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Abstract
<p>The knowledge regarding the physicochemical characteristics of the honey produced by stingless bees is still limited, mainly due to the high diversity of the floral resources and the low production that is inherent to these species. This manuscript describes the physicochemical characterization of 27 honey samples produced by <em>Melipona beecheii, </em>from the Yucatan Peninsula, Mexico. The objective of this study was to contribute to the establishment of standards for quality control. The following parameters were evaluated in the honey samples: reducing sugars, moisture content, acidity, pH, hydroxymethylfurfural (HMF), ash, soluble solids, formol index, proline and color. Most of physico-chemical parameters fulfilled the quality criteria established by the International Legislation for Apis honey, with the exception of moisture content, which presented higher values; for that, the results indicate that the international standard procedures are not completing adequate for all the parameters analyzed on <em>Apis mellifera</em> honey and therefore is need establish a suitable standard of quality control for honey from <em>Melipona</em>.<em> </em></p>
Highlights
Honey is the nectar collected from many plants and processed by bees
Most of physico-chemical parameters fulfilled the quality criteria established by the International Legislation for Apis honey, with the exception of moisture content, which presented higher values; for that, the results indicate that the international standard procedures are not completing adequate for all the parameters analyzed on Apis mellifera honey and is need establish a suitable standard of quality control for honey from Melipona
The ethnopharmacobotanical tradition linked to these honeys, there is a lack of specific parameters for quality control stablished by institutional food control authorities comparable to that of A. mellifera honeys that allow to marketing in local and external areas
Summary
Honey from different locations possesses a unique combination of components and properties due to the variety of flora, climatic conditions located in its geographical region of production, and by the different processing technologies and storage conditions (Turhan, Tetik, Karhan, Gurel, & Tavukcuoglu, 2008) In both ancient and modern civilizations, honey has been seen as a natural product of great importance, with many functional applications. It is a rich source of readily available sugars, organic acids, various amino acids, and a good source of many biologically active compounds (Anupama, Bhat, & Sapna, 2003; Saxena, Gautam, & Sharma, 2010). This is consequence of their limited industrial production, shorter shelf life and the lack of international quality standard, which in turn is due to a relatively limited knowledge of the product such as composition of bioactive compounds and some nutritional www.ccsenet.org/jfr
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