A Comparative Study on the Physicochemical and Antioxidant Properties of Honeys From Apis mellifera L. and Meliponula beccarii L. Collected From Western Oromia, Ethiopia.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science Pub Date : 2024-10-21 eCollection Date: 2024-01-01 DOI:10.1155/2024/4448277

Ofijan Tesfaye, Diriba Muleta, Asnake Desalegn

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Abstract

Honey is a natural substance synthesized by honeybees. Its physicochemical properties and antioxidant activities differ among honey types due to floral and entomological origins. This is a comparative study on the physicochemical and antioxidant properties of honey from Apis mellifera and Meliponula beccarii L. (stingless bee) collected from different sources. A. mellifera honey samples were collected from hives (n = 13) and local markets (n = 13). M. beccarii honey samples were collected from local markets (n = 13). The honey samples were designated as A. mellifera fresh honey directly collected from hives (AMFH), A. mellifera honey collected from the local markets (AMMH), and stingless bees (M. beccarii) honey collected from markets (MBH). Physicochemical and antioxidant properties were analyzed using standard protocols. The antioxidant properties of the honey samples were assessed using total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Honey from the stingless bee (MBH) had significantly (p < 0.0001) higher (33.5 ± 3.0%) moisture content, free acidity (113 ± 5.0 meq/kg), and maltose (3.1 ± 1.0), but significantly lower (p < 0.001) levels of hydroxymethyl furfural (4.4 ± 2.0 mg/kg), pH (3.0 ± 0.0), EC (0.25 ± 0.0 mS/cm), fructose (19.6 ± 2.4%), glucose (18.2 ± 1.62%), and sucrose (0.18 ± 0.13, p < 0.05) compared to A. mellifera honey collected from markets. Honey from the stingless bees had higher phenolic (273 ± 9.0 mgGAE/100 g), flavonoid (41 ± 21 mgQE/100 g), and antioxidant content (104 ± 6.0 mgAAE/100 g); however, the differences were not statistically significant (p > 0.05). Honey samples from the stingless bees had higher moisture, phenolic, flavonoid, and antioxidant contents but lower pH, HMF, sugar, ash, and electrical conductivity compared to A. mellifera honeys collected from markets. A. mellifera honey collected directly from the hive had higher quality than those purchased from markets. A strong awareness creation program is needed for consumers as well as honey producers to maintain the quality of honey.

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从埃塞俄比亚西奥罗米亚采集的Apis mellifera L.和 Meliponula beccarii L.蜂蜜的物理化学和抗氧化特性比较研究。

蜂蜜是蜜蜂合成的一种天然物质。由于花源和昆虫学来源的不同，不同类型蜂蜜的理化性质和抗氧化活性也不尽相同。本研究比较了从不同来源采集的蜜蜂蜂蜜和无刺蜂蜂蜜的理化性质和抗氧化性。A. mellifera蜂蜜样品采集自蜂巢（n = 13）和当地市场（n = 13）。M. beccarii蜂蜜样品采集自当地市场（n = 13）。蜂蜜样品被命名为直接从蜂巢采集的 A. mellifera 新鲜蜂蜜（AMFH）、从当地市场采集的 A. mellifera 蜂蜜（AMMH）和从市场采集的无刺蜜蜂（M. beccarii）蜂蜜（MBH）。物理化学和抗氧化特性采用标准方案进行分析。采用总酚、类黄酮和 2,2-二苯基-1-苦基肼（DPPH）法评估蜂蜜样品的抗氧化特性。无刺蜜蜂（MBH）蜂蜜的水分含量（33.5 ± 3.0%）、游离酸度（113 ± 5.0 meq/kg）和麦芽糖（3.1 ± 1.0）明显较高（p < 0.0001），但羟甲基糠醛（4.4.0 ± 2.0 mg/kg）、pH 值（3.0 ± 0.0）、EC 值（0.25 ± 0.0 mS/cm）、果糖（19.6 ± 2.4%）、葡萄糖（18.2 ± 1.62%）和蔗糖（0.18 ± 0.13，p < 0.05）的含量明显低于从市场上采集的 A. mellifera 蜂蜜。无刺蜂蜂蜜的酚含量（273 ± 9.0 mgGAE/100 g）、类黄酮含量（41 ± 21 mgQE/100 g）和抗氧化剂含量（104 ± 6.0 mgAAE/100 g）较高，但差异无统计学意义（p > 0.05）。与市场上采集的无刺蜜蜂蜂蜜相比，无刺蜜蜂蜂蜜样品的水分、酚类、类黄酮和抗氧化剂含量较高，但 pH 值、HMF、糖、灰分和电导率较低。直接从蜂巢采集的 A. mellifera 蜂蜜比从市场上购买的质量更高。为了保持蜂蜜的质量，需要对消费者和蜂蜜生产者进行大力宣传。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.