Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil (original) (raw)
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Revista Ibero-Americana de Ciências Ambientais, 2018
The objective of this is report was to evaluate the physicochemical characteristics and the antibacterial activity of honey produced for human consumption in some counties in Amazon, Cerrado and Pantanal of Mato Grosso, Brazil. Honey samples were collected in 6 municipalities, totaling 18 samples, 3 samples per municipality. The physicochemical characteristics evaluated were moisture, reducing sugars, apparent sucrose, glucose and fructose by HPLC system, ashes, insoluble solids, free acidity, HMF, diastase activity, Lund, Fiehe and Lugol reactions, electrical conductivity and color. The content of total phenolic and flavonoids were quantified using standard curve of gallic acid and quercetin. The antibacterial activity of honey was evaluated by disk diffusion to five bacteria. Fifteen out of eighteen samples were reproved in some of the physicochemical characteristics. Honeys' average content of total phenolic was 35.68 mg GAE/100 g of honey. The content of total phenolic and flavonoids showed positive correlation with the color of the honeys. The studied honeys did not present antibacterial activity, but the phenolic and flavonoid contents originate potential antioxidant and prebiotic for the darkest honeys. Mato Grosso has potential to the production of the floral honey, in need of adequacy on the quality of the honey to the physicochemical characteristic's patterns.
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The antimicrobial activity of honey produced by Melipona asilvai, Melipona quadrifasciata anthidioides, Friseomelita doederleinei, Tetragonisca angustula and Plebeia sp. were investigated. The agar well diffusion assay demonstrated that all honeys had antibacterial activity against Staphylococcus aureus, but only the samples from M. quadrifasciata anthidioides and F. doederleinei inhibited the growth of Escherichia coli. In the Minimum Inhibitory Concentration determination assay, M. asilvai, M. quadrifasciata anthidioides, F. doederleinei and T. angustula honeys were more active than that from Plebeia sp. for S. aureus and E. coli. The microorganisms Pseudomonas aeruginosa and Candida albicans were resistant to the all native stingless bee honeys in both assays. Honeys were more effective against bacteria than a sugar solution, suggesting that the mechanism for bacterial growth inhibition is not only related to the osmotic effect. The results of antimicrobial activity may explain t...
LWT, 2018
Honey is a natural food with functional properties such as antioxidant and antimicrobial activities. These properties vary greatly depending on floral source, climate, and environmental and processing conditions. In this work, we characterized honeys on the basis of their botanical composition and clustered them according to their physicochemical parameters in order to find similarities, and assess their antibacterial action against microorganisms isolated from contaminated food. All honeys studied complied with international quality standards. The data showed differences between multifloral and unifloral honeys in their physicochemical parameters, as well as a direct correlation between colour, phenolic compounds, and antioxidant activity.-Antimicrobial activity resulted from hydrogen peroxide effect. Multifloral honeys with similar phenolic compounds and a botanical composition of Eucalyptus sp. and blueweed had greater inhibitory power against E. coli, P. aeruginosa, Salmonella spp., S. aureus and B. cereus.
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The present study aimed to characterize five commercial honeys available in the Portuguese market in respect to their floral origins, physicochemical parameters and microbial safety and commercial quality assessment. Pollen profile, colour, moisture content, ash, acidity, electrical conductivity, pH, reducing sugars, apparent sucrose and HMF were the parameters analysed in each honey sample. Aerobic mesophiles, moulds and yeasts, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. The antimicrobial effect against four fermentative yeasts was determined.
