Аннотация

The emergence of a new bee species, Tetragonula laeviceps, in Indonesia has attracted scientific attention that promoted further exploration. We aimed to analyze changes in the biochemical composition of T. laeviceps honey stored at different temperatures and to study the kinetics of hydroxymethylfurfural formation. T. laeviceps honey was stored at 25, 50, and 80°C for 6 h. The pollen sources were identified using the melissopalynology method, followed by a biochemical analysis using UHPLC-DAD-ESI/MS. The kinetics of hydroxymethylfurfural formation were analyzed using the Arrhenius equation applied to zero-, first-, and second-order reactions. T. laeviceps honey was multifloral (three or more pollen types, each with < 16% frequency), with dominant Zea mays spp. Mays (L.) (40.24%) and Vigna unguiculate sesquipedalis ( L.) (22.52%). Heating at 80°C significantly ( p < 0.05) increased phenolic acids, flavonoid acids, total phenolics, total flavonoids, and hydroxymethylfurfural, as well as significantly (p < 0.05) degraded diastase, invertase, glucose oxidase, and DPPH. Heating at 50°C only had a significant impact on hydroxymethylfurfural and diastase. Ferulic acid and kaempferol compounds dominated in the phenolic and flavonoid acids in all the samples. The kinetics of hydroxymethylfurfural formation followed a first-order reaction, with specific rate constants of 0.1098/h (25°C), 0.0597/h (50°C), and 0.0053/h (80°C), involving an activation energy of 69.23 KJ/mol. This study highlights the impact of storage and heating on the chemical composition of Klanceng honey. Our findings provide practical guidance for improving honey production and storage, while enhancing the commercial value of T. laeviceps.

Ключевые слова

Klanceng honey, melissopalynology, activation energy, pollen, bioactive enzymes, phenolics, flavonoids

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