Quality Of Honey Research Articles

Content of Selected Harmful Metals (Zn, Pb, Cd) and Polycyclic Aromatic Hydrocarbons (PAHs) in Honeys from Apiaries Located in Urbanized Areas

The chemical composition of honey, and therefore its quality and properties, is influenced by many factors, including its botanical origin and the harvesting conditions—the location of the apiary, access to melliferous plants, the proximity of industrial infrastructure and communication routes, etc. This quality may be reduced by undesirable, toxic compounds that penetrate honey from a contaminated environment, such as heavy metals and residues from other environmental pollutants. Therefore, the aim of our research was to assess the quality of honeys from urbanized areas—in particular, to assess contamination with heavy metals and persistent organic pollutants (PAHs). In total, 35 samples from six different apiaries located in urbanized areas were examined. The content of heavy metals (Cd, Pb, Zn) was determined by atomic absorption spectrophotometry (AAS), and the content of total PAHs as the sum of the concentrations of the compounds benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(a)pyrene was determined by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). The average zinc content ranged from about 2 to 4.5 mg/kg, the average lead content ranged from 3.5 µg/kg to 388 µg/kg and the average cadmium content ranged from 0.5 to 14 µg/kg. It was found that all honeys contained certain amounts of harmful metals, and only lead exceeded the permissible limits. None of the samples tested contained sum content of PAHs exceeding 10 µg/kg of honey. Contrary to our expectations, the results obtained indicate that honeys from urbanized areas do not contain these harmful substances. In general, the presence of harmful metals does not, however, reduce honey’s quality or its health value.

Examining the Use of Polyphenols and Sugars for Authenticating Honey on the U.S. Market: A Comprehensive Review

The rise in honey production and imports into the United States necessitates the need for robust methods to authenticate honey origin and ensure consumer safety. This review addresses the scope of honey authentication, with a specific focus on the exploration of polyphenols and sugar markers to evaluate honeys in the U.S. In the absence of comprehensive federal standards for honey in the United States, challenges related to authenticity and adulteration persist. Examining the global landscape of honey authentication research, we observed a significant gap in the literature pertaining to U.S. honeys. While honeys from Europe, Australia, New Zealand, and Asia have been extensively studied, the decentralized nature of the U.S. honey market and the lack of comprehensive standards have limited the number of investigations conducted. This review consolidates the findings of global honey studies and emphasizes the need for further research studies on honey authenticity markers within the United States. We also explore previous studies on the U.S. that focused on identifying potential markers for honey authenticity. However, the inherent variability in polyphenol profiles and the lack of extensive studies of the sugar contents of honey on a global scale pose challenges to establishing universal markers. We conclude that by addressing these challenges, the field of research on polyphenols and sugars in honey can move toward more reliable and standardized methods. This advancement will enhance the use of polyphenols and other constituents like sugars as authenticity markers, ultimately benefiting both researchers and the honey industry in ensuring honey quality.

QUALITY OF ACACIA CARPA HONEY AS A POTENTIAL INGREDIENT FOR CHILDREN’S MOUTHWASH

Dental caries is a dental disease that is most often experienced by people. One way to prevent caries is to gargle with mouthwash. Honey has become one of the natural ingredients that can be used as a mouthwash drug content. Jambi Province is one of the provinces that makes honey a non-timber forest product (NTFP). It is necessary to carry out physical and chemical tests on honey to determine the quality of honey as a basic ingredient for mouthwash. The honey samples examined were honey harvested from honey farms in Danau Lamo, Maro Sebo District, Muaro Jambi Regency, Jambi Province. This type of honey is Acacia Carpa (Acacia crassicarpa) honey from Apis mellifera honey bee farming. The honey tested consisted of honey that had undergone processing and raw honey. The honey testing carried out consists of organoleptic tests, physical tests and chemical tests. Testing was carried out at the Jambi Province Department of Industry and Trade. The inspection results show test results that comply with SNI 8664-2018 such as water content, water-insoluble solids, ash content, HMF, and diastase enzyme levels. The pH of honey is 3.7 and is in accordance with the honey pH standard. Substances that do not comply with SNI 8664-2018 are reducing sugar levels and sucrose levels. Honey with high sucrose content can still be used as a basic ingredient for mouthwash, but it must be based on the results of clinical trials to ensure its effectiveness and safety

