Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101236 |
Resumo: | Abstract In the present study, we evaluated the physicochemical characteristics (color, humidity, soluble solids, free acidity, pH, ash content, carbohydrate content, and 5-HMF) and antioxidant activity (Folin-Ciocalteu reagent and DPPH free radical scavenging) of honey samples produced by different species of Meliponinae subfamily (n = 16) and A. mellifera (n = 16) from the Eastern Brazilian Amazon region. Considering global averages, the stingless-bee honey had high acidity (93.45 mEq kg-1), high humidity (27.43%), low content of reducing sugars (55.65%), and darker colors (Pfund scale – 162.17 mm), when compared with A. mellifera honey (62.96 mEq kg-1, 19.35%, 65.70% and 68.43 mm for the respective parameters). Furthermore, more than 50% of samples of stingless-bee honey had values of 5-HMF above that proposed by Codex Alimentarius (max. 80 mg kg-1). The two types of honey investigated showed similar results for total phenolic compounds and antioxidant activity. The principal component analysis (PCA) of the physicochemical characteristics of the honey samples, showed that the A. mellifera samples formed a differentiated group, while the multi-species Meliponinae samples were more scattered along the PCA axes. The distinctive characteristics of stingless-bee honey compared to A. mellifera honey produced in the same region, reinforces the need for specific regulations for honey produced by stingless-bees. |
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Food Science and Technology (Campinas) |
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Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon regionMeliponinae5-HMFDPPH radicalprincipal component analysis, beesAbstract In the present study, we evaluated the physicochemical characteristics (color, humidity, soluble solids, free acidity, pH, ash content, carbohydrate content, and 5-HMF) and antioxidant activity (Folin-Ciocalteu reagent and DPPH free radical scavenging) of honey samples produced by different species of Meliponinae subfamily (n = 16) and A. mellifera (n = 16) from the Eastern Brazilian Amazon region. Considering global averages, the stingless-bee honey had high acidity (93.45 mEq kg-1), high humidity (27.43%), low content of reducing sugars (55.65%), and darker colors (Pfund scale – 162.17 mm), when compared with A. mellifera honey (62.96 mEq kg-1, 19.35%, 65.70% and 68.43 mm for the respective parameters). Furthermore, more than 50% of samples of stingless-bee honey had values of 5-HMF above that proposed by Codex Alimentarius (max. 80 mg kg-1). The two types of honey investigated showed similar results for total phenolic compounds and antioxidant activity. The principal component analysis (PCA) of the physicochemical characteristics of the honey samples, showed that the A. mellifera samples formed a differentiated group, while the multi-species Meliponinae samples were more scattered along the PCA axes. The distinctive characteristics of stingless-bee honey compared to A. mellifera honey produced in the same region, reinforces the need for specific regulations for honey produced by stingless-bees.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101236Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.114921info:eu-repo/semantics/openAccessGOMES,Victor ValentimBANDEIRA,Adelene Menezes PortelaCORDOVIL,Kelly Prissila SaraivaBANDEIRA FILHO,José dos ReisBRAGHINI,FrancieliBILUCA,Fabíola CarinaGONZAGA,Luciano ValdemiroFETT,RoseaneCOSTA,Kauê Santana daAZEVEDO,Márcia Mourão Ramos deTAUBE,Paulo Sérgioeng2022-07-08T00:00:00Zoai:scielo:S0101-20612022000101236Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
title |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
spellingShingle |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region GOMES,Victor Valentim Meliponinae 5-HMF DPPH radical principal component analysis, bees |
title_short |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
title_full |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
title_fullStr |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
title_full_unstemmed |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
title_sort |
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region |
author |
GOMES,Victor Valentim |
author_facet |
GOMES,Victor Valentim BANDEIRA,Adelene Menezes Portela CORDOVIL,Kelly Prissila Saraiva BANDEIRA FILHO,José dos Reis BRAGHINI,Francieli BILUCA,Fabíola Carina GONZAGA,Luciano Valdemiro FETT,Roseane COSTA,Kauê Santana da AZEVEDO,Márcia Mourão Ramos de TAUBE,Paulo Sérgio |
author_role |
author |
author2 |
BANDEIRA,Adelene Menezes Portela CORDOVIL,Kelly Prissila Saraiva BANDEIRA FILHO,José dos Reis BRAGHINI,Francieli BILUCA,Fabíola Carina GONZAGA,Luciano Valdemiro FETT,Roseane COSTA,Kauê Santana da AZEVEDO,Márcia Mourão Ramos de TAUBE,Paulo Sérgio |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
GOMES,Victor Valentim BANDEIRA,Adelene Menezes Portela CORDOVIL,Kelly Prissila Saraiva BANDEIRA FILHO,José dos Reis BRAGHINI,Francieli BILUCA,Fabíola Carina GONZAGA,Luciano Valdemiro FETT,Roseane COSTA,Kauê Santana da AZEVEDO,Márcia Mourão Ramos de TAUBE,Paulo Sérgio |
dc.subject.por.fl_str_mv |
Meliponinae 5-HMF DPPH radical principal component analysis, bees |
topic |
Meliponinae 5-HMF DPPH radical principal component analysis, bees |
description |
Abstract In the present study, we evaluated the physicochemical characteristics (color, humidity, soluble solids, free acidity, pH, ash content, carbohydrate content, and 5-HMF) and antioxidant activity (Folin-Ciocalteu reagent and DPPH free radical scavenging) of honey samples produced by different species of Meliponinae subfamily (n = 16) and A. mellifera (n = 16) from the Eastern Brazilian Amazon region. Considering global averages, the stingless-bee honey had high acidity (93.45 mEq kg-1), high humidity (27.43%), low content of reducing sugars (55.65%), and darker colors (Pfund scale – 162.17 mm), when compared with A. mellifera honey (62.96 mEq kg-1, 19.35%, 65.70% and 68.43 mm for the respective parameters). Furthermore, more than 50% of samples of stingless-bee honey had values of 5-HMF above that proposed by Codex Alimentarius (max. 80 mg kg-1). The two types of honey investigated showed similar results for total phenolic compounds and antioxidant activity. The principal component analysis (PCA) of the physicochemical characteristics of the honey samples, showed that the A. mellifera samples formed a differentiated group, while the multi-species Meliponinae samples were more scattered along the PCA axes. The distinctive characteristics of stingless-bee honey compared to A. mellifera honey produced in the same region, reinforces the need for specific regulations for honey produced by stingless-bees. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101236 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101236 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.114921 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334986878976 |