Analysis of δ13C and δ15N values in Croatian honey by EA–IRMS and possibility of their application in botanical origin verification

• Published in: Journal of food science and technology Vol. 61; no. 5; pp. 939 - 949
• Main Authors: Bilić Rajs, Blanka, Flanjak, Ivana, Milojković-Opsenica, Dušanka, Tešić, Živoslav, Čačić-Kenjerić, Frane, Primorac, Ljiljana
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.05.2024; Springer Nature B.V
• Subjects: Authenticity; Carbohydrates; Carbon; Carbon 13; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chromatography; Food; Food Science; Honey; Isotope ratios; Isotopes; Mass spectrometry; Nitrogen; Nitrogen isotopes; NMR; Nuclear magnetic resonance; Nutrition; Original Article; Parameters; Proteins; Robinia pseudoacacia; Satureja montana; Scientific imaging; Stable isotopes; Honey; C; Isotope ratio mass spectrometry (IRMS); N; Botanical origin
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-023-05888-9

The aim of this work was to give characteristic stable carbon and nitrogen isotope ratio ( δ 13 C honey , δ 13 C protein and δ 15 N) ranges and examine their relation with botanical origin of honey. Despite that δ 13 C parameter has primary purpose to detect honey adulteration, stable isotopes generally have become important parameter for detection its botanical and geographical origin. The data about stable isotopes are scarce in comparison to other well-known parameters in honey, and in Croatia there is no data about stable isotopes in unifloral honey. This research includes six characteristic honey types (black locust, chestnut, lime, rape, winter savory, and sage honey) from Croatia. Large number of differences between honey types were found in the analyzed IRMS parameters. PCA analysis has successfully separated winter savory from all other honey types, except sage honey, whose samples differed from black locust samples.