Physicochemical and Antioxidant Potential of Raw Unprocessed Honey From Malaysian Stingless Bees
DOI:
https://doi.org/10.3923/pjn.2017.888.894Keywords:
Antioxidant activity, nutritional composition, physicochemical composition, phytochemical composition, stingless bee honeyAbstract
Objective: The current study investigates the physicochemical, phytochemical, nutritional composition and antioxidant activity of raw unprocessed honey produced by two Malaysian stingless bees, Heterotrigona itama and Geniotrigona thoracica collected from different places in the Southern part of Peninsular Malaysia. Materials and Methods: Physicochemical (pH, color) and nutritional compositions (moisture, ash, protein, fat, carbohydrates, minerals) were determined and evaluated using standard methods. Phytochemical content (flavonoid and phenolic compounds) and antioxidant activites were determined spectrophotometrically. Results: pH of collected honey samples were found to be acidic, ranging from 3.24-3.42, while the colors ranged from 85.34-490.37 mm Pfund (golden to dark amber).The moisture, ash, protein, fat and carbohydrate contents of honey samples ranged from 26.5±0.00 to 31.8±0.00 g/100 g, 0.15±0.01 to 0.67±0.00 g/100 g, 0.016t 0.54 g/100 g, 0.02 to 0.15 g/100 g and 67.12 to 73.26 g/100 g, respectively. The total flavonoid content of honey samples dissolved in distilled water and methanol ranged from 53.81±4.12 mg rutin equivalents kg–1 to 549.05±9.74 mg rutin equivalents kg–1 while total phenolic content in both solvents ranged from 357.14±3.57 mg gallic acid equivalents kg–1 to 520.83±4.49 mg gallic acid equivalents kg–1. The antioxidant activity of this honey displayed superior antioxidant potential and was higher than Manuka honey. Conclusion: Clearly, honey produced by these two stingless bee types in the Southern part of PeninsularMalaysia is a budding functional food and possible nutraceuticals with great potential for use in complementary and alternative medicines.
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