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Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

2008Journal article Open access
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dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorMoreira, Leandro
dc.contributor.authorDias, L.G.
dc.contributor.authorPereira, Ermelinda
dc.date.accessioned2010-12-22T16:55:17Z
dc.date.available2010-12-22T16:55:17Z
dc.date.issued2008
dc.description.abstractPhenolic compounds of dark and clear honeys from Trás-os-Montes of Portugal were extracted with Amberlite XAD-2 and evaluated for their antioxidant and antimicrobial activities. The antioxidant effect was studied using the in vitro test capacity of scavenge the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical and of reducing power of iron (III)/ferricyanide complex. The antimicrobial activity was screened using three Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus, Staphylococcus lentus) and three Gram-negative bacteria (Pseudomonas aeruginosa, Klebsiella pneumoniae and Escherichia coli). The results obtained from the partial identification of honey phenolic compounds by high-performance liquid chromatography with a diode array detector showed that p-hydroxibenzoic acid, cinnamic acid, naringe- nin, pinocembrin and chrysin are the phenolic compounds present in most of the samples analyzed. Anti- oxidant potential was dependent of honey extract concentration and the results showed that dark honey phenolic compounds had higher activity than the obtained from clear honey. In the biological assays, results showed that S. aureus were the most sensitive microrganisms and B. subtilis, S. lentus, K. pneumo- niae and E. coli were each moderately sensitive to the antimicrobial activity of honey extracts. Neverthe- less, no antimicrobial activity was observed in the test with P. aeruginosa.por
dc.identifier.citationEstevinho, L.; Pereira, A. P.; Moreira, L.; Dias, L. G.; Pereira, E. (2008). Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food and Chemical Toxicology. ISSN 0278-6915. 46:12, p. 3774-3779por
dc.identifier.doi10.1016/j.fct.2008.09.062
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/2942
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectHoneypor
dc.subjectPhenolic compoundspor
dc.subjectAntioxidant activitypor
dc.subjectAntimicrobial activitypor
dc.titleAntioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honeypor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3779por
oaire.citation.startPage3774por
oaire.citation.titleFood and Chemical Toxicologypor
person.familyNameEstevinho
person.familyNamePereira
person.familyNameDias
person.familyNamePereira
person.givenNameLetícia M.
person.givenNameAna Paula
person.givenNameLuís G.
person.givenNameErmelinda
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id3916-218E-1629
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9431-5059
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id35222107200
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublicatione7df6eac-d667-415d-abdb-9fe17467475c
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relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication.latestForDiscoveryeac8c166-4056-4ed0-8d8d-7ecb2c4481a5

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