Physicochemical, Rheological, and Thermal Properties of Pot-Honey from the Stingless Bee Melipona beecheii

Abstract

The availability of data on physicochemical properties is crucial to direct efforts towards identifying the quality standards of the Neotropical stingless bee Melipona beecheii’s pot-honey. In this vein, other properties apart from those typically considered for Apis mellifera could also be relevant in characterizing the honey of this stingless bee. The physicochemical, rheological, and thermal properties of pot-honey from Melipona beecheii (Yucatán, México) were analyzed. Samples were collected from two annual harvests (2018 and 2019) and from a rural and an urban location. Free acidity, moisture, total reducing sugars, diastase activity, hydroxymethylfurfural content, and electrical conductivity were measured using standard techniques. The rheological and thermal behaviors were determined via Couette rheometry and differential scanning calorimetry, respectively. The physicochemical properties of Melipona beecheii pot-honey can be incorporated into a general quality specification for honey of the Neotropical Melipona genus, or as the basis for a regional (Mesoamerican) standardization of honey from this particular bee species. The rheological analyses indicated the Newtonian behavior of Melipona honey in the full studied range of 10-40 °C (7,545-244 cp), showing dynamic viscosities significantly lower than those expected for Apis mellifera honey, primarily due to its high water content. Two main endothermic transitions were detected via differential scanning calorimetry: at 96-162 °C and at 169-230 °C. The Apis mellifera honey samples showed the same thermal transitions but differed from Melipona beecheii honey in their peak temperatures and enthalpies.