Malaysian Journal of Analytical Sciences Vol 26 No 3 (2022): 447 - 456

 

 

 

 

A COMPARISON OF CHEMICAL COMPOSITIONS IN KELULUT HONEY FROM DIFFERENT REGIONS

 

(Perbandingan Komposisi Kimia dalam Madu Kelulut dari Kawasan Berbeza)

 

Hasnah Haron¹*, Ruzita A Talib¹, Ponnusami Subramaniam², Zainorain Natasha Zainal Arifen¹, Muhammad Ibrahim³

 

¹Nutritional Sciences Programme, Faculty of Health Sciences

²Health Psychology Programme, Faculty of Health Sciences

Universiti Kebangsaan Malaysia, 50300, Kuala Lumpur, Malaysia

³Department of Nutrition Sciences, Kuliyyah of Allied Health Sciences,

International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200, Kuantan, Pahang, Malaysia

 

*Corresponding author: hasnaharon@ukm.edu.my

 

 

Received: 1 December 2021; Accepted: 24 March 2022; Published:  27 June 2022

 

 

Abstract

Kelulut honey (KH) is honey produced by stingless bees (Trigona spp.) found in Malaysia. This study investigated the difference inherent in the chemical composition of kelulut honey collected from the east coast, and the central and northern regions of Peninsular Malaysia. Total sugar content, individual sugar content, total phenolics, total flavonoids, ascorbic acid, ascorbic acid equivalent antioxidant content (AEAC), and proline content were determined. Sugar analysis revealed that kelulut honey contained 62.33-79.53 g/100g of total sugar, with maltose as the predominant sugar (15.85-37.74 g/100g), followed by fructose (9.91-53.64 g/100g), glucose (10.96-25.04 g/100g), and sucrose (0.54-3.48 g/100g). The results indicate that total flavonoids (78.95±0.70 mg QE/kg) and phenolics (1149.48±40.52 mg GAE/kg) were the highest in honey from the east coast region. The proline and ascorbic acid content were less likely to be affected by geographical factors. Kelulut honey possesses a unique sugar profile that may contribute to its unique taste. In conclusion, the geographical and floral origin of honey are the two most important factors that fundamentally affect the physical-chemical properties of honey samples.

Keywords:  chemical, compositions, kelulut, honey, region

 

Abstrak

Madu kelulut (KH) ialah madu yang dihasilkan oleh lebah tidak bersengat (Trigona spp.) yang terdapat di Malaysia. Kajian ini menyelidik perbezaan komposisi madu kelulut yang dikumpul dari pantai timur, tengah dan utara Semenanjung Malaysia. Jumlah dan gula individu, jumlah fenolik, jumlah flavonoid, asid askorbik, asid askorbik kandungan antioksidan setara (AEAC) dan kandungan prolin telah ditentukan. Analisis kandungan gula menunjukkan bahawa madu kelulut mengandungi 62.33-79.53 g/100g jumlah gula dengan maltosa sebagai gula utama (15.85-37.74 g/100g), diikuti oleh fruktosa (9.91-53.64 g/100g), glukosa (10.96-25. 100g) dan sukrosa (0.54-3.48 g/100g). Jumlah flavonoid (78.95±0.70 mg QE/kg) dan fenolik (1149.48±40.52 mg GAE/kg) adalah tertinggi dalam madu dari pantai timur. Prolin dan asid askorbik adalah kurang berkemungkinan dipengaruhi oleh faktor geografi. Madu kelulut mempunyai profil gula yang unik yang mungkin menyumbang kepada rasa unik madu kelulut. Secara kesimpulannya, geografi dan floral madu adalah dua parameter kualiti penting yang pada asasnya mempengaruhi sifat fizikal-kimia sampel madu.

 

Kata kunci:  kimia, komposisi, kelulut, madu, kawasan

 

 

Graphical Abstract

 

 

References

1.      Escuredo, O., Míguez, M., Fernández-González, M., and Seijo, M. C. (2013). Nutritional value and antioxidant activity of honeys produced in a european atlantic area. Food Chemistry, 138: 851-856.

2.      Arrifin, N. A. (2018). Determination of minerals in commercial honeys using atomic absorption spectrometry and inductively couple plasma-optical emission spectrometry. Thesis of Bachelor’s Degree, Universiti Teknologi Mara.

3.      Abid, N., Shiplu, R. C., Aminuddin, S. and Ruszymah, H. I. (2018). Low dose kelulut honey improves human keratinocyte viability, proliferation, and wound healing. Regenerative Research, 7(1):143.

4.      Budin, S. B., Jubaidi, F. F., Azam, S. N. F. M. N., Yusof, N. L. M., Taib, I. S. and Mohamed, J. (2017). Kelulut honey supplementation prevents sperm and testicular oxidative damage in streptozotocin-induced diabetic rats. Jurnal Teknologi, 79(3).

5.      Kaškonienė, V. and Venskutonis, P. R. (2010). Floral markers in honey of various botanical and geographic origins: a review. Comprehensive reviews in food science and food safety, 9(6): 620-634.

6.      Wills, R. B. H., Balmer, N. and Greenfield, H. (1980). Composition of Australian foods. 2. Methods of analysis. Food Technology in Australia, 32(4): 198-204.

7.      Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T. and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical chemistry, 28(3): 350-356.

8.      Singleton, V. L., Orthofer, R. and Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Follin–Ciocalteu reagent. Methods in Enzymology, 299: 152-178.

