Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey
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 st...
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my.utm.936082021-12-31T08:44:52Z http://eprints.utm.my/id/eprint/93608/ Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey Yaacob, S. N. S. Wahab, R. A. Huyop, F. Ibrahim, R. K. R. Zin, N. M. QD Chemistry 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. 2020 Conference or Workshop Item PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/93608/1/RoswaniraAbWahab2020_EffectOfStorageOnViabilityOfLacticAcidBacteria.pdf Yaacob, S. N. S. and Wahab, R. A. and Huyop, F. and Ibrahim, R. K. R. and Zin, N. M. (2020) Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey. In: 6th International Conference on Mathematics, Science, and Education (ICMSE 2019), 9 - 10 October 2019, Semarang, Indonesia. http://dx.doi.org/10.1088/1742-6596/1567/3/032039 |
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QD Chemistry Yaacob, S. N. S. Wahab, R. A. Huyop, F. Ibrahim, R. K. R. Zin, N. M. Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey |
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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. |
format |
Conference or Workshop Item |
author |
Yaacob, S. N. S. Wahab, R. A. Huyop, F. Ibrahim, R. K. R. Zin, N. M. |
author_facet |
Yaacob, S. N. S. Wahab, R. A. Huyop, F. Ibrahim, R. K. R. Zin, N. M. |
author_sort |
Yaacob, S. N. S. |
title |
Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey |
title_short |
Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey |
title_full |
Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey |
title_fullStr |
Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey |
title_full_unstemmed |
Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey |
title_sort |
effect of storage on viability of lactic acid bacteria and nutritional stability of raw malaysian heterotrigona itama honey |
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2020 |
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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 |
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