Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins

Abstract

The popularity of Malaysian stingless bee honey is rising among healthconscious individuals; thus, chemical and physical evaluations of Malaysian stingless bee honey are vital to ensure the honey has achieved the optimum limits set by Malaysian and international regulatory standards so that it can be commercialized locally and internationally. Therefore, in the present study, the physicochemical characteristics (moisture content, total dissolved solids, pH, free acidity, electrical conductivity, and ash content), antioxidant properties (total phenolic and flavonoid contents), and 5-hydroxymethylfurfural (5-HMF) of Heterotrigona itama (H. itama) honey from different sites in Peninsular Malaysia were investigated. Subsequently, the correlation between these chemical and physical parameters was studied using Spearman correlation coefficients. The significant difference between H. itama honey from different topographical origins was studied using univariate analysis (one-way ANOVA followed by post hoc Tukey's test). The discrimination pattern of 45 honey samples based on their topographical origins was evaluated using cluster analysis (heatmap and dendrogram) and chemometrics analysis (partial least squares-discriminant analysis). Results showed that some samples of certain parameters (electrical conductivity, free acidity, and moisture content) have exceeded the limit set by the international regulatory standard. However, the 5-HMF content of all samples was within the allowed range. A statistically significant difference (p < 0.05) has been observed for all the parameters except electrical conductivity and ash content in terms of inter-topographical origins. Although the profiles of H. itama honey from different origins were close, most of them were separated according to their topographical origins and were validated using a permutation test.

Phytochemical Profiling of Dried Palmyrah Haustorium Powder through GC-MS Analysis: Unveiling Novel Bioactive Compounds

“…The findings has been shown in The various volatile compounds and metabolites present in palmyrah haustorium dried powder were identified by GC-MS analysis. The structural chemical compounds and metabolites 5-Hydroxymethylfurfural identified in trial have been used in the treatment of preventing Hypoxia, Anemia, Sickle Cell Disease, and antioxidant properties [3]. It is also utilized as a food additive and flavoring agent in the food industry [4] 5-hydroxymethylfurfural (HMF) is considered as an important primary renewable building blocks and intermediate due to its rich chemistry and potential availability from carbohydrates such as fructose, glucose, sucrose, cellulose and inulin [5], 5hydroxymethylfural (HMF) can be transformed to various value-added chemicals [6], The compound 4H-Pyran-4-one, 2,3-dihydro-3,5dihydroxy-6-used as Anti-microbial, Anti-inflammatory properties [7], It possesses Anti-bacterial activity [8].…”

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

“…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).…”

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

“…The sugars commonly found in honey can be classified as reducing and nonreducing sugar. The minor constituents comprised enzymes (α‐glucosidase, β‐glucosidase, α‐amylase, 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, 3‐furaldeyhde, 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).…”