberry pekmez samples in the ratios of 0%, 10%, 30% and 50%. The δ13C ratio of the pure mulberry pekmez was determined as −26.60‰ on average, the saccharose Syrup as −24.80‰, the glucose Syrup as −11.20‰ and the high-fructose corn Syrup as −11.40‰. In identifying the adulteration made to pekmez, especially with the high-fructose corn Syrup, which is obtained from corn starch, and with the glucose Syrup, the δ13C ratio comes into prominence. However it remains impossible identify the adulterations made with the saccharose, which is obtained from beet sugar, or invert sugar Syrups.
-
detection of adulteration in honey samples added various sugar Syrups with 13c 12c isotope ratio analysis method
Food Chemistry, 2013Co-Authors: Murat TosunAbstract:Honey can be adulterated in various ways. One of the adulteration methods is the addition of different sugar Syrups during or after honey production. Starch-based sugar Syrups, high fructose corn Syrup (HFCS), glucose Syrup (GS) and saccharose Syrups (SS), which are produced from beet or canes, can be used for adulterating honey. In this study, adulterated honey samples were prepared with the addition of HFCS, GS and SS (beet sugar) at a ratio of 0%, 10%, 20%, 40% and 50% by weight. (13)C/(12)C analysis was conducted on these adulterated honey samples using an isotope ratio mass spectrometer in combination with an elemental analyser (EA-IRMS). As a result, adulteration using C(4) sugar Syrups (HFCS and GS) could be detected to a certain extent while adulteration of honey using C(3) sugar Syrups (beet sugar) could not be detected. Adulteration by using SS (beet sugar) still has a serious detection problem, especially in countries in which beet is used in manufacturing sugar. For this reason, practice and analysis methods are needed to meet this deficit and to detect the adulterations precisely in the studies that will be conducted.
Selim Biyik - One of the best experts on this subject based on the ideXlab platform.
-
detection of adulterated honey produced by honeybee apis mellifera l colonies fed with different levels of commercial industrial sugar c and c plants Syrups by the carbon isotope ratio analysis
Food Chemistry, 2014Co-Authors: Ahmet Umut Guler, Hasan Kocaokutgen, Ali Vaiz Garipoglu, Hasan Onder, Deniz Ekinci, Selim BiyikAbstract:In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar Syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ(13)C value of honey and its protein, difference between the δ(13)C value of protein and honey (Δδ(13)C), and C4% sugar ratio. Sugar type, sugar level and the sugar type*sugar level interaction were found to be significant (P<0.001) regarding the evaluated characteristics. Adulterations could not be detected in the 5L/colony Syrup level of all sugar types when the δ(13)C value of honey, Δδ(13)C (protein-honey), and C4% sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100L/colony of HFCS-55. Adulteration at low Syrup level (20 L/colony) was more easily detected when the fructose content of HFCS Syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the Syrups produced from C3 plants such as sugar beet (Beta vulgaris) and wheat (Triticium vulgare). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations.
-
detection of adulterated honey produced by honeybee apis mellifera l colonies fed with different levels of commercial industrial sugar c3 and c4 plants Syrups by the carbon isotope ratio analysis
Food Chemistry, 2014Co-Authors: Ahmet Umut Guler, Hasan Kocaokutgen, Ali Vaiz Garipoglu, Hasan Onder, Deniz Ekinci, Selim BiyikAbstract:Abstract In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar Syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ 13 C value of honey and its protein, difference between the δ 13 C value of protein and honey (Δδ 13 C), and C 4 % sugar ratio. Sugar type, sugar level and the sugar type * sugar level interaction were found to be significant ( P 13 C value of honey, Δδ 13 C (protein–honey), and C 4 % sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100 L/colony of HFCS-55. Adulteration at low Syrup level (20 L/colony) was more easily detected when the fructose content of HFCS Syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the Syrups produced from C 3 plants such as sugar beet ( Beta vulgaris ) and wheat ( Triticium vulgare ). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations.
Muhammet Arici - One of the best experts on this subject based on the ideXlab platform.
