Physicochemical and bioactive properties of Apis and stingless bee (Meliponini) honey from Brazilian Caatinga
Resumo
Since the composition of honey varies with the species of bee as well as flowering and geographical aspects, this study aimed to evaluate the physicochemical and bioactive properties of Apisand stingless bees’honey from the Brazilian Caatinga. Samples of different species of Apis mellifera L.Meliponini (Melipona subnitida, Frieseomellita varia, Melipona mandacaia, Plebeia sp.) and Apis mellifera L.werecollected from honey producersin the state of Rio Grande do Norte. Honey from A. mellifera and stingless bees showed physicochemical differences in some parameters, especially in moisture, free acidity, HMF, water activity, sugars and electric conductivity. There were no differences in color between honeys from A. mellifera and stingless bees. Honeys fromPlebeia sp., F. varia and A. mellifera showed higher antioxidant capacity followed by honeys fromM. mandacaia and M. subnitida. Flavonoids had little influence on the differentiation of antioxidant activities of stingless bees, while the opposite occurred with the phenolic content, where honeys with the highest levels of phenolic also showed higher antioxidant capacity.
Downloads
Referências
Alqarni, A. S., Owayss, A. A., & Mahmoud, A. A. (2016). Physicochemical characteristics, total phenols and pigments of national and international honeys in Saudi Arabia. ArabianJournalofChemistry,9, 114-120. DOI: https://10.1016/j.arabjc.2012.11.013
Association of Official Analytical Chemists [AOAC]. (2019). Official methods of analysis of the Association of Official Analytical Chemists (21st ed.). Rockville, MD: AOAC.
Borges, L. P., &Amorim, V. A. (2020). Metabólitos secundários de plantas secondary plant metabolites. Revista Agrotecnologia, 11, 54-67. Retrieved from https://www.revista.ueg.br/index.php/agrotecnologia/article/view/9705
Brasil. Ministério da Agricultura. (2000). Instrução normativa 11, de 20 de outubro de 2000. Regulamento técnico de identidade e qualidade do mel. Diário Oficial da União, Brasília, 20 de outubro de 2000, Seção 1, p. 16-17.
Brasil. Ministério do Planejamento, Orçamento e Gestão. (2021). Instituto Brasileiro de Geografia e Estatística. Retrieved on March 11, 2021 from http://www.ibge.gov.br
Can, Z.,Yildiz, O.,Sahin, H., Turumtay, E. A., Silic, S., & Kolayli, S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidante capacities and phenolic profiles. FoodChemistry, 180,133-134. DOI: https://10.1016/j.foodchem.2015.02.024
Chuttong, B., Chanbang, Y., Sringarm, K., & Burgett, M. (2016). Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand). Food Chemistry,192, 149-155. DOI: https://10.1016/j.foodchem.2015.06.089
Food and Agriculture Organization [FAO]. (2019). Revised codex standard for honey codex stan 12-1981(24th session of the Codex Alimentarius in 2001). Retrieved from https://bitlybr.com/xjFjD
Gheldof, N., Wang, X.H., &Engeseth, N.J. (2002). Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, 50(21), 5870-5877. DOI: https://10.1021/jf0256135
Gleiter, R. A.,Corno, H., & Isengard, H. D. (2006). Influence of type and state of crystallisation on the water activity of honey. Food Chemistry,96(3), 441-445. DOI: https://10.1016/j.foodchem.2005.03.051
Habib, H. M., Al Meqbali, F. T., Kamal, H., Souka, U. D., & Ibrahim, W. H. (2014). Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions.Food Chemistry,153, 28-34. DOI: https://10.1016/j.foodchem.2013.12.044
Khongkwanmueang, A., Nuyu, A., Straub, L, & Maitip, J. (2020). Physicochemical Profiles, Antioxidant and Antibacterial Capacity of Honey from Stingless Bee Tetragonula laeviceps Species Complex. E3S Web of Conferences,141, e03007. DOI: https://10.1051/e3sconf/202014103007.
Lane, J. H., & Eynon, L. (1934). Determination of reducing sugars by means of Fehling’s solution with methylene blue as internal indicator. Journal of the Society of Chemical Industry, 42, 32-36.
Karabagias, I.K., Badeka, A., Kontakos, S., Karabournioti, S. & Kontominas, M. G. (2014). Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry,146,548-557. DOI: https://10.1016/j.foodchem.2013.09.105
Marchini, L. C.,Sodré, G. S., & Moreti, A. C. C. C. (2004). Mel Brasileiro: composição e normas. Ribeirão Preto, SP: A.S. Pinto.
Meda, A., Lamien, C. E.,Romito, M., Millogo, J. & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577. DOI: https://10.1016/j.foodchem.2004.10.006
Osés, S. M., Pascual-Maté, A., Fernández-Muino, M. A., López, T. M.,& Sancho, M. T. (2016). Bioactivepropertiesofhoneywith própolis. Food Chemistry,196, 1215-1223.
