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This study was performed with floral honeys from an innovator and pioneer project in Brazil for the digital monitoring of beehives. Samples from six regions of the Santa Catarina state were evaluated for moisture, acidity, pH, electrical conductivity, 5-HMF, diastase activity, fructose, glucose, sucrose, and minerals (K, Ca, Na, Mg, and Mn). Furthermore, chemometric analyzes were applied to classify honeys based on these parameters. Some results did not corroborate with the current legislation for free acidity (≤ 50 mEq kg−1) and electrical conductivity (≤ 0.8 mS cm−1). In all samples, the minerals K (0.37 × 103 to 3.03 × 103 mg kg−1) and Ca (0.03 × 103 to 0.38 × 103 mg kg−1) were majority. Considering that the results were different (p

Euterpe fruits have gained prominence over the world due to the high levels of phenolic compounds. Meanwhile, these compounds are affected by ripening, genotypes, extraction, processing, storage, a...

Stingless bee honey is a unique product with physicochemical characteristics and distinct antioxidant, antimicrobial, and medicinal properties from Apis mellifera honey. However, it does not fall w...

Research background. Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using an adequately validated sub-minute capillary electrophoresis method. Experimental approach. In this study, sorbate and benzoate were evaluated in sauce samples by capillary electrophoresis using a simple sample preparation procedure. Previously, the method was validated according to Eurachem guidelines, and its greenness was assessed by Eco-Scale. Results and conclusions. The fitness for purpose of the method, as well as its suitability for the analysis of the studied matrices and its agreement with the principles of green chemistry were checked and confirmed. Also, according to our findings, among the 30 commercial samples assessed, six of them presented some mislabeling or non-compliance with European or Brazilian legislation, reinforcing the constant need for quality assessment and surveillance of food products. Novelty and scientific contribution. So far, there have been few studies related to investigating the preservatives such as sorbate and benzoate in mustard, ketchup and tomato sauce, highlighting the significance and contribution of the obtained results to the knowledge in the field., Pozadina ispitivanja. Sorbat i benzoat su važni konzervansi u prehrambenim proizvodima, ali mogu imati genotoksični učinak i time ugrožavati zdravlje potrošača. Stoga je svrha ovoga rada bila odrediti masene udjele sorbata i benzoata u brazilskim uzorcima senfa, kečapa i umaka od rajčica pomoću validirane kapilarne elektroforeze u trajanju ispod minute. Eksperimentalni pristup. U radu je jednostavnim postupkom pripreme uzoraka i kapilarnom elektroforezom ispitana prisutnost sorbata i benzoata u gotovim umacima. Metoda je prije toga validirana u skladu s preporukama europske mreže organizacija koje se bave kemijskim analizama Eurachem, a njezina ekološka prihvatljivost ocijenjena je pomoću analitičke eko-ljestvice (tzv. Eco-Scale). Rezultati i zaključci. Ispitane su te potvrđene prikladnost metode za analizu ispitanih uzoraka i njezina usklađenost s principima zelene kemije. Osim toga, dobiveni rezultati pokazuju da je od 30 obrađenih komercijalnih uzoraka njih šest imalo netočnu deklaraciju ili njihov sastav nije bio u skladu s europskim ili brazilskim zakonodavstvom, što potvrđuje neprestanu potrebu za procjenom kakvoće i nadzorom prehrambenih proizvoda. Novina i znanstveni doprinos. Vrlo je malo radova dosad objavljeno na temu istraživanja konzervansa poput sorbata i benzoata u senfu, kečapu i umaku od rajčica, što naglašava značaj i doprinos dobivenih rezultata ovom području znanosti.

Scientific observations state that stingless bee honey (Meliponinae) contains a high moisture content (>20% w/w), which contributes to the accelerated fermentation and degradation of this honey. As...

The aim of this study was to evaluate the quality of fifty Apis mellifera L. honey samples from southern Brazil in terms of the physicochemical composition, color characteristics, phenolic content,...

Grumixama (Eugenia brasiliensis Lamarck) is a native fruit of the Atlantic rain forest that belongs to Myrtaceae family. It presents economic potential due to the attractive sensory attributes and bioactive compounds. This study determined physicochemical characteristics, minerals (K, Na, Ca, Mg, Mn), sugars (fructose, glucose, sucrose), total content of phenolics, proanthocyanidins, and anthocyanins, individual phenolic compounds, and antioxidant capacity at three ripening stages of grumixama from two growing locations (Florianópolis and São Ludgero, Santa Catarina state, Brazil). Of the 23 phenolic compounds quantified, gallic acid, ellagic acid, quercetin, and isoquercetrin were the major (with values up to 69.08 mg/100 g fresh weight). Fructose (up to 5.28 g/100 g fresh weight) was the main sugar, and K (up to 589.30 mg/100 g fresh weight) was the major mineral, followed by Ca, Na, and Mg (up to 149.02, 117.52, and 80.18 mg/100 g fresh weight, respectively). More mature fruits had the highest levels of total phenolics (up to 469.18 mg gallic acid equivalent/100 g fresh weight), anthocyanins (up to 518.64 mg cyanidin 3-glucoside equivalent/100 g fresh weight), and proanthocyanidins (up to 420.70 mg catechin equivalent/100 g fresh weight). The influence of growing location and ripening on nutritional and physicochemical characteristics was confirmed. There was a statistically significant interaction (p 0.05) between both factors for almost all parameters evaluated. The results showed that grumixama fruits could contribute to the daily intake of nutritional and bioactive compounds for consumers' health.

