Yandong Xu,Xing Zheng,Benyan Tang,Xiaorong Yang,Patricia Vit,Milena Popova,Vassya Bankova,Liming Wu,Kai Wang
Stingless bee honey (SBH) has garnered attention as a natural sweetener and functional food, recognized for its exceptional biological activity and distinctive flavor. Compared to honeybee honey, SBH has lower annual production but commands a higher market value, making it more susceptible to adulteration. During an analysis of trehalulose in SBH, we unexpectedly identified the naturally occurring sugar alcohol, mannitol. The presence of mannitol in SBH was confirmed using UHPLC/Q-TOF-MS, 1 H and 13 C NMR analyses. A systemic analysis of 104 SBH samples from various stingless bee species revealed mannitol in all samples, with concentrations ranging from 0.06 g to 13.49 g/100 g. The detection of previously neglected mannitol levels in SBH offers additional evidence supporting its health benefits. This study not only highlights the potential application of SBH in the food industry but also introduces mannitol as a distinctive marker for detecting SBH adulteration.
The composition and bioactivity of honey are influenced by its botanical, geographical, and entomological origins. This study investigates the physicochemical characteristics, antioxidant capacity, and antimicrobial activity of stingless bee honey (SBH) produced by three Malaysian stingless bee species: Heterotrigona itama , Lophotrigona canifrons , and Tetrigona binghami . The moisture content ranges from 25.44% to 40.36%, while the honey color varies from light amber to dark amber. The fructose, glucose, and sucrose contents range from 5.45 to 16.91 g/100 g, 3.85 to 19.64 g/100 g, and undetectable to 2.47 g/100 g, respectively. Trehalulose is present at a level of 15.42 to 43.75 g/100 g, with L. canifrons honey exhibiting the highest trehalulose concentration. All samples show low 5-HMF content and no detectable diastase activity. T. binghami honey has the lowest pH, highest electricity conductivity and acidity, and exhibits the strongest antimicrobial activity against Staphylococcus aureus and Escherichia coli . H. itama honey exhibits the highest antioxidant potential based on ABTS, FRAP, and DPPH assays. Among the three species, L. canifrons honey contains the highest total phenolic content. These findings provide valuable insights into the unique properties of SBH, supporting further research, quality assessment, and the development of international standards.
Jiao Wu,Bingjun Han,Xiaoyu Chen,Jinglin Gao,Shan Zhao,Liping Sun,Shijie Wang
Summary Stingless bee honey is a precious food product with therapeutic benefits. In this study, we determined the quality of Malaysian stingless bee honeys ( Heterotrigona itama and Tetrigona binghami ) by the physicochemical characteristics, phenolic compounds, and organic acids. Our results revealed that the major phenolic compounds in all honey samples were chlorogenic acid and myricetin, and the major organic acids contained gluconic acid and trans -cinnamic acid. The microbial community in honeys characterised using 16S rRNA and ITS amplicon sequencing techniques showed that Lactobacillus was assumed to be the predominant bacterium in stingless bee honeys. Furthermore, the antibacterial activity of honeys was examined in order to further demonstrate their health benefits. Our results are intended to pave the road for stingless bee honeys' probiotic capacity to be extended into our daily life.
危险品化学品经营许可证（带存储）