Chemical and microbiological characterization of "sambura" from two stingless bee species

The pollen stored by stingless bees (sambura) is a product of the hive considered a functional food. However, few studies related to this promising product for human consumption are found in the literature. Thus, the aim of this study was to evaluate the chemical and microbiological characteristics of sambura from two species of stingless bee. The samples were submitted to chemical (moisture, ash, pH, acidity, water activity, proteins, lipids, total carbohydrates, total phenolic compounds, total flavonoids) and microbiological analyses (coliforms 35 degrees C and 45 degrees C, Staphylococcus coagulase positive, Clostridium sulphite reducers, Salmonella spp., aerobic mesophiles, aerobic psychrotrophs, molds, and yeasts). The results showed differences in sambura composition in both species, complying with the threshold established by the Brazilian legislation for bee pollen, except for moisture content (26.96 - 30.11%), ash (4.92 - 5.41%) and pH (3.47 - 3.42) in sambura of T. angustula and S. xanthotricha, respectively. Sambura S. xanthotricha had higher values for moisture (30.11%), ash (5.41%), water activity (0.78 Wa), acidity (120.93 mEq kg(-1)), and total flavonoids (20.94 mgEQ g(-1)). No microorganisms that compromise product quality (spores of Clostridium sulphite reducers and Salmonella spp.), health quality (coliforms at 45 degrees C and Staphylococcus coagulase positive), or commercial quality (psychrotrophic aerobes) were observed in the samples. Sambura of both species displayed different chemical characteristics and good nutritional conditions, constituting promising products for human food and were also safe for consumption, as no pathogenic microorganisms were detected.