P. Vit, B. Chuttong, N. Zawawi, María Nieves Saldaña Díaz, Jane van der Meulen, H. F. Ahmad, F. Tomás-Barberán, Gina Meccia, K. Danmek, J. E. Moreno, D. Roubik, O. Barth, D. Lachenmeier, M. Engel
{"title":"一种新的综合方法研究采后盆栽蜂蜜的变化","authors":"P. Vit, B. Chuttong, N. Zawawi, María Nieves Saldaña Díaz, Jane van der Meulen, H. F. Ahmad, F. Tomás-Barberán, Gina Meccia, K. Danmek, J. E. Moreno, D. Roubik, O. Barth, D. Lachenmeier, M. Engel","doi":"10.13102/sociobiology.v69i4.8251","DOIUrl":null,"url":null,"abstract":"This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations.","PeriodicalId":21971,"journal":{"name":"Sociobiology","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest\",\"authors\":\"P. Vit, B. Chuttong, N. Zawawi, María Nieves Saldaña Díaz, Jane van der Meulen, H. F. Ahmad, F. Tomás-Barberán, Gina Meccia, K. Danmek, J. E. Moreno, D. Roubik, O. Barth, D. Lachenmeier, M. 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A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest
This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations.
期刊介绍:
SOCIOBIOLOGY publishes high quality articles that significantly contribute to the knowledge of Entomology, with emphasis on social insects. Articles previously submitted to other journals are not accepted. SOCIOBIOLOGY publishes original research papers and invited review articles on all aspects related to the biology, evolution and systematics of social and pre-social insects (Ants, Termites, Bees and Wasps). The journal is currently expanding its scope to incorporate the publication of articles dealing with other arthropods that exhibit sociality. Articles may cover a range of subjects such as ecology, ethology, morphology, population genetics, physiology, toxicology, reproduction, sociobiology, caste differentiation as well as economic impact and pest management.