de Lima Emilly J S P, da Silva Carlos V A, Rocha Fernanda A S, Rodrigues Aline de M, Costa Samuel C, França Rebeca S, Gurgel Raiana S, Batista Bárbara N, Albuquerque Patrícia M, Gomes Waldireny R, Koolen Hector H F, Bataglion Giovana A
Metabolomics and Mass Spectrometry Research Group, University of the State of Amazonas (UEA), Manaus 69065-001, Brazil.
Department of Chemistry, Federal University of Amazonas (UFAM), Manaus 69077-000, Brazil.
Plants (Basel). 2025 Jul 9;14(14):2106. doi: 10.3390/plants14142106.
Honey is a natural product produced by bees from the nectar of plants and has been widely used as a sweetener for centuries. In addition to its traditional use, it is also employed for other purposes due to its biological and nutraceutical properties. Although honey production is mostly associated with bees of the genus , species from other genera, such as , also produce it, albeit on a smaller scale. The honey produced by these two genera shows significant differences in its composition. Moreover, distinct geographical localizations, which, consequently, have different flora, guide the chemical compositions of these samples. Regarding the Amazon region, the amount of knowledge about the honey samples from species is still scarce. In this context, the present study aimed to characterize the volatile compositions of honey from and , as well as from the floral sources available, in addition to evaluating their nutritional aspects, antioxidant activity, and antibacterial activity. The analysis of chemical composition was performed using gas chromatography coupled to mass spectrometry (GC-MS). Antioxidant activity was determined by DPPH and ABTS assays, while antimicrobial activity was tested against , , , , , , , , , , , , and The results allowed the identification of volatiles present in the honey and floral sources. The samples displayed moderate antioxidant activity and slightly antibacterial activity (MIC) of 75 μg/mL against two bacterial strains tested, demonstrating potential antimicrobial activity.
蜂蜜是蜜蜂采集植物花蜜而产生的天然产物，几个世纪以来一直被广泛用作甜味剂。除了传统用途外，由于其生物学和营养特性，它还被用于其他目的。虽然蜂蜜生产大多与蜜蜂属的蜜蜂有关，但其他属的物种，如[此处原文缺失具体属名]，也会生产蜂蜜，尽管规模较小。这两个属生产的蜂蜜在成分上有显著差异。此外，不同的地理定位，进而拥有不同的植物群落，决定了这些样本的化学成分。关于亚马逊地区，对[此处原文缺失具体物种名]物种蜂蜜样本的了解仍然很少。在此背景下，本研究旨在表征[此处原文缺失具体物种名]和[此处原文缺失具体物种名]蜂蜜以及可用花卉来源的挥发性成分，此外还评估它们的营养方面、抗氧化活性和抗菌活性。化学成分分析采用气相色谱 - 质谱联用（GC - MS）进行。抗氧化活性通过DPPH和ABTS测定法确定，抗菌活性则针对[此处原文缺失具体细菌名列表]进行测试。结果使得能够鉴定出蜂蜜和花卉来源中存在的挥发性物质。这些样本表现出适度的抗氧化活性和对两种测试细菌菌株的轻微抗菌活性（MIC）为75μg/mL，显示出潜在的抗菌活性。
