Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds

Jose M. Alvarez-Suarez, Sara Tulipani, Daimy Díaz, Yadiley Estevez, Stefania Romandini, Francesca Giampieri, Elisabetta Damiani, Paola Astolfi, Stefano Bompadre, Maurizio Battino

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

330 Citas (Scopus)

Resumen

Several monofloral Cuban honeys were analyzed to determine their total phenolic, flavonoid, ascorbic acid, amino acid, protein and carotenoid contents as well as their radical-scavenging activity and antimicrobial capacities. The total phenolic, flavonoid and carotenoid contents varied considerably, and the highest values were obtained for Linen vine (Govania polygama (Jack) Urb) honey, which is classified as an amber honey. The highest amino acid content was found in Morning glory (Ipomoea triloba L.) while Liven vine had the highest protein content. Similarly Linen vine honey had the highest antioxidant activity while the lowest was found in Christmas vine (Turbina corymbosa (L.) Raf). Ascorbic acid was absent. Hydroxyl radical formation was studied by EPR and spin trapping, and it was found in all honeys tested. The antimicrobial activity was screened using two Gram-positive and Gram-negative bacteria. S. aureus was the most sensitive microorganism while Pseudomonas aeruginosa presented higher minimum active dilution values. Bacillus subtilis and Escherichia coli were both moderately sensitive to honey antimicrobial activity. A correlation between radical-scavenging activity and total phenolic content was found. Correlation existed also between color vs phenolics content, vs flavonoid content or between phenolic vs flavonoid.

Idioma originalInglés
Páginas (desde-hasta)2490-2499
Número de páginas10
PublicaciónFood and Chemical Toxicology
Volumen48
N.º8-9
DOI
EstadoPublicada - ago. 2010
Publicado de forma externa

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