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A study on different extraction method on stingless bee honey

1
1 Mohamad Fauzi Mahmud, Tuan Zainazor Tuan Chilek*

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu,
Malaysia.

*Corresponding author: t.zainazor@umt.edu.my

Abstract:

Honey is a natural sweetener and natural product produce by honey bees from flower nectar. It is mostly
composed of sugars such as glucose, fructose, sucrose, and maltose; it also contains pollen grains,
proteins, free amino acids, vitamins, flavours, minerals, and volatile compounds. The amounts and
proportions of these components are an affected by various factors. These factors may be classified as:
natural such as type of plant and geographic region and industrial such as storage period. Differences
in protein composition of honey may be the result of different bee origin and flower nectar used by
them of interest is proteins originating from bees, which are secreted from the salivary and
hypopharyngeal glands. Despite the low content of honey protein and difficulty in extracting honey
protein from the sugar-rich environment, they are becoming a popular study object, and have recently
been used as markers of the authenticity and quality of honey. In this study, we proposed four methods;
acetone method, phenol method, dialysis method, and salting out method to compare most effective
method to get optimum protein yield. Our objective is to compare different protein extraction method
on stingless bee honey. Our results show the phenol method get the highest protein yield compared to
salting out, acetone and dialysis. Conclusively, phenol method are more effective method as it less time
consuming and get optimum protein yield compared to other method.

Keyword: Stingless bee, Protein extraction, Protein quantification, Stingless bee honey, Phenol method