In the present study, we evaluated the physicochemical characteristics (color, humidity, soluble solids, free acidity, pH, ash content, carbohydrate content, and 5-HMF) and antioxidant activity (Folin-Ciocalteu reagent and DPPH free radical scavenging) of honey samples produced by different species of Meliponinae subfamily (n = 16) and A. mellifera (n = 16) from the Eastern Brazilian Amazon region. Considering global averages, the stingless-bee honey had high acidity (93.45 mEq kg-1), high humidity (27.43%), low content of reducing sugars (55.65%), and darker colors (Pfund scale – 162.17 mm), when compared with A. mellifera honey (62.96 mEq kg-1, 19.35%, 65.70% and 68.43 mm for the respective parameters). Furthermore, more than 50% of samples of stingless-bee honey had values of 5-HMF above that proposed by Codex Alimentarius (max. 80 mg kg-1). The two types of honey investigated showed similar results for total phenolic compounds and antioxidant activity. The principal component analysis (PCA) of the physicochemical characteristics of the honey samples, showed that the A. mellifera samples formed a differentiated group, while the multi-species Meliponinae samples were more scattered along the PCA axes. The distinctive characteristics of stingless-bee honey compared to A. mellifera honey produced in the same region, reinforces the need for specific regulations for honey produced by stingless-bees.

On‐board Brazilian sardinella (Sardinella brasiliensis) conservation system based on cooling in ice, but in recent years, fishing boats have been applying immersion in chilled brine as a storage system on‐board. This study evaluated this system concerning physicochemical quality (total volatile bases, pH, histamine, moisture) of the fish and cation concentrations. Offshore (on‐board) data were collected (total storage time, over time temperature, fish mass captured by bid, load capacity in use and available) to assess the efficiency and viability. The results showed that this system is useful in maintaining the physicochemical quality of the fish since the samples met the quality standards required by law. Data showed high levels of sodium in fish muscle, which are strongly influenced by the immersion time, suggesting the need for standardization of the method considering the risks associated with consumption of foods with high levels of sodium.

The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxidant potential of the specie Rubus ulmifolius are still scarce. In this regard, this study aimed to assess the physicochemical characteristics, total monomeric anthocyanins (TMA), individual phenolics, minerals, sugars, and antioxidant properties of mature and fully mature R. ulmifolius. With the advance of maturation, changes in the physicochemical composition suggest pleasant characteristics for consumption especially in the fully mature stage. High levels of TMA and sugars (fructose and glucose) were also verified in the fully mature stage, as well as, expressive antioxidant potential, with values of 241.06 μM Fe+2 g−1 for ferric reducing antioxidant power and 28.22 mg gallic acid equivalent g−1 for Folin-Ciocalteu reducing capacity (all expressed in dry matter, DM). In contrast, minerals (potassium, calcium, sodium) and most of the studied phenolic compounds showed the highest concentrations in mature fruits. Among the phenolics investigated, 26 compounds were identified and quercetin and isoquercitrin were the predominant phenolic compounds in the fruit. The results reinforce the nutritive and antioxidant potential of Rubus ulmifolius in both maturation stages studied.

Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.

Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.

The present study aimed to investigate, for the first time, the presence of free amino acids in stingless bee (Meliponinae) honey samples from nine species, using high-performance liquid chromatography coupled to fluorescence (HPLC/FLD) and HPLC coupled to mass spectrometry (HPLC/MS-single quadrupole) detectors. Seventeen free amino acids were investigated, and 16 were determined. Phenylalanine (5.20–1231 mg kg−1) and proline (12.1–762 mg kg−1) were the majority free amino acids, which were found in all the samples; on the other hand, histidine was not identified in either of the samples. The results summarized in this study confirm not only the presence, but also the diversity of free amino acids in the analyzed stingless bee honey samples.

