Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Gomes, Susana Paula Martins; Dias, Luís G.; Moreira, Leandro; Rodrigues, Paula; Estevinho, Letí­cia M.

doi:10.1016/j.fct.2009.11.029

Cited by 261 publications

(263 citation statements)

References 22 publications

(30 reference statements)

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“…The color of honey is influenced by various factors, including mineral content (Gomes, Dias, Moreira, Rodrigues, & Estevinho, 2010). The estimations of melanoidin, which are heterogeneous polymers of high molecular weight of brown color, have a very important role in discriminating the botanical origin of honey samples (Da Silva, Gauche, Gonzaga, Costa, & Fett, 2016).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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Physicochemical characteristics, main minerals, and antioxidant activity were determined for Palestinian honey samples belonging to different floral and geographical origins. The features of the analyzed samples were within the established international standards for honey quality control. One clear exception was the hydroxymethylfurfural (HMF) of the Ziziphus sample purchased from the Jericho region, which is the lowest city in the word characterized by a hot desert climate. The observed HMF value was 81.86 ± 2.64 mg/kg being two folds the maximum allowed in honey samples (40 mg/kg). As a second objective of the present work, the parameters were divided into two groups with different discriminatory power. The assessed physicochemical parameters, and the antioxidant activities, specific to the botanical origin discrimination, were used to run the first PCA. A strong correlation could be seen between the bioactive compounds and the antioxidant activities despite the geographical origin of the samples. Thyme and Ziziphus samples were the best samples, while citrus sample presented the lowest activity. Regarding the geographical discrimination, Ash and mineral contents in addition to the electrical conductivity were used. The output PCA conserved high represent ability of the data in the two‐first components being 82.72% and 9.60%. A little discrimination between the samples produced in the north and those produced in the south of the country, but it was not perfect. The intervention of the botanical variability could be the reason.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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“…To the best of our knowledge, this is the first report describing the isolation of chryseobacteria from honey. This is remarkable because honey harbors very low numbers of viable bacteria (Tysset et al 1980;Snowdon and Cliver 1996;Gilliam 1997;Iurlina and Fritz 2005;López and Alippi 2007;Loncaric et al 2009;Kačániová et al 2009) due to its antimicrobial properties (White et al 1963;Molan 1992aMolan , b, 2001Taormina et al 2001;Lusby et al 2005;Gomes et al 2010;Kwakman et al 2010). Exceptions are sporeforming bacteria like P. larvae, causative agent of American Foulbrood (Genersch 2010); C. botulinum, facultative pathogen for humans (Brook 2007); and other spore-forming bacteria primarily Bacillus and relatives (Iurlina and Fritz 2005), which is not inactivated by the inhibitory properties of honey.…”

Section: Discussionmentioning

confidence: 99%

Characterization of selected Gram-negative non-fermenting bacteria isolated from honey bees (Apis mellifera carnica)

et al. 2011

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-This study was conducted to improve the knowledge about bacteria associated with honey bees, Apis mellifera carnica. In this survey, the diversity of Gram-negative non-fermenting bacteria isolated and cultivated from pollen loads, honey sac, freshly stored nectar, and honey was investigated. Bacteria were characterized by a polyphasic approach. Based on morphological and physiological characteristics and comparison of isolates protein patterns after sodium dodecyl sulfate-polyacrylamide gel electrophoresis, 11 protein similarity groups were established and confirmed by enterobacterial repetitive intergenic consensus PCR. One isolate, representing a protein similarity group (representative strain), was characterized in more detail by analysis of respiratory quinones, amplified ribosomal DNA restriction analysis, and 16S rDNA sequence analysis. Based on the results of these examinations, seven representative strains were identified as members of the genus Pseudomonas. The remaining representative strains were allocated to the genera Acinetobacter, Chryseobacterium, Stenotrophomonas, and Commamonas.bacterial diversity / PCR / honey / honey bees / 16S rDNA gene

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“…Isıl işlem uygulamasının indikatörlerinden biri olan HMF bileşiğinin miktarı, ısıl işlemin yanı sıra depolama süresi boyunca da artmaktadır. HMF düzeyinin düşük olması genellikle balda tazelik ile ilişkilendirilmektedir [8,9].…”

Section: Introductionunclassified

Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Mutlu¹,

Erbaş²,

Arslan‐Tontul³

2017

Akademik Gıda

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Some Properties of Honey and Other Bee Products and Their Effects on Human Health ABSTRACTHoney is a natural functional food of honey bees (Apis mellifera) produced by collecting nectar secreted from flowers and other living parts of plants and from insects living on the plants and these secreted liquids are stored in honeycomb after bees change their compositions. Chemical composition of honey may change depending on their geographical and botanical diversity. It contains macro and micro compounds such as 82% carbohydrate, 17% water, 0.7% mineral, 0.3% protein and vitamin, organic acids, phenolic compounds and free amino acids. With these compounds, honey has antimicrobial and antioxidant properties, and it has beneficial effects on both gastrointestinal system and elimination of carcinogenic and tumor cells. Additionally, propolis, royal jelly, bee venom, beeswax and pollen are produced as a result of beekeeping activities and these products may also have health beneficial effects. In this study, health beneficial effects of honey and some bee products, honey adulteration and methods of its determination are reviewed.

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Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Cited by 261 publications

References 22 publications

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Characterization of selected Gram-negative non-fermenting bacteria isolated from honey bees (Apis mellifera carnica)

Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

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