FTIR Final Ppts.pptx and fair uses and it’s benefits

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1. USE OF FOURIER TRANSFORM INFRARED SPECTROSCOPY FOR DETECTION AND DIFFERENTIATION OF MAJOR ADULTERANTS IN PURE VERSUS ADULTERATED HONEY SHANZEB WASEEM 2024-mphil-1236 Supervisor : Dr. Muhammad Sohaib

2. Introduction Problem statement Material and Methods Statistical analysis References CONTENTS

3. Honey is defined in European legislation as "the natural sweet substance produced by honeybees from the nectar of plants or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honeycomb to ripen and mature". HONEY (KELLY, PETISCO AND DOWNEY 2006) Introduction

4. THERAPEUTIC PROPERTIES OF HONEY ANTI-AGING PROPERTIES ENHANCING THE IMMUNE SYSTEM RELIEVING A SORE THROAT, COUGH, AND COLD ANTI-INFLAMMATORY & ANTIOXIDANT ANTI-CANCER ACTIVITIES REDUCE CHOLESTEROL,TRIGLYCERIDES, C-REACTIVE PROTEIN, LOWER BLOOD GLUCOSE (FAKHLAEI ET AL. 2020) ANTI-MICROBIAL

5. THE MINOR COMPONENTS IN NATURAL HONEY ARE PHENOLIC COMPOUNDS, MINERALS, PROTEINS, ORGANIC ACIDS (E.G. GLUCONIC ACID, ACETIC ACID), FREE AMINO ACIDS, ENZYMES (INVERTASE, GLUCOSE OXIDASE, CATALASE, PHOSPHATASES) AND VITAMINS (E.G. ASCORBIC ACID, NIACIN, PYRIDOXINE) COMPOSITION OF HONEY (MIJANUR RAHMAN, GAN AND KHALIL 2014

6. When the cheaper and low-grade elements added to an original product threatens the consumer’s health, it is considered and declared “adulterated.” Honey, as one of the most common foods worldwide, also has been subjected to adulteration Since honey has nutritional value and a unique flavor, the price of natural bee honey is much higher than that of other sweeteners, such as refined cane sugar or corn syrup. Consequently, these cheaper sweeteners have become adulterants in honey. The imbalance between the demand and the limited availability of high-quality honey has led to an increase of its price making it susceptible to adulteration. (CIURSĂ ET AL. 2021; WU ET AL. 2016) (FAKHLAEI ET AL. 2020) Honey Adulteration

7. ADULTERATION IN HONEY DIRECT INDIRECT BLENDING ADULTERANTS Starch Syrup: High Fructose Corn syrup Corn syrup Cane sugar syrup Rice syrup Inverted syrup: Cane sugar syrup Beet syrup Others: High Fructose Inulin Syrup Jaggery syrup Date syrup Feeding of honey bee colonies with concentrated sugars: High Fructose corn syrup Sucrose syrup Bee-Feeding Syrup Expensive Honey blended with cheap honey Example: Acacia Honey with Rape Honey (SE ET AL. 2019)

8. (FAKHLAEI ET AL. 2020) Weight gain Abnormal Parameter in renal and hepatic function Triglycrides, Cholesterol, and Glucose levels Fat deposition augmentation and severe organ toxicities HEALTH EFFECTS DUE TO CONNSUMING ADULTERATED HONEY

9. To detect and quantify the adulterants present in the honey, numerous analytical techniques have been developed including Nuclear magnetic resonance (NMR) spectroscopy High-performance liquid chromatography (HPLC) Gas chromatography (GC) Stable carbon isotope ratio analysis DETECTION OF ADULTERATION For high-throughput routine analysis of honey adulterations these techniques are not suitable because of their (SE ET AL. 2018) LIMITATIONS NATURE, REQUIREMENT OF LONG ANALYSIS TIME AND EXPENSIVE REAGENTS. DESTRUCTIVE

10. FTIR spectroscopy is the type of atomic absorption spectroscopy based on the atomic vibrations of the molecules after absorbing particular frequencies and energies in the infrared region. The molecules are detected and classified based on their specific molecular signatures FTIR spectroscopy is a rapid, simple, non-destructive and highly sensitive instrument in food analysis and quality control. With respect to honey, they have been used to determine their chemical composition, and for the detection of honey adulteration by various individual sugar syrups. FTIR SPECTROPHOTOMETER (AKRAM, SAHAR ET AL. 2022)

