Physicochemical Parameters, Antioxidant Capacity, and Antimicrobial Activity of Honeys from Tropical Forests of Colombia: Apis mellifera and Melipona eburnea

Honey is a functional food used worldwide and recognized for its multiple health benefits. In the present study, the physicochemical and antioxidant properties of honey produced by two species of bees ( and ) in two seasons were evaluated. In addition, the antimicrobial activity of honey against thr...

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Bibliographic Details
Published in:Foods 2023-02, Vol.12 (5), p.1001
Main Authors: Zapata-Vahos, Isabel Cristina, Henao-Rojas, Juan Camilo, Yepes-Betancur, Diana Paola, Marín-Henao, Daniela, Giraldo Sánchez, Carlos Eduardo, Calvo-Cardona, Samir Julián, David, Dorely, Quijano-Abril, Mario
Format: Article
Language:English
Subjects:
Acids
Antiinfectives and antibacterials
Antimicrobial activity
antioxidant potential
Antioxidants
Apis mellifera
bee honey
Beekeeping
Bees
Cluster analysis
Discriminant analysis
E coli
Food science
Forests
Functional foods & nutraceuticals
Honey
inhibitory activity
Melipona eburnea
Moisture content
Moisture effects
Phenols
Physicochemical properties
physicochemical property
Tropical forests
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Summary:Honey is a functional food used worldwide and recognized for its multiple health benefits. In the present study, the physicochemical and antioxidant properties of honey produced by two species of bees ( and ) in two seasons were evaluated. In addition, the antimicrobial activity of honey against three bacterial strains was studied. The quality of honey analyzed by LDA (linear discriminant analysis) showed four clusters mediated by the interaction, the bee species, and the collection season resulting from a multivariate function of discrimination. The physicochemical properties of the honey produced by met the requirements of the Codex Alimentarius, while the honey had moisture values outside the established ranges of the Codex. Antioxidant activity was higher in the honey of , and both kinds of honey showed inhibitory activity ATCC 14028 and ATCC 9118. ATCC 25922 showed resistance to the analyzed honey.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12051001