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Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal.
Food Chem Toxicol 2010; 48(2):544-8FC

Abstract

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. Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used.

Authors+Show Affiliations

CIMO-Escola Superior Agrária, Instituto Politécnico de Braganca, Campus Santa Apolónia, Apartado 1172, 5301-855 Braganca, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19909782

Citation

Gomes, Susana, et al. "Physicochemical, Microbiological and Antimicrobial Properties of Commercial Honeys From Portugal." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 48, no. 2, 2010, pp. 544-8.
Gomes S, Dias LG, Moreira LL, et al. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food Chem Toxicol. 2010;48(2):544-8.
Gomes, S., Dias, L. G., Moreira, L. L., Rodrigues, P., & Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 48(2), pp. 544-8. doi:10.1016/j.fct.2009.11.029.
Gomes S, et al. Physicochemical, Microbiological and Antimicrobial Properties of Commercial Honeys From Portugal. Food Chem Toxicol. 2010;48(2):544-8. PubMed PMID: 19909782.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. AU - Gomes,Susana, AU - Dias,Luis G, AU - Moreira,Leandro L, AU - Rodrigues,Paula, AU - Estevinho,Leticia, Y1 - 2009/11/10/ PY - 2009/08/14/received PY - 2009/11/05/revised PY - 2009/11/06/accepted PY - 2009/11/14/entrez PY - 2009/11/17/pubmed PY - 2010/4/22/medline SP - 544 EP - 8 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 48 IS - 2 N2 - 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. Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/19909782/Physicochemical_microbiological_and_antimicrobial_properties_of_commercial_honeys_from_Portugal_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(09)00545-6 DB - PRIME DP - Unbound Medicine ER -