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Miguel A. Fernández-Muiño
Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Plaza Misael Bañuelos s/n, 09001, Burgos, Spain

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Journal article
Published: 01 July 2021 in LWT
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In order to obtain the best physicochemical and the most appealing honey powder as possible, this research assessed three procedures (spray drying, vacuum drying and freeze drying) as well as three carrier agents (Arabic gum, whey protein isolate and maltodextrin) for dehydrating ling-heather honeys (Calluna vulgaris (L.) Hull). Using each carrier agent, both vacuum and freeze drying were the procedures that provided higher recoveries (76%–98%) and higher honey final concentrations in the powders (56%–73%). The most suitable carrier agent was maltodextrin, because with it, lower moisture (1.90%–4.20%), higher solubility (21 s–123 s) and lower hygroscopicity (6.32%–13.68%) was achieved. Honey powders obtained with maltodextrin by vacuum and freeze drying exhibited higher recoveries (88%–98%) and the best sensory characteristics, with stronger floral odours and flavours, stronger sweetness, lower viscosity and lower waxy perceptions.

ACS Style

Sandra María Osés; Leire Cantero; Miranda Crespo; Guillermo Puertas; Lara González-Ceballos; Saúl Vallejos; Miguel Ángel Fernández-Muiño; María Teresa Sancho. Attributes of ling-heather honey powder obtained by different methods with several carriers. LWT 2021, 150, 112063 .

AMA Style

Sandra María Osés, Leire Cantero, Miranda Crespo, Guillermo Puertas, Lara González-Ceballos, Saúl Vallejos, Miguel Ángel Fernández-Muiño, María Teresa Sancho. Attributes of ling-heather honey powder obtained by different methods with several carriers. LWT. 2021; 150 ():112063.

Chicago/Turabian Style

Sandra María Osés; Leire Cantero; Miranda Crespo; Guillermo Puertas; Lara González-Ceballos; Saúl Vallejos; Miguel Ángel Fernández-Muiño; María Teresa Sancho. 2021. "Attributes of ling-heather honey powder obtained by different methods with several carriers." LWT 150, no. : 112063.

Journal article
Published: 18 June 2021 in Foods
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The effect of chemical extraction and in vitro digestion of different kinds of honey on bioactive compounds (total phenolic compounds and flavonoids) and biological activities (antioxidant, antimicrobial and anti-inflammatory) was investigated. The antioxidant activity was evaluated against three radicals (ABTS•+, ROO, OH), and the antimicrobial activity was studied against five bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Streptococcus mutans and Pseudomona aeruginosa) and one yeast (Candida albicans). The results show that in comparison with raw honeys, the methanolic extracts exhibited lower values for phenols, flavonoids and antioxidant activity and higher anti-inflammatory and antimicrobial activities against L. monocytogenes. The higher anti-inflammatory activity indicates a possible use of dried honey extracts in the pharmaceutical and cosmetic industries. The digested honeys showed higher total phenolics and higher antioxidant activity than the pre-digested honeys, as well as higher antimicrobial activity against S. aureus and L. monocytogenes, which underlines the possible antioxidant and antimicrobial effects of honey in the human body after the digestion process.

ACS Style

Marta Alevia; Sandra Rasines; Leire Cantero; M. Sancho; Miguel Fernández-Muiño; Sandra Osés. Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities. Foods 2021, 10, 1412 .

AMA Style

Marta Alevia, Sandra Rasines, Leire Cantero, M. Sancho, Miguel Fernández-Muiño, Sandra Osés. Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities. Foods. 2021; 10 (6):1412.

Chicago/Turabian Style

Marta Alevia; Sandra Rasines; Leire Cantero; M. Sancho; Miguel Fernández-Muiño; Sandra Osés. 2021. "Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities." Foods 10, no. 6: 1412.

