One of the most intricate food sources available to humans is honey, a viscous natural liquid made by honeybees (Apis mellifera) from the nectar or secretion of plants. However, important mineral and nutritional content are often lost based on the beekeeping or processing technique. Enriching honey with spices is a common approach to improve the nutritional and beneficial effects of honey and help make up for important vitamin and mineral contents lost during processing. This study focuses on evaluation of honey samples enriched with different spices from different origins (Hungary and India). It adopts the inductively coupled plasma optical emission spectrometry and mass spectrometry method for the analysis of the elements content, being the most appropriate for achieving the objective of the study. With these chosen methods, there is a grant for comparison with other future prospective approaches. The evaluation methods offer a possibility to verify outcomes, the accuracy and efficacy of adequate sampling, treatment of errors and its shortcomings. The results show that the enhanced honey samples had undergone considerable modifications. The highest concentrations of phosphorus, magnesium, sulphur, boron, and sodium were found in honey samples combined with cumin that were obtained from India, whereas Phosphorus and boron were found to be increasing in honey samples mixed with cumin that were obtained from Hungary. According to their specified origin, the rise in element contents of enriched honey differs. These differences demonstrate how the origin of spices used as additives can improve nutritional benefits differently and give them a distinctive property. Hence, making enrichment a highly recommended way of improving honey’s nutritional value domestically and industrially.

One of the most intricate food sources available to humans is honey, a viscous natural liquid made by honeybees (Apis mellifera) from the nectar or secretion of plants. However, important mineral and nutritional content are often lost based on the beekeeping or processing technique. Enriching honey with spices is a common approach to improve the nutritional and beneficial effects of honey and help make up for important vitamin and mineral contents lost during processing. This study focuses on evaluation of honey samples enriched with different spices from different origins (Hungary and India). It adopts the inductively coupled plasma optical emission spectrometry and mass spectrometry method for the analysis of the elements content, being the most appropriate for achieving the objective of the study. With these chosen methods, there is a grant for comparison with other future prospective approaches. The evaluation methods offer a possibility to verify outcomes, the accuracy and efficacy of adequate sampling, treatment of errors and its shortcomings. The results show that the enhanced honey samples had undergone considerable modifications. The highest concentrations of phosphorus, magnesium, sulphur, boron, and sodium were found in honey samples combined with cumin that were obtained from India, whereas Phosphorus and boron were found to be increasing in honey samples mixed with cumin that were obtained from Hungary. According to their specified origin, the rise in element contents of enriched honey differs. These differences demonstrate how the origin of spices used as additives can improve nutritional benefits differently and give them a distinctive property. Hence, making enrichment a highly recommended way of improving honey’s nutritional value domestically and industrially.

EVALUATION OF ELEMENT CONTENTS IN ENRICHED HONEY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY AND INDUCTIVELY COUPLED PLASMA OPTICAL EMISSION SPECTROMETRY

ADELABU, BRIDGET OMOWUMI
2021/2022

Abstract

One of the most intricate food sources available to humans is honey, a viscous natural liquid made by honeybees (Apis mellifera) from the nectar or secretion of plants. However, important mineral and nutritional content are often lost based on the beekeeping or processing technique. Enriching honey with spices is a common approach to improve the nutritional and beneficial effects of honey and help make up for important vitamin and mineral contents lost during processing. This study focuses on evaluation of honey samples enriched with different spices from different origins (Hungary and India). It adopts the inductively coupled plasma optical emission spectrometry and mass spectrometry method for the analysis of the elements content, being the most appropriate for achieving the objective of the study. With these chosen methods, there is a grant for comparison with other future prospective approaches. The evaluation methods offer a possibility to verify outcomes, the accuracy and efficacy of adequate sampling, treatment of errors and its shortcomings. The results show that the enhanced honey samples had undergone considerable modifications. The highest concentrations of phosphorus, magnesium, sulphur, boron, and sodium were found in honey samples combined with cumin that were obtained from India, whereas Phosphorus and boron were found to be increasing in honey samples mixed with cumin that were obtained from Hungary. According to their specified origin, the rise in element contents of enriched honey differs. These differences demonstrate how the origin of spices used as additives can improve nutritional benefits differently and give them a distinctive property. Hence, making enrichment a highly recommended way of improving honey’s nutritional value domestically and industrially.
2021
EVALUATION OF ELEMENT CONTENTS IN ENRICHED HONEY USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY AND INDUCTIVELY COUPLED PLASMA OPTICAL EMISSION SPECTROMETRY
One of the most intricate food sources available to humans is honey, a viscous natural liquid made by honeybees (Apis mellifera) from the nectar or secretion of plants. However, important mineral and nutritional content are often lost based on the beekeeping or processing technique. Enriching honey with spices is a common approach to improve the nutritional and beneficial effects of honey and help make up for important vitamin and mineral contents lost during processing. This study focuses on evaluation of honey samples enriched with different spices from different origins (Hungary and India). It adopts the inductively coupled plasma optical emission spectrometry and mass spectrometry method for the analysis of the elements content, being the most appropriate for achieving the objective of the study. With these chosen methods, there is a grant for comparison with other future prospective approaches. The evaluation methods offer a possibility to verify outcomes, the accuracy and efficacy of adequate sampling, treatment of errors and its shortcomings. The results show that the enhanced honey samples had undergone considerable modifications. The highest concentrations of phosphorus, magnesium, sulphur, boron, and sodium were found in honey samples combined with cumin that were obtained from India, whereas Phosphorus and boron were found to be increasing in honey samples mixed with cumin that were obtained from Hungary. According to their specified origin, the rise in element contents of enriched honey differs. These differences demonstrate how the origin of spices used as additives can improve nutritional benefits differently and give them a distinctive property. Hence, making enrichment a highly recommended way of improving honey’s nutritional value domestically and industrially.
HONEY
ENRICHED
ELEMENT CONTENT
ICP-MS
ICP-OES
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12608/40607