Molecular Structure of Melipona Honey

Melipona honey, produced by stingless bees of the Melipona genus, is a complex mixture of organic compounds, primarily carbohydrates, water, and bioactive molecules. Below is a breakdown of its key components and molecular characteristics.

1. Carbohydrates (Sugars)

• Fructose & Glucose: The dominant monosaccharides (~70–80%), essential for energy and sweetness.

  • Fructose: A ketohexose, primarily in cyclic β-D-fructofuranose form (5-membered ring).

  • Glucose: An aldohexose, mainly in cyclic α-D-glucopyranose form (6-membered ring).

• Disaccharides: Small amounts of sucrose (glucose + fructose) and maltose (glucose + glucose).

• Oligosaccharides: Higher levels (e.g., erlose, kestose) than Apis honey, contributing to prebiotic benefits.

2. Water

• Contains 20–35% moisture, higher than Apis honey (17–20%), influencing viscosity and preservation.

3. Organic Acids

• Gluconic Acid: The primary acid, formed via enzymatic oxidation of glucose.

• Acetic, Lactic, and Citric Acids: Contribute to acidity (pH ~3.5–4.5) and antimicrobial properties.

4. Enzymes

• Invertase: Breaks down sucrose into glucose and fructose.

• Glucose Oxidase: Produces gluconic acid and hydrogen peroxide (antimicrobial).

• Catalase: Neutralizes hydrogen peroxide.

5. Phenolic Compounds

• Flavonoids: Quercetin (C₁₅H₁₀O₇), kaempferol (C₁₅H₁₀O₆) – contribute to antioxidant activity.

• Phenolic Acids: Caffeic acid (C₉H₈O₄), ferulic acid (C₁₀H₁₀O₄) – enhance honey’s bioactivity.

• Unique Phytochemicals: Region-specific compounds influenced by local flora.

6. Minor Components

• Vitamins: Trace amounts of B-complex and vitamin C.

• Minerals: Potassium, calcium, magnesium.

• Volatile Compounds: Terpenes and aldehydes contributing to aroma and flavor.

Key Differences from Apis Honey

• Higher moisture and acidity.

• Greater oligosaccharide content.

• Diverse phenolic compounds and phytochemicals.

Structural Summary

Melipona honey’s molecular profile is defined by:

• Sugars (cyclic fructose/glucose).

• Enzymes (protein structures).

• Phenolic antioxidants (aromatic hydroxyl groups).

• Organic acids (carboxylic acid groups).

Its composition varies by geography, bee species, and floral sources, making it distinct from traditional honey. For precise molecular analysis, techniques like HPLC or NMR are required.

Where can I buy products related to bees and coffee?Available at JyG Furniture Store in Huaces, Guanacaste. Contact BeeOasisCR@Gmail.com or WhatsApp +506-8355-1483.