Journal article
Published: 23 September 2020 in Food Bioscience
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Strawberry-tree (Arbutus unedo L.) honey is expensive and difficult to characterize by melissopalinology. This study aimed to authenticate strawberry-tree (A. unedo L.) honeys from southern Europe, determining arbutin, groups of polyphenols, volatile and semivolatile compounds, as well as biological activities such as trolox equivalent antioxidant capacity, antioxidant activities against both hydroxyl (AOA) and superoxide radicals (SRS), oxygen radical absorbance capacity, anti-inflammatory activity, and antimicrobial activity against 7 microorganisms (Escherichia coli, Streptococcus mutans, Staphylococcus aureus, Aspergillus flavus, Aspergillus niger, Fusarium sp., and Penicillium commune). Arbutin, analyzed using HPLC-UV, was quantified in 83% of the samples. Polyphenols’ contents were high. Norisoprenoids and benzene derivatives were the major compounds determined using gas chromatography-mass spectrometry. Theobromine was detected in 67% of samples. 2,6,6-Trimetyl-4-oxo-2-cyclohexen-1-carboxaldehyde, 3,4,5 trimethylphenol and 2-hydroxycyclopent-2-en-1-one were proposed as potential strawberry-tree floral markers. Antioxidant and anti-inflammatory activities were significant. Honeys’ extracts showed higher AOA and SRS, and better antimicrobial activities than the honeys. This study highlights the potential of strawberry-tree honeys and/or their phenolic extracts for food, pharmaceutical and cosmetic uses.

ACS Style

Sandra María Osés; Sonia Nieto; Sara Rodrigo; Sergio Pérez; Susana Rojo; María Teresa Sancho; Miguel Ángel Fernández-Muiño. Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities. Food Bioscience 2020, 38, 100768 .

AMA Style

Sandra María Osés, Sonia Nieto, Sara Rodrigo, Sergio Pérez, Susana Rojo, María Teresa Sancho, Miguel Ángel Fernández-Muiño. Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities. Food Bioscience. 2020; 38 ():100768.

Chicago/Turabian Style

Sandra María Osés; Sonia Nieto; Sara Rodrigo; Sergio Pérez; Susana Rojo; María Teresa Sancho; Miguel Ángel Fernández-Muiño. 2020. "Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities." Food Bioscience 38, no. : 100768.

Journal article
Published: 15 January 2020 in Antioxidants
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Propolis is a resinous vegetal exudate modified by bees, and is interesting as a preservative and potentially functional product. This work dealt with studying the common phenolic profiles and antioxidant capacities of 13 bee propolis from different geographical areas. Both hyaluronidase and angiotensin converting enzyme (ACE) inhibitory activities were also assessed and related when possible with particular phenolic compounds. High performance liquid chromatography-ultraviolet detection (HPLC-UV) analysis showed that every propolis contained p-coumaric acid (1.2–12.2 mg/g) and ferulic acid (0.3–11.0 mg/g). Pinocembrin, catechin, and caffeic acid phenethyl ester (CAPE) plus galangin were the main flavonoids. Antioxidant activities were higher than 280 µmol trolox/g for trolox equivalent antioxidant capacity (TEAC), 0.099 mmol uric acid/g for radical-scavenging effect on hydroxyl radicals, and 0.19 mg/mL for half maximal inhibitory concentration (IC50) of antioxidant activity against superoxide anion radical. Working with solutions of 10 mg/mL propolis, hyaluronidase inhibitory activity ranged between 0% and 68.20%, being correlated to ferulic acid content. ACE inhibitory effect determined by HPLC was higher than 78%, being correlated with catechin and p-coumaric acid. Therefore, propolis could be useful for food, pharmaceutical, and cosmetic companies, also helping to reduce risk factors for diseases related to oxidative damage, inflammatory processes, and hypertension. This research also highlights the necessity for harmonized analysis methods and the expression of results for propolis.

ACS Style

Sandra M. Osés; Patricia Marcos; Patricia Azofra; Ana De Pablo; Miguel Ángel Fernández-Muíño; M. Teresa Sancho. Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization. Antioxidants 2020, 9, 75 .

AMA Style

Sandra M. Osés, Patricia Marcos, Patricia Azofra, Ana De Pablo, Miguel Ángel Fernández-Muíño, M. Teresa Sancho. Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization. Antioxidants. 2020; 9 (1):75.

Chicago/Turabian Style

Sandra M. Osés; Patricia Marcos; Patricia Azofra; Ana De Pablo; Miguel Ángel Fernández-Muíño; M. Teresa Sancho. 2020. "Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization." Antioxidants 9, no. 1: 75.

