Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens
Honey is a natural food with functional properties such as antioxidant and antimicrobial activities. These properties vary greatly depending on floral source, climate, and environmental and processing conditions. In this work, we characterized honeys on the basis of their botanical composition and c...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643817306898 http://hdl.handle.net/20.500.12123/2731 https://doi.org/10.1016/j.lwt.2017.09.014 |
| _version_ | 1855035016040415232 |
|---|---|
| author | Ramos, Ornella Yolanda Salomon, Virginia María Libonatti, Carina Cepeda, Rosana Maldonado, Luis Maria Basualdo, Marina |
| author_browse | Basualdo, Marina Cepeda, Rosana Libonatti, Carina Maldonado, Luis Maria Ramos, Ornella Yolanda Salomon, Virginia María |
| author_facet | Ramos, Ornella Yolanda Salomon, Virginia María Libonatti, Carina Cepeda, Rosana Maldonado, Luis Maria Basualdo, Marina |
| author_sort | Ramos, Ornella Yolanda |
| collection | INTA Digital |
| description | Honey is a natural food with functional properties such as antioxidant and antimicrobial activities. These properties vary greatly depending on floral source, climate, and environmental and processing conditions. In this work, we characterized honeys on the basis of their botanical composition and clustered them according to their physicochemical parameters in order to find similarities, and assess their antibacterial action against microorganisms isolated from contaminated food. All honeys studied complied with international quality standards. The data showed differences between multifloral and unifloral honeys in their physicochemical parameters, as well as a direct correlation between colour, phenolic compounds, and antioxidant activity. -Antimicrobial activity resulted from hydrogen peroxide effect. Multifloral honeys with similar phenolic compounds and a botanical composition of eucalyptus and blueweed had greater inhibitory power against E. coli, P. aeruginosa, Salmonella spp., S. aureus and B. cereus. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2731 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA27312018-07-05T13:22:16Z Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens Ramos, Ornella Yolanda Salomon, Virginia María Libonatti, Carina Cepeda, Rosana Maldonado, Luis Maria Basualdo, Marina Miel Propiedades Antimicrobianas Antioxidantes Enfermedades Transmitidas por Alimentos Composición de los Alimentos Composición Quimica Honey Antimicrobial Properties Antioxidants Foodborne Diseases Food Composition Chemical Composition Argentina Honey is a natural food with functional properties such as antioxidant and antimicrobial activities. These properties vary greatly depending on floral source, climate, and environmental and processing conditions. In this work, we characterized honeys on the basis of their botanical composition and clustered them according to their physicochemical parameters in order to find similarities, and assess their antibacterial action against microorganisms isolated from contaminated food. All honeys studied complied with international quality standards. The data showed differences between multifloral and unifloral honeys in their physicochemical parameters, as well as a direct correlation between colour, phenolic compounds, and antioxidant activity. -Antimicrobial activity resulted from hydrogen peroxide effect. Multifloral honeys with similar phenolic compounds and a botanical composition of eucalyptus and blueweed had greater inhibitory power against E. coli, P. aeruginosa, Salmonella spp., S. aureus and B. cereus. EEA Famaillá Fil: Ramos, Ornella Yolanda. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Salomon, Virginia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina Fil: Libonatti, Carina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina Fil: Cepeda, Rosana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Instituto Multidisciplinario Sobre Ecosistemas y Desarrollo Sustentable; Argentina Fil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina Fil: Basualdo, Marina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina 2018-07-05T13:19:51Z 2018-07-05T13:19:51Z 2018-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643817306898 http://hdl.handle.net/20.500.12123/2731 0023-6438 https://doi.org/10.1016/j.lwt.2017.09.014 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food Science and Technology 87 : 457-463 (January 2018) |
| spellingShingle | Miel Propiedades Antimicrobianas Antioxidantes Enfermedades Transmitidas por Alimentos Composición de los Alimentos Composición Quimica Honey Antimicrobial Properties Antioxidants Foodborne Diseases Food Composition Chemical Composition Argentina Ramos, Ornella Yolanda Salomon, Virginia María Libonatti, Carina Cepeda, Rosana Maldonado, Luis Maria Basualdo, Marina Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens |
| title | Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens |
| title_full | Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens |
| title_fullStr | Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens |
| title_full_unstemmed | Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens |
| title_short | Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens |
| title_sort | effect of botanical and physicochemical composition of argentinean honeys on the inhibitory action against food pathogens |
| topic | Miel Propiedades Antimicrobianas Antioxidantes Enfermedades Transmitidas por Alimentos Composición de los Alimentos Composición Quimica Honey Antimicrobial Properties Antioxidants Foodborne Diseases Food Composition Chemical Composition Argentina |
| url | https://www.sciencedirect.com/science/article/pii/S0023643817306898 http://hdl.handle.net/20.500.12123/2731 https://doi.org/10.1016/j.lwt.2017.09.014 |
| work_keys_str_mv | AT ramosornellayolanda effectofbotanicalandphysicochemicalcompositionofargentineanhoneysontheinhibitoryactionagainstfoodpathogens AT salomonvirginiamaria effectofbotanicalandphysicochemicalcompositionofargentineanhoneysontheinhibitoryactionagainstfoodpathogens AT libonatticarina effectofbotanicalandphysicochemicalcompositionofargentineanhoneysontheinhibitoryactionagainstfoodpathogens AT cepedarosana effectofbotanicalandphysicochemicalcompositionofargentineanhoneysontheinhibitoryactionagainstfoodpathogens AT maldonadoluismaria effectofbotanicalandphysicochemicalcompositionofargentineanhoneysontheinhibitoryactionagainstfoodpathogens AT basualdomarina effectofbotanicalandphysicochemicalcompositionofargentineanhoneysontheinhibitoryactionagainstfoodpathogens |