Artículo
Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens
Ramos, Ornella Yolanda
; Salomón, Virginia María; Libonatti, Claudia Carina; Cepeda, Rosana Esther; Maldonado, Luis María; Basualdo, Marina
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Fecha de publicación:
01/2018
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
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Articulos(CCT - TANDIL)
Articulos de CTRO CIENTIFICO TECNOLOGICO CONICET - TANDIL
Articulos de CTRO CIENTIFICO TECNOLOGICO CONICET - TANDIL
Citación
Ramos, Ornella Yolanda; Salomón, Virginia María; Libonatti, Claudia Carina; Cepeda, Rosana Esther; Maldonado, Luis María; et al.; Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens; Elsevier Science; LWT - Food Science and Technology; 87; 1-2018; 457-463
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