Rapid Detection of Honey Adulteration using UV-Vis Spectroscopy and Chemometrics

Food forensics play a crucial role in verifying the authenticity of food products, particularly honey, which is valued for its nutritional and medicinal benefits. In Kuwait, honey holds significant cultural, religious, and economic importance. However, the country's arid climate presents challenges for beekeeping, limiting floral resources and impacting honey production. Consequently, adulteration has become a growing concern.

This study proposes a rapid and cost-effective approach for detecting honey adulteration using UV-Vis spectroscopy combined with chemometrics. Eleven local honey samples were analyzed, including four from well-known companies and seven labeled as pure Sidr (Ziziphus spina-christi) from local farms. Each brand was tested using four different jars, and samples were systematically adulterated with various amount of syrups (0–100%). Triplicate spectra were recorded for each sample.

Orthogonal partial least squares-discriminant analysis (OPLS-DA) was employed as an initial screening tool, successfully distinguishing authentic from adulterated honey with 94% prediction accuracy on external validation samples, particularly within the sugar-specific spectral region. Additionally, orthogonal partial least squares (OPLS) regression was utilized to quantify adulteration levels, demonstrating high accuracy (R² = 0.96) in predicting syrup concentration.

These findings confirm that UV-Vis spectroscopy combined with chemometric analysis provides a simple, rapid, and reliable method for honey authentication. This approach offers a practical solution for monitoring honey quality in Kuwait and mitigating the risk of adulteration.