Royo Vanessa de A, Oliveira Dario A de, Veloso Pedro Henrique F, Sacramento Verônica de M, Olimpio Ellen L A, Souza Luciano F de, Pires Nathália da C, Martins Carlos Henrique G, Santiago Mariana B, Alves Tânia Maria de A, Acácio Thaís M, Junior Afrânio F de Melo, Brandão Murilo M, Menezes Elytania V
Laboratory of Natural Products, Department of General Biology, Universidade Estadual de Montes Claros, Montes Claros 39401-089, MG, Brazil.
Laboratory of Bioprospecting and Genetic Resources, Department of General Biology, Universidade Estadual de Montes Claros, Montes Claros 39401-089, MG, Brazil.
Antibiotics (Basel). 2022 Oct 18;11(10):1429. doi: 10.3390/antibiotics11101429.
Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum inhibitory and bacterial concentrations were determined for cariogenic bacteria. All honey samples met the quality standards required by international legislation, twenty compounds were detected as the main ones, the polyfloral honey was the only honey that inhibited all of the bacteria tested. Sample M6 (Coffee) was the one with the highest amount of total polyphenols, while the lowest was M4 (Cipó-uva). Regarding the antioxidant activity, M5 (Velame) had the best result and M4 (Cipó-uva) was the one that least inhibited oxidation. Of the polyfloral honeys, there was not as high a concentration of phenolic compounds as in the others. Coffee, Aroeira, Velame and Polyfloral have the best anti-radical actions. Betônica, Aroeira, Cipó-uva and Pequi inhibited only some bacteria. The best bacterial inhibition results are from Polyfloral.
蜂蜜可分为多花蜂蜜或单花蜂蜜，由于人们对其消费的兴趣增加，蜂蜜已得到广泛研究。人们关注其开花植物的正确鉴定、能保证其物理化学质量的分析方法的使用以及某些化合物（如酚类）的定量，以确定其抗氧化和抗菌作用。本研究旨在对米纳斯吉拉斯州不同地区蜂蜜进行植物学鉴定、物理化学分析以及总多酚含量测定、色谱分析、抗自由基和抗菌活性测定。分析了七个不同样本中的花粉存在情况并进行颜色测定。所进行的物理化学分析包括总酸度、水分、羟甲基糠醛、还原糖和表观蔗糖。通过超高效液相色谱/质谱联用仪测定化合物谱，通过分光光度法测定总酚含量和抗自由基活性（DPPH法），并测定致龋菌的最低抑菌浓度和细菌浓度。所有蜂蜜样本均符合国际法规要求的质量标准，检测出二十种主要化合物，多花蜂蜜是唯一能抑制所有测试细菌的蜂蜜。样本M6（咖啡蜜）的总多酚含量最高，而最低的是M4（锡波-葡萄蜜）。关于抗氧化活性，M5（维拉梅蜜）的结果最佳，而M4（锡波-葡萄蜜）对氧化的抑制作用最小。在多花蜂蜜中，酚类化合物的浓度不如其他蜂蜜高。咖啡蜜、阿罗埃拉蜜、维拉梅蜜和多花蜂蜜具有最佳的抗自由基作用。贝托妮卡蜜、阿罗埃拉蜜、锡波-葡萄蜜和佩基蜜仅抑制部分细菌。最佳的细菌抑制结果来自多花蜂蜜。
