Physicochemical and Microbiological Analysis of Stingless Bees Honey Collected from Local Market in Malaysia

The growing demand for honey in the market has led to the occurrence of the tampering honey with foreign substances and increases the production of artificial honey. Due to this concern, this study works on the physicochemical and microbial characterization of stingless bee honey. The physicochemical analysis showed that the honey possessed pH (2.51–3.26), free acidity (121.1 to 318.7 meq/kg), moisture (19.4–30.9%), electrical conductivity (0.33–0.69 mS/cm), ash content (2.75–4.31 g/100g), Hydroxymethylfurfural (HMF) content (35.4 to 461.7 mg/kg) and diastase activity (2.71 to 6.11 DN). Also, sugar profile of honey showed that the honey contained fructose (15.03–32.52g/100g), glucose (12.17–34.55 g/100g) and sucrose (0.01–7.29 g/100g). The harvested honey, H1, and H2 have the highest potential to become an antibacterial agent to treat disease compared to commercial honey samples because they were active against gram-negative bacteria. All analyzed samples were within the maximum limit of the quality criteria set by the Malaysian Kelulut Standard and Codex Alimentarius except for free acidity, HMF, and Diastase Number. All the data obtained is vital in order to create a specific statute for stingless bees honey in Malaysia that may help to protect the consumer from purchasing adulterated honey

Physicochemical and Microbiological Analysis of Stingless Bees Honey Collected from Local Market in Malaysia

The growing demand for honey in the market has led to the occurrence of the tampering honey with foreign substances and increases the production of artificial honey. Due to this concern, this study works on the physicochemical and microbial characterization of stingless bee honey. The physicochemical analysis showed that the honey possessed pH (2.51–3.26), free acidity (121.1 to 318.7 meq/kg), moisture (19.4–30.9%), electrical conductivity (0.33–0.69 mS/cm), ash content (2.75–4.31 g/100g), Hydroxymethylfurfural (HMF) content (35.4 to 461.7 mg/kg) and diastase activity (2.71 to 6.11 DN). Also, sugar profile of honey showed that the honey contained fructose (15.03–32.52 g/100g), glucose (12.17–34.55 g/100g) and sucrose (0.01–7.29 g/100g). The harvested honey, H1, and H2 have the highest potential to become an antibacterial agent to treat disease compared to commercial honey samples because they were active against Gram-negative bacteria. All analyzed samples were within the maximum limit of the quality criteria set by the Malaysian Kelulut Standard and Codex Alimentarius except for free acidity, HMF, and Diastase Number. All the data obtained is vital in order to create a specific statute for stingless bees honey in Malaysia that may help to protect the consumer from purchasing adulterated honey

The effect of storage condition on physicochemical properties of some stingless bee honey collected in Malaysia local market

It is essential to know the behavior of Malaysian stingless bee honey in different storage conditions so that the characteristics of the honey can be preserved and to ensure the product is safe to consume. Therefore, this study aims to investigate the influence of storage conditions (materials, temperature and time) as well as the correlation between pH, HMF and storage parameters on stingless bee honey quality. To conduct this study, all honey samples were stored in ambient and 4 °C conditions for 90 days. Physicochemical analyses such as pH, free acidity, moisture content, HMF and diastase activity were analysed by adapting the Malaysian kelulut standard, AOAC methods and Harmonized Methods of the International Honey Commission. The results showed that containers (glass and plastic) only have a minor influence on most honey samples physicochemical properties. Besides that, HMF showed an increasing trend with increasing time and temperature storage while pH decreased with increasing time storage. It was also determined that honey stored at room temperature (25 °C) deteriorates faster than honey stored at 4 °C. In conclusion, it was recommended to keep honey at cold temperature (4°) in a glass container and consume the honey in 90 days after harvesting or purchasing to preserve honey quality