9.      Zhishen, J., Mengcheng, T. and Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, 64(4): 555-559.

10.   Bogdanov, S., Lullmann, C., Mossel, B.L., D'arcy, B.R., Russmann, H., Vorwohl, G., Oddo, L., Sabatini, A.G., Marcazzan, G.L., Piro, R. and Flamini, C.  (1999). Honey quality, methods of analysis and international regulatory standards: review of the work of the international honey commission. Mitt Lebensmittelunters Hyg, 90: 108-125.

11.   Ferreira, I. C., Aires, E., Barreira, J. C., and Estevinho, L. M. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114(4): 1438-144.

12.   Meda, A., Lamien, C. E., Romito, M., Millogo, J. and Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in burkina fasan honey, as well as their radical scavenging activity. Food chemistry, 91(3): 571-577.

13.   Benzie, I. F., and Strain, J. J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299: 15-27.

14.   de Sousa, J. M. B., de Souza, E. L., Marques, G., de Toledo Benassi, M., Gullón, B., Pintado, M. M., and Magnani, M. (2016). Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. LWT-Food Science and Technology, 65: 645-651.

15.   Guerrini, A., Bruni, R., Maietti, S., Poli, F., Rossi, D., Paganetto, G., Muzzoli, M., Scalvenzi, L. and Sacchetti, G. (2009). Ecuadorian stingless bee (Meliponinae) honey: A chemical and functional profile of an ancient health product. Food Chemistry, 114(4): 1413-1420.

16.   Biluca, F. C., Braghini, F., Gonzaga, L. V., Costa, A. C. O. and Fett, R. (2016). Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae). Journal of Food Composition and Analysis, 50: 61-69.

17.   Lia, A. S., Muhammad, A. I., Nik, M. S. and Fareed S. (2017). Pemencilan dan pengenalpastian bakteria daripada madu kelulut (Trigona sp.). Undergraduate Research Journal for Biomolecular Sciences and Biotechnology, 1: 151-157.

18.   Chuttong, B., Chanbang, Y., Sringarm, K. and Burgett, M. (2016). Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand). Food chemistry, 192: 149-155.

19.   Bogdanov, S., Vit, P. and Kilchenmann, V. (1996). Sugar profiles and conductivity of stingless bee honeys from Venezuela. Apidologie, 27(6): 445-450.

20.   Codex Alimentarius (2001). Revised codex standard for honey. Codex Standard 12(2001): 1982.

21.   Yaacob, M., Rajab N.F., Shahar, S. and Sharif, R. (2018). Stingless bee honey and its potential value: A systematic review. Food Research, 2550-2166.

22.   Tuksitha, L., Chen, Y. L. S., Chen, Y. L., Wong, K. Y. and Peng, C. C. (2018). Antioxidant and antibacterial capacity of stingless bee honey from Borneo (Sarawak). Journal of Asia-Pacific Entomology, 21(2): 563- 570.

23.   Silva, T. M. S., dos Santos, F. P., Evangelista-Rodrigues, A., da Silva, E. M. S., da Silva, G. S., de Novais, J. S. and Camara, C. A. (2013). Phenolic compounds, melissopalynological, physicochemical analysis and antioxidant activity of Jandaíra (Melipona subnitida) honey. Journal of Food Composition and Analysis, 29 (1): 10-18.

24.   Chan, B. K., Haron, H., Talib, R. A. and Subramaniam, P. (2017). Physical properties, antioxidant content and anti-oxidative activities of Malaysian stingless kelulut (Trigona spp.) honey. Journal of Agricultural Science, 9(13): 32.

25.   Czipa, N., Borbély, M. and Győri, Z. (2012). Proline content of different honey types. Acta Alimentaria, 41 (1): 26-32.

26.   Hermosı́n, I., Chicon, R. M. and Cabezudo, M. D. (2003). Free amino acid composition and botanical origin of honey. Food Chemistry, 83(2): 263-268.

27.   Mouhoubi-Tafinine, Z., Ouchemoukh, S., & Tamendjari, A. (2016). Antioxidant activity of some Algerian honey and propolis. Industrial Crops and Products, 88: 85-90.

28.   Boussaid, A., Chouaibi, M., Rezig, L., Hellal, R., Donsì, F., Ferrari, G. and Hamdi, S. (2018). Physicochemical and bioactive properties of six honey samples from various floral origins from tunisia. Arabian Journal of Chemistry, 11(2): 265-274.

29.   Saxena, S., Gautam, S. and Sharma, A. (2010). Physical, biochemical and antioxidant properties of some indian honeys. Food Chemistry, 118(2): 391-397.

30.   Islam, A., Khalil, I., Islam, N., Moniruzzaman, M., Mottalib, A., Sulaiman, S. A. and Gan, S. H. (2012). Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year. BMC Complementary and Alternative Medicine, 12(1): 1.

31.   Al-Farsi, M., Al-Amri, A., Al-Hadhrami, A. and Al-Belushi, S. (2018). Color, flavonoids, phenolics and antioxidants of Omani honey. Heliyon, 4(10): e00874.

32.   Pontis, J. A., Costa, L. A. M. A. D., Silva, S. J. R. D. and Flach, A. (2014). Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Science and Technology, 34(1): 69-73.

33.   Kuś, P. M., Congiu, F., Teper, D., Sroka, Z., Jerković, I. and Tuberoso, C. I. G. (2014). Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT-Food Science and Technology, 55(1): 124-130.