This study aimed to investigate for the first time fourteen aliphatic organic acids (AOA) in honeys produced by different species of Brazilian stingless bees (Melipona bicolor, Scaptotrigona bipunctata, Melipona quadrifasciata, and Melipona marginata) and characterize them regarding their physicochemical properties. Thirteen AOAwere quantified in the samples, in which five of them (malonic, fumaric, glycolic, glutaric, and propionic acids) were identified for the first time instingless bee honey (SBH). Acetic, gluconic, and lactic acids were predominant in all the samples analyzed varying from 0.0067 ± 0.0001 to 1.5993 ± 0.0003 g 100 g

This article presents the determination of eight pyrrolizidine alkaloids (PAs) by LC-MS/MS in honeys, pollen, and Senecio brasiliensis (Asteraceae) samples, all from Santa Catarina state, Brazil. I...

Euterpe edulis Martius species, popularly called jucara palm or “palmiteiro,” is a native to the Atlantic Rainforest biome and found mainly in the Southern and Southeastern Brazilian states. This palm produces globose fruits, which are violaceous purple in color when mature and usually used for pulp or juice production. These fruits and their products recently gained worldwide attention, mainly for their high nutritional value and antioxidant compounds. The concentrations of antioxidants such as phenolic compounds, especially anthocyanins, vitamin C, carotenoids, selenium, and manganese are generally higher in jucara fruits when compared to other berries. In this way, studies also report that the jucara fruits have a high activity of deactivation of radicals, ferric reducing power, as well as inhibition of β-carotene bleaching. Additionally, the antioxidant potential of these fruits is demonstrated in cellular models and the majority of the in vivo studies observed a decrease in markers of lipid peroxidation and enzymatic antioxidant activity, probably due to the ingestion of the antioxidants present in the jucara fruits. This chapter focuses on the antioxidant compounds in jucara fruits, as well as in vitro and in vivo studies on the antioxidant activity of these fruits.

Citrus honey is one of the most important monofloral honeys produced and consumed worldwide. This honey has pleasant sensorial characteristics, which include light color and typical aroma and flavor. Besides that, several constituents such as minerals, phenolic and volatile compounds, amino acids, sugars, enzymes, vitamins, methylglyoxal and organic acids are found in citrus honey. Moreover, potential biological properties have been associated with citrus honey. All these factors make it highly desired by consumers, increasing its market value, which can stimulates the practice of fraud. Also, citrus honey is susceptible to contamination and to inadequate processing. All these factors can compromise the quality, safety and authenticity of citrus honey. In this sense, this review aims to update and to discuss, for the first time, the data available in the literature about the physicochemical and the sensorial characteristics, composition, health properties, contamination, authenticity and adulteration of citrus honey. With this background, we aim to provide data that can guide future researches related to this honey.

Bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) is a peculiar Brazilian honey. It is produced only every 2 years, which raises concerns about its quality since it can be submitted to different storage conditions until a new harvest is carried out. Therefore, this study investigated the changes in the visible spectrophotometric profile (VSP) of BHH during its storage at room temperature over 24 months and 40 °C for 4 months. Our findings indicated a similar VSP between the BHH samples, but that varied according to the storage condition. These changes were associated with the formation of brown compounds, such as 5-hydroxymethylfurfural, which has a maximum limit established for honeys. Thereby, absorbance above 0.500 absorption units between 380 and 410 nm was proposed as indicative of BHH exposure to prolonged heating with significant loss of its quality. Still, a regression model for absorbance at 380 nm was proposed aiming to predict the BHH storage time at room temperature, since storage time longer than 20 months at average temperatures of 23.0 ± 2.3 °C do not seem to be suitable for BHH. Thus, the VSP showed potential for monitoring BHH quality.

Honeydew honeys, including bracatinga (Mimosa scabrella Bentham) honeydew honey, are highly appreciated due to its nutritional and sensory properties. Therefore, fast and inexpensive methods must be developed to differentiate this distinct class of honey. Although methods using the visible spectrophotometric fingerprint (VSF) have never been used to differentiate bracatinga honeydew honey and blossom honey, this technique appears to be a viable alternative, successfully used in the differentiation and fraud detection of various foods, including honeys from other botanical sources. In this sense, the present study aimed to verify the existence of a specific VSF for bracatinga honeydew honey and blossom honey and differentiate both type of honeys using the VSF associated with chemometric analysis. The VSF of 30 bracatinga honeydew honeys harvested in three different years (2014, 2016, and 2018) and 21 blossom honeys (harvested in 2016) were evaluated. The existence of a different VSF for bracatinga honeydew honeys and blossom honeys allowed the satisfactory differentiation of both types of honeys. Additionally, bracatinga honeydew honey presented a unique VSF, independent of the year of harvest, which can be exploited as a fingerprint of this type of honey, contributing to its authenticity. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04425-2) contains supplementary material, which is available to authorized users.

