Impactos das técnicas de beneficiamento do mel de abelha Tetragona clavipes na ação antimicrobiana.

Abstract

This study investigated the impact of different processing techniques on the physicochemical characteristics and antimicrobial activity of Tetragona clavipes (borá) honey. Raw honey samples were subjected to dehumidification and pasteurization, and evaluated for moisture, soluble solids (°Brix), color, acidity, and ash content. The raw honey presented high moisture content (28.5%), exceeding the legal limit for Apis mellifera, a typical characteristic of stingless bee honey. Dehumidification reduced the moisture content to 18%, while pasteurization resulted in a slight decrease (26.5%), reflecting an increase in soluble solids and product stability. Color ranged from 50 to 55 mm Pfund, with slight darkening after dehumidification, and ash content increased as a function of mineral concentration. Acidity values were high (265–305 meq/kg), higher than those observed by other authors, likely associated with the local flora. Regarding antimicrobial activity, inhibition zones were observed in agar diffusion assays against Staphylococcus aureus, which were observed only in raw honey, while the broth microdilution method demonstrated bacteriostatic and bactericidal activity at different dilutions. The results demonstrate that processing significantly influences the physicochemical and functional properties of honey, reinforcing its therapeutic potential and the importance of preserving its bioactive characteristics.