Physicochemical, bioactive, and safety properties of honey produced by stingless bees in the Colombian Amazon piedmont

Background: In the Colombian Amazonian Piedmont, a highly biodiverse ecosystem, local communities practice meliponiculture using various species of stingless bees. The honeys produced are traditionally used as food and medicine, and in many cases, they can be empirically differentiated accordingto origin, sensory properties, and therapeutic application. However, the comprehensive characterization of these honeys remains too limited. Objective: The physicochemical and bioactive properties of honey produced by stingless bee species from the Colombian Amazonian Piedmont were investigated, as well as its chemical and microbiological safety and its behavior when subjected to heat treatments. Methods: Twenty-eight honey samples were taken from seven species of stingless bees. The following were determined: moisture, pH, total acidity, electrical conductivity, diastase activity, hydroxymethylfurfural, ash, minerals (Mg, Mn, K, Na, Zn), insoluble solids, reducing sugars, and color. In addition, antioxidant activity, total phenols, and organic acid profile were evaluated. Safety was assessed for heavy metals (Cu, Cr, Cd, Pb, As, and Hg) and microbiologically. Selected groups of samples were heat-treated to evaluate the effect on chemical and microbiological properties. Results: The honeys showed high variability within and between bee species. Regarding Apis mellifera honey, the pot honeys presented higher moisture content (26.6 ± 3.01%), higher acidity (49.59 ± 15.68 meq/kg; pH 3.68 ± 0.27), higher insoluble solids content, and a similar total sugar content (62.85% ± 4.32%), but a lower reducing sugar content (50.77% ± 4.21%). The organic acid profile revealed a notable ascorbic acid content in all honeys (47.1–233.7 mg/100g), related to the observed antioxidant activity. Lactic acid was also found, consistent with the presence of lactic acid bacteria and their potential probiotic properties. No contamination with lead, arsenic, cadmium, or mercury was detected, and the absence of pathogenic microorganisms was confirmed. Heat treatments differentially affected lactic acid bacteria and ascorbic acid, thereby affecting functional potential. Conclusion: This first comprehensive evaluation of the quality of stingless bee honey from the Colombian Amazonian Piedmont highlights its unique bioactive profile and safety, thus contributing to the sustainable development of the region.