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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.
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 StyleSandra 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 StyleSandra 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.
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.
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 StyleMarta 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 StyleMarta 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.
We have developed a new method for the rapid (2 h) and inexpensive (materials cost < 0.02 €/sample) “2-in-1” determination of the total phenolic content (TPC) and the antioxidant activity (AOX) in honey samples. The method is based on hydrophilic colorimetric films with diazonium groups, which react with phenols rendering highly colored azo groups. The TPC of the sample is correlated to its trolox equivalent antioxidant capacity (TEAC). The intensity of the color allows us to determine both TPC and TEAC of the sample by the analysis of a picture taken with a smartphone that is analysed by the use of the color-definition-parameters (RGB). The controlled light conditions and the systematic use of the same camera avoid the periodical calibration of the system improving the efficiency of the method. Thus, it is a simple method carried out by non-specialized personnel and it involves much lower money and time investment compared to traditional methods.
Lara González-Ceballos; Maria Del Mar Cavia; Miguel A. Fernández-Muiño; Sandra M. Osés; M. Teresa Sancho; Saturnino Ibeas; Félix C. García; José M. García; Saúl Vallejos. A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors. Food Chemistry 2020, 342, 128300 .
AMA StyleLara González-Ceballos, Maria Del Mar Cavia, Miguel A. Fernández-Muiño, Sandra M. Osés, M. Teresa Sancho, Saturnino Ibeas, Félix C. García, José M. García, Saúl Vallejos. A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors. Food Chemistry. 2020; 342 ():128300.
Chicago/Turabian StyleLara González-Ceballos; Maria Del Mar Cavia; Miguel A. Fernández-Muiño; Sandra M. Osés; M. Teresa Sancho; Saturnino Ibeas; Félix C. García; José M. García; Saúl Vallejos. 2020. "A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors." Food Chemistry 342, no. : 128300.
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.
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 StyleSandra 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 StyleSandra 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.
This study was aimed to assess quality, authentication parameters and trolox equivalent antioxidant capacity (TEAC) of Algerian and imported honeys sold in Algerian markets. Results indicated that 80% Algerian samples fulfilled international standards, whereas only 21.4% imported honeys were in agreement with the current regulations. 13.3% Algerian samples and 7.1% imported honeys showed values of proline lower than 180 mg/kg, which is the recommended limit for authentic honeys. Comparing Algerian and imported honeys, electrical conductivity, degrees Brix, diastase activities and proline contents were higher in Algerian honeys, in contrast to moisture percentages, hydroxymethylfurfural contents and acid phospatase activities that were higher in imported honeys. Methanolic extracts of Algerian samples were richer both in total phenolics and flavonoids determined in alkaline medium. There were not significant differences between Algerian and imported samples concerning pH, free acid, invertase, total carotenoid, total phenolics of raw honeys and TEAC, as well as regarding total flavonoids determined in neutral medium and o-diphenols of honeys’ methanolic extracts. Principal components analysis showed a good separation between Algerian and imported samples, only one multifloral Algerian honey being misclassified. Our research showed that a legal frame for Algerian honeys is of utmost importance. Spurge-labeled honeys were grouped, showing interesting common features that should be taken into account in a future regulation, in which a protected designation of origin for spurge honeys could be considered.
Kheira Dahmani; Jinane B. Houdeib; Amina Zouambi; Badis Bendeddouche; Miguel Fernández-Muiño; Sandra M. Osés; M. Teresa Sancho. Quality Attributes of Local and Imported Honeys Commercialized in Algeria. Journal of Apicultural Science 2020, 64, 251 -262.
AMA StyleKheira Dahmani, Jinane B. Houdeib, Amina Zouambi, Badis Bendeddouche, Miguel Fernández-Muiño, Sandra M. Osés, M. Teresa Sancho. Quality Attributes of Local and Imported Honeys Commercialized in Algeria. Journal of Apicultural Science. 2020; 64 (2):251-262.
