Physicochemical Parameters, Antioxidant Capacity, and Antimicrobial Activity of Honeys from Tropical Forests of Colombia: Apis mellifera and Melipona eburnea

Zapata-Vahos, Isabel Cristina; Henao-Rojas, Juan Camilo; Yepes-Betancur, Diana Paola; Marín-Henao, Daniela; Sánchez, Carlos Javier Frías; Calvo-Cardona, Samir Julián; David, Dorely; Quijano-Abril, Mario Alberto

doi:10.3390/foods12051001

Cited by 8 publications

(3 citation statements)

References 46 publications

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“…Honey is considered as a valuable food that is rich in natural antioxidants 13 . The amount of antioxidants in honey depends on several factors such as harvest season, humidity, the type of bee and most importantly, the type of plants that the bee fed on 14 – 16 . The vegetable origin of honey is considered the most determining parameter for the amount of antioxidants in honey 17 , 18 .…”

Section: Introductionmentioning

confidence: 99%

The amount of antioxidants in honey has a strong relationship with the plants selected by honey bees

Shakoori,

Salaseh,

Mehrabian

et al. 2024

Sci Rep

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As one of the main sources of natural antioxidants, flowering plants play a role in the prevention and treatment of many diseases directly and indirectly. Honey is considered as an important nutrient in the supply of natural antioxidants, the amount of which is directly dependent on the plant origin and geographical location of the bee feeding place. The existence of valuable communities of native and endemic plant species has turned Alborz, Zagros and Azerbaijan into the most important hubs of honey production in Iran. In this study, we collected samples of honey from more than 90 regions in Alborz, Zagros and Azerbaijan during the years 2020 to 2021. We evaluated the samples using melissopalynology method and measuring the amount of antioxidant activity. The rise of antioxidant activity in honey is dependent on the abundance of some plant families as well botanical origins. The abundance of plant families Rosaceae, Amaranthaceae, Fabaceae and Asteraceae showed a higher influence on the amount of antioxidants in honey than other plant families. Also, the abundance of plant families Rosaceae and Fabaceae increased with increasing altitude. In general, the amount of antioxidant activity of honey samples shows a different percentage under the influence of ecological and geographical changes.

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Section: Introductionmentioning

confidence: 99%

The amount of antioxidants in honey has a strong relationship with the plants selected by honey bees

Shakoori,

Salaseh,

Mehrabian

et al. 2024

Sci Rep

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“…The antimicrobial properties of SBH are well documented by several researchers based on its botanical origin (Hbibi et al, 2020;Zapata-Vahos et al, 2023). SBH is shown to have antibacterial action against Gram-positive bacteria including Bacillus subtilis, Micrococcus luteus, B. megaterium, and B. brevis, and Gram-negative bacteria, such as Escherichia coli and Pseudomonas syringae (Chanchao, 2009;Al-Hatamleh et al, 2020a,b;Cantero et al, 2021).…”

Section: Antimicrobial and Anti-diabetic Activitymentioning

confidence: 99%

Physiochemical, biological, and therapeutic uses of stingless bee honey

Gadge,

Shirsat,

Soumia

et al. 2024

Front. Sustain. Food Syst.

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Stingless bee honey, also known as pot honey, is a unique product that differs from other honey (Apis) in terms of flavor, chemical composition, biological characteristics, and sourness. Raw and by-products made from this honey have substantial use for its diverse health benefits and human dietary requirements. The physiochemical properties of honey from stingless bee mainly rely on nectar sources, geographic locations, climate, bee species, and handling and storage conditions. The honey contains reducing sugars, water, minerals, and ash content, and its characteristic features include color, acidity, pH, electrical conductivity, and viscosity. Further, it contains several biological and therapeutic constituents such as flavonoids, antioxidants, antibacterial, wound-healing, antidiabetic, and anticancer properties, and the Maillard reaction product hydroxymethylfurfural. This review summarizes the literature on the physical and biological properties and therapeutic constituents' use of stingless bee honey. It also highlights the quality standards available worldwide and required modifications in establishing universal standards for promoting this honey.

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“…In conclusion, the study shows that these five honeys may, in different ways, enhance certain prebiotic properties and inhibit biofilm when consumed. Zapata-Vahos et al, (2023) examined the antimicrobial activity of honey obtained from two bee species, Melipona eburnea and Apis mellifera, against Listeria monocytogenes in Colombian tropical forests.…”

Section: Antimicrobial Effects Of Honey On Listeria Monocytogenesmentioning

confidence: 99%

A Review on the Antimicrobial Effect of Honey on Salmonella and Listeria monocytogenes: Recent Studies

İSTANBULLUGİL,

TAŞ,

ACARÖZ

et al. 2023

Manas Journal of Agriculture Veterinary and Life Sciences

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Foodborne pathogens like Salmonella and Listeria monocytogenes are microbial agents capable of causing severe illnesses, and they pose a perpetual menace to the food industry. Given their potential to jeopardize human health, both food producers and consumers hold significant concerns regarding these pathogens. The quest for novel strategies and natural preservatives in the domain of food safety holds paramount importance in the effort to curtail the dissemination and contamination of these pathogens. In this context, honey stands out as a notable natural product with substantial potential. Honey, through its bioactive constituents, including phenolic compounds, specialized enzymes, and particularly the production of hydrogen peroxide, can serve as an efficacious tool in combatting microorganisms. This review undertakes an exploration of the antimicrobial impacts of honey on Salmonella and Listeria monocytogenes by conducting a comprehensive assessment of existing literature and consolidating available data. The existing data strongly indicates the potential of honey's antimicrobial components to hinder the proliferation and dissemination of these pathogens. This review's principal aim is to outline a path for future research and applications, acknowledging the essential need for additional data and thorough investigations before efficiently deploying honey as a countermeasure against these pathogens.

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Physicochemical Parameters, Antioxidant Capacity, and Antimicrobial Activity of Honeys from Tropical Forests of Colombia: Apis mellifera and Melipona eburnea

Cited by 8 publications

References 46 publications

The amount of antioxidants in honey has a strong relationship with the plants selected by honey bees

The amount of antioxidants in honey has a strong relationship with the plants selected by honey bees

Physiochemical, biological, and therapeutic uses of stingless bee honey

A Review on the Antimicrobial Effect of Honey on Salmonella and Listeria monocytogenes: Recent Studies

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