Physicochemical and antioxidant properties of honey from <i>Scaptotrigona mexicana</i> bee

Jiménez, M.; Beristaín, C.I.; Azuara, Ebner; Mendoza, María Remedios; Pascual-Mathey, L.I.

doi:10.1080/00218839.2016.1205294

Cited by 48 publications

(43 citation statements)

References 36 publications

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“…[50] In addition to that, fermentation also decreases the pH and increases the free acidity in the honey. [8] Jimenez et al (2016) [45] documented higher pH and lower free acidity value in stingless bee honey produced by Scaptotrigona mexicana species from Mexico; the values were 3.50 to 3.96 and 32.90 to 35.10 meq/kg honey, respectively. This might be caused by the different floral sources, locations, weather and storage conditions.…”

Section: Moisture Contentmentioning

confidence: 99%

“…All honey samples exhibited high water activity (greater than 0.6), which means stingless bee honeys are susceptible to fermentation. [45] Water activity is associated with the water content in honey. High water activity can promote microbial growth in the honey and caused unwanted fermentation.…”

Section: Moisture Contentmentioning

confidence: 99%

“…High water activity can promote microbial growth in the honey and caused unwanted fermentation. [45] According to Abramovic et al (2008) [46] , osmotolerant yeast, at least, requires a water activity of 0.6 to grow. Our results are consistent with the findings of Cavia et al (2004) [47] and Abramovic et al (2008) [46] , who revealed that water activity is strongly correlated with water content in honey.…”

Section: Moisture Contentmentioning

confidence: 99%

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

Shamsudin

Selamat

Sanny

et al. 2019

International Journal of Food Properties

116

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The physicochemical characteristics, antioxidant properties and botanical discrimination according to the organic acid content in Malaysian stingless bee honey were investigated. The results showed that the botanical origin and bee species significantly influenced the physicochemical characteristics and antioxidant properties of stingless bee honey. Principle component analysis (PCA) revealed that stingless bee honey was differentiable from Apis mellifera honey by acetic, citric, D-malic and tartaric. Starfruit could be distinguished from gelam and acacia honeys by lactic. Whereas the gluconic and succinic acids were confirmed as a marker to discriminate honey samples from Heterotrigona itama and Geniotrigona thoracica species. ARTICLE HISTORY

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Section: Moisture Contentmentioning

confidence: 99%

Section: Moisture Contentmentioning

confidence: 99%

Section: Moisture Contentmentioning

confidence: 99%

See 1 more Smart Citation

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

Shamsudin

Selamat

Sanny

et al. 2019

International Journal of Food Properties

116

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“…The high moisture content found in honeys and stingless bees facilitate the loss of chemical stability during storage, as verified by Chuttong, Chanbang, Sringarm, and Burgett (2015), Jimenez, Beristain, Azuara, Mendoza, and Pascual (2016) and Almeida-Muradian, Stramm, and Estevinho (2014). As a way of minimizing these changes, due to their particular characteristics, the use of thermal treatment may become a viable conservation alternative.…”

mentioning

confidence: 99%

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

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The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

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“…Variable smell, taste, and physiochemical properties are found in different types of honey. Volatile organic substances reflect the characteristic honey aroma besides contributing to honey chemical composition (Consonni & Cagliani, 2015; da Silva, Gauche, Gonzaga, Costa, & Fett, 2016;Jimenez, Beristain, Azuara, Mendoza, & Pascual, 2016). More than 600 volatile compounds of different chemical classes have been identified in honey (Castro-V azquez, P erez-Coello, & Cabezudo, 2003).…”

mentioning

confidence: 99%

Chemical composition and biological properties of aromatic compounds in honey: An overview

et al. 2017

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The aromatic volatile organic compounds present in honey is important since they contribute toward organoleptic characteristics, identity, and quality of honey. A good number of scientific data and information from some literatures corroborate bioactivity with toxicity of volatile organic compounds present in honey. Nevertheless, systematic scientific study of honey aromatic compounds is an overlooked issue unlike investigation on other bioactive compounds of honey. Reports on comprehensive profiling of honey aromatic compound, bioactivity screening, toxicological evaluation, medicinal values for a particular disease condition as well as database development could be some of the future research scope with honey aromatic compounds. In this article, reports on aromatic compound in honey and their implications in terms of physiochemical characteristics, origin tracking, quality, physiological, and toxicological effects are compiled. It is hoped that this article exhort the scientific community to conduct more rational scientific studies on honey aromatic compounds which is not well‐explored in depth. Practical applications Honey containing active compounds like volatile aromatic compounds contributes to the aroma profile of honey whereas the composition and quality of honey depends appreciably with their botanical and geographical derivation. It is evident that differential properties were found in honey from different origin varying aromatic compound composition. As a result, priority can be given in making inquiries to the aromatic compound in the context of contemporary medicinal research of honey. In addition, aromatic honey possesses both the health reimbursements and unwanted toxicological effects. Although, it is reported that as a novel food honey exerts some stunning biological effects, its constituents may undergo various notorious metabolic conversion that would be life threatening.

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Physicochemical and antioxidant properties of honey from Scaptotrigona mexicana bee

Cited by 48 publications

References 36 publications

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

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

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Chemical composition and biological properties of aromatic compounds in honey: An overview

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