Chemical composition and antimicrobial activity of Polish herbhoneys

被引：22

作者：

Isidorov, V. A. ^{[1
]}

Bagan, R. ^{[1
]}

Bakier, S. ^{[2
]}

Swiecicka, I. ^{[3
]}

机构：

[1] Univ Bialystok, Dept Environm Chem, Inst Chem, PL-15399 Bialystok, Poland

[2] Bialystok Tech Univ, Dept Forestry, PL-17200 Hajnowka, Poland

[3] Univ Bialystok, Dept Microbiol, Inst Biol, PL-15950 Bialystok, Poland

来源：

FOOD CHEMISTRY | 2015年 / 171卷

关键词：

Herbhoney; Genuine honey; Chemical composition; Royal jelly acids; Antimicrobial activity; ANTIOXIDANT ACTIVITY; ORIGIN;

D O I：

10.1016/j.foodchem.2014.08.112

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present study focuses on samples of Polish herbhoneys (HHs), their chemical composition and antimicrobial activity. A gas chromatography-mass spectrometry (GC-MS) method was used to analyse eight samples of herbal honeys and three samples of nectar honeys. Their antimicrobial activities were tested on selected Gram-positive (Bacillus cereus, Staphylococcus aureus, Staphylococcus schleiferi) and Gram-negative (Escherichia coli) bacteria, as well as on pathogenic fungi Candida albicans. Ether extracts of HHs showed significant differences in composition but the principal groups found in the extracts were phenolics and aliphatic hydroxy acids typical of royal jelly and unsaturated dicarboxylic acids. In spite of the differences in chemical composition, antimicrobial activity of the extracts of HHs against all the tested microorganisms except E. coli was observed. (C) 2014 Published by Elsevier Ltd.

引用

页码：84 / 88

页数：5

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