Honey of Colombian Stingless Bees: Nutritional Characteristics and Physicochemical Quality Indicators

Fuenmayor, Carlos Alberto; Díaz-Moreno, Amanda Consuelo; Zuluaga-Domínguez, Carlos Mario; Quicazán, Martha Cecilia

doi:10.1007/978-1-4614-4960-7_27

Cited by 24 publications

(23 citation statements)

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“…The summation of fructose and glucose content in Malaysian raw honeys was 75.16-81.93 g/100 g, which meets the Codex standard for honey of not less than 60 g/100 g (Codex Alimentarius 2001) except for Kelulut honey which had significantly lower values of 25.0 g/100 g. Kelulut honey has high sucrose content of 32.30 g/100 g, above the maximum limit of 5 g/100 g as required by Codex Alimentarius (2001) where further investigation could be needed. Although the fructose and glucose content of Kelulut honey was lower than the stingless bee honey of Melipona (>36 g/ 100 g and >30 g/100 g, respectively) from Colombia (Fuenmayor et al 2013), it was comparable to honey of Tetragonula laeviceps-pagdeni (16 g/100 g and 12 g/ 100 g, respectively) from Thailand (Chuttong et al 2016), and honey of Frieseomelitta (17.1 g/100 g and 12.6 g/100 g, respectively), Plebeia (17.4 g/100 g and 19.3 g/100 g, respectively), and Partamona (29.0 g/ 100 g and 9.3 g/100 g, respectively) from Colombia (Fuenmayor et al 2013). Comparable data from Tetragonula laeviceps-pagdeni honey from Thailand (Chuttong et al 2016) and three different stingless bee honeys from Colombia (Fuenmayor et al 2013) suggests possibility of low fructose and glucose content for certain genera of stingless bee honey.…”

Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 83%

“…The variations of sodium content in honey might be affected by its bee species as the mineral content could be indirectly affected by the bees' choice of place and plants they visit and raw materials collected to produce honey (Pohl 2009). Fuenmayor et al (2013) mentioned that mineral content in honey also depends on bee species besides the botanical and geographical origin when he found that mineral content varied in Colombian honey from different genera of stingless bee species.…”

Section: Mineral and Heavy Metal Contentmentioning

confidence: 97%

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Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content

et al. 2016

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Raw honeys from four different bee species, namely the honey bees and stingless bees, were classified based on its chemical profiles, mineral contents and heavy metals. Chemical profiles including proximate composition, predominant sugars, hydroxymethylfurfural content, and diastase activity were determined following official methods while mineral and heavy metals contents were obtained from atomic adsorption spectrometry (AAS) and inductively coupled plasma-mass spectrometry (ICP-MS) measurements, respectively. Both hierarchical cluster analysis and principal component analysis show high possibility of distinguishing honey by its bee species of honey bees (Apis spp.) and stingless bees (Heterotrigona itama) based on distinctive differences in chemical compositions and mineral contents. Potassium and sodium were the major elements in raw honey samples at average of 904.9 and 617.6 mg/kg, respectively. Honey from stingless bee contained more protein, 0.85 g/100 g and less total sugar of fructose and glucose at 24.99 g/100 g. The information of bee speciation origin of honey bees and stingless bees enhances the identity of honey on the product labelling.

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Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 83%

Section: Mineral and Heavy Metal Contentmentioning

confidence: 97%

Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content

et al. 2016

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“…La mayor variación de entalpía, se presentó en la transición 2 para la miel proveniente de Villa Marina (σ = 4,26; CV = 15,11 %) y la menor, en la transición 4a para la miel originaria de Los Patios (σ = 0,05; CV = 0,93 %). Para establecer que cambios físicos y químicos se dan en las diferentes transiciones térmicas observadas en la miel a medida que se aumenta su temperatura, se requiere tener en cuenta lo reportado en diferentes estudios con respecto a los valores de las propiedades fisicoquímicas para las mieles T. angustula de diferentes países; así, por ejemplo, la literatura reporta un porcentaje de humedad de 20,5 % y 24,3 ± 2,3 % (Colombia) [8], [12]; 24,4 ± 0,8 % (Brasil) [17]; 17,5 ± 2,8 % (Guatemala)…”

Section: Resultados Y Análisisunclassified

“…La miel de abejas sin aguijón es muy apreciada en los países americanos por su calidad y su consumo se relaciona con fines medicinales y terapéuticos más que como alimento, siendo su costo elevado, comparado con el precio de la miel común, producida por la especie Apis mellifera [10], [11]. del suelo, la especie de abejas y el estado fisiológico de la colonia [12], [13].…”

Section: Introductionunclassified

Análisis térmico de mieles de Trigona (Tetragonisca) angustula de Norte de Santander, Colombia