Yellow guava (Psidium cattleianum Sabine) has received considerable attention in the last years because of their high content in bioactive compounds with potential application in food and pharmaceutical industries. In this regard, this study aimed to investigate the phenolic compounds of three edible ripening stages of yellow guava fruits after acidic hydrolysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and their antioxidant capacity. Among the 23 phenolics quantified, catechin, isoquercitrin, quercetin, gallic acid, and syringic acid showed significant concentrations in all the evaluated stages, with values ranging from 479.59 ± 12.52 to 12,795.50 ± 320.95 μg 100 g−1 of dry matter. In general, higher concentrations of phenolic acids were found in the latter ripening stages, while flavonoids were in the earlier ripening stages. These findings suggest that the ripening process promotes changes in the phenolic composition of yellow guava. However, considering the sum of phenolic compounds and the antioxidant capacity, all ripening stages investigated can be suggested as a supply of bioactive compounds for consumers.

The increasing demand for honeydew honeys by consumers has raised concerns regarding the authenticity of this product. Therefore, the aim of this study was to develop a classification model (Classification and Regression Tree) to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys. The model was then used to verify the authenticity of commercial samples of honeydew honey. A total of 67 honey samples were analyzed, including 13 bracatinga honeydew honeys, 20 blossom honeys, seven commercial bracatinga honeydew honeys and 27 bracatinga honeydew honeys blended (adulterated) with blossom honey (5, 15 and 25% of blossom honey). In the classification model developed clear parameters were established that characterized each group of honey and with its application all honeydew and blossom samples were correctly classified. Only two samples of adulterated honeydew honey were misclassified. Therefore, the proposed classification model shows promising perspectives for its application, aimed at improving authenticity verification and fraud detection with regard to bracatinga honeydew honeys.

The aim of this study was to investigate the free individual phenolics and the in vitro antioxidant capacity of blackberry, acerola, yellow guava, guabiju, jambolan and jabuticaba fruits in two edible stages. Of the thirty-three phenolics investigated by liquid chromatography - tandem mass spectrometry (LC-MS/MS), twenty-five were quantified and the major ones were catechin, isoquercitrin, epicatechin and gallic acid. The highest values for the total phenolic content (in dry matter) were observed for acerola (83.6 to 97.7 mg gallic acid equivalents g−1 DM) and blackberry (18.9 to 28.3 mg gallic acid equivalents g−1 DM); however, acerola, jabuticaba, and blackberry showed the highest antioxidant capacities (134.6 to 1120.4 mg Trolox equivalents g−1 for 2,2-diphenyl-1-picrylhydrazyl and 43.6 to 501.8 μmol Trolox equivalents g−1 for ferric reducing antioxidant power). For most fruits, the antioxidant capacity decreased during the ripening, possibly due to a decrease in the concentration of most of the phenolics.

This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in jucara frozen pulp. In the sequence, method 3 was applied to jucara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuira – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L⁻¹ Trolox 100 g⁻¹ pulp) compared with the other two methods tested (1969.14–3034.74 μmol L⁻¹ Trolox 100 g⁻¹ pulp). In relation to jucara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.

This study aimed to characterize jabuticaba (Myrciaria cauliflora), guabiju (Myrcianthes pungens), and jambolan (Syzygium cumini) in relation to its individual phenolic compounds (LC-ESI-MS/MS), antioxidant capacity, total monomeric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages). In the three studied fruits, 22 phenolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher concentration in the intermediate ripening stage. In contrast, the total monomeric anthocyanin, fructose, glucose, Ca, Na values were higher in the ripe stage. In addition, all studied fruits showed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35 mg AAE 100 g−1 DW for DPPH; 13777.52 to 26667.45 µmol Fe+2 100 g−1 DW for FRAP; and 957.72 to 2061.35 mg GAE 100 g−1 DW for Folin-Ciocalteu reducing capacity. Therefore, our results revealed that these fruits represent a supply of high-value nutrient and bioactive components, especially in the ripe stage.

Stingless bees are native to tropical and subtropical countries, such as Brazil. The wide variety of species, the sources of food collection (nectar and pollen), and the climate conditions strongly affect the chemical composition of the honey, making this a unique product with peculiar characteristics. Stingless bee honey presents higher water content, higher acidity, and a lower sugar concentration when compared to Apis mellifera honey. Moreover, there is a wide variety of microorganisms in stingless bees' environment, which leads their honey to go through a natural fermentative process during its production in the hive. Besides, fermentation and hydrolysis are effective ways to convert glycosides into aglycones, thus increasing the bioavailability of compounds. In this sense, stingless bee honey may possess a greater concentration of phenolic compounds aglycones than glycosides, which would increase its potential benefits. Therefore, this review aims to compile the most recent studies of stingless bee honey phenolic profile and its biological potential (antioxidant, antimicrobial, and anti-inflammatory activities) and a possible connection to its natural fermentation process.

