Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys
Autor: | Yasmina Sultanbawa, Margaret Currie, Andrew Cusack, Heather E. Smyth, Daniel Cozzolino, Steve Fuller |
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Rok vydání: | 2015 |
Předmět: |
Spectrophotometry
Infrared biology Methylglyoxal Australia food and beverages Infrared spectroscopy Honey General Medicine Pyruvaldehyde biology.organism_classification Antimicrobial Anti-Bacterial Agents Analytical Chemistry chemistry.chemical_compound Linear relationship chemistry Biochemistry Partial least squares regression Leptospermum polygalifolium Food science Bacterial inhibition Antibacterial activity Food Science |
Zdroj: | Food Chemistry. 172:207-212 |
ISSN: | 0308-8146 |
DOI: | 10.1016/j.foodchem.2014.09.067 |
Popis: | Methylglyoxal (2-oxopropanal) is a compound known to contribute to the non-peroxide antimicrobial activity of honeys. The feasibility of using infrared spectroscopy as a predictive tool for honey antibacterial activity and methylglyoxal content was assessed. A linear relationship was found between methylglyoxal content (279-1755 mg/kg) in Leptospermum polygalifolium honeys and bacterial inhibition for Escherichiacoli (R(2) = 0.80) and Staphylococcusaureus (R(2) = 0.64). A good prediction of methylglyoxal (R(2) 0.75) content in honey was achieved using spectroscopic data from the mid infrared (MIR) range in combination with partial least squares regression. These results indicate that robust predictive equations could be developed using MIR for commercial application where the prediction of bacterial inhibition is needed to 'value' honeys with methylglyoxal contents in excess of 200mg/kg. |
Databáze: | OpenAIRE |
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