Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan

Liu, Je-Ruei; Ye, Yi-Ling; Lin, Ting-Yu; Wang, Yunwen; Peng, Ching‐I

doi:10.1016/j.foodchem.2013.02.015

Cited by 123 publications

(113 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Honey is a natural sweet substance produced by bees (Apis mellifera) from the nectar of flowers or tree exudates [1]. The composition of honey mainly depends on climatic and environmental conditions and the diversity of the plants from which they are harvested [2,3].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

Azonwade

Paraïso

Dossa

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65-4.09; 12.07-13.16%; 530.25-698.50 s/cm; 0.42-0.53%; 35.67-40.52 meq/kg; 60-70%; and 58-70%. Moisture content, total sugars, and reducing sugars varied very significantly ( < 0.05 to < 0.001) from one area to another and from one season to another. However, only the production season has a significant influence ( < 0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference ( > 0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

Azonwade

Paraïso

Dossa

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The medicinal properties of honeys are associated with their antioxidant activity which are linked to the phenolic compounds present in the honey samples which may vary depending on the floral source, storage, geography and species of the bees (Liu et al, 2012;Cimpoiu et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)

et al. 2017

View full text Add to dashboard Cite

Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from the bees of this genus, physical and chemical analyses, identification of phenolic compounds, and microbiological evaluation from six species of stingless bees was performed. The honey samples showed high reducing sugars, low protein levels and a balanced microbiota. High total phenols and flavonoids and higher antioxidant activity were also recorded. Different phenolic compounds of great biotechnological potential were identified and of these apigenin, kaempferol and luteolin were identified for the first time in honey. To the best of our knowledge, this is one of the few works describing a detail characterization of melipona honey together with identification of the phenolic compounds of significant therapeutic value.Keywords: honey; chromatography; flavonoids; phenols; antioxidants; stingless bees; pollen types.Practical Application: This is one of the few works that describe the characterization of honey from seven species of stingless bees together detailing the identification of phenolic compounds of significant therapeutic value, which can serve as an important reference for future studies.

show abstract

“…Os resultados da atual pesquisa mostraram efeito antimicrobiano da tintura de Bidens pilosa sobre S. mutans com a formação de halos de inibição in vitro, entretanto, nas concentrações de 10% e 20%, o efeito inibitório foi considerado estatisticamente menor quando comparado com a clorexidina 0,12%. Em estudo experimental realizado na Tailândia, pesquisadores avaliaram extratos da Bidens pilosa e demonstraram ação antibacteriana contra bactérias Gram-positivas e Gram-negativas (24) . Corroborando com os resultados do citado estudo, um estudo francês demonstrou que o extrato de Bidens pilosa tem efeito antibacteriano moderado para S. mutans (25) .…”

Section: Discussionunclassified

Extratos de plantas de uso popular contra infecções orais

Michelon

Timboni

Orben

et al. 2016

RBPS

View full text Add to dashboard Cite

show abstract

Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan

Cited by 123 publications

References 27 publications

Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)

Extratos de plantas de uso popular contra infecções orais

Contact Info

Product

Resources

About