Open AccessRelação entre coloração e atividade antibacteriana do mel da Bahia
Author(s) -
Andrezza Lóren de Góes Nascimento,
Raquel Guimarães Benevides
Publication year - 2021
Publication title -
sitientibus. série ciências biológicas
Language(s) - English
Resource type - Journals
eISSN - 2238-4103
pISSN - 1519-6097
DOI - 10.13102/scb5776
Subject(s) - staphylococcus aureus , antibacterial activity , nectar , pseudomonas aeruginosa , biology , microbiology and biotechnology , food science , escherichia coli , bacteria , botany , biochemistry , pollen , genetics , gene
Honey is a material of varied consistency and color, produced by bees from material collected in flowers, the nectar. It has a complex chemical composition, which depends on several factors, mainly of botanical and climatic origin, and a color scale for honey has been established. In this study, we evaluated the relationship between the color of 10 honey samples collected in the state of Bahia and their activity against three species of bacteria: Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. The antibacterial potential was verified in all samples and a significant relationship between color and microbial activity against Staphylococcus aureus was obtained, reinforcing the hypothesis that darker honeys tend to have greater antibacterial potential.