5-Hydroxymethylfurfural (5-HMF) is a compound formed in carbohydrate-containing foods during thermal processing, especially under acidic conditions, and when in high levels it can cause damage to the health of the consumer. In this context, this work aimed to determine 5-HMF using green and validated method by capillary electrophoresis, as well as to analyze sugars (fructose, glucose, and sucrose), pH, and titratable acidity in tomato sauce, ketchup, and tomato paste. 5-HMF separation was performed with short-end injection (-50 mbar/3 s), separation voltage +30 kV, background electrolyte composed by 5 mmol L−1 sodium tetraborate and 120 mmol L−1 sodium dodecyl sulphate (pH 9.3), and direct detection at 284 nm. The results showed that the validation parameters evaluated (linearity, matrix effect, precision, and recovery) were satisfactory, and the method was characterized as excellent according to the green chemistry principles. The content of 5-HMF in the 23 tomato-based products analyzed ranged from 1.30 to 312 mg kg−1, which was positively and significantly correlated with sugars (fructose and glucose) levels and acidity. This study highlights the importance of monitoring of 5-HMF in tomato-based products, as well as the need for establishing maximum legal limits to offer a safe product to the consumer.

The phenolic composition, antioxidant capacity and bioaccessibility of the minerals of thirteen honey samples from nine different species of stingless bees ( Meliponinae ) were determined in this study. Twenty-six phenolic compounds were found. The major phenolic compounds were salicylic acid (8.02–94.8 μg 100 g 1 ), p- coumaric acid (4.54–64.3 μg 100 g 1 ), naringin (4.00–32.0 μg 100 g 1 ) and taxifolin (12.0–1920 μg 100 g 1 ). Moreover, the presence of mandelic acid, caffeic acid, chlorogenic acid, rosmarinic acid, aromadendrin, isoquercetrin, eriodictyol, vanillin, umbelliferone, syringaldehyde, sinapaldehyde and carnosol in stingless bee honeys was reported for the first time. The study also states that the abundant minerals in the samples were potassium (263–4980 μg g 1 ), followed by calcium (88.7–138 μg g 1 ), sodium (12.7–261 μg g 1 ) and magnesium (25.9–231 μg g 1 ). The estimation of the minerals bioaccessibility demonstrated high fractions (73.62–107.6% of the total concentrations). Stingless bee honey has considerable concentrations of phenolic compounds and macro minerals (K, Ca, Na and Mg) as well as a related antioxidant capacity, suggesting a source of natural antioxidants.

An in vitro method involving simulated gastrointestinal digestion was used to assess the bioaccessibility of fifteen minerals, twenty-two phenolic compounds and the antioxidant capacity in jucara fruit during seven ripening stages. For minerals and phenolics, respectively, initial contents were up to 1325.9 and 22.9mg100g-1, whereas after in vitro digestion, the maximum values were 556.7 and 14.43mg100g-1 (dry matter). Antioxidant capacity, determined by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), after in vitro digestion decreased 51-78% when compared to the crude extract. Bioaccessible fractions of quercetin, protocatechuic and p-coumaric acids presented positive and significant correlation with results of DPPH and FRAP. Furthermore, our study demonstrated that the ripening stages of jucara fruit influenced the bioaccessibility of compounds and antioxidant capacity, which presented higher levels in purple fruits collected 42-69days after the appearance of the red berries on bunches.

Honeydew honey is increasingly being valued by consumers and the food industry worldwide, particularly bracatinga honeydew honey (Bhh) obtained from honeydew of plant-sucking insects ( Tachardiella sp.) that infest the tree species bracatinga ( Mimosa scabrella Bentham) from Santa Catarina State (SC), Brazil. Due to mixture between honeys, authentication is an important aspect of quality control and its regard with the origin guarantee in terms of source and geographical documentation needs to be determined. We therefore determined the free amino acids (FAA) by GC-MS to elucidate the contribution of plant-sucking insects ( Tachardiella sp.) and Apis mellifera bees to the Bhh in order to classify this honey from five different geographic areas of Santa Catarina, using chemometric approach. The results showed that proline is provided exclusively by Apis mellifera bees, and this honey could be differentiated into geographic regions based on the FAA profile. Principal component analysis identified the main FAA responsible for clustering of the samples in these regions (the sum of the first 2 principal components account for 82% of the total variance) and provided a similar discrimination of the geographical location map, particularly with regard to the northern and southern geographical orientations. This method is therefore a reliable analytical strategy for the authentication of this honey.

The aim of the study was to identify, via headspace solid phase microextraction and gas chromatography–mass spectrometry, volatile compounds in eight no processing Apis mellifera L. honey samples produced in the state of Santa Catarina, Brazil, and monitor their stability over 540 days of storage at 20 ± 4 °C, searching for possible degradation indicators compounds. The result of the initial analysis showed the presence of 32 volatile compounds and 24 were selected for the evaluation of the behavior over the storage. The volatiles cis- and trans-linalool oxide and hotrienol showed increased over 540 days, except for one sample, which showed a decrease in the cis- and trans- linalool oxide contents. Other compounds (ethyl acetate, 1-hexanol. 2-ethyl, benzoic acid. ethyl ester, butanoic acid. 3-methyl, butanoic acid. 2-methyl, and salicylic acid. tert.-butyl ester) were detected in at least one sample from 360 days of storage. Considering the storage system applied, the compounds cis- and trans-linalool oxide and hotrienol, which were found in all samples and times evaluated, can be considered possible indicators compounds of degradation of honey.

