A Comparative Characterization of Physicochemical and Antioxidants Properties of Processed Heterotrigona itama Honey from Different Origins and Classification by Chemometrics Analysis

Shamsudin, Sharina; Selamat, Jinap; Sanny, Maimunah; R, Shamsul Bahari A; Jambari, Nuzul Noorahya; Khatib, Alfi

doi:10.3390/molecules24213898

Cited by 53 publications

(44 citation statements)

References 62 publications

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“…Despite below the limit of detection in the honeys evaluated in the present study, maleic, malonic, tartaric, glutaric, propionic, and aspartic acids were reported in other honeys, such as sunflower, multifloral, chestnut, eucalyptus, citrus, heather, lavender, and thyme (BRUGNEROTTO et al, 2019;HAROUN et al, 2012;KIVRAK, 2015;NOZAL et al, 2003;OHMENHAEUSER et al, 2013). Therefore, AOA and amino acids can contribute in the discrimination of honeys, with high potential in the differentiation of floral and honeydew honeys (AZEVEDO et al, 2017b;HAROUN et al, 2012;SHAMSUDIN et al, 2019), but more studies still need to be conducted to ensure reliable data regarding the botanical and geographical discrimination of honeys.…”

Section: Methods Applicationmentioning

confidence: 48%

Simultaneous Determination of Aliphatic Organic Acids and Amino Acids in Floral Honey: Analytical Validation in Capillary Electrophoresis

Bergamo¹,

Seraglio²,

Lima³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Few studies investigated low molecular mass aliphatic organic acids (AOA) and amino acids in honey mainly due to their low concentrations in this product. However, these compounds influence the physical, chemical, sensorial, and biological characteristics of honey and their investigation by validated methods are important to guarantee the veracity of these data. Thus, this study aimed to validate a simultaneous method for determination of 13 AOA and two amino acids in floral honey using a capillary electrophoresis system equipped with diode array detector. The proposed method was validated based on Eurachem and Ministry of Agriculture, Livestock, and Food Supply Guidelines, which showed good results for the evaluated validation parameters: system suitability, limits of detection and quantification, linearity, matrix effect, precision, and accuracy. Also, the Peakmaster ® software was used to select an appropriate internal standard. The validated method was then employed to determined AOA and amino acids in multifloral honeys, in which citric, glycolic, gluconic, and glutamic acids were quantified in all samples. Therefore, the proposed method can be used in the determination of AOA and amino acids in floral honeys with precision and accuracy ensured.

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Section: Methods Applicationmentioning

confidence: 48%

Simultaneous Determination of Aliphatic Organic Acids and Amino Acids in Floral Honey: Analytical Validation in Capillary Electrophoresis

Bergamo¹,

Seraglio²,

Lima³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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“…Clearly, these observations could be attributed to the different types and concentrations of antioxidant compounds present in the honey samples. Among the different honey marinades used, gelam honey showed the highest (95.14%) inhibitory effect on HCAs, possibly because of the high antioxidant activity (IC 50 ) observed in gelam honey as compared to other honey types as reported in our previous study [ 58 ]. Nevertheless, the results in this study were consistent with the findings by Puangsombat and Smith [ 59 ] and Jamali et at.…”

Section: Resultsmentioning

confidence: 90%

“…This was due to the high internal temperature, cooking loss, and IC 50 values in grilled beef samples marinated with Apis honey than those marinated with stingless bee honey. Honey with high IC 50 value had low antioxidant activity [ 58 ]. This observation clearly showed that Apis honey with the high IC 50 value produced higher HCAs concentration in grilled beef as compared to stingless bee honey, which has lower IC 50 value.…”

Section: Resultsmentioning

confidence: 99%

“…Besides, there was some segregation among grilled beef samples marinated with stingless bee honey from different botanical origins ( Figure 3 a). This might be attributed to the differences in IC 50 values between them [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

“…The data for pH, total phenolic content (TPC), antioxidant activity (IC 50 ) of the honey samples were acquired from our previous study [ 58 ] as the same honey samples were used to prepare grilled beef satay. The data obtained were analyzed using the Minitab statistical package Version 16 (Minitab LLC, State College, PA, USA).…”

Section: Methodsmentioning

confidence: 99%

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The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay

et al. 2020

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Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.

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Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey

Klaithin

et al. 2022

J Sci Food Agric

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BACKGROUND The maturity of honey has a great impact on its quality and contents. Additionally, stingless bee honey contains high moisture, which allows microorganisms to survive and ferment, contributing to honey's variable flavor and physicochemical properties. Therefore, there is a need for better quality control of the honey process, especially the harvest time of honey. RESULTS We gathered honey from the nest of stingless bees Heterotrigona itama and Tetrigona binghami over different time periods, i.e. 15, 30, and 45 days. The results show harvest time considerably affects the physicochemical properties, antioxidant activity, and antimicrobial activity of honey. Good antioxidant activity and antimicrobial activity can be found in honey produced from a longer harvest time. Compared with 15‐day harvest time, at 30‐ or 45‐day harvest time water, trehalulose, and protein content and total acidity increased, and the content of reducing sugars, fructose and glucose, and pH values, decreased in both types of honey. Moreover, compared with 15‐day harvest time, the sum of six organic acids in the 45‐day honey of H. itama fluctuated between 2.78 to 4.12 g 100 g−1 and in the 45‐day honey of T. binghami increased from 1.66 to 3.61 g 100 g−1, respectively. CONCLUSION Honey harvest time had a significant effect on the physicochemical properties, antioxidant activity, and antimicrobial activity of stingless bee honey (H. itama or T. binghami). This study provides a reference for beekeepers to adjust harvest time to obtain honey with suitable physicochemical parameters. © 2022 Society of Chemical Industry.

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A Comparative Characterization of Physicochemical and Antioxidants Properties of Processed Heterotrigona itama Honey from Different Origins and Classification by Chemometrics Analysis

Cited by 53 publications

References 62 publications

Simultaneous Determination of Aliphatic Organic Acids and Amino Acids in Floral Honey: Analytical Validation in Capillary Electrophoresis

Simultaneous Determination of Aliphatic Organic Acids and Amino Acids in Floral Honey: Analytical Validation in Capillary Electrophoresis

The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay

Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey

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