Characterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometrics

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dc.authoridYucel, Yasin/0000-0002-8572-4213
dc.contributor.authorYucel, Yasin
dc.contributor.authorSultanoglu, Pinar
dc.date.accessioned2024-09-18T20:26:47Z
dc.date.available2024-09-18T20:26:47Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractChemical characterisation has been carried out on 45 honey samples collected from Hatay region of Turkey. The concentrations of 17 elements were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). Ca, K, Mg and Na were the most abundant elements, with mean contents of 219.38, 446.93, 49.06 and 95.91 mg kg(-1) respectively. The trace element mean contents ranged between 0.03 and 15.07 mg kg(-1). Chemometric methods such as principal component analysis (PCA) and cluster analysis (CA) techniques were applied to classify honey according to mineral content. The first most important principal component (PC) was strongly associated with the value of Al, B. Cd and Co. CA showed eight clusters corresponding to the eight botanical origins of honey. PCA explained 75.69% of the variance with the first six PC variables. Chemometric analysis of the analytical data allowed the accurate classification of the honey samples according to origin. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipMustafa Kemal University Research Foundation [1001M0114]; TUBITAK, The Scientific and Technological Research Council of Turkey [209T143]en_US
dc.description.sponsorshipThe authors thank to Mustafa Kemal University Research Foundation (Project No. 1001M0114) for providing financial support for this project. The study was also supported by the TUBITAK, The Scientific and Technological Research Council of Turkey (Project No. 209T143).en_US
dc.identifier.doi10.1016/j.foodchem.2013.02.046
dc.identifier.endpage237en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue1-2en_US
dc.identifier.pmid23578638en_US
dc.identifier.scopus2-s2.0-84874937437en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage231en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2013.02.046
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10533
dc.identifier.volume140en_US
dc.identifier.wosWOS:000318193500032en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHoneyen_US
dc.subjectMulti-element analysisen_US
dc.subjectCharacterizationen_US
dc.subjectPrincipal component analysisen_US
dc.subjectCluster analysisen_US
dc.subjectICP-OESen_US
dc.titleCharacterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometricsen_US
dc.typeArticleen_US

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