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Food and Beverage Chemistry/Biochemistry
Bioactive components, antioxidant and antibacterial activities of different varieties of honey: a screening prior to clinical application Patricia Combarros-Fuertes, Leticia M. Estevinho, Luis G Dias, Jose María Castro, Francisco A. Tomas-Barberan, María Eugenia Tornadijo, and Jose Maria Fresno-Baro J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.8b05436 • Publication Date (Web): 21 Dec 2018 Downloaded from http://pubs.acs.org on January 2, 2019
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Journal of Agricultural and Food Chemistry
Different varieties of honey
Antioxidant and antibacterial potential evaluation Bioactive compounds determination
ACS Paragon Plus Environment
Avocado and chestnut honey chosen for clinical purposes
Journal of Agricultural and Food Chemistry
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Bioactive components, antioxidant and antibacterial activities of
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different varieties of honey: a screening prior to clinical application.
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Patricia COMBARROS-FUERTES a, Leticia M. ESTEVINHO b, Luis G. DIAS b,
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José M. CASTRO
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TORNADIJO a and José M. FRESNO-BARO a (*)
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a
c,
Francisco A. TOMÁS-BARBERÁN
d,
M. Eugenia
Department of Food Hygiene and Technology, Faculty of Veterinary Science,
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University of León. C/ Profesor Pedro Cármenes s/n. Campus de Vegazana. 24007.
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León, Spain.
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Patricia Combarros-Fuertes
[email protected] 11
M. Eugenia Tornadijo
[email protected] 12
José M. Fresno-Baro
[email protected] 13
b
CIMO, Mountain Research Center, Polytechnic Institute of Bragança. Campus Santa Apolónia, 5301-855. Bragança, Portugal.
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Leticia M. Estevinho
[email protected] 16
Luis G. Dias
[email protected] 17
c
Sciences, University of León. Campus de Vegazana, s/n. 24007. León, Spain.
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José M. Castro
[email protected] 19 20 21 22
Departmentof Molecular Biology, Faculty of Biological and Environmental
d
Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC. P.O. Box 164, 30100.Espinardo, Murcia, Spain. Francisco A. Tomás-Barberán
[email protected] 23 24
(*)Author
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Tel.: +0034 987291850
to whom correspondence should be addressed; e-mail:
[email protected];
1 ACS Paragon Plus Environment
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Journal of Agricultural and Food Chemistry
ABSTRACT
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This study assessed sixteen different honey samples in order to select the better
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one for therapeutic purposes. First, a study of honeys´ main bioactive compounds was
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carried out. Then phenolic profiles were determined and specific compounds quantified
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using a HPLC system coupled to a mass spectrometer. Then, antioxidant activity, by
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three in vitro methods, and antibacterial activity against reference strains and clinical
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isolates were evaluated. Great variability among samples was observed regarding
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ascorbic acid (between 0.34 ± 0.00 and 75.8 ± 0.41 mg/100 g honey; p
