Quality and Estimative of Time-Consuming of Tiúba Honey (Melipona fasciculata Smith) Produced in Cerrado Region from Maranhão State, Brasil

Abstract

The cerrado region from Maranhão State introduce an optimum floristic potential necessary for the implementation of meliponiculture. The tiúba honeys quality´s arising from the municipalities of Jenipapo dos Vieiras, Fernando Falcão, Barra do Corda and Riachão have been evaluated through the analysis of total coliforms, thermotolerant coliforms, insoluble solids and ashes. The time that tiúba honey has to be consumed was estimated to be 120 days, through of the physical-chemicals parameters of umidity, diastasic activity, hydroxymethylfurfural, pH, acidity, reducing sugars, apparent sucrose and through VillasBôas and Malaspina`s purpose in agreement with brazilian legislation for Apis mellifera honeys, considering the absence of a legislation for the meliponini honeys (stingless bees).

Honey fromTiúbastingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies

“…The Apis honey had significantly greater degrees of liking to viscosity, flavor and overall acceptance (Table ), which might be expected, since Apis honey has the physical and physical–chemical standard that confers characteristics to the product and it is the most widely commercialized, well‐known and accepted by consumers. Moreover, it is important to emphasize that higher acidity of Melipona fasciculata honey is a feature appreciated by consumers of the product in the state of Maranhão, as opposed to other Brazilian states where only the Apis honey is available and consumers in general may consider the characteristics of Tiúba honey very different and unfavorable to the product …”

“…Moreover, it is important to emphasize that higher acidity of Melipona fasciculata honey is a feature appreciated by consumers of the product in the state of Maranhão, as opposed to other Brazilian states where only the Apis honey is available and consumers in general may consider the characteristics of Tiúba honey very different and unfavorable to the product. 10 Among the Tiúba honeys, the honey from the Cerrado region was one of the most accepted regarding the viscosity, flavor and overall acceptance. Probably, the richer sensory profile in terms of odor and flavor attributes found in the Tiúba honey from the Cerrado region (Fig.…”

“…Honey from Tiúba bees is appreciated in the region, which raises the price of the product compared to Apis mellifera honey. 9,10 In local markets, the price of Melipona fasciculata honey is usually double that of the Apis mellifera honey and it can be even higher out of season.…”

“…There is no specific legislation for Melipona fasciculata honey, which makes the production and commercialization of honey from meliponines more difficult. Few studies about the properties of honey from Melipona fasciculata were found in the literature, 10,[13][14][15][16][17] and a comprehensive review about stingless bees, published in 2018, only presents two studies about Melipona fasciculata. 18 Moreover, only one study about the sensory properties of such honey was found.…”

Mel de abelhas sem ferrão: uma revisão sobre parâmetros químicos, teor de compostos bioativos e suas propriedades terapêuticas

“…Os antioxidantes primários, agem inibindo a ação dos radicais livres, convertendo-os em produtos estáveis pela doação de hidrogênio ou elétrons. A sua eficiência é devida a presença e posição do grupo hidroxila, são exemplos os compostos fenólicos polihidroxilados, ácido gálico, flavonoides e fenóis (Alvarez-Suarez et al, 2010;Silva, 2013;Souza, 2015). Os antioxidantes secundários, por sua vez, atuam retardando o início da auto-oxidação, inativando agentes próoxidantes.…”