A versatile educational tool to detect adulterated honey with Arduino and Python-OpenCv
Keywords:
Rural regions, OpenCv, Python, Arduino.Abstract
Detecting adulterated honey poses a significant global challenge, especially in rural areas where access to laboratory equipment is limited. The expense associated with laboratory tests further compounds the issue, rendering them unaffordable for many rural inhabitants. In response, this study aims to introduce two practical tools for detecting adulterated honey using a low-cost electronic device based on Arduino and Python-OpenCV. The primary objective is to make these tools accessible to honey producers, who bear the brunt of this problem. The innovation lies in the user-friendly methodology employed, designed to be easily replicated by individuals in rural areas with minimal expertise in electronics and programming. The study revealed evidence of honey adulteration, underscoring the urgency of such solutions. Importantly, both tools are ten times cheaper than commercial equipment typically used for honey analysis, promising a cost-effective approach to addressing this pressing issue.
References
1. Frew, R., McComb, K., Croudis, L., Clark, D. and Van, H. (2013). “Modified sugar adulteration test applied to New Zealand honey”. Food Chemistry 141, 4127–4131. http://dx.doi.org/10.1016/j.foodchem.2013.06.124
2. Elke A (1998). “A review of the analytical methods to determine the geographical and botanical origin of honey”. Food Chemistry 63, 549-562. https://doi.org/10.1016/S0308-8146(98)00057-0
3. Batista, J., Leite, E., Marques, G., Toledo, M., Gullón, B., Pintadod, M. and Magnani, M. (2016). “Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region”. Food Science and Technology 65, 645-651. https://doi.org/10.1016/j.lwt.2015.08.058
4. Soares, S., Amaral, J., Oliveira, M. and Mafra, I. (2017). “A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin”. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12278
5. Blasa, M, Candiracci, M., Accorsi, A., Piera, M. and Millefiori, R. (2006). “Honey is packed full of antioxidants”. Food Chemistry 97, 217–222. https://doi.org/10.1016/j.foodchem.2013.06.124
6. Postmes, T. and Van Den, B. (1993). “Honey for wounds, ulcers, and skin graft preservation”. Letters to the Editor. 341, 756-757. https://doi.org/10.1016/0140-6736(93)90527-N
7. Weston, R. (2000). “The contribution of catalase and other natural products to the antibacterial activity of honey: a review”. Food Chemistry 71, 235-239. https://doi.org/10.1016/S0308-8146(00)00162-X
8. Zábrodská, B. and Vorlová, L. (2014). “Adulteration of honey and available methods for detection – a review”. Acta Vet. Brno 83 85-102. https://doi.org/10.2754/avb201483S10S85
9. Bogdanov, S., Ruoff, K. and Persano, L. (2004). “Physico-chemical methods for the characterization of unifloral honeys: a review”. Apidologie 35, https://doi.org/10.1051/apido:2004047
10. Guler, A., Bakan, C., Nisbet, O. (2007). “Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup”. Food Chemistry 105, 1119-1125. https://doi.org/10.1016/j.foodchem.2007.02.024
11. Bertelli, D., Lolli, M., Papotti, G., Bortolotti, L., Serra, G. and Plessi, M. (2010). “Detection of Honey Adulteration by Sugar Syrups Using One-Dimensional and Two-Dimensional High-Resolution Nuclear Magnetic Resonance”. J. Agric. Food Chem 58, 8495–8501. https://doi.org/10.1021/jf101460t
12. Naila, A., Flint, S., Sulaiman, A., Ajit, A. and Weed, Z. (2018). “Classical and novel approaches to the analysis of honey and detection of adulterants”. 90, 152-165. https://doi.org/10.1016/j.foodcont.2018.02.027
13. Codex Alimentarius. (2001). Codex standard for honey CODEX STAN 12-1981 (pp. 8). Rome, Italy: Codex Alimentarius Commission FAO/WHO.
14. Doner, W. and White, W. (1977). “Carbon-13/Carbon-12 ratio is relatively uniform among honeys”. Science 197, 891-892. https://doi.org/10.1126/science.197.4306.891
15. Kaskoniene, V. (2010). “Floral Markers in Honey of Various Botanical and Geographic Origins: A Review”. Comprehensive Reviews in Food Science and Food Safety 9, 620-634. https://doi.org/10.1111/j.1541-4337.2010.00130.x
16. Hida, N., Bidin, N., Abdullah, M., Yasin, M. (2013). “Fiber optic displacement sensor for honey purity detection in distilled water”. Optoelectronics and Advanced Materials – rapid communications 7, 565 - 568.
17. Cruz-Domínguez, O., Guirette-Barbosa, O., Carrera-Escobedo, J., Duran-Muñoz, H., Guzman-Valdivia, C., Ruelas-Santoyo, E. (2021). “Use of partial quality function deployment to identify processes required for iso 9001”. The South African Journal of Industrial Engineering 32. https://doi.org/10.7166/32-2-2415
18. Guzmán-Fernández, M., Zambrano de la Torre, M., Ortega-Sigala, J., Durán-Muñoz, H. (2021). “Arduino: a Novel Solution to the Problem of High-Cost Experimental Equipment in Higher Education”. Exp Tech 45, 613–625. https://doi.org/10.1007/s40799-021-00449-1
19. Gordon, J. and Harman, S. (2002). “A Graduated Cylinder Colorimeter: An Investigation of Path Length and the Beer-Lambert Law”. J. Chem. Educ. 79. https://doi.org/10.1021/ed079p611