Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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=S0101-20612017000400552 |
Resumo: | Abstract Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from the bees of this genus, physical and chemical analyses, identification of phenolic compounds, and microbiological evaluation from six species of stingless bees was performed. The honey samples showed high reducing sugars, low protein levels and a balanced microbiota. High total phenols and flavonoids and higher antioxidant activity were also recorded. Different phenolic compounds of great biotechnological potential were identified and of these apigenin, kaempferol and luteolin were identified for the first time in honey. To the best of our knowledge, this is one of the few works describing a detail characterization of melipona honey together with identification of the phenolic compounds of significant therapeutic value. |
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Food Science and Technology (Campinas) |
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Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)honeychromatographyflavonoidsphenolsantioxidantsstingless beespollen typesAbstract Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from the bees of this genus, physical and chemical analyses, identification of phenolic compounds, and microbiological evaluation from six species of stingless bees was performed. The honey samples showed high reducing sugars, low protein levels and a balanced microbiota. High total phenols and flavonoids and higher antioxidant activity were also recorded. Different phenolic compounds of great biotechnological potential were identified and of these apigenin, kaempferol and luteolin were identified for the first time in honey. To the best of our knowledge, this is one of the few works describing a detail characterization of melipona honey together with identification of the phenolic compounds of significant therapeutic value.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400552Food Science and Technology v.37 n.4 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.25716info:eu-repo/semantics/openAccessOLIVEIRA,Rosane Gomes deJAIN,SonaLUNA,Alexandre CândidoFREITAS,Lisiane dos SantosARAÚJO,Edilson Divino deeng2018-05-25T00:00:00Zoai:scielo:S0101-20612017000400552Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
title |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
spellingShingle |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) OLIVEIRA,Rosane Gomes de honey chromatography flavonoids phenols antioxidants stingless bees pollen types |
title_short |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
title_full |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
title_fullStr |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
title_full_unstemmed |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
title_sort |
Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae) |
author |
OLIVEIRA,Rosane Gomes de |
author_facet |
OLIVEIRA,Rosane Gomes de JAIN,Sona LUNA,Alexandre Cândido FREITAS,Lisiane dos Santos ARAÚJO,Edilson Divino de |
author_role |
author |
author2 |
JAIN,Sona LUNA,Alexandre Cândido FREITAS,Lisiane dos Santos ARAÚJO,Edilson Divino de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
OLIVEIRA,Rosane Gomes de JAIN,Sona LUNA,Alexandre Cândido FREITAS,Lisiane dos Santos ARAÚJO,Edilson Divino de |
dc.subject.por.fl_str_mv |
honey chromatography flavonoids phenols antioxidants stingless bees pollen types |
topic |
honey chromatography flavonoids phenols antioxidants stingless bees pollen types |
description |
Abstract Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from the bees of this genus, physical and chemical analyses, identification of phenolic compounds, and microbiological evaluation from six species of stingless bees was performed. The honey samples showed high reducing sugars, low protein levels and a balanced microbiota. High total phenols and flavonoids and higher antioxidant activity were also recorded. Different phenolic compounds of great biotechnological potential were identified and of these apigenin, kaempferol and luteolin were identified for the first time in honey. To the best of our knowledge, this is one of the few works describing a detail characterization of melipona honey together with identification of the phenolic compounds of significant therapeutic value. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
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=S0101-20612017000400552 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400552 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.25716 |
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.37 n.4 2017 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_ |
1752126321663672320 |