Adriane Costa dos Santos , Luciano Valdemiro Gonzaga , Carolina Turnes Pasini Deolindo , Rodrigo Hoff , Ana Carolina Oliveira Costa
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引用次数: 0
Abstract
This pioneering study explored juçara fruit formulations as an artificial feeding strategy for Mandaçaia bees (Melipona quadrifasciata) with three main objectives: to develop different juçara artificial feeding formulations, evaluate their acceptability by the bees, and assess their influence on the honey’s phenolic profile. Artificial feeding has been an increasingly valuable practice that supports bee nutrition and honey production, particularly in regions facing seasonal nectar shortages. Two groups of juçara-based formulations were designed: one using a juçara stock solution (1:1; m/v) diluted with water in varying proportions - T1 (50:50; v/v), T2 (30:70; v/v), and T3 (10:90; v/v), and another combining the juçara stock solution (1:1; m/v) with syrup - T4 (50:50; v/v), T5 (30:70; v/v), and T6 (10:90; v/v). Among these, T1 (A1) and T4 (A2) were chosen for the feeding trials, along a standard syrup solution as the control (A3). Feeding treatments A1 and A2 were associated with an increase in glycosylated compounds (hesperidin, rutin, kaempferol, and kaempferol-3-rutinoside) compared to control honey, suggesting potential deglycosylation of these compounds during honey maturation. Most samples met honey maturity standards, with one exception in the A1 group. Although a definitive statistical correlation between phenolic profile and specific feeding formulations was not established, juçara-based feedings significantly elevated total phenolic levels in the honey. These results provide critical insights into the application of juçara formulations, establishing a basis for future research into enhanced feeding strategies to optimize honey production and quality.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.