The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys

Brudzynski, Katrina; Miotto, Danielle

doi:10.1016/j.foodchem.2010.07.009

Cited by 74 publications

(71 citation statements)

References 34 publications

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“…In the studied Sahara honeys, only very small amounts of TPC were present. The literature data indicate that there is a strong positive correlation between honey color and total phenolic content [41,42]. In the present study, relationship between phenolic content and colour of Sahara honeys, possibly due to a highly extended conjugated systems, especially when complexed with minerals.…”

Section: Antibacterial Capacity Assays Minimum Inhibitory Concentratisupporting

confidence: 51%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH). Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 min, and 60 min, and the parameters were determined: colour intensity, phenolic contents and antibacterial activity of two species of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa). The total phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml and zone of growth inhibition respectively 2.65 mm to 19 mm. Exposures of SH at 75°C and 100°C, no inhibition of Staphylococcus aureus and Pseudomonas aeruginosa growth was detected. Statistical analysis demonstrated positive correlations between color intensity and polyphenol contents and negative correlations with antibacterial capacity. Data from present results revealed that unheated and heat-treated Sahara honey showed growth inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa with variable degrees.

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Section: Antibacterial Capacity Assays Minimum Inhibitory Concentratisupporting

confidence: 51%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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show abstract

“…The radical-scavenging activity of honey was higher in honeys with high phenolic content and of darker color [181]. On the other hand, the color of honey may also result from non-enzymatic browning (the Maillard reaction) [182].…”

Section: Other Anti-glycative Compoudsmentioning

confidence: 99%

Plant-Derived Agents with Anti-Glycation Activity

Odjakova¹,

Popova²,

Sharif³

et al. 2012

Glycosylation

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“…A strong correlation has been found, between the Maillard reaction-like products, phenolic content, honey colour and antioxidant activity of unheated, raw honeys (Brudzynski & Miotto, 2010). The aim of this study was to elucidate whether the Maillard reaction-like products are indeed melanoidins.…”

Section: Introductionmentioning

confidence: 96%

The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

Brudzynski

Miotto

2011

Food Chemistry

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The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys

Cited by 74 publications

References 34 publications

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Plant-Derived Agents with Anti-Glycation Activity

The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

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