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Original Article
1 Ecuadorian honey types described by Kichwa community in Rio Chico,
2 Pastaza province, Ecuador using Free-Choice Profiling
a,b c d e,∗
3 Q1 Patricia Vit , Silvia R.M. Pedro , Carlos Vergara , Rosires Deliza
a
4 Food Science Department, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes, Mérida, Venezuela
b
5 Q2 Cancer Research Group, Sydney Medical School, The University of Sydney, Australia
c
6 Q3 Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras, Universidade de São Paulo, Ribeirão Preto, SP, Brazil
d
7 Q4 Department of Chemical and Biological Science, School of Science, Universidad de las Américas Puebla, Mexico
e
8 Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil
9
a a b s t r a c t
r t
i
10 c l e i n f o
11
12 Article history: Pastaza is the largest and least populated province in Ecuador, with seven native indigenous nationalities.
13 Received 11 July 2016
The Kichwas from the Rio Chico community live near to the capital city Puyo, are recognized for their
14 Accepted 22 January 2017
knowledge on stingless honey bees. From the 400 species of Neotropical Meliponini that make honey in
15 Available online xxx
cerumen pots, almost 100 thrive in Southern Ecuador, and confer such biodiversity to pot-honey. In this
16
study sensory characteristics of Ecuadorian false and genuine honeys with diverse entomological origin:
17 Keywords:
Apis mellifera – light amber and amber, Geotrigona leucogastra, Melipona grandis and Scaptotrigona sp. (S.
18 Apis mellifera
ederi np Schwarz) were investigated with Kichwa assessors (four female and four male, aged 18–62 years
19 Kichwa
old). The panel was asked to taste and to identify sensory attributes of honey (appearance, taste, smell,
20 Ecuador
21 Honey aroma, mouthfeel, other tactile sensations), and to score their intensities in 10 cm unstructured line scales
22 Free-Choice Profile anchored with the words weak and strong, using the Free-Choice Profile methodology The Generalized
23 Meliponini Procrustes Analysis was used on the data. The first and second dimensions accounted for by 61.1% of the
variance. In the descriptive sensory evaluation, darker honeys (amber A. mellifera, false and Geotrigona)
were separated from (light amber A. mellifera, Melipona and Scaptotrigona) by the first dimension; whereas
thicker honeys (A. mellifera and false) were discriminated from thinner honeys (Geotrigona, Melipona and
Scaptotrigona) by the second dimension. The assessors were able to evaluate and differentiate honey
types without previous sensory training. Remarkably, two Kichwa ladies immediately spit out the false
honey, in contrast to an acceptance study on 18-honeys, where the false honey was scored among the
preferred ones by 58 participants of the First Congress on Apiculture and Meliponiculture in Ecuador.
Therefore, results suggest that Ecuadorian native Kichwas keep a sensory legacy of ancestral knowledge
with forest products such as honey.
© 2017 Sociedade Brasileira de Farmacognosia. Published by Elsevier Editora Ltda. This is an open
access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
24 Introduction 1985; Camargo and Posey, 1990) and Pankararé (Costa-Neto, 2002) 34
in Brazil, and Huottuja in Venezuela (Salas and Pérez, 2008). Q5 35
25 Ecuadorian indigenous population keeps a legacy of a vast Pre- Pollination is the greatest service of the bees for the envi- 36
26 columbian entomological knowledge, present in their mythology, ronment, and the benefits of pollination for agriculture are 37
27 art, gastronomy (Barragán et al., 2009) and medicine. In particular, more profitable than the honey and pollen harvested (López- 38
28 the stingless bee Melipona beecheii was considered a reincarnation Palacios, 1986; Heard, 1999; Cruz et al., 2005). Pot-honey (Guerrini 39
29 of divine forces by the Mayas, and still today this Melipona bee et al., 2009), pot-pollen (Cruz et al., 2005) and propolis (Campos 40
30 is known with the goddess name Xunan kab, from maya “Xunan” et al., 2014) produced by Meliponini are studied with increas- 41
31 principal lady and “kab” honey (Ocampo Rosales, 2013). ing interest by international scientific teams. The interactions of 42
32 Forest experiences of meliponiculture or honey hunting are Meliponini with microrganisms (Morais et al., 2013), besides the 43
33 reported in the Amazon forest with Kayapó (Posey and Camargo, vegetal–animal nature of this medicinal food, originates active 44
principles with medicinal properties attributed to traditional heal- 45
ing, awaiting for scientific demonstration. 46
∗ The study of pot-honey requires the discipline to refer the bees 47
Corresponding author.
producing honey in a collection, identified by an entomologist. 48
E-mail: [email protected] (R. Deliza).
http://dx.doi.org/10.1016/j.bjp.2017.01.005
0102-695X/© 2017 Sociedade Brasileira de Farmacognosia. Published by Elsevier Editora Ltda. This is an open access article under the CC BY-NC-ND license (http://
creativecommons.org/licenses/by-nc-nd/4.0/).
