Nonaromatic Organic Acids of Honeys

Sancho, M. Teresa; Mato, Inés; Huidobro, J. F.; Fernández-Muiño, Miguel A.; Pascual-Maté, Ana

doi:10.1007/978-1-4614-4960-7_32

Cited by 19 publications

(20 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, a significant positive correlation can be found between both antioxidant activity (DPPH scavenging activity and FRAP value) and the organic acids – acetic acid, lactic acid, citric acid, and malic acid (Supporting Information Table S1). This also supports the point of view that organic acids are correlated with antioxidant activity, as stated in a previous study 43 . Compared with 15‐day harvest time, the honey samples at 30‐ or 45‐day harvest time show better antioxidant activity.…”

Section: Discussionsupporting

confidence: 91%

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

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionsupporting

confidence: 91%

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

View full text Add to dashboard Cite

show abstract

“…Pollen grains contain varieties of amino acids, including alanine, aspartic acid and glutamic acid (DeGrandi-Hoffman, Eckholm & Huang, 2013). On the other hand, honey and bee bread are reported to contain varieties of nonaromatic organic acids, including malic, citric, lactic, succinic and fumaric acids (Sancho et al, 2013; Kieliszek et al, 2018). In this study, the Biolog GEN III MicroPlates™ assay helped us to determine the ability of the isolates to utilise of various sugars, amino acid and carboxylic acids that are normally found in the raw material of honey (nectar) and bee bread (pollen grains).…”

Section: Discussionmentioning

confidence: 99%

Characterisation of bacteria isolated from the stingless bee,Heterotrigona itama, honey, bee bread and propolis

Ngalimat

Rahman

Yusof

et al. 2019

PeerJ

View full text Add to dashboard Cite

Bacteria are present in stingless bee nest products. However, detailed information on their characteristics is scarce. Thus, this study aims to investigate the characteristics of bacterial species isolated from Malaysian stingless bee, Heterotrigona itama, nest products. Honey, bee bread and propolis were collected aseptically from four geographical localities of Malaysia. Total plate count (TPC), bacterial identification, phenotypic profile and enzymatic and antibacterial activities were studied. The results indicated that the number of TPC varies from one location to another. A total of 41 different bacterial isolates from the phyla Firmicutes, Proteobacteria and Actinobacteria were identified. Bacillus species were the major bacteria found. Therein, Bacillus cereus was the most frequently isolated species followed by Bacillus aryabhattai, Bacillus oleronius, Bacillus stratosphericus, Bacillus altitudinis, Bacillus amyloliquefaciens, Bacillus nealsonii, Bacillus toyonensis, Bacillus subtilis, Bacillus safensis, Bacillus pseudomycoides, Enterobacter asburiae, Enterobacter cloacae, Pantoea dispersa and Streptomyces kunmingensis. Phenotypic profile of 15 bacterial isolates using GEN III MicroPlate™ system revealed most of the isolates as capable to utilise carbohydrates as well as amino acids and carboxylic acids and derivatives. Proteolytic, lipolytic and cellulolytic activities as determined by enzymatic assays were detected in Bacillus stratosphericus PD6, Bacillus amyloliquefaciens PD9, Bacillus subtilis BD3 and Bacillus safensis BD9. Bacillus amyloliquefaciens PD9 showed broad-spectrum of antimicrobial activity against Gram-positive and Gram-negative bacteria in vitro. The multienzymes and antimicrobial activities exhibited by the bacterial isolates from H. itama nest products could provide potential sources of enzymes and antimicrobial compounds for biotechnological applications.

show abstract

“…[66] The contents found in this study are lower than those reported by Oddo et al (2008) [24] who reported 9.90 g/kg gluconic acid in Australian Trigona carbonaria honey. Sancho et al (2013) [25] reported that Melipona favosa from Venezuela contained 63.60 g gluconic acid/kg honey, which is 43 times greater than the amount of gluconic acid produced by Heterotrigona itama in gelam honey (1.48 g/kg of honey). The wide variation of gluconic acid content between Melipona favosa and Heterotrigona itama might be due to the different amount of glucose and enzymatic activity in both honeys.…”

Section: Organic Acidsmentioning

confidence: 98%

“…Furthermore, to the best of our knowledge, there are only limited publications on the organic acids contents of stingless bee honeys. [24,25] It is reported that organic acids as a useful marker to determine honey botanical and geographical origins. [26,27] For instance, 2-Methoxybutanedioic acid (o-methylmalic acid) and 4-hydroxy-3-methyl-trans-2-pentenedioic acid are reported as floral markers for New Zealand rewarewa honey.…”

mentioning

confidence: 99%

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Shamsudin

Selamat

Sanny

et al. 2019

International Journal of Food Properties

122

View full text Add to dashboard Cite

The physicochemical characteristics, antioxidant properties and botanical discrimination according to the organic acid content in Malaysian stingless bee honey were investigated. The results showed that the botanical origin and bee species significantly influenced the physicochemical characteristics and antioxidant properties of stingless bee honey. Principle component analysis (PCA) revealed that stingless bee honey was differentiable from Apis mellifera honey by acetic, citric, D-malic and tartaric. Starfruit could be distinguished from gelam and acacia honeys by lactic. Whereas the gluconic and succinic acids were confirmed as a marker to discriminate honey samples from Heterotrigona itama and Geniotrigona thoracica species. ARTICLE HISTORY

show abstract

Nonaromatic Organic Acids of Honeys

Cited by 19 publications

References 57 publications

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

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

Characterisation of bacteria isolated from the stingless bee,Heterotrigona itama, honey, bee bread and propolis

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Contact Info

Product

Resources

About