Significance of Nonaromatic Organic Acids in Honey

Mato, Inés; Huidobro, J. F.; Simal-Lozano, J.; Sancho, M. T.

doi:10.4315/0362-028x-66.12.2371

Cited by 111 publications

(62 citation statements)

References 46 publications

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“…On the other hand, the acidity value obtained by these authors was higher (41.74%) than that found in this work (25.21%). Higher acidity value may be due to fermentation of sugars to alcohol by microorganisms and further oxidation to carboxylic acids [14][15][16] . Higher moisture content and high environment temperature are favorable to these reactions.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical parameters of Amazon Melipona honey

Almeida-Muradian¹,

Matsuda²,

Bastos³

2007

Quím. Nova

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Recebido em 4/5/05; aceito em 13/6/06; publicado na web em 19/1/07Stingless bees produce a honey that is different from the Apis honey in terms of composition. There aren't enough data to establish quality control parameters for this product, mainly due to lack of research results. The aim of this work is to evaluate some physicochemical parameters that can be used for the characterization and for the quality control of the Meliponinae honey. Four different samples were collected in the Amazon region of Brazil in 2004 (Melipona compressipes manaoense bee and Melipona seminigra merribae bee). Honey analyses were performed as described by the official methods. The mean results were: moisture (30.13%), pH (3.65), acidity (24.57 mEq/kg), water activity (0.75), fructose (31.91%), glucose (29.30%) and sucrose (0.19%). These results reinforce the need for a specific regulation for stingless bee honey. This will only be feasible when enough data is available to establish upper and lower limits for the physicochemical parameters used for quality control.

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Section: Resultsmentioning

confidence: 99%

Physicochemical parameters of Amazon Melipona honey

Almeida-Muradian¹,

Matsuda²,

Bastos³

2007

Quím. Nova

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“…It is a combination of organic acids, carbohydrates, waxes, aromatic acids, enzymes, vitamins and entities with hormonal features (Bogdanov et al 1999;Chen et al;Coco et al;1996).It is investigated that honey possess about 181 substances (Richard, 2009). Laevulose and Dextrose are in elevated amount (White and Doner, 1980) while 30 organic acids are also recovered (Mato et al;2003). Because of its elevated osmolality, honey possesses a broad spectrum antimicrobial properties (Wahdan 1998;Ceyhan and Ugur, 2000).Wide variety of honey when diluted produces hydrogen peroxide due to activation of glucose oxidase, which is responsible for oxidation of glucose to gluconic acid and hydrogen peroxide.…”

Section: Introductionmentioning

confidence: 99%

Potential Antifungal Activity of Different Honey Brands From Pakistan: A Quest for Natural Remedy

Ahmad¹,

Khalil²,

Somayya³

et al. 2017

Afr J Tradit Complement Altern Med

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Background: Besides a wholesome food, honey is known for its therapeutic implications. We investigated the antifungal activity of five honeys of different types from Pakistan against various pathogenic fungal strains. Antifungal properties of processed and non-processed honey were determined. Materials and Methods: The antifungal assay of honey was carried out against Aspergillus niger, Aspergillus flavus, Aspergillus fumigates, Alterneria alternata, Fusarium solanai, Microsporum canis, Penicillium funiculosium and Rhizopus solanai. Different dilutions of honey samples were used (20%, 50%, 70%, 90% and 100% w/v so as to find out the minimum effective concentration of each honey type. Results: It was observed that all of the honey samples were highly active, with percent inhibition range of (3-81%) for Aspergillus niger, (2-82%) for Aspergillus flavus, (1-76%) for Aspergillus fumigates, (1-84%) for Alterneria alternata, (2-67%) for Fusarium solanai, (1-87%) Microsporum canis, (2-78%) Penicillium funiculosium and (1-86%) for Rhizopus solanai. Conclusion:The study of Pakistani honey brands reveals that they possess a substantial antifungal nature. Therefore, they may be used in curing fungal infections along with antifungal drugs as a cheaper alternative natural remedy with no side effects.

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“…Like other matrices containing antioxidant compounds, e.g. phenolics (Bendini et al, 2006;Quezada, Ascensio, Del Valle, Aguilera, & Gómez, 2004), organic acids (Mato, Huidobro, Simal-Lozano, & Sancho, 2003) and alkaloids (Quezada et al, 2004), mushrooms can be used both as a food supplement and in the pharmaceutical industry.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

et al. 2008

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A comparative study of the organic acids and phenolics composition and of the total alkaloids content of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent caps and stipes was performed. All species presented oxalic, citric, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were preferably fixed in the cap. Among phenolics, only p-hydroxybenzoic acid was found in A. rubescens and S. granulatus, in very low amounts. B. edulis was the species that presented the highest total alkaloid amounts. Except for this species, alkaloids mainly accumulated in the cap. All of the species exhibited a concentration-dependent scavenging ability against DPPH Á . B. edulis revealed the highest antioxidant capacity. The cap seemed to be the part with highest antioxidant potential. Some relationships between chemical composition and antioxidant capacity were considered.

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Significance of Nonaromatic Organic Acids in Honey

Cited by 111 publications

References 46 publications

Physicochemical parameters of Amazon Melipona honey

Physicochemical parameters of Amazon Melipona honey

Potential Antifungal Activity of Different Honey Brands From Pakistan: A Quest for Natural Remedy

Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

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