The objective of this study was to investigate and quantify the composition phenolic, reducing capacity, the free radical scavenging activity, as well as, the anti-inflammatory effect evaluated against lipopolysaccharides-stimulated RAW264.7 macrophages through modulation of inflammatory mediators, in eight stingless bee honey types (Meliponinae) from southern Brazil. Stingless bee honey did not show to be cytotoxic at the tested concentrations (1–100 µM) and also reduced nitric oxide and the secretion of the pro-inflammatory cytokine in the inflamed macrophages. Two honey samples showed the ability to increase the secretion of anti-inflammatory cytokine (interleukin-10), suggesting a significant anti-inflammatory effect. All these findings indicate that stingless bee honey could be an important source of natural compounds presenting anti-inflammatory and antioxidant effect, which could would provide health benefits when included in the diet.

The present study aimed to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys, with and without addition of heat treatment, and bracatinga honeydew honeys adulterated with blossom honeys (5, 15 and 25% of blossom honeys), using chromatic characterization associated with chemometric analysis. Bracatinga honeydew honeys presented unusual chromatic characteristics which allowed differentiation of blossom honeys by principal components analysis. Additionally, a classification model was developed in order to establish clear rules that characterize each group of honey. The proposed model correctly classified bracatinga honeydew honey and blossom honey samples, with and without heat treatment. Only two samples adulterated with 5% blossom honey were misclassified. The chromatic analysis associated with chemometric analysis showed promising perspectives for its exploitation being able to be used for screening and selection of bracatinga honeydew honey, fresh or thermally treated as well as fraud detection. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03737-2) contains supplementary material, which is available to authorized users.

This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concentration of AOA in pure BHH were similar between harvests, but distinct from blossom honeys. Succinic, glycolic, glutaric, malic, acetic, gluconic, and lactic acids were responsible for the differentiation between these two types of honey since they were the dominant variables (r > 0.80) in the principal component analysis. Based on this, the classification and regression trees method was used to develop a classification model considering these AOA. The proposed method needed only six of these AOA and adequately classified all blossom honeys and almost all pure and adulterated BHH. Therefore, the proposed model proved to be promising and reliable for verifying authenticity and fraud detection in BHH.

The peculiar period of production (every two years) raises concerns about the influence of storage time on bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) quality. Therefore, this study investigated the changes in the physicochemical characteristics and content of carbohydrates, amino acids, aliphatic organic acids, minerals, and phenolic compounds in BHH during its storage at room temperature over twenty-four months. Our findings indicate that almost all these parameters are indeed affected by prolonged storage, impacting BHH quality and, consequently, its shelf-life. Our data suggested that the quality of BHH reaches its limit between the 16th and 20th month of storage, which means a substantial impact on the marketing chain of this product. Also, special attention must be given to this honey's high free acidity, which was demonstrated not to come from postharvest fermentation. Regression models for 5-hydroxymethylfurfural, glutamic acid, and b* color parameter were constructed aimed at prediction of BHH storage time at room temperature and contribute, associated with the regulatory parameters, to the control of the quality of this honey. Additionally, glutaric acid, coniferaldehyde, and syringaldehyde were suggested as additional indicators of prolonged storage and freshness of BHH.

Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mainly in the liver. The intake foods with PA/PANO usually occur through accidental ingestion of plants and their derivatives, besides to products of vegetal-animal origin, such as honey. PA/PANO are transferred to honey by their presence in nectar, honeydew, and pollen, which are collected from the flora by bees. In addition to honey, other beekeeping products, such as pollen, royal jelly, propolis, and beeswax, are also vulnerable to PA contamination. In this context, this review provides information about chemical characteristics, regulation, and toxicity, as well as summarizes and critically discusses scientific publications that evaluated PA in honeys, pollens, royal jelly, and propolis.

Honey is a natural ready-to-eat product rich in flavonoids, which is known by the wound healing properties due to both antibacterial and antioxidant activity. Flavonoids mitigate inflammatory processes, and thus it could currently support studies of anti-inflammatory potential of honeys. In this review, in vitro anti-inflammatory properties of flavonoids found in honey were prioritized. Mechanistic information of specific isolated flavonoids as modulators of inflammatory processes are summarized aiming to stimulate studies regarding the action of honey in inflammatory events. Lastly, a structure–activity relationship (SAR) of flavonoids was also included. Flavonoids found in honey have demonstrated antioxidant properties and ability to inhibit pro-inflammatory enzymes such as COX, LOX, iNOS, and pro-inflammatory mediators, including nitric oxide, cytokines and chemokines. Transcriptional factors such as NF-κB are also modulated by flavonoids, controlling the expression of several inflammatory mediators. SAR studies demonstrate the effect of flavonoids in the prevention of inflammatory cascades. Despite the promising reports of in vitro anti-inflammatory activity, well-designed clinical trials need yet to be performed to confirm the benefits of honeys from different botanical sources in diseases that include episodes of inflammation.

