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. 2019 Sep:123:1-10.
doi: 10.1016/j.foodres.2019.01.068. Epub 2019 Jan 30.

Bioactive compounds and biological properties of Brazilian stingless bee honey have a strong relationship with the pollen floral origin

Suelen Ávila  1 , Polyanna Silveira Hornung  2 , Gerson Lopes Teixeira  3 , Lovemore Nkhata Malunga  4 , Franklin Brian Apea-Bah  4 , Márcia Regina Beux  5 , Trust Beta  4 , Rosemary Hoffmann Ribani  5
Affiliations

Bioactive compounds and biological properties of Brazilian stingless bee honey have a strong relationship with the pollen floral origin

Suelen Ávila et al. Food Res Int. 2019 Sep.

Abstract

Multivariate data analysis feasibility for the evaluation of Brazilian stingless bee honey (SBH) by pollen spectrum, bioactive compounds content, physicochemical, antioxidant and antimicrobial analysis was investigated. Levels of total and individual phenolics content were analyzed by HPLC-PDA. The antioxidant capacity was performed by 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), oxygen radical absorption capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays. The total phenolic compounds from the thirty-two SBH was positively correlated with the antioxidant capacity. Bioactive compounds such as p-coumaric acid, quercetin, and hesperetin were identified in all the samples. Brazilian SBH shows more effective antibacterial activity against Gram-negative bacteria (E. coli and S. Typhimurium) compared to Gram-positive ones. Results also revealed that SBH could reach up to 45% higher antioxidant and biological activities than the traditional Apis mellifera honey. Chemometrics shows that chemical and biological properties of SBH have a strong relationship with the pollen botanical origin. Principal component analysis (PCA) grouped the honey into three categories with predominant pollen from Verbenaceae, Asteraceae and Sapindaceae families, confirming that SBH belonging to the same floral origin present similar characteristics.

Keywords: Antimicrobial activity; Antioxidant capacity; Bioactive compounds; Liquid chromatography (LC); melissopalynology.

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