Open AccessPhysicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations
Author(s) -
Mônia Stremel Azevedo,
Siluana Katia Tischer Seraglio,
Greici Bergamo,
Gabriela Rocha,
Andressa Camargo Valese,
Heitor Daguer,
Marília Miotto,
Luciano Valdemiro Gonzaga,
Roseane Fett,
Ana Carolina Oliveira Costa
Publication year - 2021
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04937-x
Subject(s) - honeydew , nectar , scavenging , antimicrobial , composition (language) , food science , geographical indication , botany , biology , geography , antioxidant , microbiology and biotechnology , biochemistry , pollen , linguistics , philosophy , regional science
Bracatinga ( Mimosa scabrella Bentham) honeydew honey is a Brazilian dark honey in increasing international appreciation. In this sense, the knowledge of its composition and potential biological properties becomes indispensable. In the present study, the physicochemical characteristics, including mineral and phenolic composition, and the scavenging, reducing, and antimicrobial proprieties of bracatinga honeydew honey (bhh) from five different geographical locations, were investigated. Bhh proved to be a potential functional food due to its high content of minerals (up to 6395 mg kg -1 ) and phenolic compounds (up to 2393 µg 100 g -1 ) and high scavenging and reducing activities. High antimicrobial activity against four bacterial strains, with minimum inhibitory concentration values ranging from 10 to 60%, were also found. Additionally, through principal component analysis, partial discrimination of bhh was observed according to the geographical location, which favored the separation of samples from Lages, and mainly due to the presence of nectar in this honey, which was proposed for the samples from Bom Retiro.