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Quality parameters and antioxidant and antibacterial properties of some Mexican honeys.
J Food Sci. 2012 Jan; 77(1):C121-7.JF

Abstract

A total of 14 Mexican honeys were screened for quality parameters including color, moisture, proline, and acidity. Antioxidant properties of complete honey and its methanolic extracts were evaluated by the DPPH, ABTS, and FRAP assays. In addition, the antimicrobial activity of complete honeys against Bacillus cereus ATCC 10876, Listeria monocytogenes Scott A, Salmonella Typhimurium ATCC 14028, and Sthapylococcus aureus ATCC 6538 was determined. Most of honeys analyzed showed values within quality parameters established by the Codex Alimentarius Commission in 2001. Eucalyptus flower honey and orange blossom honey showed the highest phenolic contents and antioxidant capacity. Bell flower, orange blossom, and eucalyptus flower honeys inhibited the growth of the 4 evaluated microorganisms. The remaining honeys affected at least 1 of the estimated growth parameters (increased lag phase, decreased growth rate, and/or maximum population density). Microorganism sensitivity to the antimicrobial activity of honeys followed the order B. cereus > L. monocytogenes > Salmonella Typhimurium > S. aureus. The monofloral honey samples from orange blossoms, and eucalyptus flowers demonstrated to be good sources of antioxidant and antimicrobial compounds. All the Mexican honey samples examined proved to be good sources of antioxidants and antimicrobial agents that might serve to maintain health and protect against several diseases.

PRACTICAL APPLICATION

The results of the study showed that Mexican honeys display good quality parameters and antioxidant and antimicrobial activities. Mexican honey can be used as an additive in the food industry to increase the nutraceutical value of products.

Authors+Show Affiliations

Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22133067

Citation

Rodríguez, Beatriz A., et al. "Quality Parameters and Antioxidant and Antibacterial Properties of some Mexican Honeys." Journal of Food Science, vol. 77, no. 1, 2012, pp. C121-7.
Rodríguez BA, Mendoza S, Iturriga MH, et al. Quality parameters and antioxidant and antibacterial properties of some Mexican honeys. J Food Sci. 2012;77(1):C121-7.
Rodríguez, B. A., Mendoza, S., Iturriga, M. H., & Castaño-Tostado, E. (2012). Quality parameters and antioxidant and antibacterial properties of some Mexican honeys. Journal of Food Science, 77(1), C121-7. https://doi.org/10.1111/j.1750-3841.2011.02487.x
Rodríguez BA, et al. Quality Parameters and Antioxidant and Antibacterial Properties of some Mexican Honeys. J Food Sci. 2012;77(1):C121-7. PubMed PMID: 22133067.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality parameters and antioxidant and antibacterial properties of some Mexican honeys. AU - Rodríguez,Beatriz A, AU - Mendoza,Sandra, AU - Iturriga,Montserrat H, AU - Castaño-Tostado,Eduardo, Y1 - 2011/12/02/ PY - 2011/12/3/entrez PY - 2011/12/3/pubmed PY - 2012/6/13/medline SP - C121 EP - 7 JF - Journal of food science JO - J. Food Sci. VL - 77 IS - 1 N2 - UNLABELLED: A total of 14 Mexican honeys were screened for quality parameters including color, moisture, proline, and acidity. Antioxidant properties of complete honey and its methanolic extracts were evaluated by the DPPH, ABTS, and FRAP assays. In addition, the antimicrobial activity of complete honeys against Bacillus cereus ATCC 10876, Listeria monocytogenes Scott A, Salmonella Typhimurium ATCC 14028, and Sthapylococcus aureus ATCC 6538 was determined. Most of honeys analyzed showed values within quality parameters established by the Codex Alimentarius Commission in 2001. Eucalyptus flower honey and orange blossom honey showed the highest phenolic contents and antioxidant capacity. Bell flower, orange blossom, and eucalyptus flower honeys inhibited the growth of the 4 evaluated microorganisms. The remaining honeys affected at least 1 of the estimated growth parameters (increased lag phase, decreased growth rate, and/or maximum population density). Microorganism sensitivity to the antimicrobial activity of honeys followed the order B. cereus > L. monocytogenes > Salmonella Typhimurium > S. aureus. The monofloral honey samples from orange blossoms, and eucalyptus flowers demonstrated to be good sources of antioxidant and antimicrobial compounds. All the Mexican honey samples examined proved to be good sources of antioxidants and antimicrobial agents that might serve to maintain health and protect against several diseases. PRACTICAL APPLICATION: The results of the study showed that Mexican honeys display good quality parameters and antioxidant and antimicrobial activities. Mexican honey can be used as an additive in the food industry to increase the nutraceutical value of products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22133067/Quality_parameters_and_antioxidant_and_antibacterial_properties_of_some_Mexican_honeys_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02487.x DB - PRIME DP - Unbound Medicine ER -