Journal article
Published: 20 August 2018 in Journal of Food Composition and Analysis
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This research was aimed to study the sugar composition of fifty-four representative artisanal honeys from the northern Iberian plateau. Moisture, specific rotation, and crystallization indexes were also determined. Sugars were analyzed by gas chromatography-flame ionization detector (GC-FID) after Pourtallier´s derivatization procedure. Fourteen carbohydrates were reliably quantified: two monosaccharides, five disaccharides, six trisaccharides and one tetrasaccharide. Honeydew honeys showed the highest disaccharides (6.71%) and trisaccharides (1.81%) averages and the lowest monosaccharides (63.10%) average, in contrast to heather honeys that had the lowest disaccharides (4.93%) and trisaccharides (0.69%) averages and the highest monosaccharides (70.96%). Chestnut honeys possessed low concentrations of monosaccharides, sucrose, trehalose, and trisaccharides. Clover and lavender honeys possessed high monosaccharide and disaccharide percentages. As expected, lavender samples showed the highest sucrose concentrations (0.05‒5.18%). Isomaltose contents were particularly high in honeydew (1.17‒2.49%) and chestnut (1.34‒1.74%) samples, and low in lavender (0.6‒1.16%) honeys, the latter also being low in raffinose (0.01‒0.05%). Moisture percentages (14.4‒18.6%) indicated optimum honey ripeness. Averages for all groups of samples were levorotatory. In contrast to honeydew and chestnut honeys, lavender samples showed the fastest granulation tendency. In the analyzed honeys, the higher the percentage of isomaltose was, the lower the crystallization tendency the honeys exhibited.

ACS Style

Ana Pascual-Maté; Sandra M. Osés; Gian L. Marcazzan; Silvia Gardini; Miguel A. Fernández Muiño; M. Teresa Sancho. Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau. Journal of Food Composition and Analysis 2018, 74, 34 -43.

AMA Style

Ana Pascual-Maté, Sandra M. Osés, Gian L. Marcazzan, Silvia Gardini, Miguel A. Fernández Muiño, M. Teresa Sancho. Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau. Journal of Food Composition and Analysis. 2018; 74 ():34-43.

Chicago/Turabian Style

Ana Pascual-Maté; Sandra M. Osés; Gian L. Marcazzan; Silvia Gardini; Miguel A. Fernández Muiño; M. Teresa Sancho. 2018. "Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau." Journal of Food Composition and Analysis 74, no. : 34-43.

Communication
Published: 09 February 2017 in Food and Bioprocess Technology
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This paper assesses the actual reliability of four rheological parameters to help describe honeys that exhibit non-Newtonian behavior, being the most representative of which, ling heather (Calluna vulgaris (L.) Hull) honeys. Sampling included a representative number of unifloral ling heather honeys, non-unifloral honeys close to ling heather uniflorality, and other non-unifloral honeys containing ling heather. All experiments were performed at 25 °C and consisted on researching viscosity curves at different shear rates, as well as the time dependency of honey samples at a constant shear rate. Viscosity curves were correctly fitted by the Ostwald-de Waele model. Consistency coefficients (k) and flow behavior indexes (n) were calculated, and the Weltmann model was used to determine the stress decay behavior. The influence of honey moisture on k value was also researched. Hysteresis area and time-dependent thixotropic index B proved to be the most suitable parameters for a reliable ling heather honey authentication.

ACS Style

Sandra María Osés; María Ruiz; Ana Pascual-Maté; Andrés Bocos; Miguel Angel Fernandez Muiño; M.Teresa Sancho. Ling Heather Honey Authentication by Thixotropic Parameters. Food and Bioprocess Technology 2017, 10, 973 -979.

AMA Style

Sandra María Osés, María Ruiz, Ana Pascual-Maté, Andrés Bocos, Miguel Angel Fernandez Muiño, M.Teresa Sancho. Ling Heather Honey Authentication by Thixotropic Parameters. Food and Bioprocess Technology. 2017; 10 (5):973-979.

Chicago/Turabian Style

Sandra María Osés; María Ruiz; Ana Pascual-Maté; Andrés Bocos; Miguel Angel Fernandez Muiño; M.Teresa Sancho. 2017. "Ling Heather Honey Authentication by Thixotropic Parameters." Food and Bioprocess Technology 10, no. 5: 973-979.

Journal article
Published: 01 September 2016 in NJAS: Wageningen Journal of Life Sciences
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ACS Style

Sandra M. Osés; Ana Pascual-Maté; Daniel de la Fuente; Ana de Pablo; Miguel A. Fernández-Muiño; M Teresa Sancho. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS: Wageningen Journal of Life Sciences 2016, 78, 29 -33.

AMA Style

Sandra M. Osés, Ana Pascual-Maté, Daniel de la Fuente, Ana de Pablo, Miguel A. Fernández-Muiño, M Teresa Sancho. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS: Wageningen Journal of Life Sciences. 2016; 78 (1):29-33.

