Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , , , , |
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 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazilbiotechnological potentialpathogenic microorganismshealing properties of honeyphyto-chemical propertiesAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600583Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32820info:eu-repo/semantics/openAccessGREGÓRIO,AngelíviaGALHARDO,DouglasSEREIA,Maria JosianeWIELEWSKI,PriscilaGAVAZZONI,LilianSANTOS,Idineia Fernande dosSANGALETI,Gleyce Stefani Santos Gaspar Monteiro GomesCARDOSO,Erica CavalheiroBORTOTI,Tatiane LayanneZANATTA,Leticia AguiarGONÇALVES,Lucas MachadoSUZIN,Mônica AraujoSANTOS,Ariane AmbrósioTOLEDO,Vagner de Alencar Arnaut deeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600583Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
title |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
spellingShingle |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil GREGÓRIO,Angelívia biotechnological potential pathogenic microorganisms healing properties of honey phyto-chemical properties |
title_short |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
title_full |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
title_fullStr |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
title_full_unstemmed |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
title_sort |
Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil |
author |
GREGÓRIO,Angelívia |
author_facet |
GREGÓRIO,Angelívia 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
GREGÓRIO,Angelívia 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 |
dc.subject.por.fl_str_mv |
biotechnological potential pathogenic microorganisms healing properties of honey phyto-chemical properties |
topic |
biotechnological potential pathogenic microorganisms healing properties of honey phyto-chemical properties |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600583 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600583 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.32820 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.2 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328931352576 |