Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey

• Main Authors: Yaacob, S. N. S., Wahab, R. A., Huyop, F., Ibrahim, R. K. R., Zin, N. M.
• Format: Conference or Workshop Item
• Language: English
• Published: 2020
• Subjects: QD Chemistry
• Online Access: http://eprints.utm.my/id/eprint/93608/1/RoswaniraAbWahab2020_EffectOfStorageOnViabilityOfLacticAcidBacteria.pdf; http://eprints.utm.my/id/eprint/93608/; http://dx.doi.org/10.1088/1742-6596/1567/3/032039

The nutritional benefits of stingless bee (Heterotrigona itama) honey originates from a complex of essential nutrients including carbohydrates, organic acids alongside an assortment of live lactic acid bacteria (LAB). Nonetheless, little is known about the nutritional composition over an extended storage duration. Herein, this study assessed the nutritional contents in Malaysian raw H. itama honey in response to changes in viability of LAB over 28 days of storage. LAB total count was monitored against quality parameters viz. pH, total flavonoid, total phenolic and antioxidant scavenging activity. Results revealed that LAB population was no longer detected after day 28 days of storage (p < 0.05) as compared to initial count of 2.62 × 105 CFU/g. The study recorded minor changes in pH that was reduced from pH 2.96 to pH 2.86. Notably, relatively stable (p > 0.05) total flavonoid (36-60 mg QEA/100 g) and total phenolic contents (38-62 mg GAE/100 g), with antioxidant scavenging activity (IC50 between 24-45 mg/mL) were detected for raw H. itama honey. It was irrefutably demonstrated that 28 days of storage does little to depreciate the nutritive value of Malaysian raw H. itama honey, despite the appreciable decline in live LAB counts.