Caracterização e propriedades bioativas dos méis de Apis mellifera L. 1758 da região oeste do Paraná

Abstract

Honey is a natural food rich in nutrients, widely used for medicinal purposes because of its high energy value, but climatic factors, botanical origins, collection and storage can interfere in its composition and quality. The objective of this work was to evaluate the bioactive characteristics and properties of Apis mellifera honeys from the western region of Paraná. Twenty samples were collected in apiaries in 2017 and submitted to physicochemical analysis, bioactive and pollinic properties in the Laboratory of the Insect Study Center (INSECTA / CCAAB / UFRB). The physical-chemical parameters evaluated were: moisture (%), reducing sugars (%), apparent sucrose (%), pH, total acidity (meq.Kg-1), electrical conductivity (μS.cm- ), hydroxymethylfurfural (meq.Kg-1), diastase activity, total soluble solids (° Brix) and color. To determine the bioactive properties, the total phenolic compounds (mgEAG.100 g-1) and antioxidant activity DPPH (mg.mL-1) were evaluated. For pollen analysis the samples were submitted to the acetone procedure and subsequently determined to the frequency classes. All analyzes were performed in triplicate, the statistical treatment comprised mean and standard deviation and the results were submitted to qualitative analysis, according to the Scott Knott criterion. The analyzed samples did not comply with the Brazilian legislation in at least one of the analyzed parameters, but presented a therapeutic profile, being able to act as antioxidants, due to the presence of phenolic compounds. Through the pollen spectrum there was a great diversity of apicultural plants visited by A. mellifera being the Fabaceae family the most expressive, being present in all the samples and with greater richness of pollinic types, followed by Myrtaceae and Bixaceae. The large variation in results between the samples evaluated may be due to different floral origins of the honey or may originate from the exposure of the product to inadequate temperature and humidity conditions in the stages of handling, processing or storage of the honey.