5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment

Abstract

This study aimed to assess 5-hydroximethylfurfural and carbohydrates (fructose, glucose, and sucrose) in 13 stingless bee honey samples before and after thermal treatment using a capillary electrophoresis method. The methods were validated for the parameters of linearity, matrix effects, precision, and accuracy. A factorial design was implemented to determine optimal thermal treatment conditions and then verify the postprocedural 5-HMF formation, but once 5-HMF were <LOQ was not possible to build a response surface. The methods applied to samples obtained from Brazil, expressed good linearity, precision, and accuracy. None of the thirteen in natura samples presented 5-HMF, and carbohydrate levels ranged from 48.59% to 69.36%. In the same conditions of thermal treatment, Apis mellifera honey presented higher 5-HMF content than stingless bee honey. Results suggest that a high temperature related to briefer thermal treatment could be an efficient way to extend shelf life without affecting 5-HMF content in stingless bee honey.