Author:
Ali H.,Abu Bakar M.F.,Majid M.,Muhammad N.,Lim S.Y.
Abstract
The number of patients with diabetes mellitus is increasing at an alarming rate and this
situation has triggered the interest of searching natural product as an alternative treatment.
Stingless bee honey containing a diverse array of bioactive compounds is commonly
utilized as a functional food and also found to possess various therapeutic effects
including anti-diabetic through α-amylase and α-glucosidase inhibition. However, the
composition level of bioactive compounds varying of geographical origins and botanical
sources of honey leads to different enzyme inhibition abilities. Therefore, this study
explored the total phenolic, total flavonoid, α-amylase and α-glucosidase inhibition
activities of stingless bee honey from various botanical origins. In this study, stingless bee
honey was collected from 6 different botanical origins namely, acacia, coconut, mangrove,
starfruit, multifruit and multiflower plant. Honey from tualang tree was used as a positive
control. Phenolic and flavonoid contents as well as α-amylase and α-glucosidase inhibition
activities of honey were studied spectrophotometrically. Stingless bee honey from
mangrove was found to have the highest phenolic content (141.74±0.03 mg GAE/100 g).
The honey collected from coconut origin showed the highest flavonoid content with the
value of 51.33±0.02 mg RE/100 g and also achieved the highest percentage inhibition
against α-glucosidase (68.33% at 100 µg/mL). Furthermore, tualang honey and honey
samples from mangrove, coconut and Acacia tree were found to have strong α-amylase
inhibition abilities as their inhibition percentages were more than 70.00% at 100 µg/mL.
This study showed that the presence of flavonoid and phenolic compounds in honey from
different botanical origins yielded different degree of α-amylase and α-glucosidase
inhibition and also recommended the uses of stingless bee honey in diabetes treatment.
Cited by
29 articles.
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