Please cite this article in press as: Vit, P., et al. Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province,
Ecuador using Free-Choice Profiling. Revista Brasileira de Farmacognosia (2017), http://dx.doi.org/10.1016/j.bjp.2017.01.005
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Table 1
Description of Ecuadorian honey samples evaluated in the study.
No. Code Bee species Ethnic names Province of origin Stingless bee vouchers
1 105 Apis mellifera (light amber) “abeja” Los Ríos –
2 291 Scaptotrigona ederi “catiana” El Oro 17044-17046 RPSP
3 376 Melipona grandis “bunga negra” Pastaza 171037-171045 RPSP
4 442 Apis mellifera (amber) “abeja” Pichincha –
5 551 fake honey “artificial” Morona Santiago –
6 686 Geotrigona leucogastra “abeja de tierra” Manabí 0238-0239 UPSE
49 The great Neotropical biodiversity has been carefully reviewed Assessors 99
50 by Camargo and Pedro (2007), reporting 391 species-group of
51Q6 Meliponini, up to 417 valid species (Camargo and Pedro, 2013). A group of eight honey consumers, four females and four males, 100
52 Ramírez et al. (2013) inform 89 species of stingless bees in the aged between 18 and 62 years old, from a native Kichwa commu- 101
53 Southern region No. 7 of Ecuador that comprises three provinces: nity located in Rio Chico, Pastaza province, Ecuador, took part in 102
54 El Oro, Loja and Zamora Chinchipe. this study. They were selected based on their knowledge on sting- 103
55 Honeys produced in pots by Meliponini have been appreciated less bees, nutritional and medicinal interest on honey, commitment 104
56 for their tropical features (Schwarz, 1948). Pot-honeys are more and availability for the sensory test. None of the assessors had pre- 105
57 sour and thinner than honeys produced in combs by Apis mellifera vious experience with sensory analysis, but all were familiar with 106
58 (Gonnet and Vache, 1984) – where fermentation is considered a Ecuadorian pot honey from Pastaza province. Their sense of smell 107
59 defect – and vary much more due to the enormous entomological was not altered by smoking, allergies, flues, or insomnia. The first, 108
60 biodiversity. Vit et al. (2011) initiated a research on perceptions of second and third sessions took place in the morning, 2–3 h after 109
61 honey types by Huottuja from the Amazone forest in Venezuela. breakfast. Their participation was voluntary. 110
62 Pastaza is the largest and least populated province in Ecuadorian
63 Amazone, with seven native indigenous nationalities. The Kichwas
64 from the Rio Chico community live near to the capital city Puyo,
Sensory evaluation 111
65 and were chosen to take part in this study for their knowledge on
66 stingless honey bees. From the nearly 400 species of Neotropical
Three sensory sessions were performed after an informed con- 112
67 Meliponini (Camargo and Pedro, 2007), that make honey in ceru-
sent form was filled for the sensory test. The Free-Choice Profile 113
68 men pots, almost 100 thrive in Southern Ecuador (Ramírez et al.,
methodology (Williams and Langron, 1984) was used in this study. 114
69 2013), and confer such biodiversity to pot-honey. However, Pre-
In the first session, the Free-Choice Profile procedure was 115
70 columbian pot-honeys are not regulated (Vit, 2008), and only the
explained and then the sensory characteristics were elicited by par- 116
71 honey produced by A. mellifera is included in the Ecuadorian Honey
ticipants. They were asked to list honey’s sensory attributes using 117
72 Norm (NTE INEN, 1988). A paradox between keeping gentle bees to
their own words to describe the appearance (color and visual con- 118
73 protect forest (Vit, 2000) and protecting Meliponini from conspic-
sistency), odor, flavor (aroma and taste) and other sensations in 119
74 uous population decrease (Villanueva-Gutiérrez et al., 2013).