Chicago/Turabian Style

Sandra M. Osés; Ana Pascual-Maté; Daniel de la Fuente; Ana de Pablo; Miguel A. Fernández-Muiño; M Teresa Sancho. 2016. "Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus." NJAS: Wageningen Journal of Life Sciences 78, no. 1: 29-33.

Journal article
Published: 01 June 2016 in Food Chemistry
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ACS Style

S.M. Osés; A. Pascual-Maté; M.A. Fernández-Muiño; T.M. López-Diaz; M.T. Sancho. Corrigendum to “Bioactive properties of honey with propolis” [Food Chem. 196 (2016) 1215–1223]. Food Chemistry 2016, 201, 361 .

AMA Style

S.M. Osés, A. Pascual-Maté, M.A. Fernández-Muiño, T.M. López-Diaz, M.T. Sancho. Corrigendum to “Bioactive properties of honey with propolis” [Food Chem. 196 (2016) 1215–1223]. Food Chemistry. 2016; 201 ():361.

Chicago/Turabian Style

S.M. Osés; A. Pascual-Maté; M.A. Fernández-Muiño; T.M. López-Diaz; M.T. Sancho. 2016. "Corrigendum to “Bioactive properties of honey with propolis” [Food Chem. 196 (2016) 1215–1223]." Food Chemistry 201, no. : 361.

Journal article
Published: 01 April 2016 in Food Chemistry
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Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods.

ACS Style

S.M. Osés; A. Pascual-Maté; Miguel Angel Fernandez Muiño; T.M. López-Díaz; M.Teresa Sancho. Bioactive properties of honey with propolis. Food Chemistry 2016, 196, 1215 -1223.

AMA Style

S.M. Osés, A. Pascual-Maté, Miguel Angel Fernandez Muiño, T.M. López-Díaz, M.Teresa Sancho. Bioactive properties of honey with propolis. Food Chemistry. 2016; 196 ():1215-1223.

Chicago/Turabian Style

S.M. Osés; A. Pascual-Maté; Miguel Angel Fernandez Muiño; T.M. López-Díaz; M.Teresa Sancho. 2016. "Bioactive properties of honey with propolis." Food Chemistry 196, no. : 1215-1223.

Journal article
Published: 14 November 2015 in International Journal of Food Science & Technology
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In this study, several antioxidant-related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid-phase extraction (SPE) was used to obtain honeys’ phenolic extracts. Total phenolics, total flavonoids and trolox equivalent antioxidant capacity (TEAC) were determined in both honeys and extracts. It was verified that total flavonoids determination in neutral media must be carried out on extracts instead of on honeys, because of sugars’ interferences; likewise, extracts’ colours must be corrected in this assay. The endpoint for honeys’ trolox equivalent antioxidant capacity (TEAC) was researched. Significant linear relationships were found between TEAC values of honeys and honeys’ phenolic extracts, as well as between the results of TEAC measured at different times. Therefore, it would be possible to reliably calculate TEAC at 60 min (endpoint), measuring the absorbance at 6 min, thus saving analysis time and reducing costs.

ACS Style

M. Teresa Sancho; Ana Pascual-Maté; Elena G. Rodríguez-Morales; Sandra María Osés; Isabel Escriche; Ángela Periche; Miguel Angel Fernandez Muiño. Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science & Technology 2015, 51, 30 -36.

AMA Style

M. Teresa Sancho, Ana Pascual-Maté, Elena G. Rodríguez-Morales, Sandra María Osés, Isabel Escriche, Ángela Periche, Miguel Angel Fernandez Muiño. Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science & Technology. 2015; 51 (1):30-36.

Chicago/Turabian Style

M. Teresa Sancho; Ana Pascual-Maté; Elena G. Rodríguez-Morales; Sandra María Osés; Isabel Escriche; Ángela Periche; Miguel Angel Fernandez Muiño. 2015. "Critical assessment of antioxidant-related parameters of honey." International Journal of Food Science & Technology 51, no. 1: 30-36.

