ISLA Maria Ines
Physico-chemical and bioactive properties of honeys from Northwestern Argentina
MARÍA INÉS ISLA, ANA CRAIG, ROXANA ORDOÑEZ, CATIANA ZAMPINI, JORGE SAYAGO, ENRIQUE BEDESCARRASBURE, ALEJANDRO ALVAREZ, VIRGINIA SALOMÓN, LUIS MALDONADO
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ELSEVIER SCIENCE BV
Año: 2011 vol. 44 p. 1922 - 1930
Honey is used for its nutritional and functional properties. The Argentinean Northwest is a region with a growing potential for honey production, but up to now, few physicochemical and biological studies have been carried out. The aim of this study is to characterize monofloral (Prosopis sp and Citrus lemon) and multifloral honey samples from the Argentinean Northwest from a physicochemical and functional standpoint. The results showed that the honeys had good properties of stability and freshness. The highest content of flavonoid and phenolic compounds correspond to multifloral honeys. A positive correlation was observed between colour intensity and flavonoid or phenolic compounds content (R2=0.98 and R2=0.92 respectively). The flavonoids chrysin and pinocembrin were present in all samples analyzed, while hesperidin and hesperetin were numerically more important in lemon honey (> 1 mg/kg), providing a valuable marker of botanical origin. The highest antioxidant activity against ABTS radical cation was detected in the darkest honey samples. All tested honeys showed antibacterial activity with MIC values between 0.10 and 0.25 g/mL on Gram positive and Gram negative antibiotic resistant bacteria. Neither pH nor osmolarity affected bacterial growth. The phenolic compounds and hydrogen peroxide were responsible for antimicrobial activity by bioautographic assays. The antioxidant and antimicrobial properties found in honeys from the Argentinean Northwest make them products of high added value and excellent quality.