their mouth and throat. Instructions were given to prevent compar- 120
75 This study aimed at characterizing false and genuine Ecuador-
ative and hedonic terms. Each of the six honeys showed in Table 1 121
76 ian honeys with diverse entomological origin (A. mellifera – light
were presented in capped plastic bottles coded with three-digit 122
77 amber and amber, Geotrigona leucogastra, Melipona grandis and
numbers, in a daylight illuminated room, and participants were 123
78 Scaptotrigona sp.) in terms of their sensory characteristics using
asked to list the sensory characteristics they perceived after tast- 124
79 Kichwa assessors.
ing each honey. Appearance was evaluated first, then the odor, and 125
finally half spoon of honey was taken to evaluate taste, aroma, 126
80 Materials and methods mouth feel and any other sensation. Mineral water was served to 127
rinse the mouth between honey samples, to reset the palate. 128
81 Stingless bees For the second and third sessions, individual score cards were 129
prepared based on the attributes they elicited during the first 130
82 Entomological samples of the stingless bees were collected in session to evaluate the intensities of each sensory attribute. The 131
83 alcohol, dried and sent for entomological identification to the Biol- honey samples were monadically evaluated by using unstructured 132
84 ogy Department at the Universidade de São Paulo in Ribeirão Preto, 10 cm line scales anchored with the words “weak” or “absent” at 133
85 Brazil (Vouchers No. 17044-17046 RPSP and 171037-171045 RPSP the left end, and “strong” at the right end. Each assessor crossed 134
86 in the Camargo Collection RPSP, housed at the Universidade de São the intensity on the line scale in the position that best described 135
87 Paulo, Ribeirão Preto, Brazil), and the Department of Chemical and his/her perception. Help was individually provided during the test 136
88 Biological Science at Universidad de Las Américas Puebla in Mexico to facilitate the evaluation process without any induction. 137
89 (Vouchers No. 0238-UPSE and 0239-UPSE deposited in the Entomo-
90 logical Collection at Universidad Estatal Península de Santa Elena,
91 Ecuador) (see Table 1).
Statistical analysis 138
92 Honey The Generalized Procrustes Analysis was used on the Free- 139
Choice Profile data, to generate an optimized consensus matrix by 140
93 Six Ecuadorian honey samples were purchased at the local mar- mathematical transformations, to reach a minimal overall devi- 141
94 kets (light amber and amber A. mellifera honey named as “abeja”, ation, which was able to summarize the information about the 142
95 and one fake honey) or harvested from stingless bee nests, named samples, and replace the panel mean (Williams and Langron, 1984). 143
96 as “abeja de tierra”, “bunga negra” and “catiana”, which are the eth- Correlations between the sample score of each sensory attribute 144
97 nic names given to G. leucogastra, M. grandis and Scaptotrigona sp. and the corresponding sample score principal component, allowed 145
98 Honey, respectively. The six honey samples are described in Table 1. the selection of the important attributes. 146
Please cite this article in press as: Vit, P., et al. Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province,
Ecuador using Free-Choice Profiling. Revista Brasileira de Farmacognosia (2017), http://dx.doi.org/10.1016/j.bjp.2017.01.005
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2
A. mellifera and amber A. mellifera, and fake honey in the top, from 180
the thinner pot honey samples (Scaptotrigona, Melipona, Geotrig- 181
1.5 ona) in the bottom. 182
Fermented
False honey was described by the following attributes: vomit, 183
Sweet Apis light peppermint, caramel, bitter, artificial. Assessors used the terms 184
1
amber Bitter Caramel caramel, fermented, sweet, when evaluating amber A. mellifera. The 185
False Apis amber Honey(A)
Vomite Peppermint(A)Fruity sweet(F) Floral Fresh fruit light amber A. mellifera was perceived as floral, fruity, sunflower, 186
Caramel Fruity
0.5 Artificial(F) Honey(F) fresh fruit, sour throat, yellow, honey. The Melipona and the Scap- 187
Sour throat yellow
Sunflower(A) totrigona were described as resin, fermented, medicinal, sugar cane, 188
liquid honeys. The Geotrigona honey was characterized as brown, 189
0
numb, sour, floral, fruity, sweet, fermented, liquid. 190
F2 (25.80 %) ResinMelipona Brown Fermented(F) –0.5 Medicinal Numb Assessors 191 Floral Scaptotrigona Fruity sweet(A)
–1
The Kichwa assessors were able to describe and to differentiate 192
Sugar cane(A)
honey types without previous sensory training. Remarkably, two 193
–1.5 Fermented(A) Kichwa ladies immediately spit out the false honey, in contrast to an 194
Sour Liquid
acceptance study on 18-honeys, where the false honey was scored 195
Geotrigona among the three most liked honeys by 58 participants of the First 196
–2
–1.6 –1.1 –0.6 –0.1 0.4 0.9 1.4 Congress on Apiculture and Meliponiculture in Ecuador (Vit et al., 197
F1 (35.29 %) 2015). Therefore, results of the perceptions of the eight assessors 198
suggest that Ecuadorian native Kichwas keep a sensory legacy of 199
Fig. 1. The six Ecuadorian honeys defined by the first two dimensions of the con-
ancestral knowledge, and are more familiar with natural products. 200
sensus configuration, showing the sensory attributes used to describe them. Aroma
(A) and flavor (F) attributes are indicated. See Table 1 for the identification of honey samples.