11. Honey is widely consumed for its nutritional and medicinal benefits, but its purity is often compromised due to adulteration with cheaper sugar syrups and other additives. Conventional methods for detecting honey adulteration, such as chromatography and chemical tests, can be time-consuming, expensive, and require extensive sample preparation. There is a growing need for a rapid, non-destructive, and reliable technique to differentiate pure honey from adulterated samples. Fourier Transform Infrared (FTIR) Spectroscopy has emerged as a promising analytical tool for detecting food adulteration due to its ability to identify chemical compositions based on unique spectral fingerprints. However, the application of FTIR for honey adulteration detection requires further exploration to establish standardized spectral markers for different adulterants. This study aims to utilize FTIR spectroscopy to detect and differentiate major adulterants in honey, providing a fast, cost-effective, and accurate approach to ensuring honey authenticity and consumer safety. PROBLEM STATEMENT

12. To detect and differentiate major adulterants (Sucrose, Glucose, Fructose, Maltose, Jaggery Syrup, Invert sugar) in honey using FTIR Spectroscopy OBJECTIVES To assess the efficiency and capability of FTIR in identifying major adulterants (Sucrose, Glucose, Fructose, Maltose, Jaggery Syrup, Invert sugar) in honey

13. METHODOLOGY

14. PROCUREMENT OF PURE HONEY & SUGAR SYRUPS PREPARATION OF ADULTERATED SAMPLES FTIR ANALYSIS STATISTICAL ANALYSIS

15. Study Plan for Preparation of Experimental Samples

16. FTIR ANALYSIS Collection of spectra 10gm sample is placed on FTIR instrument's ATR (Attenuated Total Reflectance) crystal, and an infrared beam is directed through the sample, recording the absorption of infrared radiation at different wavelength Pre-Treatment of Spectra Spectra Analysis The Raw spectral data is processed for baseline correction and is cleaned and normalized to remove background noise and inconsistencies Multivariate analysis techniques are applied for classification and quantification of adulterants to reduce sample complexity. The combination of spectra measurement with multivariate analyses results in the visualization of honey grouping and classification based on their functional group.

17. PURE HONEY SAMPLE ADULTERATED SAMPLE MULTIVARIATE ANALYSIS ANALYSIS FLOW FOR THE STUDY

18. STATISTICAL ANALYSIS Multivariate Analysis Principal Component Analysis (PCA)

19. Kelly JD, Petisco C, Downey G. 2006. Application of Fourier Transform Midinfrared Spectroscopy to the Discrimination between Irish Artisanal Honey and Such Honey Adulterated with Various Sugar Syrups. Journal of Agricultural and Food Chemistry. 54(17): 6166-6171. Fakhlaei R, Selamat J, Khatib A, Razis AFA, Sukor R, Ahmad S, Babadi AA. 2020. The Toxic Impact of Honey Adulteration: A Review. Foods. 9(11). Mijanur Rahman M, Gan SH, Khalil MI. 2014. Neurological Effects of Honey: Current and Future Prospects. Evidence-Based Complementary and Alternative Medicine. 2014(1): 958721. Ciursă P, Pauliuc D, Dranca F, Ropciuc S, Oroian M. 2021. Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis. Food Control. 130: 108266. Wu L, Du B, Heyden Y, Chen L, Zhao L, Wang M, Xue X. 2016. Recent advancements in detecting sugar-based adulterants in honey – A challenge. TrAC Trends in Analytical Chemistry. 86. REFERENCES

20. Se KW, Wahab RA, Syed Yaacob SN, Ghoshal SK. 2019. Detection techniques for adulterants in honey: Challenges and recent trends. Journal of Food Composition and Analysis. 80: 16-32. Akram, U., et al. (2022). "Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil." International Journal of Food Properties 26: 167-178. Se KW, Ghoshal SK, Wahab RA, Ibrahim RKR, Lani MN. 2018. A simple approach for rapid detection and quantification of adulterants in stingless bees (Heterotrigona itama) honey. Food Res Int. 105: 453-460. CONT...

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