Application of 2D Extension of Hjorth’s Descriptors to Distinguish Defined Groups of Bee Pollen Images

Adulteration of food products is a serious problem in the current economy. Honey has become the third most counterfeit food product in the world and requires effective authentication methods. This article presents a new approach to the differentiation of bee pollen, which can support the development of a methodology to test honey quality based on the analysis of bee pollen. The proposed method is built on applying the Hjorth descriptors—Activity, Mobility, and Complexity—known from electroencephalography (EEG) analysis, for 2D bee pollen images. The sources for extracting the bee pollen images were the photos of honey samples, which were taken using a digital camera with a resolution of 5 megapixels connected to the tube of an optical microscope. The honey samples used were prepared according to the Polish standard PN-88/A-77626 (related to the European standard CELEX-32001L0110-PL-TXT). The effectiveness of the proposed method was positively verified for three selected groups of bee pollen—Brassica napus, Helianthus, and Phacelia—containing 35 images. Statistical analysis confirms the ability of the Hjorth descriptors to differentiate the indicated bee pollen groups. Based on the results obtained, there is a significant difference between the bee pollen groups under consideration regarding Activity p<0.00001, Mobility p<0.0001, and Complexity p<0.00001.

Harvesting location influences the physicochemical properties, microbiological quality and sensory attributes of honey produced by an Afrotropical stingless bee, Axestotrigona ferruginea

This study investigated the physicochemical properties, sugar profiles, microbiological quality and sensory attributes of the honey produced by an Afrotropical stingless bee, Axestotrigona ferruginea, collected from two locations in Tanzania; Kibiti, representing the coastal mangrove ecosystem, and Siha, representing the northern highland’s Afromontane region. Honey samples from the two locations showed significant variations in moisture content, pH, free acidity, color, 5-hydroxymethylfurfural, total yeast and mold counts, and sensory properties (p < 0.05). However, there was no difference in the sugar profiles of the studied honey samples (p > 0.05). Overall, all honey samples met the East African quality standards for stingless bee honey, except for reducing sugars content. Additionally, all honey samples had acceptable microbial counts, indicating good quality. These findings provide valuable insights into the quality and sensory diversity of stingless bee honey, which can positively influence its acceptability and marketability.

Evaluating the effectiveness of DNA-based methods to detect mislabelling and adulteration of chestnut honey

Honey is a naturally sweet and viscous substance that is consumed worldwide for its specific flavour, taste and biological properties, which in turn depend on the type of plant from which bees collect nectar. The quality of honey and, in particular, the information on the product label determines consumer choice and market price. In this study, the true botanical composition of chestnut monofloral honeys produced in Calabria (South Italy) was determined by DNA barcoding, PCR-RFLP and LAMP approaches, all based on the chloroplast trnL-trnF intergenic spacer region. All three DNA-based techniques were reliable in unambiguously identifying the floral composition of the different honeys tested at species level. However, the LAMP assay has the advantage over DNA barcoding and PCR-RFLP of greatly simplifying and speeding up the identification of Castanea sativa as the dominant plant species of the Calabrian chestnut honeys. This may encourage the adoption of this method by the food industry for the rapid detection of intentionally or accidentally mislabelled ingredients in this valuable natural product, thus ensuring consumer safety and protection.

Analysis of free amino acids and evaluation of the quality of gallnut honeys from different geographical areas

AbstractGallnut honey, a typical Chinese medicinal commodity, is produced from the nectar of Rhus chinensis Mill. Gallnut honey is very popular with consumers because of its health effects and nutritional value, but its specific nutritional composition and medicinal components are not clear. Free amino acids are important nutritional components of honey, and can provide relevant information about the honey, such as geographical and botanical origin, as well as adulterations. The aim of this paper was to explore the free amino acid characteristics of gallnut honeys in different areas. 18 free amino acids from 17 places in China were determined by automatic amino acid analyser analysis, and the geographical characteristics were studied by principal component analysis and cluster analysis. Results showed that gallnut honey is rich in free amino acids. A total of 12 types of free amino acids were detected in all honey-producing areas, and the total amino acid content was 0.132–0.292 g/100 g. Due to its free amino acid content gallnut honey has high nutritional supplement potential, and exhibits good pharmacodynamic activity and special taste characteristics. Flavour-related free amino acids were primarily aromatic free amino acids and umami free amino acids. Pharmacodynamic free amino acids accounted for 61.22–83.85%. Results also showed that free amino acids contribute to the geographical tracing of honey, and samples of gallnut honey at different altitudes can be distinguished by cluster analysis.