Hive product science
Published: 20 October 2015 in Journal of Apicultural Research
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Propolis is a natural bee hive product with potential functional activities. Nowadays, many propolis products are available on the market, including cosmetics and food commodities. However, it is still unknown if edible products with propolis are fully accepted by consumers and are thus commercially viable, due to the bitter and resinous flavor and taste of propolis. This work is focused on the design of a “honey with propolis” foodstuff that can be welcomed by consumers, and, if possible, provide added benefits compared to the honey itself. Propolis tinctures containing three different concentrations of ethanol and times of maceration were prepared, giving the best results with 90% ethanol and two days of maceration. Then, in order to study the maximum amount of propolis in honey that could be accepted by a representative group of consumers, a forced choice paired comparison preference test with 69 people was carried out, giving the best results with a honey product containing 0.3-0.5% propolis extract. Phenolic and flavonoid contents, as well as TEAC antioxidant and antimicrobial activities of propolis, honey, and the product “honey with propolis” were then analyzed. As expected, propolis showed the highest phenolics and flavonoids contents, as well as the highest antioxidant and antimicrobial activities. The product “honey with propolis” showed a significantly higher antimicrobial activity, however, when compared to honey alone. In conclusion, the commercialization of a food product of “honey and up to 0.5% propolis” is promising, interesting and viable, as such a product is greatly appreciated by consumers, as well as being potentially healthy.

ACS Style

Sandra María Osés; Lara Melgosa; Ana Pascual-Maté; Miguel Angel Fernandez Muiño; M Teresa Sancho. Design of a food product composed of honey and propolis. Journal of Apicultural Research 2015, 54, 461 -467.

AMA Style

Sandra María Osés, Lara Melgosa, Ana Pascual-Maté, Miguel Angel Fernandez Muiño, M Teresa Sancho. Design of a food product composed of honey and propolis. Journal of Apicultural Research. 2015; 54 (5):461-467.

Chicago/Turabian Style

Sandra María Osés; Lara Melgosa; Ana Pascual-Maté; Miguel Angel Fernandez Muiño; M Teresa Sancho. 2015. "Design of a food product composed of honey and propolis." Journal of Apicultural Research 54, no. 5: 461-467.

Book chapter
Published: 19 November 2012 in Pot-Honey
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Pot honeys have delicate, sweet and sour flavors, and are highly appreciated in tropical areas. Their acidity is usually high, and therefore, free acid values could contribute to characterize stingless bee honeys. Organic acids contribute to several honey properties and have been considered potentially useful to determine the origin of honeys. Among other components, organic acids have been studied as possible contributors to honeys’ antioxidant and antibacterial activities. Some honey nonaromatic organic acids have been used as treatments against varroasis and small hive beetles. High acetic acid contents could indicate honey fermentation. The most important procedures to determine honey nonaromatic organic acids are enzymatic assays, chromatographic techniques, and capillary electrophoresis procedures. At the end of this chapter the advantages and disadvantages of each of them are summarized.

ACS Style

María Teresa Sancho; Inés Mato; José F. Huidobro; Miguel Angel Fernández-Muiño; Ana Pascual-Maté. Nonaromatic Organic Acids of Honeys. Pot-Honey 2012, 447 -458.

AMA Style

María Teresa Sancho, Inés Mato, José F. Huidobro, Miguel Angel Fernández-Muiño, Ana Pascual-Maté. Nonaromatic Organic Acids of Honeys. Pot-Honey. 2012; ():447-458.

Chicago/Turabian Style

María Teresa Sancho; Inés Mato; José F. Huidobro; Miguel Angel Fernández-Muiño; Ana Pascual-Maté. 2012. "Nonaromatic Organic Acids of Honeys." Pot-Honey , no. : 447-458.

Journal article
Published: 04 February 2009 in International Journal of Food Science & Technology
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Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose.

ACS Style

Maria Mar Cavia; Miguel Angel Fernández-Muiño; José Francisco Huidobro; Cristina Alvarez; M. Teresa Sancho. Evolution of monosaccharides of honey over 3 years: influence of induced granulation. International Journal of Food Science & Technology 2009, 44, 623 -628.

AMA Style

Maria Mar Cavia, Miguel Angel Fernández-Muiño, José Francisco Huidobro, Cristina Alvarez, M. Teresa Sancho. Evolution of monosaccharides of honey over 3 years: influence of induced granulation. International Journal of Food Science & Technology. 2009; 44 (3):623-628.

Chicago/Turabian Style

Maria Mar Cavia; Miguel Angel Fernández-Muiño; José Francisco Huidobro; Cristina Alvarez; M. Teresa Sancho. 2009. "Evolution of monosaccharides of honey over 3 years: influence of induced granulation." International Journal of Food Science & Technology 44, no. 3: 623-628.

