Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Shamsudin, Sharina; Selamat, Jinap; Sanny, Maimunah; Razak, Shamsul-Bahari Abd.; Jambari, Nuzul Noorahya; Mian, Zakbah; Khatib, Alfi

doi:10.1080/10942912.2019.1576730

Cited by 108 publications

(108 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low sucrose contents indicate that sucrose from flower nectar is completely converted into glucose and fructose, and the honey can be labelled as mature honey. Invertase enzymes are produced by hypopharyngeal glands of foraging bees and the amount is dependent to several factors such as age, diet and physiological stage of the bees, the strength of the colony, temperature and abundance of nectar flow (Shamsudin et al, 2019). The data found in this study are in conformity with the limits established by the European codex honey standards, which is 5 g/100 g of sucrose in honeys (Codex Alimentarius Committee on Sugars, 2001).…”

Section: Sugar Compositionsupporting

confidence: 85%

Physicochemical properties of eleven monofloral honey samples produced in Morocco

Bouhlali

Bammou

Sellam

et al. 2019

Arab Journal of Basic and Applied Sciences

View full text Add to dashboard Cite

The present study was undertaken to determine the physicochemical characteristics of eleven Moroccan honey samples from various floral origins (acacia, carob, eucalyptus, harmal, jujube, lavender, orange, reseda, rosemary, spurge and thyme). The water content was found to be between 14.55 and 20.99%; the water activity level varied between 0.49 and 0.58% while the total acidity which is directly associated to pH and free acidity, presented values from 23.55 to 43.53meq/kg and revealed the absence of inappropriate fermentation. Citric acid was the predominant organic acid followed by lactic, malic, succinic and oxalic acids and trace amount of fumaric acid. The highest ratio of fructose to glucose (>1.5) belonged to eucalyptus and reseda honey samples. Based on diastase activity, proline content and hydroxymethylfurfural content, rosemary honey showed the best quality. Strong and positive correlation between ash content and colour, therefore harmal which is a dark amber contained high mineral content. Potassium was the predominate mineral followed by Na, Ca and Mg which were found in a highest amount in carob honey. Iron, zinc, manganese and cupper were found also in analysed honeys but in trace amount. Quite low amounts of Pb, Cd and Ni found in these honeys indicate the uncontaminated environment where they are produced. The results demonstrated that nine of eleven examined samples appeared to be within the limits established by the European legislation. Moreover, there is great a variability in the composition of honey from different species. However, it was not possible to identify the real factor influencing its features.

show abstract

Section: Sugar Compositionsupporting

confidence: 85%

Physicochemical properties of eleven monofloral honey samples produced in Morocco

Bouhlali

Bammou

Sellam

et al. 2019

Arab Journal of Basic and Applied Sciences

View full text Add to dashboard Cite

show abstract

“…The lowest concentration of this acid quantified in the sample HEU4. It has been previously reported (Shamsudin et al, 2019) that a high concentration of D-quinic acid could indicate that the sample HLV4 could be Erica sp. honey.…”

Section: Resultsmentioning

confidence: 91%

“…The content of citric acid in floral honey is noteworthy lower than in honeydew honey (Mato et al, 2003;Da Silva et al, 2016). Some organic acids can be used to detect the authenticity of honey, for example, 2-methoxybutanedionic and 4-hydroxy-3-methyl-trans-2-pentenedioic acids mostly prevail in honey, which is harvested in New Zealand (Shamsudin et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Determination of organic acids in honey samples from Latvian market by high-performance liquid chromatography

Ķeķe¹,

Cinkmanis²

2019

Research for Rural Development

View full text Add to dashboard Cite

Honey is a naturally sweet product, which is produced by honeybees (Apis mellifera). Honey is a natural source of antioxidants and has been known to mankind since ancient times. Honey contains approximately 200 different compounds. Organic acids can be used as an indicator to detect the freshness, authenticity and acidity of honey. The aim of this research was to determine and quantify organic acids such as oxalic, L-tartaric, D-quinic, L-malic, L-ascorbic, citric, fumaric and succinic in honey samples from Latvian market u sing high-performance liquid chromatography. The chromatographic separation of organic acids was carried out with PerkinElmer C18 (4.6 mm Í 250 mm I.D, particle size 5 mm) analytical column at the temperature of 35 °C in wavelength at 210 nm. The obtained results showed that the analysed honey samples contain L-tartaric, D-quinic, L-malic, L-ascorbic, citric, fumaric and succinic acids. The concentration of these acids was found to be variable. Oxalic acid was not detected in the analysed honey samples. L-tartaric acid was the main acid in all analysed honey samples.

show abstract

“…In between Day 7 to Day 21, the value of moisture content of G. thoracica honey has achieved to the standard set by IHC which was not more than 20% [14]. The water was absorbed into the wall of the clay pot since clay characteristic is porous substance [26]. This result indicated that the moisture content of G. thoracica honey was reduced within a week by using a clay pot as a storage medium which stored at an ambient temperature of 25˚C.…”

Section: Resultsmentioning

confidence: 99%

The Application of Clay Pot for Moisture Reduction of Geniotrigona thoracica Stingless Bee Honey

Ghazali

Yusof

Ling

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Geniotrigona thoracica (G. thoracica) stingless bee honey contained high moisture that can easily lead to fermentation process. The high moisture content of stingless bee honey could lead to unwanted fermentation and crystallization form. Hence, it will affect the quality of honey in terms of acidic taste and undesirable appearance. To make sure stingless bee honey meets the standard set by IHC, some methods have been carried out to reduce its moisture content. This study investigates the moisture reduction during storage of G. thoracica stingless bee honey in a clay pot. The G. thoracica honeys were stored in clay pot with the inner volume of 75.4cm 3 and glass bottle (as control) at 25˚C for 21 days. Physicochemical analysis of honey such as moisture content, total soluble solid, water activity, viscosity, pH, free acidity, electrical conductivity, colour (L*, a* and b*) and colour intensity were investigated during storage. The result obtained indicated that the honey stored in a clay pot was significantly reduced the moisture content from 28.03% to 16.51%. The water activity (a w ) of honey in a clay pot was also reduced from 0.779 to 0.601. The free acidity of honey stored in a glass bottle increased significantly compared to honey stored in a clay pot, which was initially 106.7meq/kg to 146.3meq/kg and 121.7meq/kg, respectively. In conclusion, the application of clay pot as a storage medium was capable to reduce water content and preserved the quality of honey from G. thoracica.

show abstract

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Cited by 108 publications

References 69 publications

Physicochemical properties of eleven monofloral honey samples produced in Morocco

Physicochemical properties of eleven monofloral honey samples produced in Morocco

Determination of organic acids in honey samples from Latvian market by high-performance liquid chromatography

The Application of Clay Pot for Moisture Reduction of Geniotrigona thoracica Stingless Bee Honey

Contact Info

Product

Resources

About