Evaluating maturity indicators in stingless bee honey: The role of soluble solids over pot condition in harvesting standards

In stingless bee honey (SBH) harvesting, beekeepers often collect honey without accurately assessing its maturation stage, which can impact its physicochemical diversity. This study aimed to evaluate the influence of storage pot condition on SBH maturity by examining honey from open pots (OP) and closed pots (CP). It is commonly assumed that honey in OP is immature and honey in CP is mature. Our physicochemical analyses, including moisture content, soluble solids (°Brix), sugars, and aliphatic organic acids (AOA), tested this hypothesis. The findings revealed that 40 % of SBH samples from OP were mature, challenging the initial assumption. Furthermore, AOA analysis showed that gluconic, acetic, and lactic acids are predominant in SBH, but no direct correlation between AOA concentration and honey maturity was observed. Based on these results, we conclude that OP and CP are not reliable indicators of SBH maturity. This was a preliminary study, providing results that can be further investigated through the validation of the applied methodology and with a larger number of samples. Nevertheless, this study is an important step towards standardizing SBH and assisting producers during the harvest, ultimately optimizing the collection process. To standardize SBH maturity, we recommend using °Brix values, with values above 55 suggesting mature honey with a moisture content below 40 g 100 g⁻¹. Implementing °Brix measurements can improve harvesting practices, enhance honey quality, reduce bee stress, and increase both honey production and market availability.

The Use of HPLC-DAD Method in Determining the Quality of Honeys: 5-Hydroxymethylfurfural (HMF) Analysis

The recognition of 5-hydroxymethylfurfural (HMF) content in honeys has been the subject of many scientific studies as it is a significant indicator of the toxicity, its processing method, storage situations and age. In this research, the amount of HMF in 95 different flower and honeydew honey samples obtained from markets, factory sales offices and local beekeepers in Turkiye was determined. High performance liquid chromatography (HPLC) method was employed to recognize HMF contents. Before sample analysis, the standard HMF solutions were prepared at different concentrations and method validation studies were carried out. The HMF content limit value of flower and honeydew honey in the Honey Communiqué (TFC/Communiqué No:2020/7) is stated as 40 mg.kg-1. According to the obtained results, the HMF contents in honey samples were found as 0.00-16.65 mg.kg-1. It was determined that the amounts of HMF were at the highest level in monofloral milk vetch honey (MH_MV) samples coded MH_MV3 and MH_MV4. Therefore, it was concluded that all of the honey samples were compatible with the Honey Communiqué in terms of HMF and had appropriate honey quality values.

Stability of physicochemical and microbiological properties of Geniotrigona thoracica honey after moisture reduction and long-term storage in different containers

Stingless bee honey is nutritious but prone to fermentation due to high moisture content and improper storage, leading to quality deterioration. This study investigates the impact of container types and storage time on the properties of minimally treated Geniotrigona thoracica honey using clay pots. The moisture content of the raw honey was reduced from 28.2 g/100 g to 19.5 g/100 g after clay pot storage. The treated honey was then divided into four different containers: glass jars (clear and amber) and polyethylene terephthalate jars (clear and amber), and stored at 27 ± 2 °C for 365 days. After 365 days, moisture content slightly decreased in all containers, with honey in amber glass jar showing the lowest at 16.8 g/100 g. As moisture decreased, TSS increased, indicating sugar concentration. Ash content, viscosity, and free acidity increased over time, while pH values slightly decreased but stayed within acceptable limits. Honey colour increased with honey in amber glass jar showed the darkest honey (286 ± 2 mm Pfund) after 365 days. For all samples, the total phenolic content increased indicating enhanced antioxidant properties. While the hydroxymethylfurfural level increased but remained within standards with honey stored in amber PET jar had the lowest level (10.8 ± 0.2 mg/kg). Overall, moisture reduction with clay pots and proper storage containers can maintain and enhance honey quality during extended storage, with all samples meeting quality standards throughout.

