Molecular Identification of Three Stingless Bees and Chemical Profiles of Their Honeys

Abstract

Stingless bee is honey is widely consumed because it has high pharmacological properties. In addition, stingless bee honey also has color. It has a unique smell and taste as well. This depends on the ecosystem and species in the area where bees live. Thailand is a tropical country with a high abundance and diversity of plant life. But, studies on the composition of compounds substance in stingless bee honey are relatively few. Therefore, this research focused on the detection of the effective substances of the stingless bee honey in Narathiwat Province. From the study on the effective compound substances in 3 species of stingless bee honey composed of H. itama, H. bakari and T. laeviceps, using the liquid chromatograph quadrupole time-of-flight mass spectrometer (LC-QTOF MS) technique, the effective substances were examined negatively and positive ion modes found that the stingless bee honey contained of flavonoids, phenolic compounds, terpenes, di-amino acids and tripeptides and also other types of organic acids. The most effective substances found in T. laeviceps, H.itama, and H. bakari stingless bee honey were 191, 79, and 70 types, respectively. All of the substances found were both new substances that had never been reported before and substances that had been previously reported. For the amount of honey, it was found that the H. bakari species gave the highest amount and T. laeviceps honey has the highest percentage of sweetness. Storing honey at the room temperature increased acidity in all varieties. This research showed that the ecosystem and stingless bee species affect the chemical properties of honey including fermentation and the increasing of pH of the honey.