EFFECT OF MICROWAVE PROCESSING ON BIOACTIVE CONTENT AND ANTIOXIDANT CAPACITY OF Melipona mondury HONEY

Microwave processing (MP) is commonly used in food technology for heating purposes. The influence of MP on enzymes and microorganisms makes it suitable for food preservation. Previous studies have demonstrated that microwave heating is effective for Apis mellifera honey stability. Stingless bee honey displays high moisture content, which increases the risk of fermentation. Melipona mondury is a honey-producing stingless bee native to Brazil. This study aimed to evaluate the effect of MP on phenolic content and the antioxidant capacity of M. mondury honey (MMH). MMH (10 ml) was distributed in amber flasks and exposed to MP (20% power) for 20, 40, and 80 s. The number of aerobic mesophilic microorganisms and fungi (molds and yeasts) were determined in PCA and PDA plates, respectively. Physicochemical features (Aw and total soluble solids) and color intensity of the treated samples were evaluated according to standard methods. The total phenolic content and antioxidant capacity were determined by the Folin-Ciocalteu and ABTS methods, respectively. Our results showed that all microwave-treated samples showed a microbial reduction when compared to the control (untreated sample). The Aw of samples decreased as a function of the time of treatment. Color intensity significantly increased (p<0.05) after 40 s of treatment. Regarding the phenolic content and antioxidant capacity, no variation was observed between the samples. These results show that MP can be promising a method for the preservation of MMH.