Honey traceability is an important topic, especially for honeydew honeys, due to the increased incidence of adulteration. This study aimed to establish specific markers to quantify proteins in honey. A proteomics strategy to identify marker peptides from bracatinga honeydew honey was therefore developed. The proteomics approach was based on initial untargeted identification of honey proteins and peptides by LC-ESI-Triple-TOF-MS/MS, which identified the major royal jelly proteins (MRJP) presence. Afterwards, the peptides were selected by the in silico digestion. The marker peptides were quantified by the developed targeted LC-QqQ-MS/MS method, which provided good linearity and specificity, besides recoveries between 92 and 100% to quantify peptides from bracatinga honeydew honey. The uniqueness and high response in mass spectrometry were backed by further complementary protein analysis (SDS-PAGE). The selected marker peptides EALPHVPIFDR (MRJP 1), ILGANVK (MRJP 2), TFVTIER (MRJP 3), QNIDVVAR (MRJP 4), FINNDYNFNEVNFR (MRJP 5) and LLQPYPDWSWTK (MRJP 7), quantified by LC-QqQ-MS/MS, highlighted that the content of QNIDVVAR from MRJP 4 could be used to differentiate bracatinga honeydew honey from floral honeys (p

In this study, citric acid, malonic acid, malic acid, fructose, and glucose were detected by a capillary electrophoresis system in seven edible ripening stages of jucara fruits. Citric acid (275.4–500.1 mg 100 g−1) was the dominant aliphatic organic acid (AOA), followed by malonic (184.9–298.4 mg 100 g−1) and malic acids (74.77–93.65 mg 100 g−1). Fructose was the most abundant sugar (0.84–1.09 g 100 g−1), followed by glucose (0.69 to 0.97 g 100 g−1). Principal components analysis demonstrated a clear grouping of later edible ripening stages (5, 6, and 7) due to the high values of citric and malonic acids, sum of quantified AOA, and acidity. In addition, stages 2, 3, and 4 were grouped due to the higher levels of glucose, fructose, and the sum of sugars. Thus, our findings can contribute with information to optimize the harvest time of jucara fruits, suggesting that the fruits harvested from 17 to 30 days after the appearance of red fruits in the bunches are sweeter and less acidic.

Juçara (Euterpe edulis Martius) is a palm tree widely distributed in the Atlantic Forest, which produces round fruits that recently gained worldwide attention, mainly for its resemblance to fruits of Euterpe oleracea and Euterpe precatoria Martius used to produce açaí. Juçara fruits stand out for their high nutritional value, which contain different kinds of nutrients, including fatty acids, protein, fibers, minerals and vitamins, and bioactive compounds such as anthocyanins, non-anthocyanin flavonoids and phenolic acids, which are associated with potent biological activities. The main objective of this work is to present the available compositional data regarding juçara fruits to produce a comprehensive source of recent information on important chemical constituents and the potential health benefits of these fruits in reference to the species E. oleracea and E. precatoria. In addition, information on botanical aspects, production chain and markets are presented.

A fast and simple method was developed to determine pyrrolizidine alkaloids (PAs) in honey using liquid chromatography tandem mass spectrometry (LC- MS/MS) with electrospray ionization (ESI). An efficient extraction procedure was carried out by simply diluting with water, without the need of any additional clean-up steps. A full validation of the method was performed according to Commission Decision 2002/657/EC. The method was linear in the 050 μg kg−1 range and presented satisfactory intra-day and inter-day precision with relative standard deviations of 1.45–10.2% and 1.60–1–0.2%, respectively. The measurement uncertainty, limit of detection (LOD) (0.1–1.0 μg kg−1) and limit of quantification (LOQ) (0.2–1.5 μg kg−1) were also calculated. The proposed method was applied to analyse eight PAs, namely, senecionine, senecionine-N-oxide, echimidine, intermedine, lycopsamine, retrorsine, monocrotaline and retrorsine-N-oxide, in 92 commercial honey samples from Brazil. At least three PAs were detected in 99.1% of the samples. PAs were not detectable (

A simple, reproducible and sensitive method has been optimized and validated for simultaneous determination of 32 phenolic compounds in bracatinga ( Mimosa scabrella Benth.) with the diluted-and-shoot approach, without the need of any additional clean-up steps. It has been based on high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry and electrospray ionization (HPLC-ESI-MS/MS). The chromatography conditions were optimized, and due to the selectivity provided by MRM monitoring, LC separation required only 9 min. The developed method was validated on the basis of Eurachem and European Commission Decision 2002/657/EC guidelines. Mean recoveries ranged from 70.4 to 110%. Intra-day and inter-day precision with RSD (relative standard deviations) from 0.14 to 18.9% and 0.34 to 20.0%, respectively were achieved. Limits of detection (LOD) and quantification (LOQ) ranged from 0.03 to 3.20 μg L − 1 and 0.20–12.8 μg L − 1 . Finally, the method was applied to samples and 20 phenolic compounds were quantified in all the samples analyzed, representing a contribution to the characterization and quantification of phenolic compounds from bracatinga ( M. scabrella Bentham) honeydew honey.

