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

Autores
Ramos, Ornella Yolanda; Salomon, Virginia María; Libonatti, Carina; Cepeda, Rosana; Maldonado, Luis Maria; 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.
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
Fuente
LWT - Food Science and Technology 87 : 457-463 (January 2018)
Materia
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
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2731
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network_name_str INTA Digital (INTA)
spelling Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogensRamos, Ornella YolandaSalomon, Virginia MaríaLibonatti, CarinaCepeda, RosanaMaldonado, Luis MariaBasualdo, MarinaMielPropiedades AntimicrobianasAntioxidantesEnfermedades Transmitidas por AlimentosComposición de los AlimentosComposición QuimicaHoneyAntimicrobial PropertiesAntioxidantsFoodborne DiseasesFood CompositionChemical CompositionArgentinaHoney 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 FamailláFil: 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; ArgentinaFil: Libonatti, Carina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaFil: Cepeda, Rosana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Instituto Multidisciplinario Sobre Ecosistemas y Desarrollo Sustentable; ArgentinaFil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Basualdo, Marina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina2018-07-05T13:19:51Z2018-07-05T13:19:51Z2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643817306898http://hdl.handle.net/20.500.12123/27310023-6438https://doi.org/10.1016/j.lwt.2017.09.014LWT - Food Science and Technology 87 : 457-463 (January 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:21Zoai:localhost:20.500.12123/2731instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:21.513INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
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
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
Salomon, Virginia María
Libonatti, Carina
Cepeda, Rosana
Maldonado, Luis Maria
Basualdo, Marina
author Ramos, Ornella Yolanda
author_facet Ramos, Ornella Yolanda
Salomon, Virginia María
Libonatti, Carina
Cepeda, Rosana
Maldonado, Luis Maria
Basualdo, Marina
author_role author
author2 Salomon, Virginia María
Libonatti, Carina
Cepeda, Rosana
Maldonado, Luis Maria
Basualdo, Marina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv 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
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
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.
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
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 2018-07-05T13:19:51Z
2018-07-05T13:19:51Z
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 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
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
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv LWT - Food Science and Technology 87 : 457-463 (January 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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