Physicochemical, microbiological, and sensory properties of stingless bee honey from Argentina

Abstract

The physicochemical parameters, antioxidant activity, and sensory properties were determined in stingless bee honeys from two bee species and different phytogeographic regions of the Chaco province (Argentina). All honeys showed similar moisture content, colour, and hydroxymethyl furfural concentration. The samples from the oriental estuaries showed the lowest free acidity, ash content, and electrical conductivity. The honey produced by Tetragonisca fiebrigi (Schwarz) had a higher ash content than honeys produced by Scaptotrigona jujuyensis (Schrottky). However, the electrical conductivity of honeys produced by both bee species was similar. The HPLC sugar analysis, total polyphenol and flavonoid content, and antioxidant activity (ABTS) showed no significant differences between the different geographic zones or bee species. The wood aroma and sweet taste were chosen as the best sensory descriptors of the honeys. The results of the multivariate techniques used showed that is not possible to classify honeys according to its geographical origin or bee species. Most of the honey samples meet the required microbiological standards and could be considered safe for consumption.