Physicochemical Profiles, Antioxidant and Antibacterial Capacity of Honey from Stingless Bee Tetragonula laeviceps Species Complex

¹ Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok, Rayong Campus, Bankhai, Rayong, Thailand
² Institute of Bee Health, Vetsuisse Faculty, University of Bern, Bern, Switzerland, Swiss Bee Research Centre, Agroscope, Bern, Switzerland

^* Corresponding author: Jakkrawut.m@sciee.kmutnb.ac.th

Abstract

Stingless bee (Apidae, Meliponini) is a group of eusocial insects that widely distributed in the neotrophic regions of the globe. Similar to honeybees, stingless bees produce honey that is usually valued much higher, likely due to both its unique flavor and properties. In this study, honey samples produced by stingless bee Tetragonula laeviceps species complex were collected from different meliponary in Eastern Thailand (Rayong, Chantaburi, and Trat provinces). The honey samples were examined the physicochemical parameters, antioxidant, and antimicrobial activities. The results revealed the physicochemical parameter of honey from T. laeviceps species complex to be an average color (75 ± 15 mm Pfund), moisture (27 ± 2 g/100 g), pH (3.70 ± 0.3), total sugar (50 ± 7.80 g/100 g), electrical conductivity (0.62 ±0.15 ms/cm) and the soluble solids (51.70 ± 4.12 °Brix). Besides, the honey from the T. laeviceps species complex showed the highest reducing power (18 ± 1.20%) and antimicrobial property against four species of bacteria (Bacillus subtilis, Pseudomonas aeroginosa, Staphylococcus aureus, Salmonella typhimurium) and yeast (Candida albicans).