Comparison of Chilean honeys through MALDI-TOF-MS profiling and evaluation of their antioxidant and antibacterial potential
| Autor: | Verónica Rachel Olate-Olave, Arturo Bejarano, Fabiane M. Nachtigall, Leonardo S. Santos, Xaviera A. López-Cortés, Marnix Doorn, Luis Guzmán, Rafael Cornejo |
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| Rok vydání: | 2021 |
| Předmět: |
animal structures
Antioxidant DPPH Agriculture (General) medicine.medical_treatment Fingerprints Flavonoid Soil Science Plant Science Horticulture Mass spectrometry S1-972 chemistry.chemical_compound Antioxidant activity medicine Food science chemistry.chemical_classification fungi digestive oral and skin physiology Medicinal honey food and beverages Glycoside Honey MALDI-TOF-MS Terpenoid Matrix-assisted laser desorption/ionization chemistry behavior and behavior mechanisms Animal Science and Zoology Antibacterial activity Agronomy and Crop Science Food Science |
| Zdroj: | Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 152-161 (2021) |
| ISSN: | 0570-1783 |
| DOI: | 10.1016/j.aoas.2021.11.001 |
| Popis: | Honey is the most famous natural sweet substance produced by honeybees (Apis mellifera). It contains numerous functional compounds, from which health benefits are obtained. In Chile, the production of honey is associated with its unique biodiversity, but it is exported mostly, as bulk honey. This work aimed to characterize the chemical and biological properties of Chilean honey on a large scale. The use of matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF-MS) technique, combined with multivariate statistical analysis was introduced to study the chemical profiles of polyfloral honey. The use of a complementary mass spectrometry method allowed the identification of 25 different constituents in the studied honey, including hydrocarbons, acids, esters, glycoside isoprenoids, ketones, and a dihydroxyflavanone. The evaluation of biological properties in Chilean honey was measured in a representative number of polyfloral samples. For this purpose, the total phenolics and flavonoid content were measured in the selected samples. The antioxidant activity of the honey was evaluated through the ferric reducing antioxidant power assay (FRAP) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. On the other hand, the antibacterial activity was assessed by the dilution technique to determine the minimum inhibitory concentration (MIC) of the honey against seven bacterial strains, including Gram-positive and Gram-negative bacteria. The results demonstrated that the antioxidant and antibacterial activities of Chilean honey are variable and they could have similar properties in comparison with other well-recognized bioactive honey. |
| Databáze: | OpenAIRE |
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