Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens

Autores
Ramos, Ornella Yolanda; Salomón, Virginia María; Libonatti, Claudia Carina; Cepeda, Rosana Esther; Maldonado, Luis María; Basualdo, Marina
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Ramos, Ornella Yolanda. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Libonatti, Claudia Carina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Cepeda, Rosana Esther. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto Multidisciplinario de Ecosistemas y Desarrollo Sustentable; Argentina
Fil: Maldonado, Luis María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Basualdo, Marina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Producción Animal; Argentina
Materia
ANTIMICROBIAL ACTIVITY
ANTIOXIDANT ACTIVITY
FOODBORNE PATHOGENS
HONEY
PHYSICOCHEMICAL CHARACTERISTICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/95715
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/95715
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogensRamos, Ornella YolandaSalomón, Virginia MaríaLibonatti, Claudia CarinaCepeda, Rosana EstherMaldonado, Luis MaríaBasualdo, MarinaANTIMICROBIAL ACTIVITYANTIOXIDANT ACTIVITYFOODBORNE PATHOGENSHONEYPHYSICOCHEMICAL CHARACTERISTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Honey 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.Fil: Ramos, Ornella Yolanda. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Libonatti, Claudia Carina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaFil: Cepeda, Rosana Esther. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto Multidisciplinario de Ecosistemas y Desarrollo Sustentable; ArgentinaFil: Maldonado, Luis María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Basualdo, Marina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Producción Animal; ArgentinaElsevier Science2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95715Ramos, 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; 457-4630023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817306898info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.09.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:39Zoai:ri.conicet.gov.ar:11336/95715instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:47:39.391CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens
Ramos, Ornella Yolanda
ANTIMICROBIAL ACTIVITY
ANTIOXIDANT ACTIVITY
FOODBORNE PATHOGENS
HONEY
PHYSICOCHEMICAL CHARACTERISTICS
title_short 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_sort Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens
dc.creator.none.fl_str_mv Ramos, Ornella Yolanda
Salomón, Virginia María
Libonatti, Claudia Carina
Cepeda, Rosana Esther
Maldonado, Luis María
Basualdo, Marina
author Ramos, Ornella Yolanda
author_facet Ramos, Ornella Yolanda
Salomón, Virginia María
Libonatti, Claudia Carina
Cepeda, Rosana Esther
Maldonado, Luis María
Basualdo, Marina
author_role author
author2 Salomón, Virginia María
Libonatti, Claudia Carina
Cepeda, Rosana Esther
Maldonado, Luis María
Basualdo, Marina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL ACTIVITY
ANTIOXIDANT ACTIVITY
FOODBORNE PATHOGENS
HONEY
PHYSICOCHEMICAL CHARACTERISTICS
topic ANTIMICROBIAL ACTIVITY
ANTIOXIDANT ACTIVITY
FOODBORNE PATHOGENS
HONEY
PHYSICOCHEMICAL CHARACTERISTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Ramos, Ornella Yolanda. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Libonatti, Claudia Carina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Cepeda, Rosana Esther. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto Multidisciplinario de Ecosistemas y Desarrollo Sustentable; Argentina
Fil: Maldonado, Luis María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Basualdo, Marina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Producción Animal; Argentina
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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/95715
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
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/95715
identifier_str_mv 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
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817306898
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.09.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613484431540224
score 13.070432

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