5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment.
This study aimed to assess 5-hydroximethylfurfural and carbohydrates (fructose, glucose, and sucrose) in 13 stingless bee honey samples before and after thermal treatment using a capillary electrophoresis method. The methods were validated for the parameters of linearity, matrix effects, precision, and accuracy. A factorial design was implemented to determine optimal thermal treatment conditions and then verify the postprocedural 5-HMF formation, but once 5-HMF were <LOQ was not possible to build a response surface. The methods applied to samples obtained from Brazil, expressed good linearity, precision, and accuracy. None of the thirteen in natura samples presented 5-HMF, and carbohydrate levels ranged from 48.59% to 69.36%. In the same conditions of thermal treatment, Apis mellifera honey presented higher 5-HMF content than stingless bee honey. Results suggest that a high temperature related to briefer thermal treatment could be an efficient way to extend shelf life without affecting 5-HMF content in stingless bee honey.
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil.
Fabíola C
FC
Biluca
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil.
Fabiana
F
Della Betta
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil.
Gabriela Pirassol
GP
de Oliveira
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil.
Lais Morilla
LM
Pereira
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil.
Luciano Valdemiro
LV
Gonzaga
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil. Electronic address: ana.costa@ufsc.br.
Ana Carolina Oliveira
AC
Costa
Department of Food Science and Technology, Laboratory of Food Chemistry, Federal University of Santa Catarina, Admar Gonzaga 1346, 88034-000, Itacorubi, Florianopolis, SC, Brazil.
Roseane
R
Fett
D000818:Animals; D001516:Bees; D001938:Brazil; D002241:Carbohydrates / Q000737:chemistry*; D019075:Electrophoresis, Capillary; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000032:analysis; D006722:Honey / Q000032:analysis*; D006358:Hot Temperature
D002241:Carbohydrates; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
5-Hydroxymethylfurfural; Factorial design; Fast methods; Meliponinae spp.; Sugar; Thermal treatment