Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil
| Autor: | Lucas Machado Gonçalves, Tatiane Layanne Bortoti, Mônica Araujo Suzin, Angelivia Gregório, Vagner de Alencar Arnaut de Toledo, Douglas Galhardo, Lilian Gavazzoni, Maria Josiane Sereia, Leticia Aguiar Zanatta, Priscila Wielewski, Gleyce Stefani Santos Gaspar Monteiro Gomes Sangaleti, Ariane Ambrósio Santos, Erica Cavalheiro Cardoso, Idineia Fernande dos Santos |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Minimum bactericidal concentration
biology Nutrition. Foods and food supply Microorganism food and beverages biotechnological potential biology.organism_classification medicine.disease_cause Antimicrobial Minimum inhibitory concentration Staphylococcus aureus medicine T1-995 TX341-641 Food science Candida albicans phyto-chemical properties Escherichia coli healing properties of honey Technology (General) Bacteria pathogenic microorganisms Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.41 suppl.2 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 18 DEC 2020 Food Science and Technology, Vol 41, Iss suppl 2, Pp 583-590 (2020) |
| Popis: | Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans of honey samples from five regions of the state of Paraná. Candida albicans yeast showed to be more resistant to honey than the bacteria Escherichia coli and Staphylococcus aureus. The minimal inhibitory concentration found for the three microorganisms tested was 12.5% to 25%. The minimal bactericidal concentration, in its turn, was 25% for bacteria and 25% to 50% for yeast. The samples from the Southern area had the best results for both the minimal inhibitory and the bactericidal concentrations. Through physicochemical and phyto-chemical analysis, we observed that several factors are associated to the bactericidal capacity of honey. In conclusion, honey is an excellent bactericidal agent with a great biotechnological potential. Its properties are directly related to its geographic origin, which gives each type of honey its own characteristics. |
| Databáze: | OpenAIRE |
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