Australian Honeypot Ant (Camponotus inflatus) Honey—A Comprehensive Analysis of the Physiochemical Characteristics, Bioactivity, and HPTLC Profile of a Traditional Indigenous Australian Food

• Main Authors: Dewar, T. (Author), Islam, M.K (Author), Lawag, I.L (Author), Lim, L.Y (Author), Locher, C. (Author), Sostaric, T. (Author), Ulrich, D. (Author), Ulrich, E. (Author)
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: Aboriginal food; animal; Animals; ant; antioxidant; antioxidant activity; Antioxidants; Ants; Australia; carbohydrate; chemistry; fructose; Fructose; glucose; Glucose; high-performance thin-layer chromatography; honey; Honey; human; Humans; insect honey; phenol derivative; Phenols; physicochemical properties; sugar content; Sugars
• Online Access: View Fulltext in Publisher

 Despite its cultural and nutritional importance for local Aboriginal people, the unusual insect honey produced by Western Australian honeypot ant (Camponotus inflatus) has to date been rarely investigated. This study reports on the honey’s physicochemical properties, its total phenolic, major sugars and 5-hydroxymethylfurfural contents, and its antioxidant activities. The honey’s color value is 467.63 mAU/63.39 mm Pfund, it has a pH of 3.85, and its electric conductivity is 449.71 µSiemens/cm. Its Brix value is 67.00, corresponding to a 33% moisture content. The total phenolics content is 19.62 mg gallic acid equivalent/100 g honey. Its antioxidant activity measured using the DPPH* (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing–antioxidant power) assays is 1367.67 µmol Trolox/kg and 3.52 mmol Fe+2 /kg honey, respectively. Major sugars in the honey are glucose and fructose, with a fructose-to-glucose ratio of 0.85. Additionally, unidentified sugar was found in minor quantities. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.