Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand)

Chuttong, Bajaree; Chanbang, Yaowaluk; Sringarm, Korawan; Burgett, Michael

doi:10.1016/j.foodchem.2015.06.089

Cited by 171 publications

(216 citation statements)

References 12 publications

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“…In the case of honey samples analyzed, the pH ranged between 3.92 and 4.62. These values were similar to those previously reported in other honeys (Fechner et al 2016, Chuttong et al 2016. The highest levels of pH were observed in the case of honeydew honeys while willow had the lowest level of pH.…”

Section: Physicochemical Parameterssupporting

confidence: 91%

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Stanek

Jasicka-Misiak

2018

Food Anal. Methods

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The present study reveals the utility of high-performance thin-layer chromatographic (HPTLC) fingerprinting of phenolic constituents for the authentication of monofloral honeys. The obtained data enables a more complete assessment of honey quality and the identification of emerging threats to honey quality. The developed procedure facilitates differentiation of varietal honeys and detection of honey adulterations. We used an HPTLC fingerprint analysis to determine the characteristic patterns of different honey types (willow, buckwheat, heather, pine honeydew, and manuka honey). The HPTLC chromatograms were used to determine the differences in the botanical origin of the honey samples on the basis of the band profiles, which are characteristic for each honey type. Identification of 11 polyphenols was performed by comparison of the color and R f of the bands with available standards. Additionally, the results were confirmed by an HPLC analysis.

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Section: Physicochemical Parameterssupporting

confidence: 91%

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Stanek

Jasicka-Misiak

2018

Food Anal. Methods

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“…The average ash content of our fresh T. laeviceps-pagdeni honey is .44 ± .26 g/100 g with a range of .16-.98. The results reveal a higher level than A. mellifera honey (.17 g/100 g) (White et al, 1962) and higher than the ash content previously reported for T. laeviceps-pagdeni honey (.22 ± .08 g/100 g) (Chuttong, Chanbang, Sringarm, & Burgett, 2016) and T. laeviceps honey (.33 ± .03 g/100 g) (Suntiparapop et al, 2012) from Thailand and other stingless bee species, i.e., Melipona favosa (.10 ± .02) (Vit, 2013) from Venezuela. Souza et al (2006) list the values of ash content for stingless bee honey at .01-1.18 g/100 g with our results falling in that range.…”

Section: Discussioncontrasting

confidence: 49%

Effects of long term storage on stingless bee (Hymenoptera: Apidae: Meliponini) honey

Chuttong

Chanbang

Sringarm

et al. 2015

Journal of Apicultural Research

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The long term storage effects on stingless bee (Tetragonula laeviceps-pagdeni) honey from SE Asia (Thailand) were examined using physicochemical parameters. Fresh stingless bee honey was stored at 4, 30, and 45˚C for 6 and 12 months. The results show that the moisture, ash, and electrical conductivity change little over time and temperature storage. The total acidity increased when stored for 6 and 12 months. pH, diastase, and HMF demonstrated statistically significant changes for both time and temperature storage. The carbohydrates (fructose, glucose, and maltose) decreased during time and temperature storage, but the changes were not statistically significant. Storage for the longest time period (12 months) and highest temperature (45˚C) resulted in the greatest changes. Storage at 4˚C for 12 months resulted in the least change and the honey was, by and large, unchanged from fresh honey.Efectos del almacenamiento a largo plazo en la miel de abejas sin aguijó n (Hymenoptera: Meliponini: Apidae)Los efectos del almacenamiento a largo plazo de la miel de la abeja sin aguijó n (Tetragonula laeviceps-pagdeni) de sureste de Asia (Tailandia) han sido examinados mediante el uso de parámetros físico-químicos. La miel de abejas sin aguijó n fresca se almacenó a 4˚C, 30˚C y 45˚C durante 6 y 12 meses. Los resultados muestran que la humedad, las cenizas y la conductividad eléctrica cambian poco con el tiempo y la temperatura de almacenamiento. La acidez total se incrementó cuando se almacena durante 6 y 12 meses. El pH, la concentració n de diastasa y el HMF demostraron cambios estadísticamente significativos en relació n con el tiempo y la temperatura de almacenamiento. Los hidratos de carbono (fructosa, glucosa y maltosa) disminuyeron durante el tiempo y la temperatura de almacenamiento, pero los cambios no fueron estadísticamente significativos. El almacenamiento durante un período mayor de tiempo (12 meses) y a temperatura más alta (45˚C) originaron los mayores cambios. El almacenamiento a 4˚C durante 12 meses originó el menor cambio y la miel varió , en general, mucho menos en relació n con la miel fresca.

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“…Table presents the moisture content of stingless bee honey stored at RT and ET, respectively. The original moisture content of the stingless bee honey used in this study was lower (25.82%) than the value reported for stingless bee honey (28.3%) by Ij, Ab, Salwani, and Lavaniya () and other researchers (Chuttong et al, ; Souza et al, ). The placement of the honey in clay pots led to a significant ( p ≤ .05) reduction in moisture content, in which the values were less than 20% (~26% reduction) after 21 days at RT and 3 days at ET.…”

Section: Resultscontrasting

confidence: 64%

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

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Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it is reduced to less than 20%. This study aims to reduce the moisture content of honey using a novel method based on passive diffusion and monitor the subsequent changes in several properties of honey. To achieve this, approximately 50 mL of freshly harvested honey samples was placed in clay pots (4 cm diameter × 6 cm height), covered with lids, and stored at temperatures of either 25 ± 1°C, 60% relative humidity (RH), or 35 ± 1°C, 25% RH. The results showed that the moisture content and Aw of honey after storage were significantly reduced (p ≤ .05) from 25.8 to 19.5% and from 0.79 to 0.70, respectively. A similar level of reduction was achieved at 25°C, although this process took 21 days and resulted in some losses of honey solids due to cross‐wall diffusion. The reduction in moisture content also resulted in a decrease in pH and free acidity of honey and an increase in viscosity. The data obtained in this study indicate the feasibility of using clay pots as an alternative method to reduce the moisture content in honey and protect it against fermentative deterioration. Practical Applications Stingless bee honey is highly popular in Malaysia and many other countries as it is high in carbohydrates and possesses many health benefits such as antioxidants and antimicrobial properties. However, the honey is susceptible to fermentation as its moisture content often exceeds the level required for microbial stability. Traditionally, the moisture content of stingless bee honey is reduced by drying the honey in shallow trays at elevated temperatures. However, this leads to contamination if the drying is performed under unhygienic conditions. Therefore, this study proposed the application of a passive diffusion method that serves as an effective alternative for moisture reduction in honey. It is anticipated that this method will not only reduce the moisture content but also retain most of its properties when the filtration process is performed under appropriate conditions.

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Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand)

Cited by 171 publications

References 12 publications

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Effects of long term storage on stingless bee (Hymenoptera: Apidae: Meliponini) honey

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

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