Thermal degradation of honeys and evaluation of physicochemical properties

The physicochemical characterization and thermal profile of honeys produced by stingless bees are poorly known, mainly due to the high diversity of flora mellifera and to the low production that is inherent of these species. The objective of this study was to determine the physicochemical characteristics of five samples of honey from bees from the species Melipona seminigra merrillae of Amazonas State, Brazil. The thermal degradation profile of these honey samples was evaluated by thermogravimetry in order to contribute with the establishment of a quality standard of honeys produced from Brazilian stingless bees. Thus, the following analyses were performed: reducing sugars, moisture, hydroxymethylfurfural, protein, ash, pH, and acidity. The results showed that the current legislation concerning the honey of Apis mellifera is not an appropriate standard for all the properties analyzed, reinforcing the need for a honey standard including the honeys of all Brazilian bees. The honey samples displayed similar thermal degradation profiles, with the thermal process starting at room temperature and ending at a temperature next to 600 A degrees C.