Storage conditions significantly influence the stability of stingless bee (<i>Melipona scutellaris)</i> honey

Cruz, Larissa Farias da Silva; Lemos, Paulo Vitor França; Santos, Thaís de Souza; Tavares, Pedro Paulo Lordelo Guimarães; Nascimento, Renata Quartieri; Almeida, Leila Magda Rodrigues; Souza, Carolina Oliveira de; Druzian, Janice Izabel

doi:10.1080/00218839.2021.1950971

Cited by 5 publications

(16 citation statements)

References 49 publications

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“…However, most studies on the impact of storage conditions on phenolic profiles preferred total content assay (Table 1) instead of individual quantitation. The total phenolic content of honey was reported to have a significant decreasing trend during prolonged storage at both low and high storage temperatures in previous studies (Czipa et al, 2019;Da Silva et al, 2023;Flanjak et al, 2022;Khalil et al, 2012;Trinh et al, 2022).…”

Section: Phenolic Acidsmentioning

confidence: 88%

“…For total flavonoid content, Da Silva et al (2023), Šarić et al (2012), andChou et al (2020) reported a statistically significant decrease in total flavonoid content, whereas Šarić et al (2020), Khalil et al (2012), andVulić et al (2015) reported a nonsignificant increase (Table 1). The significant decrease in total flavonoid content could be due to the polymerization of flavonoids into brown macromolecular products (Da Silva et al, 2023). Notably, the decreasing rate of flavonoid content is lower at dark storage than at light storage (Chou et al, 2020).…”

Section: Flavonoidsmentioning

confidence: 92%

“…In contrast, other studies reported a significant increasing trend in the total phenolic content of honey under the similar conditions (Chou et al, 2020;Fauzi & Farid, 2017;Monggudal et al, 2018;Yaacob et al, 2020). Da Silva et al (2023) mentioned that the decreasing trend of total phenolic content might be due to the progressive polymerization of phenolic acids into brown macromolecular product, and Monggudal et al (2018) reported that the increasing trend of total phenolic content results from the complex interactions between myriads. However, there are no reports on what triggers the total phenolic content to follow which pathway (increasing/decreasing trend) in the respective honey samples.…”

Section: Phenolic Acidsmentioning

confidence: 92%

“…(2021) reported nonsignificant changes in sugar profiles. This could be due to the equimolar transformation of sucrose into glucose and fructose (Da Silva et al., 2023). Yet, the sucrose content reported by Moreira et al.…”

Section: Sugar Profilesmentioning

confidence: 99%

“…In contrast, although the 5-HMF content increased significantly, studies byMoreira et al (2007), Fasasi (2012), and Meechai et al (2021 reported nonsignificant changes in sugar profiles. This could be due to the equimolar transformation of sucrose into glucose and fructose(Da Silva et al, 2023). Yet, the sucrose content reported byMoreira et al (2007) andFasasi (2012) shows a nonsignificant change.…”

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confidence: 99%

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Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5‐hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p‐value) in the reported studies. However, all the reported studies used the simplest approach (one‐way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S‐plot, variable importance of projection, and one‐way ANOVA, which can produce the most accurate and precise results rather solely depending on one‐way ANOVA.

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Section: Phenolic Acidsmentioning

confidence: 88%