relation: https://khub.utp.edu.my/scholars/18380/
title: Physicochemical properties, proline content and furanic compounds of stingless bee honey marketed in Malaysia
creator: Hassan, N.H.
creator: Manickavasagam, G.
creator: Althakafy, J.T.
creator: Saaid, M.
creator: Adnan, R.
creator: Saad, B.
creator: Wong, Y.F.
description: This study demonstrated a comprehensive analysis of the physicochemical properties (moisture content, pH, free acidity, conductivity, colour intensity, and colour characteristics), proline content and furanic compounds in Malaysian stingless bee honey (SBH). Results revealed that SBH contains higher moisture content (28.6 ± 3.6), greater conductivity (0.72 ± 0.16 mS cm�1), higher acidity (pH; 3.31 ± 0.26, free acidity; 135.4 ± 60.0 meq kg�1), and light amber (Pfund values of 60.5 ± 15.7 mm) with colour intensities ranging from 18.1 to 177.3 mAu. These results indicated the analysed SBH failed to meet the Codex Alimentarius standard for moisture content, free acidity, and conductivity. The proline content was ranging from 38.8 to 797.2 mg kg�1, with 88 of samples meeting minimum limit outlined by the International Honey Commission. 5-hydroxymethylfurfural (HMF), 5-methylfurfural, and 2-furfural were determined using a validated micellar electrokinetic chromatography�diode array detector method. HMF was found in most SBH (21.5�545.7 mg kg�1), and on average higher than reported values for Apis spp. honey. Principal component analysis revealed that SBH was differentiable from other honey varieties on the basis of their physicochemical properties. This comprehensive dataset can potentially serve as an important reference for local SBH producers or legislation bodies in standardising SBH quality. © 2023 Elsevier Inc.
date: 2023
type: Article
type: PeerReviewed
identifier:   Hassan, N.H. and Manickavasagam, G. and Althakafy, J.T. and Saaid, M. and Adnan, R. and Saad, B. and Wong, Y.F.  (2023) Physicochemical properties, proline content and furanic compounds of stingless bee honey marketed in Malaysia.  Journal of Food Composition and Analysis, 121.       
relation: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85156097380&doi=10.1016%2fj.jfca.2023.105371&partnerID=40&md5=923a4821bff58b8fb70ef7e283e80b9c
relation: 10.1016/j.jfca.2023.105371
identifier: 10.1016/j.jfca.2023.105371