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A novel integrative methodology for research on pot-honey variations during post-harvest


Citation

Vit, Patricia and Chuttong, Bajaree and Zawawi, Norhasnida and Diaz, Maria and Meulen, Jane van der and Ahmad, Hajar F. and Tomas-Barberan, Francisco A. and Meccia, Gina and Danmek, Khanchai and Moreno, Jorge Enrique and Roubik, David W. and Barth, Ortrud Monika and Lachenmeier, Dirk W. and Engel, Michael S. (2022) A novel integrative methodology for research on pot-honey variations during post-harvest. Sociobiology: An international journal on social insects, 69 (4). art. no. 8251. pp. 1-27. ISSN 0361-6525

Abstract

This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.13102/sociobiology.v69i4.8251
Publisher: Universidade Estadual de Feira de Santana
Keywords: Antioxidant activity; Biosurfactant activity; 1H-NMR; Flavonoids; Meliponini; Melyssopalinology; Sensory analysis
Depositing User: Ms. Nur Faseha Mohd Kadim
Date Deposited: 09 Jul 2024 03:44
Last Modified: 09 Jul 2024 03:44
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.13102/sociobiology.v69i4.8251
URI: http://psasir.upm.edu.my/id/eprint/100266
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