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ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1546843
Biochemical, antioxidants and mineral constituents of stingless bee honey
Provisionally accepted
Chandrashekhar Laxmanrao Pote 1
Dhananjay V Shirsat 1
Payal Mahadule 1
Komal Gade 1
Trupti Rajesh Pandit 2
Soumia P. S. 1
Thangasamy Arunachalam 1
Satish Kumar 1
Vijay Mahajan 1
Vadivelu Karuppaiah 1*- 1 Directorate of Onion and Garlic Research (ICAR), Pune, India
- 2 Lovely Professional University, Phagwara, Punjab, India
floral honey has gained attention for its host-specific phytochemicals, which are associated with various health benefits, such as wound healing, reducing inflammation, and offering antioxidant protection. Stingless bee honey, in particular is renowned for its medicinal benefits.This study compares the pH, electrical conductivity (EC), moisture content, total protein, antioxidant activity, sugar content, and mineral composition of four floral honey samples from the stingless bee, Tetragonula iridipennis and an Italian bee, Apis mellifera.The pH of T. iridipennis honey ranged from 3.36 to 3.46, lower than A. mellifera honey (4.48).The EC of T. iridipennis honey (1.01-1.13 mS/cm) was higher than A. mellifera honey (0.58 mS/cm), indicating a greater mineral content. Additionally, T. iridipennis honey showed higher moisture content (16.53-19.79%), protein (825-1184.33 µg/g), antioxidant activity (323.05-353.47 mg/100g), and mineral concentrations. This study compares the physicochemical and mineral components of T. iridipennis and A. mellifera honey.
Keywords: Stingless bee honey, Antioxidant properties, physicochemical properties, mineral content, Tetragonula iridipennis
Received: 18 Dec 2024; Accepted: 04 Apr 2025.
Copyright: © 2025 Pote, Shirsat, Mahadule, Gade, Pandit, P. S., Arunachalam, Kumar, Mahajan and Karuppaiah. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Vadivelu Karuppaiah, Directorate of Onion and Garlic Research (ICAR), Pune, India
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