Journal article
Published: 01 December 2008 in Journal of Medicinal Food
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Stingless bees (Tribe Meliponini) are a diverse group of highly eusocial bees distributed throughout the tropics and subtropics. Trigona carbonaria honey, from Australia, was characterized by traditional physicochemical parameters (acidity, sugars, diastase, electrical conductivity, hydroxymethylfurfural, invertase, nitrogen, and water content) and other compositional factors (flavonoids, polyphenols, organic acids, and water activity), as well as total antioxidant capacity and radical scavenging activity. For the Australian T. carbonaria, the traditional analytical parameters were similar to those previously reported for neotropical stingless bee honey and confirm that honeys produced by Meliponini bees possess several physicochemical properties that are distinctly different from Apis mellifera honey, with higher values of moisture (26.5 ± 0.8 g of water/100 g of honey), water activity (0.74 ± 0.01), electrical conductivity (1.64 ± 0.12 mS/cm), and free acidity (124.2 ± 22.9 mEq/kg of honey) and a very low diastase activity (0.4 ± 0.5 diastase number) and invertase activity (5.7 ± 1.5 invertase number). The sugar spectrum was quite different from that of A. mellifera honey, with 20.3 ± 2.9 g of maltose/100 g of honey. The values of pH (4.0 ± 0.1), lactonic acidity (4.7 ± 0.8 mEq/kg of honey), sucrose (1.8 ± 0.4 g/100 g of honey), and fructose/glucose ratio (1.42 ± 0.13) fell in the same ranges as those of A. mellifera honey. Citric (0.23 ± 0.09) and malic (0.12 ± 0.03) acid concentrations (in g/kg of honey) of T. carbonaria honeys were in the range described for A. mellifera honey. D-Gluconic was more concentrated (9.9 ± 1.3 g/kg of honey), in the range of Italian Castanea, Thymus, Arbutus, and honeydew honeys. Flavonoid content was 10.02 ± 1.59 mg of quercetin equivalents/100 g of honey, and polyphenol contents were 55.74 ± 6.11 mg of gallic acid equivalents/100 g of honey. The antioxidant activity, expressed as percentage of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) cation (ABTS.+) decolorization, was 233.96 ± 50.95 μM Trolox equivalents, and free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH.) depletion was 48.03 ± 12.58 equivalents of ascorbic acid. All reported values are averages ± standard deviation. The antioxidant activity can represent an important added value for T. carbonaria honey, to initiate a medicinal approach for both nutritional and pharmaceutical applications, besides further physicochemical characterization.

ACS Style

Livia Persano Oddo; Tim A. Heard; Antonio Rodríguez-Malaver; Rosa Ana Pérez; Miguel Fernández-Muiño; María Teresa Sancho; Giulio Sesta; Lorenzo Lusco; Patricia Vit. Composition and Antioxidant Activity of Trigona carbonaria Honey from Australia. Journal of Medicinal Food 2008, 11, 789 -794.

AMA Style

Livia Persano Oddo, Tim A. Heard, Antonio Rodríguez-Malaver, Rosa Ana Pérez, Miguel Fernández-Muiño, María Teresa Sancho, Giulio Sesta, Lorenzo Lusco, Patricia Vit. Composition and Antioxidant Activity of Trigona carbonaria Honey from Australia. Journal of Medicinal Food. 2008; 11 (4):789-794.

Chicago/Turabian Style

Livia Persano Oddo; Tim A. Heard; Antonio Rodríguez-Malaver; Rosa Ana Pérez; Miguel Fernández-Muiño; María Teresa Sancho; Giulio Sesta; Lorenzo Lusco; Patricia Vit. 2008. "Composition and Antioxidant Activity of Trigona carbonaria Honey from Australia." Journal of Medicinal Food 11, no. 4: 789-794.

Journal article
Published: 01 November 2008 in International Journal of Food Science & Technology
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ACS Style

Mari Mar Cavia; Miguel Angel Fernandez Muiño; José Francisco Huidobro; María Teresa Sancho. ‘Best before period once opened’ for honey samples from oceanic climates on the basis of their acidity types. International Journal of Food Science & Technology 2008, 43, 1929 -1934.

AMA Style

Mari Mar Cavia, Miguel Angel Fernandez Muiño, José Francisco Huidobro, María Teresa Sancho. ‘Best before period once opened’ for honey samples from oceanic climates on the basis of their acidity types. International Journal of Food Science & Technology. 2008; 43 (11):1929-1934.

