Influence of Chemical Profile on the Antioxidant Capacity of Brazilian Stingless Bee Honey.

Chemical compounds found in stingless bee honey (SBH) may impact their biological properties; therefore, the establishment of quality control and standardization protocol is essential. This study investigated the chemical composition and antioxidant capacity of SBH produced by Melipona species from the Espírito Santo state (Brazil). A comprehensive characterization of SBH was conducted using Fourier transform mid-infrared (FT-MIR) and nuclear magnetic resonance (NMR) spectroscopy combined with chemometrics tools. A principal component analysis (PCA) model based on FT-MIR signals showed the separation betweenMelipona capixaba and Melipona quadrifasciata. Volatile organic compounds (VOCs) were detected by gas chromatography-mass spectrometry (GC-MS), and the more abundant classes of the classes were carboxylic acids, ketones, aldehydes, and alcohols. Moreover, the PCA model based on partial GC-MS chromatograms allows the grouping into M. capixaba and M. quadrifasciata. Simple phenols such as p-cresol and allyl guaiacol were also identified in SBH. In addition, total phenolic contents (TPC) and total flavonoid contents (TFC) had selective correlations with total antioxidant capacity (TAC). A high Pearson correlation was observed between TPC and ceric reducing antioxidant capacity (CRAC), although there were low correlations among TAC values. Chemometrics combined with phenolics and antioxidant capacity are comprehensive approaches to determine the identity and quality of SBH.