Study of authenticity, quality characteristics and bioactivity in honey samples from different botanical origins and countries

Honey is a widely consumed commodity featuring beneficial nutritional properties resulting in a high market price. Therefore, honey is a target of fraudulent practices and analytical strategies to assess honey quality and origin are highly needed. Within this context, we performed a comprehensive analytical testing for 39 honey samples originating from Greece and other countries. Analytical parameters related to honey quality control (Directive 2001/110/EC) were monitored. In detail, hydroxymethylfurfural (HMF) and diastase activity were measured using spectrophotometric assays. Importantly, 6 samples imported by the American market exceeded the regulatory limit (40 mg/kg). The content of the main honey sugars was monitored using an accredited ultra-high-performance liquid chromatography coupled to evaporative light scattering detector (UHPLC-ELSD) and all samples were in line with the regulatory standards. In addition, chromatographic analysis was performed to determine 23 phenolic compounds as these are bioactive compounds contributing towards the health promoting effects of honey. Besides chemical characterisation, in vitro testing was also performed by monitoring the inhibitory effect of the honey samples towards acetylcholinesterase (AChE) and pancreatic lipase (PNLIP). Indeed, inhibition was noticed and in the case of PNLIP the monitored differences between Greek and samples from other countries were statistically significant. To assess honey sample authenticity, chemometric tools were employed, namely, principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). The multivariate analysis revealed that the taxifolin content may be used as a marker for thyme honey from Cyprus while the total content of gallic and protocatechuic acids could be used as a marker for oak honeys. All in all, implementing several different methods based on different principles (both physicochemical and bioanalytical) in a complex analytical matrix such as honey is a great analytical challenge that we successfully faced and comprehensively demonstrated in this study.

Comparative study of physiochemical properties in Iranian multi-floral honeys: Local vs. commercial varieties

Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to evaluate the melissopalynological and physicochemical characteristics of local honeys belonging to Iranian flora, and compare them with Iranian commercial honeys. For this purpose, seven local honey samples were collected from Iran's renowned floristic regions, alongside seven commercial multi-floral honeys from a supermarket. Moisture content (MC), total solids (TS), pH, free acidity (FA), ash, electrical conductivity (EC), sugar profile, hydroxymethyl furfural (HMF), diastase number (DN), and proline were assessed. The sugar profile was analyzed by high-performance liquid chromatography with a refractive index detector (HPLC-RID). Pollen analysis classified local honeys as multi-floral. The results revealed that MC, TS, pH, FA, ash, and EC values in both local and commercial samples conformed to approved standards (Codex Alimentarius and European Union). Two local and one commercial sample exclusively satisfied the sucrose standard level. Of the local honeys, two samples complied with HMF standard, while five fulfilled DN criterion, and four had proline values within acceptable ranges. Conversely, HMF (56.32–228.11 mg/kg), DN (3.13–7.22 Schade units/g), and proline (109.84–173.86 mg/kg) levels in all commercial samples failed to meet the standard. A significant correlation was found between ash and EC (r = 0.915, p < 0.01) in local honeys, whereas no strong correlation (r = 0.299) existed in commercial samples. Hierarchical cluster analysis confirmed that Iranian honeys lacked clustering by botanical origin, possibly due to extensive sugar adulteration or thermal treatment. Overall, study findings confirmed the significantly inferior quality of Iranian commercial honeys compared to local varieties, albeit some local samples also exhibited quality concerns. Accordingly, it is recommended that regulatory bodies provide periodic training for beekeepers and establish monitoring programs to enhance honey quality, thereby boosting Iran's share in the global honey export market.

Changes in the Chemical Composition and Antimicrobial Activity of Linden, Buckwheat and Sunflower Honey Stored at Low Temperatures

Natural bee honey can change its physicochemical and biological properties during storage. Literature data on long-term storage of honey at low temperatures (from 0 to -20 °C) indicate that this ensures the stability of some physicochemical parameters. Despite the potential benefits of these temperature regimes for practical use, it is important to consider their potential negative effects on honey quality. The aim of this study was to investigate the influence of various temperature conditions on the physicochemical and biochemical parameters of linden, buckwheat, and sunflower honeys during storage for 12 months. For the first time, a wide range of physicochemical parameters of honey samples was analyzed before and during storage for 12 months at temperatures of 18, 10, 5, 0, -5, -10 and -18 (±2) °C. The evaluation of the physicochemical parameters before storage demonstrated that the samples fully complied with the Interstate Standards. Throughout the storage period, the HMF level remained stable at -18 °C, whereas it significantly increased at higher temperatures; for example, after 12 months at 18 °C, the increase ranged from 472.5% to 488.1%, depending on the botanical origin of the honey. However, maximum permissible concentration – MPC (25 mg/kg) was not exceeded. A decrease in the activity of diastase, D-glucose-1-oxidase and catalase was observed at all temperature conditions already during the first month of storage. Minimal changes were observed at 0 and 5 °C. Hydrogen peroxide (H2O2) remained stable in this temperature range. Moisture content, total mass fraction of reducing sugars, and acidity did not change significantly in all samples. An antimicrobial study using test cultures found that honey stored at 5 and 0 °C had the greatest inhibitory effect. The data obtained demonstrates that the optimal temperature range for 12-month storage of honey is between 5 and 0 °C. These findings can be used as supplementary guidance when making amendments to regulatory documents governing storage requirements for this product.