This study investigates the physicochemical properties, majority minerals, total phenolic compounds and antioxidant activity of stingless bee honey. Thirty-three samples from ten species were analyzed. The results show moisture as 23.1–43.5% (w/w), the electrical conductivity as 0.150–1.34 mS cm −1 , the free acid as 16.2–139 mEq kg −1 , the pH as 3.33–6.56, the diastase activity as 4.34–49.6 in Gothe units, the insoluble solids as 55.2–76.1°Brix, the carbohydrates as 48.6–70.5% (w/w) sucrose and the 5-hydroxymethylfurfural (5-HMF) was below the limit of quantitation (LOQ). The most abundant element in the samples was potassium followed by calcium sodium, magnesium and manganese. Stingless bee honeys possess relevant amounts of phenolic compounds and antioxidant activity, suggesting a source of natural antioxidants. The results show that there is great variability in the composition of honey from stingless bees of different species, predominantly flowering and geographical origin. However, it was not possible to identify the real factor influencing its features.

This study evaluates the nutritional potential of Sarcocornia ambigua as new a source of minerals. The mineral concentrations of two different growing populations (natural occurrence and irrigated) of S. ambigua were evaluated using inductively coupled plasma mass spectrometry. In all samples, the mineral present in highest amounts was potassium (K) (19–24 μg g−1), followed by magnesium (Mg) (8.6–14 μg g−1) and then calcium (Ca) (2.6–4.0 μg g−1). In addition, in vitro bioacessibility assay demonstrated that very high fraction (65–80%) of these K and Mg (80 and 65%) of total concentration of these elements is bioacessible from S. ambigua analyzed. The trace elements vanadium (V), chromium (Cr), cobalt (Co), copper (Cu) and lithium (Li) have more than above 50% of total concentration was found bioaccessible. In all cases, mass balance was verified by carrying out the total digestion of the remaining residue and the relationship between total concentration and bioaccessibility. The data related to the concentrations and the bioaccessible fractions of the minerals provide a starting point for more complex and in-depth evaluations from the nutritional point of view, including the establishment of a recommended daily dietary intake for this plant.

Among the rich Brazilian biodiversity, a wide range of native and exotic fruit species are found. Many of these fruits have high nutritional and bioactive value, being important sources of minerals, phenolic compounds, vitamins, dietary fiber, among others. Also, the prevention of several diseases and disorders have being associated to the action of phytochemical compounds present in fruits with antioxidant, anti-inflammatory, and antiproliferative effects, for example. However, despite the potential of these fruits to be explored economically, many of them remain unknown to a large part of the population and food, pharmaceutical, and cosmetical industries, being produced and consumed only locally. Therefore, summarize information about potential Brazilian native fruits species is essential to stimulate their better use and reinforce the local economy promoting the cultivation and exploration of these fruits. In this context, this review summarizes and discusses the physicochemical characteristics, nutrients, phytochemical compounds, and biological properties of seven dark-colored underexploited Brazilian fruits species: Bactris setosa, Eugenia brasiliensis, Eugenia involucrata, Euterpe edulis, Myrcianthes pungens, Myrciaria cauliflora, and Myrciaria jaboticaba.

Different storage conditions (22 and 40 °C for 90 days) were used in thermally processed stingless bee honey (90 °C), seeking to evaluate their effect on the physicochemical properties (moisture, acidity, 5-hydroxymethylfurfural, and diastase activity) and bioactive (antioxidant potential and individual phenolic compounds). In addition, a commercial honey sample was also stored at 4 °C for 365 days and evaluated for 5-hydroxymethylfurfural, and bioactive properties. The results of the physicochemical properties showed that at the end of storage, honeys had little changes when compared the start of storage (after thermal treatment), but differed from fresh honey. Only honeys stored at 40 °C showed quantifiable levels of 5-HMF. As for bioactive properties, honeys showed antioxidant potential after storage under all tested conditions (22, 40, and 4 °C). Other phenolic compounds, which were not present in the fresh honey, were identified after heat treatment. This profile remained after storage in all conditions tested. However, storage at 40 °C caused the greatest reductions in most tested compounds, while at 4 °C their amount was preserved. Thus, it can be concluded that storage at 40 °C is not recommended, and temperatures lower may assist in maintaining the characteristics of thermally processed stingless bee honeys.