Detection of sugar syrup adulteration in UK honey using DNA barcoding

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dc.contributor.authorDodd, Sophie
dc.contributor.authorKevei, Zoltan
dc.contributor.authorKarimi, Zahra
dc.contributor.authorParmar, Bhavna
dc.contributor.authorFranklin, David
dc.contributor.authorKoidis, Anastasios
dc.contributor.authorAnastasiadi, Maria
dc.date.accessioned2024-08-29T09:45:37Z
dc.date.available2024-08-29T09:45:37Z
dc.date.freetoread2024-08-29
dc.date.issued2025-01-01
dc.date.pubOnline2024-08-05
dc.description.abstractHoney is a valuable and nutritious food product, but it is at risk to fraudulent practices such as the addition of cheaper syrups including corn, rice, and sugar beet syrup. Honey authentication is of the utmost importance, but current methods are faced with challenges due to the large variations in natural honey composition (influenced by climate, seasons and bee foraging), or the incapability to detect certain types of plant syrups to confirm the adulterant used. Molecular methods such as DNA barcoding have shown great promise in identifying plant DNA sources in honey and could be applied to detect plant-based sugars used as adulterants. In this work DNA barcoding was successfully used to detect corn and rice syrup adulteration in spiked UK honey with novel DNA markers. Different levels of adulteration were simulated (1 – 30%) with a range of different syrup and honey types, where adulterated honey was clearly separated from natural honey even at 1% adulteration level. Moreover, the test was successful for multiple syrup types and effective on honeys with different compositions. These results demonstrated that DNA barcoding could be used as a sensitive and robust method to detect common sugar adulterants and confirm syrup species origin in honey, which can be applied alongside current screening methods to improve existing honey authentication tests.
dc.description.journalNameFood Control
dc.description.sponsorshipScience and Technology Facilities Council (STFC)
dc.description.sponsorshipBiotechnology and Biological Sciences Research Council (BBSRC)
dc.description.sponsorshipThis research was funded by the UKRI STFC Food Network+ [Grant No: ST/T002921/1], the Food Standards Agency (FSA) [Project No: FS900185] and UKRI BBSRC FoodBioSystems Doctoral Training Partnership (DTP) [Grant No: BB/T008776/1].
dc.identifier.citationDodd S, Kevei Z, Karimi Z, et al., (2025) Detection of sugar syrup adulteration in UK honey using DNA barcoding. Food Control, Volume 167, January 2025, Article number 110772
dc.identifier.eissn1873-7129
dc.identifier.elementsID549526
dc.identifier.issn0956-7135
dc.identifier.paperNo110772
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2024.110772
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/22858
dc.identifier.volumeNo167
dc.languageEnglish
dc.language.isoen
dc.publisherElsevier BV
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0956713524004894?via%3Dihub
dc.relation.isreferencedbyhttps://doi.org/10.57996/cran.ceres-2589
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHoney
dc.subjectAuthentication
dc.subjectSyrup
dc.subjectAdulteration
dc.subjectDNA marker
dc.subjectqPCR
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3006 Food Sciences
dc.subject2 Zero Hunger
dc.subjectFood Science
dc.subject3006 Food sciences
dc.subject4004 Chemical engineering
dc.titleDetection of sugar syrup adulteration in UK honey using DNA barcoding
dc.typeArticle
dc.type.subtypeJournal Article
dcterms.dateAccepted2024-07-29

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