Honey is a unique natural product that has been around since ancient times and is a commodity high demand in the food market. In the Maldives, honey is imported from various parts of the world, and yet, no research evidence is documented on the quality and safety assessments of the imported honey. The aim of this study was to assess the safety and quality of the honey available in the supermarkets of the Maldives with regard to its adulteration level. A total of 17 brands of honey (n = 34, including duplicates) were collected from the supermarkets of Malé, the capital of Maldives. The samples were sent abroad for analysis at SGS laboratory. The findings showed that only four honey samples (H3, H4, H5, and H11) conformed to the quality criteria fixed by international standards, especially by the EU directive council. Other honey samples (76.5%) were confirmed to be adulterated with either sugar or enzymes.

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Commercial honey is widely available in the market, raising questions whether the honeys are good in quality or otherwise, Thus, this research was designed to compare the quality of harvested stingless bee honey and commercial honey available in the Malaysian market by measuring their sugar profile and enzyme activity. The analysis showed that the honey contained moisture between 16.6% - 32.1%, various sugar starting with fructose (15.03 – 48.44 g/100 g), glucose (12.16 – 40.09 g/100 g), sucrose (<0.01 – 7.29 g/100 g), Fructose + Glucose (F+G) (15.03- 80.25 g/100 g), Fructose/Glucose (F/G) (0.78 – 1.63), and G/W (0.47 – 1.89). Also, diastase activity and Invertase activity of the honey varied from 1.82 to 6.11 DN and 0.27 IN to 4.94 IN, respectively. Eight honey samples including harvested honey, H. Itama and G.Thoracica showing comparable results with past studies and within the limits of Malaysian Standard. However, all honey samples demonstrate lower enzyme activity suggesting that honey from stingless bee has low enzyme activity compare to Apis mellifera honey.

The growing demand for honey in the market has led to the occurrence of the tampering honey with foreign substances and increases the production of artificial honey. Due to this concern, this study works on the physicochemical and microbial characterization of stingless bee honey. The physicochemical analysis showed that the honey possessed pH (2.51–3.26), free acidity (121.1 to 318.7 meq/kg), moisture (19.4–30.9%), electrical conductivity (0.33–0.69 mS/cm), ash content (2.75–4.31 g/100g), Hydroxymethylfurfural (HMF) content (35.4 to 461.7 mg/kg) and diastase activity (2.71 to 6.11 DN). Also, sugar profile of honey showed that the honey contained fructose (15.03–32.52 g/100g), glucose (12.17–34.55 g/100g) and sucrose (0.01–7.29 g/100g). The harvested honey, H1, and H2 have the highest potential to become an antibacterial agent to treat disease compared to commercial honey samples because they were active against Gram-negative bacteria. All analyzed samples were within the maximum limit of the quality criteria set by the Malaysian Kelulut Standard and Codex Alimentarius except for free acidity, HMF, and Diastase Number. All the data obtained is vital in order to create a specific statute for stingless bees honey in Malaysia that may help to protect the consumer from purchasing adulterated honey.

Amperometric biosensor for glucose content measurement in Malaysian stingless bee honey was developed using screen printed carbon electrode (SPCE) integrated with paper disc immobilized with enzyme Glucose Oxidase (GOx) using simple physical adsorption method. The paper-based biosensor required only 8 μL of sample solution for glucose analysis. The calibration of glucose biosensor is linear between 0.5 mM to 4.5 mM (R2= 0.9925) and has a detection limit of 0.15 mM. Interference study on several compound affecting the biosensor response and storage stability was investigated. In addition, its performance was demonstrated in the analysis of six honey samples. The results obtained using glucose biosensor was validated by high performance liquid chromatographic (HPLC) method. The addition of glucose in pure honey at various concentration were also tested by this paper-based biosensor where the current obtained shows increasing trend with the addition of glucose. From this research, it can be concluded that, the prototype sensor to determine glucose adulteration in stingless bee honey was successfully developed.