Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

• Autor(a) principal: GREGÓRIO,Angelívia
• Data de Publicação: 2021
• Outros Autores: GALHARDO,Douglas, SEREIA,Maria Josiane, WIELEWSKI,Priscila, GAVAZZONI,Lilian, SANTOS,Idineia Fernande dos, SANGALETI,Gleyce Stefani Santos Gaspar Monteiro Gomes, CARDOSO,Erica Cavalheiro, BORTOTI,Tatiane Layanne, ZANATTA,Leticia Aguiar, GONÇALVES,Lucas Machado, SUZIN,Mônica Araujo, SANTOS,Ariane Ambrósio, TOLEDO,Vagner de Alencar Arnaut de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600583
• topic: biotechnological potential; pathogenic microorganisms; healing properties of honey; phyto-chemical properties

Abstract Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans of honey samples from five regions of the state of Paraná. Candida albicans yeast showed to be more resistant to honey than the bacteria Escherichia coli and Staphylococcus aureus. The minimal inhibitory concentration found for the three microorganisms tested was 12.5% to 25%. The minimal bactericidal concentration, in its turn, was 25% for bacteria and 25% to 50% for yeast. The samples from the Southern area had the best results for both the minimal inhibitory and the bactericidal concentrations. Through physicochemical and phyto-chemical analysis, we observed that several factors are associated to the bactericidal capacity of honey. In conclusion, honey is an excellent bactericidal agent with a great biotechnological potential. Its properties are directly related to its geographic origin, which gives each type of honey its own characteristics.