In vitro activity of natural honey alone and in combination with curcuma starch against Rhodotorula mucilaginosa in correlation with bioactive compounds and diastase activity

Mustafa, Ahmed M.; Djebli, Noureddine; Saad, Aissat; Khiati, Baghdad; Meslem, Abdelmalek; Bacha, Salima

doi:10.1016/s2221-1691(13)60161-6

Cited by 25 publications

(14 citation statements)

References 35 publications

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“…Honey contains small amounts of different enzymes, the most important of which are diastase (∝-amylase), invertase (∝-glucosydase), glucose oxidase, catalase and acid phosphatase (White, 1975). They are sensitive to heat and therefore are able to indicate overheating of the product and the degree of conservation (Ahmed et al, 2013). The activity of enzyme in honey also depends on age of the bees, stage of the colony, nectar flow, environmental conditions and the beekeeping practices (Karabournioti and Zervalaki, 2001).…”

Section: Introductionmentioning

confidence: 99%

The Quality of Honeys Influenced by the Traditional Heating Method

Haouam¹,

Dailly²,

Bruneau³

et al. 2019

J microb biotech food sci

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In this study, three parameters (hydroxymethylfurfural, diastase activity and invertase activity) were used to evaluate the quality of twenty samples of multifloral honey from northern Algeria heated by a traditional method (conventional heating in a water bath at 100 °C) for five treatment periods (2, 4, 6, 8 and 16 min). The assay was carried out with honey samples whose initial HMF, diastase activity and invertase activity values were within the recommended food authority limit. HMF was determined by HPLC, diastase was measured with Phadebas and invertase was determined using the Siegenthler method. During heating, it was observed an increase in the HMF related to an increase in temperature, but still below the international standard limit (40 mg.kg-1). Diastase activity and invertase activity also decreases during heating. However, invertase is more heat-sensitive and heating time than diastase and HMF, and it's an important parameter to determine if honey has been submitted to heating. Therefore to liquefy honey we can use this method but with a low temperature and a short time because time has a deep impact on the quality of heating treatment of honey.

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Section: Introductionmentioning

confidence: 99%

The Quality of Honeys Influenced by the Traditional Heating Method

Haouam¹,

Dailly²,

Bruneau³

et al. 2019

J microb biotech food sci

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“…A atividade diastásica corresponde à atividade das enzimas α e β-amilases naturalmente presentes em 1 g de mel, com capacidade de hidrolisar 0,01 g de amido em maltose (dissacarídeo) e maltotriose (trissacarídeo), durante 1 h na temperatura de 40˚C, sendo expressa como o número de diastase nas unidades de Göthe (Ahmed, et al, 2013).…”

Section: Resultsunclassified

Estudo de propriedades físicas e químicas durante armazenamento de mel produzido na região de Blumenau, Brasil

Waltrich

Carvalho

2020

RSD

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This work had as objective to verify the quality of honey produced in the region of Blumenau/SC - Brazil and possible changes during its storage. For this, analyzes were carried out according to the legislation regarding moisture content, ash, acidity, reducing sugars, apparent sucrose, water insoluble solids, hydroxymethylfurfural, diastase activity, color and lund, fiehe and lugol reaction. The six samples were analyzed shortly after honey harvest and after 10 months of storage. From the obtained results it was verified that 33.33% of the samples presented disagreement with the standards established in the legislation. The parameters that presented the largest number of samples with significant variation along the storage were moisture and diastase activity, 100% and 66,67% respectively, the others had from 16.67% to 50% of the samples with significant variation with the exception of the apparent sucrose, which was the only one that did not have any expressive variation. These analyzes provided greater knowledge of honey produced in the region of Blumenau, thus increasing its added value, in addition to stimulating honey production and guaranteeing the consumer the purchase of a safe and quality product.

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“…Limited numbers of studies have examined the activity of Algerian honey against fungi. In brief, Ahmed et al found that the MIC of six varieties of honey against Rhodotorula mucilaginosa ranged between 28% and 36% (v/v) [23] .…”

Section: Discussionmentioning

confidence: 99%

Effect of heat treatment on antimycotic activity of Sahara honey

2014

JCLM

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In vitro activity of natural honey alone and in combination with curcuma starch against Rhodotorula mucilaginosa in correlation with bioactive compounds and diastase activity

Abstract: The mixture of curcuma starch and honey could lead to the development of new combination antibiotics against Rhodotorula infections.

Cited by 25 publications

References 35 publications

The Quality of Honeys Influenced by the Traditional Heating Method

The Quality of Honeys Influenced by the Traditional Heating Method

Estudo de propriedades físicas e químicas durante armazenamento de mel produzido na região de Blumenau, Brasil

Effect of heat treatment on antimycotic activity of Sahara honey

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