The biodiversity of Brazil provides an excellent climate and favorable pollination conditions for Apis mellifera L., especially in the Eastern Amazon region, which boasts vast floral wealth, including an abundance of açaí (Euterpe oleracea) flowers and fruits. In the present study, seven types of honey were evaluated: three containing floral nectar from açaí (Açaí honey) collected in the Eastern Amazon region (Açaí honey from Breu Branco (AH1 and AH2) and Açaí honey from Santa Maria (AH3), both from the state of Pará, Brazil) and four honeys from different regions of Brazil (Aroeira honey from Minas Gerais, Cipó-Uva honey from Distrito Federal, Mangue honey from Pará, and Timbó honey from Rio Grande do Sul). The characteristics of these honeys were evaluated by examining their physicochemical properties, melissopalynological aspects, color, antioxidant potential, and their constituent compounds, which were confirmed through GC-MS analysis. Açaí floral nectar honeys presented physicochemical results similar to those of other honeys, aligning with Brazilian legislation norms, but differed in their high values of free acidity, apparent sugars, and lower reducing sugars, which are directly related to their botanical origin. These differences correlate with unique flavor and distinct aroma characteristics. Melissopalynological analysis confirmed the botanical origin of the honeys containing açaí floral nectar, which had a color range from amber to dark amber. The three açaí honeys demonstrated high antioxidant capacity and superior flavonoid and polyphenol content compared to other honeys, particularly the açaí honey from Breu Branco (AH1), which had four times the content to combat free radicals compared to the honey with the highest potential (Aroeira honey). GC-MS analysis confirmed the presence of antioxidant properties as well as potential anti-inflammatory, antibacterial, antimicrobial, and antitumor capabilities in açaí honeys, which have not yet been fully studied.

The honeys produced by stingless bees native to the Amazon (Meliponini) are distinguished by their high moisture and acidity content, along with elevated levels of phenolic acids and flavonoids. They also feature a rich and diverse microbiota, including organisms as Lactobacillus acidophilus, Bifidobacterium animalis, and Saccharomyces spp., setting them apart from honey produced by Apis mellifera L. The internal microbiota contributes to natural fermentation processes that enhance honey’s acidity and unique properties. These honeys exhibit potent antimicrobial activity, effectively inhibiting the growth of pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. This antimicrobial efficacy stems from factors like the presence of hydrogen peroxide, low pH levels, low sugar concentration, and specific antibacterial compounds. Consequently, honey holds promise for therapeutic applications, including the development of novel medical and food products. The microbial biodiversity present also suggests potential for discovering new probiotics that could benefit human health.