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Chemical Screening, Botanical Origin, and Antioxidant Potential of Apis Mellifera Honeys From the Brazilian Caatinga
Jéssica M Carvalho1, Fabyan L N Guedes1, Leila M Carvalho2
1Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraíba, Brazil.
Abstract:
This study aimed to characterize the quality of Apis mellifera honeys from the Caatinga biome, Brazil. Melissopalynological and physicochemical analyses, crystallization index, organic acid profile, total phenolic and flavonoid contents, and antioxidant activity were performed. The samples were classified as monofloral (40) with a predominance of Mimosa spp. (28), Croton spp. (10), and Anadenanthera spp. (2). The colors of the honeys ranged from extra light amber (Croton spp.) to dark amber (Mimosa spp.). The three honeys showed an F/G ratio > 1.33, a G/W ratio < 1.7, and a (G-W)/F ratio < 0.30, which indicates low crystallization power. Citric and malonic acids were predominant in Anadenanthera spp. honey, and butyric acid in Mimosa spp. Both samples showed higher concentrations of succinic, propionic, and malic acids compared to Croton spp. Mimosa spp. showed high efficacy in neutralizing free radicals (high ORAC, ABTS, and FRAP content), while Anadenanthera spp. presented notable results of total phenolic, ABTS, and DPPH. This study demonstrated that honeys produced in the semi-arid region of Paraíba exhibited high physicochemical quality and a rich phytochemical profile, with notable antioxidant activity. The diversity of blooms in the Caatinga biome provided unique characteristics to these honeys, which were reflected in their bioactive properties.
