Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 1819: Influence of Harvesting and Seasonal Variability on the Physicochemical and Antioxidant Properties of Native Bee (Tetragonisca fiebrigi) Honey from Bolivia’s Tropical Dry Forests
Molecules doi: 10.3390/molecules31111819
Authors:
Alejandra Romero-Padilla
Luís M. G. Castro
Manuela Pintado
María Emilia Brassesco

This study evaluates the influence of harvesting methods and seasonal variability on the physicochemical and antioxidant properties of Tetragonisca fiebrigi honey produced in the tropical dry forest of Bolivia. Despite the growing interest in stingless bee honey, studies addressing the combined effects of seasonality and collection practices in this region remain scarce. Honey samples were collected during winter and spring using three approaches: conventional, optimized (based on good manufacturing practices), and direct racking from natural nests. Physicochemical parameters (pH 4.60–6.15; moisture 28–34%; water activity 0.69–0.75) and sugar composition (glucose 10.60–29.03 g/100 g; fructose 9.01–21.97 g/100 g; sucrose 0.70–3.23 g/100 g) showed variability primarily associated with season rather than harvesting method. Bioactive compounds exhibited a marked seasonal effect, with higher total phenolic content (up to 11.03 mg GAE/100 g), flavonoids (up to 23.08 mg QE/100 g), and antioxidant capacity (DPPH up to 1.33 mol TE/100 g; ORAC up to 25.93 mol TE/100 g) in spring samples. Multivariate analysis (PCA) revealed that honey variability is structured along bioactive and physicochemical axes, with samples obtained using the optimized method showing reduced dispersion and greater compositional consistency. These results indicate that while seasonality governs the compositional and functional properties of T. fiebrigi honey, improved harvesting practices contribute to reducing variability and enhancing product standardization. This study provides one of the first comprehensive datasets on Bolivian stingless bee honey and highlights its potential as a functional food, supporting the development of species-specific quality criteria and sustainable meliponiculture in tropical dry forest ecosystems.