Abstract
Stingless bee honey is a good source of antioxidants, which is attributed to the phenolic compounds. The type and concentration of phenolic compounds in honey can be affected by botanical origin. Therefore, in this study, Heterotrigona itama honey from three botanical origins (gelam, acacia, and starfruit) was evaluated for its antioxidant activity and profile of phenolic compounds. Apis mellifera honey was used as a comparison. Antioxidant activity and profile of phenolic compounds in honey were determined using spectrophotometric and chromatographic methods, respectively. The total phenolic content (TPC), total flavonoids content (TFC), free radical scavenging activity (IC50), and ferric reducing antioxidant power (FRAP) of H. itama were ranged between 52.64 and 74.72 mg GAE/100 g honey, 10.70–25.71 mg QE/100 g honey, 11.27–24.09 mg/mL, and 77.88–164.88 µmol FeSO4.7H2O/100 g honey, respectively. The findings showed that the antioxidant activity and phenolic and flavonoid contents in H. itama honey were significantly higher than Apis honey. Benzoic acid and taxifolin were found as the predominant phenolic acid and flavonoid in all samples. However, chrysin was significantly highest in Apis honey than stingless bee honey. This result suggested that chrysin can be used as a chemical marker to distinguish Apis honey from stingless bee honey. Gallic acid and ellagic acid were found as the chemical marker for gelam honey, salicylic acid, benzoic acid, and 4-hydroxybenzoic acid for starfruit honey while ferulic acid for acacia honey.
Highlights
Honey is produced by stingless bees and honeybees mainly from the nectar of plants or plant sap [1]
Total Phenolic Content and Total Flavonoids Content. e antioxidant capacity of honey is usually measured by evaluating the contents of phenolic and flavonoids as they are the key compounds responsible for the antioxidant activity of honey [13]
Tufail Ahmad et al [27] reported 5.86 mg GAE/ 100 g honey total phenolic content in Malaysian stingless bee honey produced by Geniotrigona thoracica, which was lower than our results
Summary
Honey is produced by stingless bees and honeybees mainly from the nectar of plants or plant sap [1]. There are no available studies on phenolic compounds in stingless bee honey from acacia, gelam, and starfruit. Erefore, more studies need to be conducted to explore and identify more phenolic acids and flavonoids present in stingless bee honey from different botanical origins.
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