Chicago/Turabian Style

Mari Mar Cavia; Miguel Angel Fernandez Muiño; José Francisco Huidobro; María Teresa Sancho. 2008. "‘Best before period once opened’ for honey samples from oceanic climates on the basis of their acidity types." International Journal of Food Science & Technology 43, no. 11: 1929-1934.

Original
Published: 01 January 2008 in International Journal of Food Sciences and Nutrition
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Knowing the ‘best-before period once opened’ is of paramount importance for consumers, because it gives information about how long a given food keeps its quality. The hydroxymethylfurfural (HMF) content is related to honey's aging and heating. We researched the evolution of HMF of 60 unheated honeys originating from continental and oceanic climate areas, recording the moment at which the HMF increase begins to speed up. We also researched the influence of induced granulation on HMF evolution. All samples were stored at room temperature and analysed every 5 months throughout 30 months. Storage had an effect on HMF contents. On the contrary, induced granulation did not show any influence on this parameter. HMF constantly increased in all samples but much more markedly after 20 months. At 20 months, the percentages of samples with HMF higher than 40 mg/kg ranged between 2.9% and 8.0%. Nevertheless, at 25 months these percentages clearly increased, ranging from 22.9% to 72.0%. For honeys from both the continental and oceanic climate areas, taking HMF contents into account, 20 months could be proposed as the ‘best-before period once opened’.

ACS Style

Mari Mar Cavia; Cristina Alvarez; José F. Huidobro; Miguel A. Fernández-Muino; M Teresa Sancho. Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation. International Journal of Food Sciences and Nutrition 2008, 59, 88 -94.

AMA Style

Mari Mar Cavia, Cristina Alvarez, José F. Huidobro, Miguel A. Fernández-Muino, M Teresa Sancho. Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation. International Journal of Food Sciences and Nutrition. 2008; 59 (1):88-94.

Chicago/Turabian Style

Mari Mar Cavia; Cristina Alvarez; José F. Huidobro; Miguel A. Fernández-Muino; M Teresa Sancho. 2008. "Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation." International Journal of Food Sciences and Nutrition 59, no. 1: 88-94.

Journal article
Published: 31 December 2007 in Food Chemistry
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On 35 unheated honeys coming from an area with typical Continental climate, we studied the evolution of pH, free acid, lactones and total acidity throughout 30 months, as well as the influence of induced granulation on acidity evolution. All samples were stored at room temperature and analyzed, in duplicate, each 5 months. We observed that storage had an effect on pH and free acid values. On the contrary, induced granulation did not show any influence on these parameters. In the end of the study, pH average had decreased down to 5%. After 20 months from harvesting, the vast majority of honeys showed a constant increase of free acid, although until 30 months, none sample exceeded the limit of 50 meq/kg. A direct relationship was found between pH and free acid within each time of analysis. Both storage and induced granulation had an effect on honey lactones, parameter that steadily decreased after 20 months, and oscillated less markedly in samples subjected to induced granulation. For honeys from continental climates, taking free acid and lactones into account, 20 months could be proposed as best before period “once opened”. Neither storage nor induced granulation had an effect on total acidity, which hardly varied within 30 months storage. We found significant relationships between initial values of free acid and lactones and the values of these parameters at each time of analysis, meaning that aging of these honeys due to acidity could be predicted.

ACS Style

María M. Cavia; Miguel A. Fernández-Muiño; Sara R. Alonso-Torre; José F. Huidobro; María T. Sancho. Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chemistry 2007, 100, 1728 -1733.

AMA Style

María M. Cavia, Miguel A. Fernández-Muiño, Sara R. Alonso-Torre, José F. Huidobro, María T. Sancho. Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chemistry. 2007; 100 (4):1728-1733.

Chicago/Turabian Style

María M. Cavia; Miguel A. Fernández-Muiño; Sara R. Alonso-Torre; José F. Huidobro; María T. Sancho. 2007. "Evolution of acidity of honeys from continental climates: Influence of induced granulation." Food Chemistry 100, no. 4: 1728-1733.

