Physicochemical properties, proline content and furanic compounds of stingless bee honey marketed in Malaysia

Hassan, Norfarizah Hanim; Manickavasagam, Ganapaty; Althakafy, Jalal T.; Saaid, Mardiana; Adnan, Rohana; Saad, Bahruddin; Wong, Yong Foo

doi:10.1016/j.jfca.2023.105371

Cited by 6 publications

(3 citation statements)

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“…The major constituents of honey consist of water and sugars, comprising approximately 80%-85% and 15%-17%, respectively (Khan, Anjum, et al, 2018). The minor constituents include enzymes, proteins, amino acids, minerals, organic acids, water-soluble vitamins, lipids, pollen grains, phytochemicals (carotenoids, phenolic acids, and flavonoids), waxes, and volatile organic compounds (Hassan et al, 2023;Manickavasagam, Saaid, Lim, Saad, et al, 2023). Volatile organic compounds in honey are composed of a diverse group of carbon-based compounds that have low molecular weight and boiling points, such as aliphatic and aromatic compounds (Fleming-Jones & Smith, 2003;Schmidt & Podmore, 2015).…”

Section: Introductionmentioning

confidence: 99%

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography–mass spectrometry–based untargeted metabolomics

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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Volatile organic compounds in honey are known for their considerable impact on the organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and composition of volatile organic compounds are influenced by entomological, geographical, and botanical origins; thus, these compounds have the potential to be chemical markers. Sixty‐two volatile compounds were identified using gas chromatography–mass spectrometry from 30 Heterotrigona itama (H. itama) honey samples from 3 different geographical origins. Hydrocarbons and benzene derivatives were the dominant classes of volatile organic compounds in the samples. Both clustering and discriminant analyses demonstrated a clear separation between samples from distant origins (Kedah and Perak), and the volcano plot supported it. The reliability and predictability of the partial least squares–discriminant analysis model from the discriminant analysis were validated using cross‐validation (R2: 0.93; Q2: 0.83; accuracy: 0.97) and the permutation test (p < 0.001), and the output depicted that the model is legitimate. In combination with the variable importance of projection (VIP > 1.0) and the Kruskal–Wallis test (p < 0.01), 19 volatile organic compounds (encompassed aldehydes, benzene derivatives, esters, hydrocarbons, and terpenoids) were sorted and named potent chemical markers in classifying honey samples from three geographical origins. In brief, this study illustrated that volatile organic compounds of stingless honey originated from the same bee species, but different geographical origins could be applied as chemical markers.

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Section: Introductionmentioning

confidence: 99%

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography–mass spectrometry–based untargeted metabolomics

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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“…The sugars commonly found in honey can be classified as reducing and nonreducing sugar. The minor constituents comprised enzymes (α-glucosidase, β-glucosidase, αamylase, glucose oxidase, invertase, diastase, catalase, proteases, and glucosylceramidase), proteins, amino acids, minerals, organic acids, water-soluble vitamins, lipids, pollen grains, phytochemicals (carotenoids, phenolic acids, and flavonoids), waxes, volatile organic compounds, and final products from the Maillard reaction (e.g., 5-hydroxymethylfurfural [5-HMF], 2-furaldeyhde, 3furaldeyhde, 5-methylfuraldeyhde, 2-furoic acid, 3-furoic acid, and melanoidins) (Hassan et al, 2023;Manickavasagam et al, 2023). Moreover, all honey does not share a similar composition with each other and the composition is strongly influenced by climatical conditions (temperature, humidity, rainfall, and light exposure), floral origin, topographical origin, species of honeybees, foraging behavior of bees, harvesting season, extraction technique, handling method, and storage conditions (Sant'ana et al, 2020;Su et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5‐hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p‐value) in the reported studies. However, all the reported studies used the simplest approach (one‐way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S‐plot, variable importance of projection, and one‐way ANOVA, which can produce the most accurate and precise results rather solely depending on one‐way ANOVA.

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“…Meanwhile, in 2001 the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) agreed on an acceptable daily intake of FA at 0.5 mg kg −1 per body weight [ 2 ]. On the other hand, although no limit has been set for HMF in roasted coffee and cocoa, the Codex Alimentarius has specified a maximum in processed honey since 2001, not exceeding 40 mg kg −1 [ 19 ]. Literature provides more information on NFC formation pathways, concentrations, and recommended limits [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

Medina-Orjuela,

Barrios-Rodríguez,

Carranza

et al. 2024

Heliyon

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Physicochemical properties, proline content and furanic compounds of stingless bee honey marketed in Malaysia

Cited by 6 publications

References 50 publications

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography–mass spectrometry–based untargeted metabolomics

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography–mass spectrometry–based untargeted metabolomics

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

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