Pregnolato, W., Pregnolato, N. P. (1985). Métodos químicos e físicos para análise de alimentos. In: Pregnolato. Normas analíticas do Instituto Adolfo Lutz (p. 533). São Paulo, SP: Instituto Adolfo Lutz.
Salazar, L. N., de Freitas, A. B. B., da Luz, M. V., Bersch, P., &Salazar, R. F. S. (2017). Physicochemical characterization of honey from different regions in Rio Grande do Sul State labeled with different inspection service stamps. Ciência e Natura, 39(3), 656-665. DOI: https://10.5902/2179460X27036
Santos, F.K., Filho, A.N.D., Leite, R.H.L., Aroucha, E. M. M., Santos, A. G., & Oliveira, T. A. (2014). Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga.Anais da Academia Brasileira de Ciências,86(2), 981-994. DOI: https://10.1590/0001-3765201420130064
Silva, P. M., Gauche, C., Gonzaga, L.V., Costa, A. C. O., & Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry. 196, 309-323. DOI: https://10.1016/j.foodchem.2015.09.051
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture,16, 144-158. Retrieved from https://www.semanticscholar.org/paper/Colorimetry-of-Total-Phenolics-with-Acid-Reagents-Singleton-Rossi/13f95242ee804d3dbb4c0254ea0e2bdc7154d46f
Sousa, J. M., Souza, E. L., Marques, G., Meireles, B., Cordeiro, A. T. M., ... Magnani, M. (2016). Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region. Food Research International,84, 61-68. DOI: https://10.1016/j.foodres.2016.03.012
Tenore, G.C.,Ritieni, A.,Campiglia, P., & Novellino, E. (2012). Nutraceutical potential of monofloral honeys produced by the Sicilian black honeybees (Apis mellifera ssp. sicula). Food and Chemical Toxicology,50(6),1955-1961. DOI: https://10.1016/j.fct.2012.03.067
Tornuk, F., Karaman, S., Ozturk, I., Toker, O. S., Tastemur, B., Sagdic, O., … Kayacier, A. (2013). Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46, 124-131. DOI: https://10.1016/j.indcrop.2012.12.042
Tôrres, W. L., Vilvert, J. C., Carvalho, A. T., Leite, R. H. L., Santos, F. K. G., Aroucha, E. M. M. (2021). Quality of Apis mellifera honey after being used in the feeding of jandaira stingless bees (Melipona subnitida). Acta Scientiarum. Animal Sciences,43(1), e50383. DOI: https://10.4025/actascianimsci.v43i1.50383
Tôrres, W. L., Vilvert, J. C., Carvalho, A. T., Leite, R. H. L., Santos, F. K. G., Aroucha, E. M. M. (2020) Physicochemical Quality of Certified and Uncertified Honeys from the Brazilian Semi-Arid Region. Ensaios e Ciência, v. 24, n. 5 esp, p. 489-495, 2020. DOI: 10.17921/1415-6938.2020v24n5-esp.p489-495
Vidal, R., & Fregosi, E. V. (1984). Mel: características, análises físico-químicas, adulterações e transformações. Barretos, SP: Instituto Tecnológico Científico “Roberto Rios”.
Vit, P. (2013). Melipona favosa pot-honey from Venezuela. In Vit, P., Pedro, S. R. M., Roubik, D. (Eds.). Pothoney a legacy of stingless bees (p. 363-373). New York, NY: Springer. DOI: https://10.1007/978-1-4614-4960-7_25
Vit, P., Medina, M., & Enriquez, M. E. (2004). Quality standards for medicinal uses of Meliponinae honey in Guatemala, Mexico and Venezuela. Bee World,85, 2-5. DOI: https://10.1080/0005772X.2004.11099603
Wilczynska, A. (2014). Effect of filtration on colour, antioxidant activity and total phenolics of honey. LWT - Food Science and Technology, 57(2), 767-774. DOI: https://10.1016/j.lwt.2014.01.034
DECLARAÇÃO DE ORIGINALIDADE E DIREITOS AUTORAIS
Declaro que o presente artigo é original, não tendo sido submetido à publicação em qualquer outro periódico nacional ou internacional, quer seja em parte ou em sua totalidade.
Os direitos autorais pertencem exclusivamente aos autores. Os direitos de licenciamento utilizados pelo periódico é a licença Creative Commons Attribution 4.0 (CC BY 4.0): são permitidos o compartilhamento (cópia e distribuição do material em qualqer meio ou formato) e adaptação (remix, transformação e criação de material a partir do conteúdo assim licenciado para quaisquer fins, inclusive comerciais.
Recomenda-se a leitura desse link para maiores informações sobre o tema: fornecimento de créditos e referências de forma correta, entre outros detalhes cruciais para uso adequado do material licenciado.
