Exploring the impact of harvest year on the mineral composition of Mimosa scabrella Bentham honeydew honey from Santa Catarina (Brazil) using ICP-MS and chemometric tools

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Bibiana Silva, Luciano Valdemiro Gonzaga, Heloísa França Maltez, Kátia Bennett Samochvalov, Roseane Fett, Ana Carolina Oliveira Costa
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Abstract

This study investigated the variation in mineral elements in bracatinga (Mimosa scabrella Bentham) honeydew honeys produced biannually over three consecutive harvest years. The aim was to assess the relationship between the year of production and the concentration of fourteen rare earth elements and six trace elements analysed using ICP-MS. The concentrations of the twenty elements varied (P < 0.001) among all the honey samples. The dominant rare earth elements were Eu, followed by Nd and La, while Pd and Au were the major trace elements. Cluster analysis (CA) and linear discriminant analysis (LDA) were performed using all the elements identified. The LDA categorised (83.3% accuracy) the bracatinga honeydew honey samples according to their harvest year. Discriminant functions, influenced by Ce, Tb, and Th, show distinct elemental patterns in bracatinga honeydew honeys, varying with harvest year. This reflects fluctuations in yearly climatic conditions and is important to guarantee accurate characterisation.

利用 ICP-MS 和化学计量学工具探索收获年份对巴西圣卡塔琳娜州含羞草蜜露中矿物质成分的影响
摘要 本研究调查了连续三个收获年中每两年生产一次的布拉卡廷加(Mimosa scabrella Bentham)蜜露中矿物质元素的变化。目的是评估生产年份与使用 ICP-MS 分析的 14 种稀土元素和 6 种微量元素浓度之间的关系。在所有蜂蜜样品中,这 20 种元素的浓度各不相同(P < 0.001)。主要的稀土元素是 Eu,其次是 Nd 和 La,而 Pd 和 Au 是主要的微量元素。利用所有确定的元素进行了聚类分析(CA)和线性判别分析(LDA)。线性判别分析(LDA)根据收获年份对布拉卡廷加蜜露蜂蜜样本进行了分类(准确率为 83.3%)。受 Ce、Tb 和 Th 的影响,判别函数显示了布拉卡廷加蜜露蜂蜜的独特元素模式,随收获年份而变化。这反映了每年气候条件的波动,对保证准确定性非常重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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