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LWT - Food Science and Technology, 2016
Honey contains compounds with antioxidant and antibacterial capacities, such as phenolic compounds and carotenoids. Current analysis evaluates the antioxidant and antibacterial activity and determines the phenolic compounds and carotenoids content in 24 honey samples from the state of Rio Grande do Sul, Brazil. Total content of phenolic compounds (from 11.37 to 54.01mgGAE•100 g À1), flavonoids (from 2.97 to 10.46 mgQE•100 g À1), phenolic acids (from 0 to 65.47mgCAE•100 g À1) and carotenoids (from 0.56 to 6.19 mg b-carotene•Kg À1) were found, and the antioxidant activities measured by ABTS (between 8.24 and 111.48 mgtrolox•100 g À1) and by DPPH (between 2.48 and 17.21 mgQEA•100 g À1) differed significantly. All samples showed antibacterial activity, where the H5 and H23 showed the best results (MIC: 10 mg mL À1) against the four pathogenic bacteria tested.
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Many times when it is studied the therapeutic effect of honey appears an important question regarded to which type of honey is suitable for medical purpose and which type has the best antibacterial effect. In this study were been analyzed six samples of honey from different botanical origins, including unifloral (Acacia honey, Lime honey, Cole honey), and multifloral types (forest honey from low altitude, from high altitude and field honey) obtained direct from beekeepers localized in unpolluted areas from the Western part of Romania. Was been evaluated the pH from honey samples, microbiological characteristics (standard plate count or SPC) and antibacterial activity (method of growth inhibition) in some pathogen microorganisms cultures from Pseudomonas Spp (Pseudomonas aeruginosa), Enterobacteria (Escherichia coli), Bacillus Spp (Bacillus subtilis), Staphylococcus Spp (Staphylococcus aureus). Also it was performed a study for bacterial, fungal or yeast organisms detection in all si...
Physicochemical and Microbiological Aspects of Honey Produced in Minas Gerais State , Brazil 1
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Samples from ten brands of floral honey produced in different cities of the state of Minas Gerais, Brazil were analyzed for their physicochemical and microbiological characteristics. The studied parameters were humidity, reducing sugars, apparent saccharose, insoluble solids, ashes, total acidity , diastatic activity , content of hydroxymethylfurfural, counting of filamentous fungi and yeasts, sulfite-reducing Clostridia, Staphylococcus aureus, Shigella spp. and Salmonella spp . detection, and numeration of total coliforms and Escherichia coli . All of these analyses followed of ficial methodology. The physicochemical analyses indicated that a fraction of 60% (6/10) of evaluated brands were in disagreement with Brazilian legislation in, at least, one of analyzed parameters. Respecting to microbiological results, it was verified the presence of filamentous fungi and yeasts in five brands of honey , total coliforms and E. coli in two brands, and absence of any other microor ganisms in...
Physicochemical and microbiological aspects of honey produced in Minas Gerais State, Brazil
Revista Brasileira de Agropecuária Sustentável, 2015
Samples from ten brands of floral honey produced in different cities of the state of Minas Gerais, Brazil were analyzed for their physicochemical and microbiological characteristics. The studied parameters were humidity, reducing sugars, apparent saccharose, insoluble solids, ashes, total acidity, diastatic activity, content of hydroxymethylfurfural, counting of filamentous fungi and yeasts, sulfite-reducing Clostridia, Staphylococcus aureus, Shigella spp. and Salmonella spp. detection, and numeration of total coliforms and Escherichia coli. All of these analyses followed official methodology. The physicochemical analyses indicated that a fraction of 60% (6/10) of evaluated brands were in disagreement with Brazilian legislation in, at least, one of analyzed parameters. Respecting to microbiological results, it was verified the presence of filamentous fungi and yeasts in five brands of honey, total coliforms and E. coli in two brands, and absence of any other microorganisms in all evaluated brands. Simultaneous presence of filamentous fungi and yeasts with total coliforms and E. coli was observed in one sample. The obtained results demonstrate that not all honey samples were in accordance to Brazilian legislation, and the presence of deteriorative and pathogenic microorganisms indicated a possible decrease in the product quality, and a potential risk to consumer.
Antibiotics
Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum ...
Baseline Analysis and Anti-Bacterial Activity of Honey
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