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Food Chem

Title:		Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucao and Melipona scutellaris Latrelle/urucu
Author(s):		Izabely Nunes Moreira F; de Medeiros LL; de Carvalho LM; Souza Olegario L; de Sousa Galvao M; da Franca SAM; Kenia Alencar Bezerra T; Dos Santos Lima M; Suely Madruga M;
Address:		"Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba, Brazil. Federal Institute of Education Science and Technology Sertao Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim Sao Paulo, Petrolina, Pernanbuco CEP 56314-520, Brazil. Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba, Brazil. Electronic address: marta.s.madruga@gmail.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20220917
Issue:		Pt B
Page Number:		134306 -
DOI:		10.1016/j.foodchem.2022.134306
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Honeys produced by stingless bees Cephalotrigona capitata and Scutellaris Latrelle in the Caatinga and Atlantic Forest biomes were characterized in terms of chemical composition, antioxidant activity and phenolic, volatile and sensory profile. 'Mombucao' honey showed higher water activity, acidity, % sucrose and % organic acids, while 'urucu' honey showed the highest % fructose and glucose. Nineteen phenolic compounds and flavonoids were quantified, with emphasis on epicatechin gallate, myricetin, quercetin and procyanidin A2. 'Mombucao' honey stood out with the highest to antioxidant activity. A total of 133 volatile compounds were identified in honeys, with emphasis on terpenes (41) and esters (26). 'Mombucao' honey presented a differentiated sensory profile and was characterized by the prevalence of acid and citrus aroma and flavor, while 'urucu' honey presented a more characteristic sweet and woody aroma and flavor. The variability in the composition of honeys probably resulted from bee species, floral species and geographic origins"
Keywords:		Bees Animals *Honey/analysis Antioxidants Brazil Odorants/analysis Taste Phenols/analysis Biome Meliponini Phenolics Physicochemical Sensory Volatiles;
Notes:		"MedlineIzabely Nunes Moreira, Flavia de Medeiros, Lorena Lucena de Carvalho, Leila Moreira Souza Olegario, Lary de Sousa Galvao, Mercia da Franca, Simone Alves Monteiro Kenia Alencar Bezerra, Taliana Dos Santos Lima, Marcos Suely Madruga, Marta eng England 2022/10/26 Food Chem. 2023 Mar 15; 404(Pt B):134306. doi: 10.1016/j.foodchem.2022.134306. Epub 2022 Sep 17"