Journal article
Published: 14 December 2006 in European Food Research and Technology
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A reliable and sensitive reverse-phase HPLC method is described for the separation and quantification of all-trans-retinol and dl-α-tocopherol in cooked sausages. Samples were chromatographed with UV and fluorescence detection on a 15 cm × 0.4 cm i.d. Spherisorb ODS-2, 5 μm column, using as mobile phase a mixture of 90% acetonitrile and 10% tetrahydrofuran. Sample preparation included saponification and extraction by n-hexane. Addition of pyrogallol and oxygen-free conditions avoided oxidation of both vitamins, increasing recovery percentages, which ranged from 90.0 to 95.0%. Precision was 1.0% (within a day) and 3.4% (between days) for all-trans-retinol and 1.1% (within a day) and 2.6% (between days) for dl-α-tocopherol. Detection limits were 10 μg/100 g for all-trans-retinol and 0.1 mg/100 g for dl-α-tocopherol with a signal-to-noise ratio of 3. Twenty samples of six different products were analyzed in duplicate. Average for all-trans-retinol in “enriched chopped” was 108 mg/100 g fresh weight, and the mean value for dl-α-tocopherol in “enriched chopped” was 2.3 mg/100 g fresh weight.

ACS Style

Felicidad Valls; Miguel Angel Fernandez Muiño; Martín A. Checa; Maria Teresa Sancho Ortiz. Determination of vitamins A and E in cooked sausages. European Food Research and Technology 2006, 226, 181 -185.

AMA Style

Felicidad Valls, Miguel Angel Fernandez Muiño, Martín A. Checa, Maria Teresa Sancho Ortiz. Determination of vitamins A and E in cooked sausages. European Food Research and Technology. 2006; 226 (1-2):181-185.

Chicago/Turabian Style

Felicidad Valls; Miguel Angel Fernandez Muiño; Martín A. Checa; Maria Teresa Sancho Ortiz. 2006. "Determination of vitamins A and E in cooked sausages." European Food Research and Technology 226, no. 1-2: 181-185.

Journal article
Published: 31 August 2006 in Food Chemistry
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Acid phosphatase is an enzyme of honey whose values have been related to honey’s fermentation. In this work, we have studied the evolution, throughout thirty months, of acid phosphatase activity on honey samples originating in continental and oceanic areas. We have also researched the influence of induced granulation and pH on acid phosphatase activity evolution. Acid phosphatase activity has been determined by measuring, at 400 nm, 4-nitrophenol formed after the hydrolysis, at acid pH, of 4-nitrophenylphosphate in the presence of acid phosphatase. From the start, acid phosphatase activities have been higher in honeys from oceanic climate. Similar trends of evolution of acid phosphatase activity have been found in both honeys from continental and oceanic climates. In the end of the study, 100% samples showed a decrease of acid phosphatase activity. Induced granulation does not modify the trend of acid phosphatase activity evolution, although this technological process has an influence on the time at which changes within the evolution occurs. pH of samples has demonstrated to have a strong influence on the activity of acid phosphatase, so that the higher the pH, the lower the decrease of acid phosphatase activity. In honeys originated from continental climate area, pH and acid phosphatase activity have been correlated throughout the study.

ACS Style

S.R. Alonso-Torre; Mari Mar Cavia; M.A. Fernández-Muiño; G. Moreno; J.F. Huidobro; M.T. Sancho. Evolution of acid phosphatase activity of honeys from different climates. Food Chemistry 2006, 97, 750 -755.

AMA Style

S.R. Alonso-Torre, Mari Mar Cavia, M.A. Fernández-Muiño, G. Moreno, J.F. Huidobro, M.T. Sancho. Evolution of acid phosphatase activity of honeys from different climates. Food Chemistry. 2006; 97 (4):750-755.

Chicago/Turabian Style

S.R. Alonso-Torre; Mari Mar Cavia; M.A. Fernández-Muiño; G. Moreno; J.F. Huidobro; M.T. Sancho. 2006. "Evolution of acid phosphatase activity of honeys from different climates." Food Chemistry 97, no. 4: 750-755.

Journal article
Published: 31 May 2006 in Journal of Food Science
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ACS Style

Mari Mar Cavia; Miguel Angel Fernandez Muiño; J.F. Huidobro; M.T. Sancho. Correlation between Moisture and Water Activity of Honeys Harvested in Different Years. Journal of Food Science 2006, 69, C368 -C370.

AMA Style

Mari Mar Cavia, Miguel Angel Fernandez Muiño, J.F. Huidobro, M.T. Sancho. Correlation between Moisture and Water Activity of Honeys Harvested in Different Years. Journal of Food Science. 2006; 69 (5):C368-C370.

Chicago/Turabian Style

Mari Mar Cavia; Miguel Angel Fernandez Muiño; J.F. Huidobro; M.T. Sancho. 2006. "Correlation between Moisture and Water Activity of Honeys Harvested in Different Years." Journal of Food Science 69, no. 5: C368-C370.