Effect thermal processing in the honey of<i>Tetragonisca angustula</i>: profile physicochemical, individual phenolic compounds and antioxidant capacity
Francieli Braghini, Fabíola Carina Biluca, Luciano Valdemiro Gonzaga, Luciano Vitali, Ana Carolina Oliveira Costa, Roseane Fett
Abstract
Scientific observations state that stingless bee honey (Meliponinae) contains a high moisture content (>20% w/w), which contributes to the accelerated fermentation and degradation of this honey. As a strategy to minimize this problem, the use of a thermal treatment may be an option. Therefore, the present study aimed to apply in Tetragonisca angustula honey, temperatures between 52 and 71 °C, with times varying from 0.24 to 470 min and to observe the effect of thermal processing in the parameters: moisture, free acidity, pH, diastase activity, soluble solids, conductivity fructose, glucose, sucrose, 5-hydroxymethylfurfural, individual phenolic compounds, and antioxidant capacity. The results showed that the physicochemical profile of honey was minimally altered after thermal processing, highlighting 5-hydroxymethylfurfural, which was not detected in the samples after heating. In the investigation of individual phenolic compounds, 14 compounds were found in fresh honey. This profile was altered after thermal processing, showing an increase in the concentration and emergence of new compounds (isoquercetin and rutin). Such results suggest the conversion of glycosides to aglycones, which may have positively reflected the increase in antioxidant capacity. Thus, it is possible that the thermal processing is applied to the Tetragonisca angustula honey without causing major damage to its quality.