Honey of Colombian stingless bees: Nutritional characteristics and physicochemical quality indicators (2024)

The geographic location of Colombia and its mega-biodiversity have been identified as advantages for meliponiculture. This study analyzed pot-honey samples from different genera native from different regions of Colombia. The number of analyzed honey samples varies according to the genus and the species (Frieseomelitta sp., Melipona compressipes, Melipona favosa, Melipona eburnea, Melipona sp., Nannotrigona testaceicornis, Nannotrigona sp., Paratrigona sp., Partamona sp., Plebeia sp., Scaptotrigona limae, Scaptotrigona sp., Tetragona sp., and Tetragonisca angustula). The largest number of samples corresponds to the genera Melipona and Tetragonisca because there is ample breeding of those species. Physicochemical analyses performed were: moisture and carbohydrate (glucose, fructose and disaccharides), ash and mineral contents, color, pH, free acidity, diastase activity, HMF, conductivity and specific rotation. This chapter summarizes existing information regarding the physicochemical properties, nutritional information and quality of Colombian pot-honey. The ranges for physicochemical features of Melipona genus were: moisture (24.8–27.6 g/100 g), fructose (36.7–39.3 g/100 g), glucose (30.9–38.5 g/100 g), disaccharides (3.1–6 g/100 g), ash (0.01–0.20 g/100 g), color (34.4–80 mm Pfund) and the ranges for physicochemical features of T. angustula were as follows: moisture (22–26.6 g/100 g), fructose (24.7–35.6 g/100 g), glucose (17.1–29.9 g/100 g), disaccharides (1.8–6.4 g/100 g), ash (0.21–0.28 g/100 g), color (49–70 mm Pfund), pH (4.2–4.5), free acidity (39.2–62.1 meq/kg), diastase activity (16.7–25.9 DN), HMF (1.3–3.3 mg/kg), conductivity (601–715 μS/cm), and specific rotation (1.3–3.9). It is necessary to continue the characterization process that leads to a better knowledge of this valuable product, and the establishment of laws that regulate falsification and adulteration.

Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

International Journal of Food Science & Technology, 2013

Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

Food Science and Technology, 2020

Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

Journal of Agricultural Science

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg-1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

Ecuadorian stingless bee (Meliponinae) honey: A chemical and functional profile of an ancient health product

Food Chemistry, 2009

Physicochemical Parameters, Antioxidant Capacity, and Antimicrobial Activity of Honeys from Tropical Forests of Colombia: Apis mellifera and Melipona eburnea

Foods

Honey is a functional food used worldwide and recognized for its multiple health benefits. In the present study, the physicochemical and antioxidant properties of honey produced by two species of bees (Melipona eburnea and Apis mellifera) in two seasons were evaluated. In addition, the antimicrobial activity of honey against three bacterial strains was studied. The quality of honey analyzed by LDA (linear discriminant analysis) showed four clusters mediated by the interaction, the bee species, and the collection season resulting from a multivariate function of discrimination. The physicochemical properties of the honey produced by A. mellifera met the requirements of the Codex Alimentarius, while the M. eburnea honey had moisture values outside the established ranges of the Codex. Antioxidant activity was higher in the honey of A. mellifera, and both kinds of honey showed inhibitory activity against S. typhimurium ATCC 14028 and L. monocytogenes ATCC 9118. E. coli ATCC 25922 showed ...

Physicochemical and microbiological quality of honeys produced by stingless bees Scaptotrigona polysticta, Melipona illota and Tetragonisca angustula (Apidae: Meliponini) in San Martín, Peru

2020

The honeys from stingless bees (Hymenoptera: Apidae: Meliponini) are recognized for their medicinal properties. They are commonly used by many indigenous groups around the world. However, in Peru stingless beekeeping is practiced in an artisanal way and the honeys remain products whose qualities are still little studied. The objective of this work was to analyze physicochemical characteristics and microbiological quality of honeys produced by Scaptotrigona polysticta Moure, Melipona illota Cockerell and Tetragonisca angustula Latreille in apiaries of department of San Martin, Peru. In June and November 2019, 30 honey samples were collected from 24 colonies housed in two apiaries in the towns of Tarapoto and Chasuta. Significant differences (p 10 CFU / mL) according Peruvian sanitary norm № 071-Minsa/Digesa-V.01, in 30 and 50% of the samples of S. polysticta and T. angustula, respectively. These results contribute to the knowledge of the stingless bee honeys of Peru providing importa...

Production and characterization of mead from the honey of Melipona scutellaris stingless bees

Journal of the Institute of Brewing

Composition and properties of Apis mellifera honey: A review

Journal of Apicultural Research, 2017

Physicochemical and microbiological characterization of Apis mellifera sp. honey from Southwest of Antioquia in Colombia

2013

Characterizations of Apis mellifera honey produced in Southwest of Antioquia, an important coffee region of Colombia, have not been published in recent years. In the present work, seven samples of honey collected in the mentioned region, were physically (refractive index, specific rotation, density), chemically (moisture content, water activity, pH, free acidity, carbohydrates) and microbiologically (Clostridium, fungi and yeast) analyzed. The results show that the analyzed honeys meet both national (Resolución 1057 of 2010) and International (Codex-Stan 12 of 1981) standards for moisture content, free acidity, sucrose content and microbiological parameters, indicating their good quality. Fructose/glucose ratio, pH and specific rotation values indicate that the samples are blossom honeys.

Physicochemical and bioactive properties of Apis and stingless bee (Meliponini) honey from Brazilian Caatinga

Since the composition of honey varies with the species of bee as well as flowering and geographical aspects, this study aimed to evaluate the physicochemical and bioactive properties of Apisand stingless bees'honey from the Brazilian Caatinga. Samples of different species of Apis mellifera L.Meliponini (Melipona subnitida, Frieseomellita varia, Melipona mandacaia, Plebeia sp.) and Apis mellifera L.werecollected from honey producersin the state of Rio Grande do Norte. Honey from A. mellifera and stingless bees showed physicochemical differences in some parameters, especially in moisture, free acidity, HMF, water activity, sugars and electric conductivity. There were no differences in color between honeys from A. mellifera and stingless bees. Honeys fromPlebeia sp., F. varia and A. mellifera showed higher antioxidant capacity followed by honeys fromM. mandacaia and M. subnitida. Flavonoids had little influence on the differentiation of antioxidant activities of stingless bees, while the opposite occurred with the phenolic content, where honeys with the highest levels of phenolic also showed higher antioxidant capacity.