The Sensory Profile of 5 Types of Sumatran Forest Honey

Sumatra has a very large forest area so it has great potential to become a place for honey bee cultivation. The various honey produced has different characteristics depending on the source of the nectar. Research on sensory testing of Sumatran forest honey appears limited, with studies focusing more broadly on honey quality and properties. It is necessary to collect data on the sensory profile of Sumatran forest honey as a database that will help control the quality and ensure the authenticity of the honey. The purpose of this study is to determine the sensory profile of five types of Sumatran forest honey traded around Lampung Province. The method used a scoring test on color, aroma, taste, and viscosity. 30 trained panelists were used who had been selected and trained before conducting sample assessment. Data processing using ANOVA and further test Duncan Multiple Range Test (DMRT) with SPSS 27.0 software. The results showed that the five types of Sumatran forest honey tested had the same viscosity but had different color, aroma, and taste profiles. These distinctive and unique characteristics can enrich the biodiversity in Indonesia so it needs to be optimized for its benefits and preserved.

Quality Characterization of Honeys from Iraqi Kurdistan and Comparison with Central European Honeys.

The main objective of this work was to determine the significant physicochemical and bioactive parameters of honeys originating from Iraqi Kurdistan. For this purpose, honey samples (n = 16) were taken directly from Kurdish beekeepers from different places of Dohuk and Erbil Governorate in 2018 and 2022. The following parameters were analyzed: moisture content, electrical conductivity, diastase activity, hydroxymethylfurfural content, pH, free acidity, content of saccharides, total phenolic content, total flavonoid content, color, color intensity and DPPH, FRAP. Another objective of this work was to compare the properties of Kurdistan honeys with the requirements of European Union law and with the honeys of Central Europe. A total of 48 honey samples were included in the comparison. It was detected that the honeys produced in Iraqi Kurdistan met the strict quality criteria set by European law, which is important information for local beekeepers and experts in relation to honey production and an opportunity to set local limits of honey quality. Despite the different climatic and topographical conditions, the available flora, and the different species of bees, the properties of Iraqi Kurdistan honeys were similar to the properties of honeys from the Czech and Slovak Republics.

Exploring formation of turanose in honey via stable isotope labelling and high-resolution mass spectrometry analysis

Turanose, an isomer of sucrose, naturally exists in honey. Previous study indicated that turanose content increased gradually in acacia honey as honeybees brewed honey in the hive. However, it is unclear how turanose is generated in honey. We hypothesised that turanose was produced by enzymes from honeybees and performed a series of simulation experiments to prove this hypothesis. We found turanose in honey was produced by honeybees processing sucrose. Furthermore, we determined that sugar composition of simulated nectar influenced the turanose concentration in honey: when sucrose concentration was below 5%, turanose was difficult to form, whereas high concentration of fructose and limited glucose were beneficial in producing turanose. Using 13C-labelled sucrose tests combined with proteomics analysis, we identified that α-glucosidase converted sucrose to turanose through an intermolecular isomerisation process. This study reveals the formation mechanism of turanose in honey and assists in the scientific control and improvement of honey quality.

