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Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

2010Journal article Open access
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dc.contributor.authorGomes, Susana Paula Martins
dc.contributor.authorDias, L.G.
dc.contributor.authorMoreira, Leandro
dc.contributor.authorRodrigues, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2010-03-15T12:22:27Z
dc.date.available2010-03-15T12:22:27Z
dc.date.issued2010
dc.description.abstractThe present study aimed to characterize five commercial honeys available in the Portuguese market in respect to their floral origins, physicochemical parameters and microbial safety and commercial quality assessment. Pollen profile, colour, moisture content, ash, acidity, electrical conductivity, pH, reducing sugars, apparent sucrose and HMF were the parameters analysed in each honey sample. Aerobic mesophiles, moulds and yeasts, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. The antimicrobial effect against four fermentative yeasts was determined. Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used.pt
dc.identifier.citationFood and Chemical Toxicology. ISSN 0278-6915. 48:2 (2010) p. 544-548.pt
dc.identifier.doi10.1016/j.fct.2009.11.029
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/2245
dc.language.isoengpt
dc.publisherElsevierpt
dc.subjectHoneypt
dc.subjectPollen profilept
dc.subjectPhysicochemical propertiespt
dc.subjectMicrobial contaminationpt
dc.subjectAntimicrobial activitypt
dc.titlePhysicochemical, microbiological and antimicrobial properties of commercial honeys from Portugalpt
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage548pt
oaire.citation.issue48(2)pt
oaire.citation.startPage544pt
oaire.citation.titleFood and Chemical Toxicologypt
person.familyNameDias
person.familyNameRodrigues
person.familyNameEstevinho
person.givenNameLuís G.
person.givenNamePaula
person.givenNameLetícia M.
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccesspt
rcaap.typearticlept
relation.isAuthorOfPublicationeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
relation.isAuthorOfPublicationb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscovery4a1d5ba2-1854-4ca5-89a4-73f35e964df9

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