Pot-Honey pp 461-474 | Cite as

Flavonoids in Stingless-Bee and Honey-Bee Honeys

  • Francisco A. Tomás-Barberán
  • Pilar Truchado
  • Federico Ferreres
Chapter

Abstract

Both stingless-bee honey and Apis mellifera honey contain flavonoids that originate from nectar, pollen, and plant resins collected by bees. Such flavonoids indicate the botanical and geographical origins of honey and have associated health benefits. A survey of flavonoids in pot honey from Venezuela, Australia, Brazil, and Bolivia shows they are richer in flavonoid glycosides than Apis mellifera honey. Honey of Apis contains larger amounts of flavonoid aglycones that originate from propolis or from enzymatic hydrolysis of nectar flavonoid glycosides. The low diastase content of stingless-bee honey may explain the higher content of flavonoid glycosides in this honey.

Keywords

Glycoside Quercetin Poplar Eucalyptus Flavone 

Notes

Acknowledgments

The authors are grateful to the European Commission FP7 for supporting the research on plant bioactive compounds collected by plants and their role in bee health (project BEEDOC, under grant agreement 244956). The stingless-bee honey samples were kindly provided by Patricia Vit (APIBA honey collection, Universidad de los Andes, Mérida, Venezuela); M. favosa from Venezuela, M. quadrifasciata and M. scutellaris from Paulo Nogueira-Neto Fazenda (São Simão, Brazil) were collected by herself. M. subnitida (Natal, Brazil), M. rufiventris (Pará, Brazil), other M. quadrifasciata and M. scutellaris honeys were received during the X Iberolatinamerican Congress in Natal, M. fasciculata maturated pot-honey from Sergio Murilo Drummond (Universidade Federal do Maranhão, Brazil), T. carbonaria honey was collected by Tim Heard (CSIRO, Brisbane, Australia), and honey from Bolivian species was collected by Urbelinda Ferrufino (ASEO, Santa Cruz, Bolivia). Useful editorial annotations by P. Vit and D.W. Roubik are appreciated.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Francisco A. Tomás-Barberán
    • 1
  • Pilar Truchado
    • 1
  • Federico Ferreres
    • 1
  1. 1.Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and TechnologyCEBAS (CSIC)MurciaSpain

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