The potential of deep learning to counter the matrix effect for assessment of honey quality and monoflorality

The complexity of biological matrices affects Near-infrared (NIR) signals. Honey, a complex food matrix, changes in chemical and physical properties over time indicating strong matrix effects when capturing NIR spectra. The varied floral sources in most honeys also contribute to this effect. A real dataset of 1656 honey samples spanning eight geographic districts of the North Island of New Zealand captured by NIR hyperspectral camera was analyzed with machine learning and deep learning models to assess mānuka honey quality and identity. One-dimensional neural network (1D-CNN) showed high capacity to accommodate the complexity of the honey matrix, better than did linear machine learning models, particularly for prediction of a trademarked continuous quality score of mānuka honey, known as Unique Mānuka Factor (UMFTM). Monofloral mānuka honey was distinguished well from multi-floral and non-mānuka when classified with 1D-CNN, achieving > 90 % class accuracy, better than conventional classifiers. Interestingly, 1D-CNN models could precisely identify important spectral regions such as Visible (666–725 nm) & NIR (991 and 1435 nm) supporting the evaluation of mānuka honey quality and determining botanical origin as Leptospermum scoparium. Both are useful for future model development and application to automated assessment of honey quality and monoflorality before lumped extraction.

Quality of honey from Tubuna bees (Scaptotrigona bipunctata) fresh, thermally treated and during storage

Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than Apis mellifera honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (Scaptotrigona bipunctata) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, Escherichia coli, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated S. bipunctata honey samples were free from E. coli and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of Scaptotrigona bipunctata honey during storage. The results hold promise for supporting “meliponicultores”, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.

Composition of Proteins Associated with Red Clover (Trifolium pratense) and the Microbiota Identified in Honey.

The nutritional composition of honey is determined by environmental conditions, and botanical and geographical origin. In addition to carbohydrates, honey also contain pollen grains, proteins, free amino acids, and minerals. Although the content of proteins in honey is low, they are an important component that confirms the authenticity and quality of honey; therefore, they became a popular study object. The aim of the study was to evaluate protein content and composition of monofloral red clover and rapeseed honey collected from five different districts of Lithuania. Forty-eight proteins were identified in five different origin honey samples by liquid chromatography. The number of red clover proteins identified in individual honey samples in monofloral red clover honey C3 was 39 in polyfloral honey S22-36, while in monofloral rapeseed honey S5, S15, and S23 there was 33, 32, and 40 respectively. Aphids' proteins and lactic acid bacteria were identified in all honey samples tested. The linear relationship and the strongest correlation coefficient (r = 0.97) were determined between the content of Apilactobacillus kunkeei and Apilactobacillus apinorum, as well as between the number of faba bean (Vicia faba) pollen and lactic acid bacteria (r = 0.943). The data show a strong correlation coefficient between the amount of lactic acid and aphid protein number (r = 0.693). More studies are needed to evaluate the relationship between the pollination efficiency of red clover by bees and the multiplicity of red clover proteins in honey protein, as well as microbiota diversity and the influence of nature or plant diversity on the occurrence of microbiota in honey.

Food source diversity and honey production in stingless bee meliponiculture, Ogan Komering Ulu Timur, South Sumatra, Indonesia

Abstract. Rahmad B, Damiri N, Hanafiah Z, Adriani D, Hanum L. 2024. Food source diversity and honey production in stingless bee meliponiculture, Ogan Komering Ulu Timur, South Sumatra, Indonesia. Biodiversitas 25: 2747-2756. This research, conducted with meticulous care, aims to collect data on the diversity of food source plants and analyze vegetation, honey production, and quality in stingless bee cultivation (Meliponiculture) in East Ogan Komering Ulu District (OKUT), South Sumatra Province, Indonesia. The research was carried out using a comprehensive survey method with a qualitative and quantitative approach. The qualitative methods record the type of stingless bee food sources, while qualitative methods are used for honey quality. Direct observation, questionnaires, and in-depth interviews with beekeepers were carried out to collect data on honey production. The investigation involved observing food-supply plants in the meliponiculture area designated as the research site. Meliponiculture area location is the presence of beekeepers actively engaged in producing honey. The results of the inventory of food plant types at the meliponiculture location showed that the composition of food source plants consisted of six species of forestry plants, three species of plantation plants, seven species of MPTs, one species of crop plant, eight species of home garden and four species of shrubs. The planting pattern of plantation and forestry possesses the highest honey yield, which is 360 kg per year. Cultivated honey products have good quality and comply with Indonesian National Standards (SNI), which include organoleptic tests and laboratory tests, with results: Water content 27.14% w/w, reducing sugar content 62.05% w/w, degree of acidity 101.64 ml NaOH Kg, Total solids insoluble in water 0,066% w/w, Ash Content 0.24% w/w, and acidity degree (pH) 3.25.