Jellybeans Supplemented with Honey Polyphenols (Apis Mellifera L.) from the Apurimac Life Zones

We evaluated the polyphenol content in jellybeans containing honey (from Italian and Carniola bee breeds) from three life zones (Pampas, Chicmo, Huancaray) in the Apurimac region - Peru. Total polyphenol content ranged from a maximum of 249.23 ± 0.3 mg AG/100 g and a minimum of 178.99 ± 0.2 mg AG/100 g (Pampas - Carniola and Huancaray – Carniola, respectively). Hydroxymethyl furfural content (HMF) ranged from a maximum of 6,501 ± 0.07 mg HMF/kg and a minimum of 3,098 ± 0.01 mg HMF/kg (Huancaray - Carniola and Chicmo – Carniola, respectively). The antioxidant capacity ranged from a maximum of 37.12 ± 2.12 μmol trolox/100 g and a minimum of 29.17 ± 3.24 μmol trolox/100 g (Pampas - Italian and Huancaray – Italian, respectively). Eleven jellybean treatments were designed based on a degree 2 extreme vertices’ mixture design, applying the restrictions of three components: A1, A2, and A3 (honey, pollen, and citric acid, respectively). Second-order arithmetic models, contour graphics, surface response methodology, and regression coefficients were applied. The optimized composition (71.53% honey, 6.5% pollen, and 0.4% citric acid) reached a maximum total polyphenol content of 200.99 mg AG/100g with a quadratic model (R2 > 94.8).