Fatty Acid Composition in Bee Bread from Tropical Landscapes in Papua New Guinea

24 bee bread samples from hives in Papua New Guinea were analyzed for fatty acid methyl ester (FAME) concentration and diversity using GCMS and DNA metabarcoding. The data shows fatty acids consisted of 43% saturated and 57% unsaturated lipids, with specific acid concentrations varying between forest and non-forest landscapes. This dataset was authored by Chris Cannizzaro and last updated on April 20, 2026.

Use Cases

• Compare fatty acid profiles between forest and non-forest landscapes based on the described landscape comparison.
• Analyze the relationship between floral diversity and total FAME diversity based on the described correlation.
• Investigate the nutritional and antimicrobial properties of bee bread based on the mentioned myristic, palmitoleic, and stearic acids.
• Study honeybee diet composition in tropical environments based on the described fatty acid percentages.

Strengths

• Data is derived from 24 distinct hive samples, providing a basis for comparison.
• Analysis includes specific fatty acid percentages (43% saturated, 57% unsaturated) and comparisons for myristic, palmitoleic, stearic, and lauric acids.
• Uses multiple analytical methods (GCMS and DNA metabarcoding) as described.

Limitations

• Row count and column-level documentation are absent; field semantics must be inferred after download.
• The dataset is very small (16.1 KB), indicating limited scope.
• Geographic coverage is specific to Papua New Guinea, which may limit generalizability.

Provenance

Source

Chris Cannizzaro via figshare.

Collection Method

Bee bread samples were analyzed using GCMS and DNA metabarcoding.

Freshness

Last updated 2026-04-20 11:44:38; freshness should be verified.

Geography

Papua New Guinea.