honey is the oldest natural food produced by honeybee and comprises wide variety of valuable ingredients including carbohydrate, proteins, minerals, vitamins, organic acids, polyphenols and flavonoids that contribute to well-known therapeutic properties. this review provide available scientific information on different ways of honey adulteration and chemical contamination with the certain focus...

conclusions to avoid unfair competition and to assure consumers of accurate labeling, using this method is recommended for regulatory agencies. results the limit of detection of cow’s milk in buffalo’s milk, yogurt and cheese is 1, 2 and 4%, respectively. undeclared presence of cow’s milk was detected in 70% of the milk samples, 64% of the yogurt and 52% of the cheese samples. in 10% of the yog...

Milk adulteration is a common phenomenon in many countries, which draws extensive attention from humans due to health hazards that might result some fatal diseases. In this study, portable near-infrared (NIR) spectrometer combined with multivariate analysis was used detect and quantify milk adulteration. Fresh cow samples were collected eight dairy farms Beijing Hebei province of China. Water, ...

The spectroscopy of molecular vibrations using mid-infrared or near-infrared techniques was used more and to characterize different compounds, including edible oil, in order monitor any changes detect fraudulent modifications. This article presents a new method for quantitative adulteration extra virgin olive oil (EVOO) corn germ (CGO) with mineral such as paraffin (PO). A Fourier transform inf...

An efficient, fast and cost-effective method for detecting adulteration in perfumes by UV spectroscopy and multivariate analysis is proposed. Classification of perfumes, either as original or fake, was accomplished with the spectroscopic data using chemometric techniques such as principal component analysis (PCA), soft independent modeling of class analogy (SIMCA) and linear discriminant analys...

Botanical and phytochemical evaluation of fruits of spondias pinnata. Various parameters like physiochemical constants, fluorescence analysis and phytochemical profile including TLC fingerprint. These studies will provide referential information for correct identification and help in checking adulteration in market samples used in the preparation of various herbal formulations. The salient qual...