Physicochemical, microbiological, and sensory properties of stingless bee honey from Argentina

The physicochemical parameters, antioxidant activity, and sensory properties were determined in stingless bee honeys from two bee species and different phytogeographic regions of the Chaco province (Argentina). All honeys showed similar moisture content, colour, and hydroxymethyl furfural concentration. The samples from the oriental estuaries showed the lowest free acidity, ash content, and electrical conductivity. The honey produced by Tetragonisca fiebrigi (Schwarz) had a higher ash content than honeys produced by Scaptotrigona jujuyensis (Schrottky). However, the electrical conductivity of honeys produced by both bee species was similar. The HPLC sugar analysis, total polyphenol and flavonoid content, and antioxidant activity (ABTS) showed no significant differences between the different geographic zones or bee species. The wood aroma and sweet taste were chosen as the best sensory descriptors of the honeys. The results of the multivariate techniques used showed that is not possible to classify honeys according to its geographical origin or bee species. Most of the honey samples meet the required microbiological standards and could be considered safe for consumption.

本研究对阿根廷查科省不同植物地理区来源、由两种无刺蜂酿制的无刺蜂蜂蜜（stingless bee honeys）的理化参数、抗氧化活性及感官特性进行了测定。所有蜂蜜样品的水分含量、色泽与羟甲基糠醛（hydroxymethyl furfural）浓度均无显著差异。源自东部河口区域的样品，其游离酸度、灰分含量与电导率均为最低。由Tetragonisca fiebrigi（Schwarz）酿制的蜂蜜，其灰分含量高于Scaptotrigona jujuyensis（Schrottky）酿制的蜂蜜。但两种蜂酿制的蜂蜜的电导率并无显著差异。高效液相色谱（HPLC）糖含量分析、总多酚与总黄酮含量测定，以及抗氧化活性（ABTS）检测结果均显示，不同地理区域与不同蜂种的蜂蜜之间无显著差异。木质香气与甜味被选为该类蜂蜜的最优感官描述特征。所采用的多元统计技术结果表明，无法依据地理来源或蜂种对该类蜂蜜进行分类。绝大多数蜂蜜样品均符合规定的微生物学标准，可安全食用。