Conclusions 201
147 Results and discussion
The sensory profiling method used in the study demonstrated 202
to be adequate to describe the samples of false and genuine honeys. 203
148 Stingless bee identification
They differed in their sensory attributes, which were identified by 204
the assessors, despite their lack of familiarity with the task. How- 205
149 M. grandis Guérin, 1834 and G. leucogastra (Cockerell 1914) were
ever, the Kichwas consumers were familiar with the honeys and 206
150 the two stingless bees identified in this research. The bee named
this characteristic allowed them to use specific terms to describe 207
151 Scaptotrigona sp. was identified as Scaptotrigona ederi (Schwarz,
and differentiate the honeys. Practical implications of this study 208
152 unpublished). However due to the fact that this species was rec-
can be suggested, and one of them refers to the Codex. 209
153 ognized by Schwarz, but never described and published, the name
The Codex Alimentarius Commission could benefit from the 210
154 must not be used, following the recommendations of the Interna-
results of this research on native Kichwas from Ecuador using 211
155 tional Code of Zoological Nomenclature. See Table 1 with the ethnic
current words to recognize sensory differences and similarities 212
156 name of these bees.
between fake and genuine honey produced by A. mellifera and 213
Meliponini. Besides the chemical standards for honey, key sen- 214
157 Elicited sensory attributes
sory attributes play a role as an analytical support to confirm its 215
entomological origin and authenticity. 216
158 A list of 28 terms was elicited by participants in the first session.
159 The number of attributes varied among assessors. Ferreira et al.
160 (2009) pointed out that the vocabulary developed to describe stin- Ethical disclosures 217
161 gless bee honey by Free-Choice Profile, was similar to descriptors of
162 appearance, odor, flavor, and trigeminal sensations used to describe Protection of human and animal subjects. The authors declare 218
163Q7 A. mellifera honey by QDA (Vit, 1993; Anupama et al., 2003; Persano that no experiments were performed on humans or animals for 219
164 Oddo and Piro, 2004; Galán-Soldevilla et al., 2005). this investigation. 220
165 Honeys
Confidentiality of data. The authors declare that no patient data 221
appears in this article. 222
166 The first and second dimensions accounted for by 61.1% of the
167 variance. It is possible to see that darker honeys (amber A. mellif-
168 era, false and Geotrigona) were separated from lighter colored by
Right to privacy and informed consent. The authors declare that 223
169 the first dimension; whereas thicker honeys (light amber A. mellif-
no patient data appears in this article. 224
170 era, amber A. mellifera and fake) were discriminated from thinner
171 honeys (Geotrigona, Melipona and Scaptotrigona) by the second
Authors’ contributions 225
172 dimension in Fig. 1.
173 The consensus configuration of the six Ecuadorian honeys
PV collected the Ecuadorian honeys and the stingless bees, 226
174 in Fig. 1, shows the position of the samples and their sensory
selected the Kichwa community, and did the field work interviews 227
175 attributes. The first dimension explained 35.29% of the variance,
in the community. SRMP did the entomological identification of 228
176 and separated darker honeys (amber A. mellifera, fake, and Geotrig-
M. grandis and S. ederi, and CV identified G. leucogastra. PV sent the 229
177 ona) to the left, from lighter honeys (light amber A. mellifera,
database to RD, who did the statistical analysis. PV and RD wrote the 230
178 Melipona and Scaptotrigona). The second dimension explained
manuscript. All authors proofread and approved the manuscript. 231
179 25.8% of the variability, and separated thicker genuine light amber
Please cite this article in press as: Vit, P., et al. Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province,
Ecuador using Free-Choice Profiling. Revista Brasileira de Farmacognosia (2017), http://dx.doi.org/10.1016/j.bjp.2017.01.005
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232 Conflicts of interest Ferreira, E.L., Lencioni, C., Benassi, M.T., Barth, M.O., Bastos, D.H.M., 2009. Descriptive 274
sensory analysis and acceptance of stingless bee honey. Food Sci. Technol. Int. 275
15, 251–258. 276
233 The authors declare no conflicts of interest.
Galán-Soldevilla, H., Ruíz-Pérez-Cacho, M.P., Serrano Jiménez, S., Jodral Villarejo, M., 277
Bentabol Manzanarez, A., 2005. Development of a preliminary sensory lexicon 278
for floral honeys. Food Qual. Prefer. 16, 71–77. 279
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236 Acknowledgements
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238 sor Patricia Vit (2014–2015). To Consejo de Desarrollo Científico,
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242
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243 Moromoro, El Oro Province for the “catiana” pot-honey, and to stingless bees. In: Vit, P., Pedro, S.R.M., Roubik, D.W. (Eds.), Pot-Honey. A Legacy 295
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Please cite this article in press as: Vit, P., et al. Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province,
Ecuador using Free-Choice Profiling. Revista Brasileira de Farmacognosia (2017), http://dx.doi.org/10.1016/j.bjp.2017.01.005