Physico-chemical characteristics of honey produced by stingless bees (Meliponula beccarii) from West Showa zone of Oromia Region, Ethiopia

Gela, Alemayehu; Hora, Zewdu Ararso; Kebebe, Deresa; Gebresilassie, Araya

doi:10.1016/j.heliyon.2020.e05875

Cited by 30 publications

(35 citation statements)

References 30 publications

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“…beccarii honey samples (Gela, Hora, Kebebe, & Gebresilassie, 2021). The two parameters (a w and moisture) had a strong positive correlation (r 2 = 0.703, Fig.…”

Section: Water Activity (A W ) and Moisture Contentmentioning

confidence: 81%

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Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)

et al. 2022

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We investigated the effect of bee species identity and harvesting methods on the chemical composition and antiradical activity of 53 honey samples, produced by six stingless bee species in western Kenya (Kakamega forest). Our results illustrate that none of the assayed parameters significantly varied between the honey samples harvested by "punching holes" (n = 25) and "squeezing" (n = 28) methods. By contrast, species identity drove significant differences in the assayed parameters. Positive correlations between the antiradical activity and the phytochemicals (phenols and flavonoids) were observed, and honeys from Liotrigona sp. exhibited the highest amounts of phenols (214 mg GAE/100 g), flavonoids (73.0 mg QE/100 g) and antiradical activity (76.2%). The physicochemical analyses confirm the need to establish separate stingless bee honey standards for moisture, free acidity, invertase, electrical conductivity, and HMF, as these parameters significantly diverged from the set limits for Apis mellifera honey.

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“…beccarii honey samples (Gela, Hora, Kebebe, & Gebresilassie, 2021). The two parameters (a w and moisture) had a strong positive correlation (r 2 = 0.703, Fig.…”

Section: Water Activity (A W ) and Moisture Contentmentioning

confidence: 81%

“…honeys had higher proline (771 mg/kg) than other species while M. togoensis honeys had the least amount (379 mg/kg). A study on Ethiopian Meliponula beccarii honey samples reported a comparable proline content mean of 214.5 mg/kg (Gela et al, 2021). However, a study by Sousa et al (2016) found low proline values.…”

Section: Prolinementioning

confidence: 95%

Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)

et al. 2022

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“…The presence in the honey of hydroxymethylfurfural (2-hydroxymethyl-5-furaldehyde, HMF) was originally considered evidence of its adulteration with acid-converted invert syrup [50]. An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction.…”

Section: Hydroxymethylfurfural Analysismentioning

confidence: 99%

From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey

et al. 2021

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In this study, the authors aimed at characterizing 11 Algerian kinds of honey taken from various geographical locations (beehives located at Djelfa (Medjbara and Dzaira), Laghouat, Aflou, Medea, Tiaret, Sidi bel-Abbes, Tiaret, Ain-Safra, Mostaganem, El Bayadh, and Ghardïa). The authors investigated the physicochemical parameters of these honey samples, including density, water content, electrical conductivity, ash content, pH, hydroxymethylfurfural (HMF) content, free acidity, and color. The physicochemical parameters obtained were found to be within acceptable ranges according to the international standards (Codex Alimentarius) for 9 out of 11 analyzed samples: density 1.38–1.50 g/cm3 (the same as kg/L, as commonly used for honey), water content 14.03–18.80%, electrical conductivity 0.38 × 10−1 − 6.41 × 10−1 mS/cm, ash content 0.06–0.48%, pH 3.50–4.50, free acidity 11–47 meq/kg, and color 1.1–9.2 Pfund index. Analysis of HMF content showed that only two honey samples have high values (117.7 and 90.0 meq/kg). Most samples of Algerian honey are of suitable quality according to international standards.

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“…Most Apis honey, before heating, has a water content that matches SNI. While Trigona honey has not met SNI standards because its value is > 22%, this is because Trigona honey has a higher moisture content than Apis honey due to the natural conditions of Trigona bees which are moister (Gela et al, 2021). The water content value decreases when heating 50 °C in Apis and Trigona types of honey appropriate to the SNI quality requirements of < 22%.…”

Section: Moisture Contentmentioning

confidence: 99%

Characteristics and Antibacterial Activity of Apis and Trigona Honey Types against Escherichia coli and Staphylococcus Aureus on Various Heating

Sumarlin¹,

Amilia²,

Muawanah³

et al. 2022

Valensi

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Heating in honey processing can inhibit fermentation, crystallization, and the growth of microorganisms, such as bacteria. However, the effect of the honey heating process on the properties of honey and its antibacterial activity has not been further studied. Therefore, in this study, the properties of honey of both Apis and Trigona species from Bogor, Kalimantan, Sulawesi, Sumatra, and Lombok, were tested. The properties of honey, including water content, acidity, reducing sugar, 5-hydroxymethylfurfural (HMF), and diastase enzyme activity, were tested at heating temperatures 50, 70, and 90 °C. The antibacterial activity was determined using the disc method against Escherichia coli and Staphylococcus aureus. The results showed that the average water content and acidity values decreased after heating. However, the values met the SNI quality requirements with a water content value of < 22% and the acidity value not exceeding 50 mL NaOH 0.1 N/kg in the Apis and Trigona types of honey. The reduced sugar content fluctuated after heating all samples, and the average HMF level of honey increased after heating. However, the activity of the diastase enzyme decreased, although the value was still within the SNI standard value. The selected honey samples of the Apis and Trigona types were active in inhibiting the growth of Staphylococcus aureus but were not active against Escherichia coli.

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Physico-chemical characteristics of honey produced by stingless bees (Meliponula beccarii) from West Showa zone of Oromia Region, Ethiopia

Cited by 30 publications

References 30 publications

Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)

Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)

From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey

Characteristics and Antibacterial Activity of Apis and Trigona Honey Types against Escherichia coli and Staphylococcus Aureus on Various Heating

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