Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

Olga Escuredo (Autor) Outra; Luís R. Silva (Autor) Outra; Patrícia Valentão (Autor) FFUP; María C. Seijo (Autor) Outra; Paula B. Andrade (Autor) FFUP

Revista

Título: Food Chemistry

Vol. 130 Nº 3

Páginas: 671-678

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Science

Scopus

Classificação Científica

FOS: Ciências médicas e da saúde > Ciências da saúde

CORDIS: Ciências da Saúde > Ciências farmacológicas > Farmacognosia

Outras Informações

Resumo (PT): Twenty-three honey samples from Galicia (Northwest Spain) were analysed to determine their botanical origin, phenolic compounds and antibacterial activity. In all samples Rubus pollen was predominant, followed by that of Castanea sativa. Other important pollens found belong to Cytisus type, Trifolium repens, Echium, Eucalyptus globulus, Erica umbellata, Erica cinerea, Campanula type and Frangula alnus. Eight phenolic compounds (caffeic, p-coumaric and ellagic acids, pinocembrin, chrysin, galangin, tectochrysin and kaempferol) were determined by solid-phase extraction (SPE) followed by HPLC/DAD analysis. p-Coumaric and ellagic acids were the main constituents of the phenolic fraction (ca. 5.5 mg/kg each, mean value), followed by the pair chrysin plus galangin (ca. 1.2 mg/kg, mean value) and pinocembrin (ca. 1.0 mg/kg, mean value). Antibacterial activity was checked against five Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Enterococcus faecalis and Bacillus cereus) and four Gram-negative bacteria (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium). B. cereus and P. mirabilis were the most sensitive microorganisms. This is the first study concerning the phenolic compounds and antibacterial activity of Rubus honey, which proved to be a good source of phenolic compounds and antimicrobial agents with potential health benefits. <br> <br> Keywords: Rubus honey; Pollen; Phenolic compounds; Antibacterial activity <br> <a target="_blank" href="http://www.sciencedirect.com/science/article/pii/S030881461101082X">Texto integral </a> <br> <br>

Abstract (EN): Twenty-three honey samples from Galicia (Northwest Spain) were analysed to determine their botanical origin, phenolic compounds and antibacterial activity. In all samples Rubus pollen was predominant, followed by that of Castanea sativa. Other important pollens found belong to Cytisus type, Trifolium repens, Echium, Eucalyptus globulus, Erica umbellata, Erica cinerea, Campanula type and Frangula alnus. Eight phenolic compounds (caffeic, p-coumaric and ellagic acids, pinocembrin, chrysin, galangin, tectochrysin and kaempferol) were determined by solid-phase extraction (SPE) followed by HPLC/DAD analysis. p-Coumaric and ellagic acids were the main constituents of the phenolic fraction (ca. 5.5 mg/kg each, mean value), followed by the pair chrysin plus galangin (ca. 1.2 mg/kg, mean value) and pinocembrin (ca. 1.0 mg/kg, mean value). Antibacterial activity was checked against five Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Enterococcus faecalis and Bacillus cereus) and four Gram-negative bacteria (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium). B. cereus and P. mirabilis were the most sensitive microorganisms. This is the first study concerning the phenolic compounds and antibacterial activity of Rubus honey, which proved to be a good source of phenolic compounds and antimicrobial agents with potential health benefits. <br> <br> Keywords: Rubus honey; Pollen; Phenolic compounds; Antibacterial activity <br> <a target="_blank" href="http://www.sciencedirect.com/science/article/pii/S030881461101082X"> Full text </a> <br> <br>

Idioma: Inglês

Tipo (Avaliação Docente): Científica