ANTIBACTERIAL EFFECT OF ARGENTINIAN POLLENS AND HONEYS

SÁNCHEZ C.A.; TEJERINA M.R.; BENITEZ-AHRENDTS M.R.; CABANA M.J.

Journal of Microbiology, Biotechnology and Food Sciences

Faculty of Biotechnology and Food Sciences

Lugar: Nitra; Año: 2020 vol. 10 p. 381 - 384

Honey and pollen are considered functional foods,  due to their multiple properties since they have a great diversity of active principles according to their botanical origin. The aim of this work was to analyze the antimicrobial effect of pollens and honeys from different origins of  Argentina  against  the  antibiotic  resistant  Shigella  flexneri,  enteropathogenic  Escherichia  coli  and  Salmonella  typhi.  Honey  samples showed a significant effect over the inhibition of them, being higher in Salmonella. Pollen inhibited Shigella and Salmonella and showed no effect on Escherichia. The concentration of total phenols was higher in pollen than in honey. The highest value observed in honey was 7.48 mg/L in a sample from Entre Ríos, and it was 8.66 mg/L in pollen from Neuquén.