Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae)

Biluca, Fabíola Carina; Gois, Jefferson Santos de; Schulz, Mayara; Braghini, Francieli; Gonzaga, Luciano Valdemiro; Maltez, Heloísa França; Rodrigues, Eliseu; Vitali, Luciano; Micke, Gustavo Amadeu; Borges, Daniel L. G.; Costa, Ana Carolina Oliveira; Fett, Roseane

doi:10.1016/j.jfca.2017.07.039

Cited by 90 publications

(83 citation statements)

References 38 publications

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“…Until the moments, we only found a study that reports the phenolic composition of bee honeys Melipona bicolor. Biluca et al (2017) found three compounds that were different from those observed in the present study (vanillic acid, caffeic acid, and vanillin).…”

Section: Individual Phenolic Compoundscontrasting

confidence: 99%

“…Conversely, chrysin and carnosol had not yet been identified in this type of honey. Although these belong to the state of Santa Catarina, Brazil, the honeys evaluated by Biluca et al () were of different geographical origin. This corroborates the allegation that the floral and geographical origin contributes to the variation of the profile of phenolic compounds in honey (Escriche, Kadar, Juan‐Borrás, & Domenech, ).…”

Section: Resultsmentioning

confidence: 99%

Section: Individual Phenolic Compoundsmentioning

confidence: 99%

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Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

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The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

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Section: Individual Phenolic Compoundscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

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“…As the main phenolic compound in the Lamiaceae family, rosmarinic acid (Şahin, Demir, & Malyer, ) has antioxidant, antiviral, anti‐inflammatory, and antibacterial activities. When compared with the amount of rosmarinic acid obtained from the literature, the amount of rosmarinic acid in CBPE was significantly higher than that in honeys produced by stingless bees (Biluca et al, ). The amounts of flavonoids as well as pinocembrin and galangin can give information about the chemical characterization of honey products (Güneş et al, ).…”

Section: Resultsmentioning

confidence: 99%

The antioxidant properties of the chestnut bee pollen extract and its preventive action against oxidatively induced damage in DNA bases

Şahin

Karkar

2019

J Food Biochem

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Chestnut bee pollen has potential nutritional and medicinal effects and is an important natural bee product. This study focused on the investigation of the antioxidant capacity and DNA damage inhibition ability of chestnut bee pollen (CBP) from Bursa (Turkey). The phenolic compounds (rosmarinic acid, vitexin, hyperoside, pinocembrin, trans‐chalcone, apigenin, protocatechuic, and galangin) and carotenoids in CBPE were determined by HPLC‐DAD (high‐performance liquid chromatography‐diode array detection). Additionally, the protective ability of CBPE against DNA damage by oxidation was investigated. In this study, it was determined that CBPE has a high total phenolic compound content, and the antioxidant capacity of CBPE inhibits DNA oxidation (34% reduction of DNA damage in Fenton reaction media). This study could reveal new information regarding the use of CBPE as a protective agent for DNA in the future. Practical applications Phenolic compounds and carotenoids prevent some diseases because of their important biological activities. One of the potential food sources chestnut bee pollen contains sugar, carbohydrates, amino acids, proteins, lipids, vitamins, hormones, enzymes, and flavonoids. Chestnut bee pollen, which has protective activity against DNA oxidation, could be an excellent potential source of a protective agent against some degenerative diseases through future applications.

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“…can be found in Malaysia (Salim et al, ), in which Heterotrigona itama , a subgenus of Trigona, is often reared by local beekeepers. Several scientific reports and anecdotes (Abu Bakar, Sanusi, Abu Bakar, Cong, & Mian, ; Halcroft, Spooner‐Hart, Haigh, Heard, & Dollin, ; Ismail, ; Ismail & Ismail, ) have reported that stingless bee honey has the potential to generate a comfortable income for the beekeepers and add value to the functional food industry due to its high nutritional content (Vit, Medina, & Enriquez, ), good antioxidant properties (Biluca et al, ; da Silva et al, ; Harif Fadzilah, Jaapar, Jajuli, & Wan Omar, ; Kek, Chin, Yusof, Tan, & Chua, ), and antimicrobial activities (Abd Jalil, Kasmuri, & Hadi, ; Boorn et al, ; Choudhari, Punekar, Ranade, & Paknikar, ; Torres, Garedew, Schmolz, & Lamprecht, ; Zainol, Mohd Yusoff, & Mohd Yusof, ). Garedew, Schmolz, and Lamprecht (), Vit et al (), and Rosales () reported that stingless bee honey could potentially be used as a remedy for many illnesses such as stomach and intestinal ulcers, mouth diseases, sore throats, and for wound dressing in Ethiopia and other countries.…”

Section: Introductionmentioning

confidence: 99%

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

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Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it is reduced to less than 20%. This study aims to reduce the moisture content of honey using a novel method based on passive diffusion and monitor the subsequent changes in several properties of honey. To achieve this, approximately 50 mL of freshly harvested honey samples was placed in clay pots (4 cm diameter × 6 cm height), covered with lids, and stored at temperatures of either 25 ± 1°C, 60% relative humidity (RH), or 35 ± 1°C, 25% RH. The results showed that the moisture content and Aw of honey after storage were significantly reduced (p ≤ .05) from 25.8 to 19.5% and from 0.79 to 0.70, respectively. A similar level of reduction was achieved at 25°C, although this process took 21 days and resulted in some losses of honey solids due to cross‐wall diffusion. The reduction in moisture content also resulted in a decrease in pH and free acidity of honey and an increase in viscosity. The data obtained in this study indicate the feasibility of using clay pots as an alternative method to reduce the moisture content in honey and protect it against fermentative deterioration. Practical Applications Stingless bee honey is highly popular in Malaysia and many other countries as it is high in carbohydrates and possesses many health benefits such as antioxidants and antimicrobial properties. However, the honey is susceptible to fermentation as its moisture content often exceeds the level required for microbial stability. Traditionally, the moisture content of stingless bee honey is reduced by drying the honey in shallow trays at elevated temperatures. However, this leads to contamination if the drying is performed under unhygienic conditions. Therefore, this study proposed the application of a passive diffusion method that serves as an effective alternative for moisture reduction in honey. It is anticipated that this method will not only reduce the moisture content but also retain most of its properties when the filtration process is performed under appropriate conditions.

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Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae)

Cited by 90 publications

References 38 publications

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

The antioxidant properties of the chestnut bee pollen extract and its preventive action against oxidatively induced damage in DNA bases

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

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