2015

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ResumenAntecedentes: Las mieles de abejas sin aguijón se utilizan principalmente con fines terapéuticos y medicinales; sin embargo, los estudios relacionados con estas mieles, son escasos y están enfocados en la determinación de algunas de sus características fisicoquímicas y microbianas. Objetivo: En este trabajo, se estudió el comportamiento térmico de mieles de Trigona (Tetragonisca) angustula, provenientes de tres lugares de Norte de Santander (Durania, Granja experimental Villa Marina y Los Patios), mediante calorimetría diferencial de barrido (DSC). Métodos: Se determinó el comportamiento térmico de las muestras de miel (~10 mg), utilizando un equipo SDT-Q600 de TA Instruments, que realiza simultáneamente Análisis Termogravimétrico y Calorimetría Diferencial de Barrido (TGA/DSC). Resultados: Se encontró que las muestras presentan 4 transiciones térmicas, independientemente del sitio de muestreo. Adicionalmente, se encontraron diferencias estadísticamente significativas en las entalpías de dichas transiciones. Conclusión: Las mieles producidas por la especie T. angustula presentan un comportamiento térmico característico, que permite diferenciarlas según su procedencia geográfica.Abstract Background: Honey of stingless bees is used in traditional medicine; nevertheless, studies related to these honeys are scarce and are focused in physicochemical and microbiological properties. Objective: We studied thermal behavior of honeys produced by Trigona (Tetragonisca) angustula, collected from three different places (Durania, Villa Marina and Los Patios), using Differential Scanning Calorimetry (DSC). Methods: We determined thermal behavior of honey samples (~10 mg), using a SDT-Q600, TA Instruments, simultaneous differential scanning calorimetry/thermogravimetric analysis (DSC/TGA). Results: T. angustula honeys exhibited four thermal transitions regardless sampling place. In addition, we found significant differences in the enthalpies of these transitions. Conclusion: Honey produced by T. angustula exhibited a characteristic thermal behavior, that will allow differentiate its geographical origin.Palabras Clave: Análisis térmico, Calorimetría Diferencial de Barrido (DSC), Miel, Trigona (Tetragonisca) angustula.

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“…Since the standards suggested by Guatemala, Mexico and Venezuela in 2004 [16], and the review done to set quality standards in 2006 [17], the proposal of a norm for pot-honeys of the world is now supported by new data, e.g. from Argentina [18], Australia [19], Bolivia [20], Brazil [21], Colombia [22], Guatemala [23] and Venezuela [24].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Ecuadorian Commercial Pot-Honeys: Trigona fuscipennis "Abeja De Tierra", Melipona mimetica "Bermejo" and Scaptotrigona ederi "Catiana"

Patrícia¹,

Rmp²,

J³

et al. 2016

Pharm Anal Acta

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Objective: The quality of fifteen commercial pot-honeys produced by "abeja de tierra" Trigona fuscipennis, "bermejo" Melipona mimetica, and "catiana" Scaptotrigona ederi stingless bees in Ecuador was evaluated for ash, free acidity, hydroxymethylfurfural, reducing sugars, and sucrose and water contents. These pot-honeys were also described for their visual viscosity, color, smell, aroma, dominant taste and other physiological sensations in the mouth.Method: Fifteen pot-honeys were purchased in El Oro, Loja and Manabí Ecuadorian provinces. Acceptance was done on six honeys with 40 assessors using a 10 cm unstructured line scale anchored with the expressions 'like' expressions. Sensory dominant taste, visual appearance, smell, and aroma (using the odor-aroma table for pothoney) and other physiological sensations were described. Measurements of ash content were done by gravimetric method, free acidity by potentiometric method, hydroxymethylfurfural by spectrophotometric method, reducing sugars and sucrose by cuprimetric method, and moisture by the refractometric method.Results: Pot-honey produced by Trigona is the most different from Apis mellifera with free acidity some 12-20 times higher than the maximum of 40 meq/kg, double water content of the maximum 20 g/100 g, and a third of the minimum 65 g/100 g of reducing sugars. Pot-honey produced by Melipona and Scaptotrigona may fulfill Apis mellifera standards, with a slightly higher moisture up to 27.88 g/100 g and free acidity up to 76.77 g/100 g, but lower contents of reducing sugars (50.75-63.38) g/100 g. Sucrose content of pot-honey produced by Trigona, Melipona and Scaptotrigona is lower than 5 g/100 g in the Apis mellifera honey standards. Smell and aroma were more "floral" for Melipona, "citrusy" for Trigona and "pollen" for Scaptotrigona pot-honey. Conclusion:Compositional and sensory data on pot-honey is a contribution to the database of the revised Ecuadorian honey standards NTE INEN 1572, and will eventually support the inclusion of standards in a new pothoney norm.

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Honey of Colombian Stingless Bees: Nutritional Characteristics and Physicochemical Quality Indicators

Cited by 24 publications

References 8 publications

Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content

Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content

Análisis térmico de mieles de Trigona (Tetragonisca) angustula de Norte de Santander, Colombia

Chemical Composition of Ecuadorian Commercial Pot-Honeys: Trigona fuscipennis "Abeja De Tierra", Melipona mimetica "Bermejo" and Scaptotrigona ederi "Catiana"

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