Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 105487 10.21603/2308-4057-2026-2-685 UGBQOJ Research Article Research Article Research Article Tetragonula laeviceps honey: Biochemical composition and kinetics of 5-hydroxymethylfurfural formation Tetragonula laeviceps honey: Biochemical composition and kinetics of 5-hydroxymethylfurfural formation https://orcid.org/0000-0002-8277-6202 Budianto Budianto Budianto Budianto budianto_delta@yahoo.com https://orcid.org/0000-0002-9720-8195 Suparmi Anik Suparmi Anik https://orcid.org/0000-0002-3519-906X Feri Zefki O. Feri Zefki O. https://orcid.org/0000-0002-8147-3349 Arifin Muh Jaenal Arifin Muh Jaenal https://orcid.org/0000-0002-3130-7115 Kristiani Kiki Kristiani Kiki https://orcid.org/0009-0008-0604-721X Susanti Dewi Susanti Dewi Irianto Tommy D. Irianto Tommy D. https://orcid.org/0009-0001-8451-8100 Furwanti Endang S. Furwanti Endang S. https://orcid.org/0009-0003-6829-7285 Marniasari Desi W. Marniasari Desi W. Institute Science and Technology Al-Kamal Jakarta Индонезия Institute Science and Technology Al-Kamal Jakarta Indonesia SMA Negeri 4 Tarakan Tarakan Индонезия SMA Negeri 4 Tarakan Tarakan Indonesia State University of Yogyakarta Yogyakarta Индонезия State University of Yogyakarta Yogyakarta Indonesia SMK Negeri 3 Madiun Madiun City Индонезия SMK Negeri 3 Madiun Madiun City Indonesia Sahid University Surakarta Surakarta Индонезия Sahid University Surakarta Surakarta Indonesia Poltekkes Kemenkes Pontianak Pontianak Индонезия Poltekkes Kemenkes Pontianak Pontianak Indonesia Poltekkes Kemenkes Pontianak Pontianak Индонезия Poltekkes Kemenkes Pontianak Pontianak Indonesia Poltekkes Kemenkes Pontianak Pontianak Индонезия Poltekkes Kemenkes Pontianak Pontianak Indonesia Poltekkes Kemenkes Pontianak Pontianak Индонезия Poltekkes Kemenkes Pontianak Pontianak Indonesia 20 10 2025 20 10 2025 14 2 386 398 10 06 2024 03 06 2025 https://jfrm.ru/en/issues/23601/23929/

The emergence of a new bee species, Tetragonula laeviceps, in Indonesia has attracted scientific attention that promoted further exploration. We aimed to analyze changes in the biochemical composition of T. laeviceps honey stored at different temperatures and to study the kinetics of hydroxymethylfurfural formation. T. laeviceps honey was stored at 25, 50, and 80°C for 6 h. The pollen sources were identified using the melissopalynology method, followed by a biochemical analysis using UHPLC-DAD-ESI/MS. The kinetics of hydroxymethylfurfural formation were analyzed using the Arrhenius equation applied to zero-, first-, and second-order reactions. T. laeviceps honey was multifloral (three or more pollen types, each with < 16% frequency), with dominant Zea mays spp. Mays (L.) (40.24%) and Vigna unguiculate sesquipedalis ( L.) (22.52%). Heating at 80°C significantly ( p < 0.05) increased phenolic acids, flavonoid acids, total phenolics, total flavonoids, and hydroxymethylfurfural, as well as significantly (p < 0.05) degraded diastase, invertase, glucose oxidase, and DPPH. Heating at 50°C only had a significant impact on hydroxymethylfurfural and diastase. Ferulic acid and kaempferol compounds dominated in the phenolic and flavonoid acids in all the samples. The kinetics of hydroxymethylfurfural formation followed a first-order reaction, with specific rate constants of 0.1098/h (25°C), 0.0597/h (50°C), and 0.0053/h (80°C), involving an activation energy of 69.23 KJ/mol. This study highlights the impact of storage and heating on the chemical composition of Klanceng honey. Our findings provide practical guidance for improving honey production and storage, while enhancing the commercial value of T. laeviceps.

The emergence of a new bee species, Tetragonula laeviceps, in Indonesia has attracted scientific attention that promoted further exploration. We aimed to analyze changes in the biochemical composition of T. laeviceps honey stored at different temperatures and to study the kinetics of hydroxymethylfurfural formation. T. laeviceps honey was stored at 25, 50, and 80°C for 6 h. The pollen sources were identified using the melissopalynology method, followed by a biochemical analysis using UHPLC-DAD-ESI/MS. The kinetics of hydroxymethylfurfural formation were analyzed using the Arrhenius equation applied to zero-, first-, and second-order reactions. T. laeviceps honey was multifloral (three or more pollen types, each with < 16% frequency), with dominant Zea mays spp. Mays (L.) (40.24%) and Vigna unguiculate sesquipedalis ( L.) (22.52%). Heating at 80°C significantly ( p < 0.05) increased phenolic acids, flavonoid acids, total phenolics, total flavonoids, and hydroxymethylfurfural, as well as significantly (p < 0.05) degraded diastase, invertase, glucose oxidase, and DPPH. Heating at 50°C only had a significant impact on hydroxymethylfurfural and diastase. Ferulic acid and kaempferol compounds dominated in the phenolic and flavonoid acids in all the samples. The kinetics of hydroxymethylfurfural formation followed a first-order reaction, with specific rate constants of 0.1098/h (25°C), 0.0597/h (50°C), and 0.0053/h (80°C), involving an activation energy of 69.23 KJ/mol. This study highlights the impact of storage and heating on the chemical composition of Klanceng honey. Our findings provide practical guidance for improving honey production and storage, while enhancing the commercial value of T. laeviceps.

 Klanceng honey melissopalynology activation energy pollen bioactive enzymes phenolics flavonoids Klanceng honey melissopalynology activation energy pollen bioactive enzymes phenolics flavonoids

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