Changes in the antibacterial capacity of ulmo honey in relation to the contribution of eucryphia cordifolia pollen

Gloria Montenegro, Patricia Velásquez, Rafael Viteri, Ady Giordano

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

Resumen

Ulmo honey is known for its antibacterial characteristics. However, the importance of the content from Eucryphia cordifolia in the honey regarding its non-peroxidic antibacterial capacity is unknown. The present work evaluated the antibacterial activity of Ulmo honey with various percentages of pollen from E. cordifolia against various bacteria, determine the non-peroxidic capacity of Ulmo honey and, finally, compare that capacity with Manuka and Jarrah honeys. The antibacterial activity was evaluated by agar diffusion test and the non-peroxide capacity was evaluated by the reactivity with the catalase enzyme. The tests were carried out against Escherichia coli, Staphylococcus aureus and Streptococcus pyogenes. The results showed a relationship between the percentage of floral pollen from E. cordifolia and the antibacterial activity of Ulmo honey. It was also observed than the antibacterial activity of Ulmo honey can have values similar to Manuka and Jarrah honeys.

Idioma originalInglés
Páginas (desde-hasta)279-283
Número de páginas5
PublicaciónJournal of Food and Nutrition Research
Volumen60
N.º3
EstadoPublicada - 2021
Publicado de forma externa

Áreas temáticas de ASJC Scopus

  • Alimentación
  • Nutrición y dietética

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