Chemical composition and antimicrobial activity of Polish
herbhoneys
Food Chem. 2015 Mar 15;171:84-8
The present study focuses on samples of Polish herbhoneys
(HHs), their chemical composition and antimicrobial activity. A gas
chromatography-mass spectrometry (GC-MS) method was used to analyse eight
samples of herbal honeys and three samples of nectar honeys. Their
antimicrobial activities were tested on selected Gram-positive (Bacillus
cereus, Staphylococcus aureus, Staphylococcus schleiferi) and Gram-negative
(Escherichia coli) bacteria, as well as on pathogenic fungi Candida albicans.
Ether extracts of HHs showed significant differences in
composition but the principal groups found in the extracts were phenolics and
aliphatic hydroxy acids typical of royal jelly and unsaturated dicarboxylic
acids.
In spite of the differences in chemical composition,
antimicrobial activity of the extracts of HHs against all the tested
microorganisms except E. coli was observed.
No comments:
Post a Comment