PP56 Chemical properties of Apis mellifera honey (Hymenoptera: Apidae) produced in the Colombian Amazon.
DOI:
https://doi.org/10.3407/b5dw2k65Keywords:
Biochemical composition, apiculture, food quality, Apis melliferaAbstract
This study aimed to evaluate the physicochemical parameters, chemical composition, and antioxidant and antimicrobial activities of honeys collected from five localities in Caquetá. Physicochemical parameters were considered. Additionally, antioxidant properties were evaluated using the DPPH (9.0% - 18.0% inhibition), FRAP (130.0 - 450.0 μmol Fe²⁺/kg of honey), and ORAC (1300 - 4000 μmol TE/g of honey) methods. Antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans was also analyzed, yielding promising results that support the therapeutic potential of honey produced in the Colombian Amazon.
References
[1] ALVAREZ-SUAREZ, J. M., et al. (2010). Contribution of Honey in Nutrition and Human Health: A Review. Mediterranean Journal of Nutrition and Metabolism 3(1): 15-23. [DOI]
[2] BROWN, E., et al. (2020). Physical Characteristics and Antimicrobial Properties of Apis Mellifera, Frieseomelitta Nigra and Melipona Favosa Bee Honeys from Apiaries in Trinidad and Tobago. BMC Complementary Medicine and Therapies 20(1): 85. [DOI]
[3] BABARINDE, G. O., et al. (2011). Effects of Harvesting Methods on Physicochemical and Microbial Qualities of Honey. Journal of Food Science and Technology 48(5): 628-634. [DOI]
[4] BECERRIL-SANCHEZ, A. L., et al. (2021). Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color. Antioxidants (Basel) 10(11). [DOI]
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Copyright (c) 2025 Liceth Natalia Cuellar Alvarez, Mayrin O. Valencia, Jhon Ironzi Maldonado, Yina HERRERA, Alejandro Garcia Rios
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