Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti‐inflammatory activities of Meliponinae honey

Abstract BACKGROUND The maturity of honey has a great impact on its quality and contents. Additionally, stingless bee honey contains high moisture, which allows microorganisms to survive and ferment, contributing to honey's variable flavor and physicochemical properties. Therefore, there is a need for better quality control of the honey process, especially the harvest time of honey. RESULTS We gathered honey from the nest of stingless bees Heterotrigona itama and Tetrigona binghami over different time periods, i.e. 15, 30, and 45 days. The results show harvest time considerably affects the physicochemical properties, antioxidant activity, and antimicrobial activity of honey. Good antioxidant activity and antimicrobial activity can be found in honey produced from a longer harvest time. Compared with 15‐day harvest time, at 30‐ or 45‐day harvest time water, trehalulose, and protein content and total acidity increased, and the content of reducing sugars, fructose and glucose, and pH values, decreased in both types of honey. Moreover, compared with 15‐day harvest time, the sum of six organic acids in the 45‐day honey of H. itama fluctuated between 2.78 to 4.12 g 100 g −1 and in the 45‐day honey of T. binghami increased from 1.66 to 3.61 g 100 g −1 , respectively. CONCLUSION Honey harvest time had a significant effect on the physicochemical properties, antioxidant activity, and antimicrobial activity of stingless bee honey ( H. itama or T. binghami ). This study provides a reference for beekeepers to adjust harvest time to obtain honey with suitable physicochemical parameters. © 2022 Society of Chemical Industry.