-
steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose Syrups correlations with hplc rid results
Food Research International, 2014Co-Authors: Mustafa Yilmaz, Nevruz Berna Tatlisu, Safa Karaman, Omer Said Toker, Enes Dertli, Osman Sağdic, Muhammet AriciAbstract:Abstract In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose Syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity ( η ), storage ( G ′) and loss modulus ( G ″) values of the control honey samples. Deformation represented by the compliance ( J ( t )) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant ( P η (viscosity), K ″, K ⁎ (intercepts for G ″ and complex modulus ( G ⁎ ), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K ′, K ″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose Syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose Syrups.
-
steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose Syrups correlations with hplc rid results
Food Research International, 2014Co-Authors: Mustafa Yilmaz, Nevruz Berna Tatlisu, Safa Karaman, Omer Said Toker, Enes Dertli, Osman Sağdic, Muhammet AriciAbstract:In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose Syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K⁎ (intercepts for G″ and complex modulus (G⁎), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K⁎ and η0 could be prominent indicators for presence of saccharose or fructose Syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose Syrups.
Ahmet Umut Guler - One of the best experts on this subject based on the ideXlab platform.
-
detection of adulterated honey produced by honeybee apis mellifera l colonies fed with different levels of commercial industrial sugar c and c plants Syrups by the carbon isotope ratio analysis
Food Chemistry, 2014Co-Authors: Ahmet Umut Guler, Hasan Kocaokutgen, Ali Vaiz Garipoglu, Hasan Onder, Deniz Ekinci, Selim BiyikAbstract:In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar Syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ(13)C value of honey and its protein, difference between the δ(13)C value of protein and honey (Δδ(13)C), and C4% sugar ratio. Sugar type, sugar level and the sugar type*sugar level interaction were found to be significant (P<0.001) regarding the evaluated characteristics. Adulterations could not be detected in the 5L/colony Syrup level of all sugar types when the δ(13)C value of honey, Δδ(13)C (protein-honey), and C4% sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100L/colony of HFCS-55. Adulteration at low Syrup level (20 L/colony) was more easily detected when the fructose content of HFCS Syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the Syrups produced from C3 plants such as sugar beet (Beta vulgaris) and wheat (Triticium vulgare). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations.
-
detection of adulterated honey produced by honeybee apis mellifera l colonies fed with different levels of commercial industrial sugar c3 and c4 plants Syrups by the carbon isotope ratio analysis
Food Chemistry, 2014Co-Authors: Ahmet Umut Guler, Hasan Kocaokutgen, Ali Vaiz Garipoglu, Hasan Onder, Deniz Ekinci, Selim BiyikAbstract:Abstract In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar Syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ 13 C value of honey and its protein, difference between the δ 13 C value of protein and honey (Δδ 13 C), and C 4 % sugar ratio. Sugar type, sugar level and the sugar type * sugar level interaction were found to be significant ( P 13 C value of honey, Δδ 13 C (protein–honey), and C 4 % sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100 L/colony of HFCS-55. Adulteration at low Syrup level (20 L/colony) was more easily detected when the fructose content of HFCS Syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the Syrups produced from C 3 plants such as sugar beet ( Beta vulgaris ) and wheat ( Triticium vulgare ). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations.
Osman Sağdic - One of the best experts on this subject based on the ideXlab platform.
-
steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose Syrups correlations with hplc rid results
Food Research International, 2014Co-Authors: Mustafa Yilmaz, Nevruz Berna Tatlisu, Safa Karaman, Omer Said Toker, Enes Dertli, Osman Sağdic, Muhammet AriciAbstract:Abstract In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose Syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity ( η ), storage ( G ′) and loss modulus ( G ″) values of the control honey samples. Deformation represented by the compliance ( J ( t )) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant ( P η (viscosity), K ″, K ⁎ (intercepts for G ″ and complex modulus ( G ⁎ ), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K ′, K ″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose Syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose Syrups.
-
steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose Syrups correlations with hplc rid results
Food Research International, 2014Co-Authors: Mustafa Yilmaz, Nevruz Berna Tatlisu, Safa Karaman, Omer Said Toker, Enes Dertli, Osman Sağdic, Muhammet AriciAbstract:In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose Syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K⁎ (intercepts for G″ and complex modulus (G⁎), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K⁎ and η0 could be prominent indicators for presence of saccharose or fructose Syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose Syrups.
