Effect of different storage conditions on physicochemical and bioactive characteristics of thermally processed stingless bee honeys

Abstract

Different storage conditions (22 and 40 °C for 90 days) were used in thermally processed stingless bee honey (90 °C), seeking to evaluate their effect on the physicochemical properties (moisture, acidity, 5-hydroxymethylfurfural, and diastase activity) and bioactive (antioxidant potential and individual phenolic compounds). In addition, a commercial honey sample was also stored at 4 °C for 365 days and evaluated for 5-hydroxymethylfurfural, and bioactive properties. The results of the physicochemical properties showed that at the end of storage, honeys had little changes when compared the start of storage (after thermal treatment), but differed from fresh honey. Only honeys stored at 40 °C showed quantifiable levels of 5-HMF. As for bioactive properties, honeys showed antioxidant potential after storage under all tested conditions (22, 40, and 4 °C). Other phenolic compounds, which were not present in the fresh honey, were identified after heat treatment. This profile remained after storage in all conditions tested. However, storage at 40 °C caused the greatest reductions in most tested compounds, while at 4 °C their amount was preserved. Thus, it can be concluded that storage at 40 °C is not recommended, and temperatures lower may assist in maintaining the characteristics of thermally processed stingless bee honeys.