EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS

Detalhes bibliográficos
Autor(a) principal: Pimentel-Gonzalez, D. J.
Data de Publicação: 2017
Outros Autores: Basilio-Cortes, U. A., Hernandez-Fuentes, A. D., Figueira, A.C., Quintero-Lira, A., Campos-Montiel, R. G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/11268
Resumo: In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit.
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spelling EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYSAntimicrobial activityAntioxidantCapacityExtractsImpactIn this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit.Fundacao para a Ciencia e a TecnologiaWileySapientiaPimentel-Gonzalez, D. J.Basilio-Cortes, U. A.Hernandez-Fuentes, A. D.Figueira, A.C.Quintero-Lira, A.Campos-Montiel, R. G.2018-12-07T14:52:55Z2017-022017-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/11268eng0145-887610.1111/jfpe.12279info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:23:02Zoai:sapientia.ualg.pt:10400.1/11268Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:02:47.831531Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
title EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
spellingShingle EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
Pimentel-Gonzalez, D. J.
Antimicrobial activity
Antioxidant
Capacity
Extracts
Impact
title_short EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
title_full EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
title_fullStr EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
title_full_unstemmed EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
title_sort EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS
author Pimentel-Gonzalez, D. J.
author_facet Pimentel-Gonzalez, D. J.
Basilio-Cortes, U. A.
Hernandez-Fuentes, A. D.
Figueira, A.C.
Quintero-Lira, A.
Campos-Montiel, R. G.
author_role author
author2 Basilio-Cortes, U. A.
Hernandez-Fuentes, A. D.
Figueira, A.C.
Quintero-Lira, A.
Campos-Montiel, R. G.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Pimentel-Gonzalez, D. J.
Basilio-Cortes, U. A.
Hernandez-Fuentes, A. D.
Figueira, A.C.
Quintero-Lira, A.
Campos-Montiel, R. G.
dc.subject.por.fl_str_mv Antimicrobial activity
Antioxidant
Capacity
Extracts
Impact
topic Antimicrobial activity
Antioxidant
Capacity
Extracts
Impact
description In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit.
publishDate 2017
dc.date.none.fl_str_mv 2017-02
2017-02-01T00:00:00Z
2018-12-07T14:52:55Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/11268
url http://hdl.handle.net/10400.1/11268
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0145-8876
10.1111/jfpe.12279
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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