Physicochemical Properties of Melipona beecheii Honey of the Yucatan Peninsula

Victor Moo-Huchin, Gustavo Gonzalez-Aguilar, Jose Lira-Maas, Emilio Perez-Pacheco, Raciel Estrada-Leon, Mariela Moo-Huchin and Enrique Sauri-Duch

Journal of Food Research, 2015, vol. 4, issue 5

Abstract: 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 Melipona beecheii, 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 Apis mellifera honey and therefore is need establish a suitable standard of quality control for honey from Melipona.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405290

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