Chicago/Turabian StyleKheira Dahmani; Jinane B. Houdeib; Amina Zouambi; Badis Bendeddouche; Miguel Fernández-Muiño; Sandra M. Osés; M. Teresa Sancho. 2020. "Quality Attributes of Local and Imported Honeys Commercialized in Algeria." Journal of Apicultural Science 64, no. 2: 251-262.
Honey is an important food for man and has been used as a natural sweetener since ancient times. It is a viscous and aromatic product made by honey bees using the nectar of flowers or honeydew. Honey is composed of a complex mixture of carbohydrates and other substances such as organic acids, amino acids, proteins, minerals, vitamins, lipids, aroma compounds, flavonoids, pigments, waxes, pollen grains, several enzymes, and other phytochemicals. This chapter presents some properties of Apis mellifera honey as well as the main methods of honey analysis. All methods are based on specialized literature, including the Codex Alimentarius, AOAC, and publications of the International Honey Commission. Herein, we describe methods related to honey authenticity, botanical origin, geographical origin, physicochemical analysis, radioentomology, pesticide and antibiotic contamination, chemotherapeutics, and sensory analysis. All methods are described in a step-by-step model in order to facilitate their use. La miel es un alimento importante para el hombre y se ha utilizado como edulcorante natural desde la antigüedad. Es un producto viscoso y aromático hecho por las abejas de la miel usando el néctar de las flores o el rocío de miel. La miel está compuesta por una mezcla compleja de carbohidratos y otras sustancias como ácidos orgánicos, aminoácidos, proteínas, minerales, vitaminas, lípidos, compuestos aromáticos, flavonoides, pigmentos, ceras, granos de polen, varias enzimas y otros fitoquímicos. En este capítulo se presentan algunas propiedades de la miel de Apis mellifera, así como los principales métodos de análisis de la miel. Todos los métodos se basan en literatura especializada, incluido el Codex Alimentarius, AOAC y publicaciones de la Comisión Internacional de la Miel. A continuación, describimos métodos relacionados con la autenticidad de la miel, el origen botánico, el origen geográfico, el análisis fisicoquímico, la radioentomología, la contaminación por pesticidas y antibióticos, la quimioterapia y el análisis sensorial. Todos los métodos se describen en un modelo paso a paso para facilitar su uso.
Ligia Bicudo De Almeida-Muradian; Ortrud Monika Barth; Vincent Dietemann; Michael Eyer; Alex Da Silva De Freitas; Anne-Claire Martel; Gian Luigi Marcazzan; Carla Marina Marchese; Carla Mucignat-Caretta; Ana Pascual-Maté; Wim Reybroeck; M. Teresa Sancho; José Augusto Gasparotto Sattler. Standard methods for Apis mellifera honey research. Journal of Apicultural Research 2020, 59, 1 -62.
AMA StyleLigia Bicudo De Almeida-Muradian, Ortrud Monika Barth, Vincent Dietemann, Michael Eyer, Alex Da Silva De Freitas, Anne-Claire Martel, Gian Luigi Marcazzan, Carla Marina Marchese, Carla Mucignat-Caretta, Ana Pascual-Maté, Wim Reybroeck, M. Teresa Sancho, José Augusto Gasparotto Sattler. Standard methods for Apis mellifera honey research. Journal of Apicultural Research. 2020; 59 (3):1-62.
Chicago/Turabian StyleLigia Bicudo De Almeida-Muradian; Ortrud Monika Barth; Vincent Dietemann; Michael Eyer; Alex Da Silva De Freitas; Anne-Claire Martel; Gian Luigi Marcazzan; Carla Marina Marchese; Carla Mucignat-Caretta; Ana Pascual-Maté; Wim Reybroeck; M. Teresa Sancho; José Augusto Gasparotto Sattler. 2020. "Standard methods for Apis mellifera honey research." Journal of Apicultural Research 59, no. 3: 1-62.
Lara González-Ceballos; Beatriz Melero; Miriam Trigo López; Saul Vallejos; Asunción Muñoz; Félix C. García; Miguel A. Fernandez-Muiño; M. Teresa Sancho; José M. García. Functional aromatic polyamides for the preparation of coated fibres as smart labels for the visual detection of biogenic amine vapours and fish spoilage. Sensors and Actuators B: Chemical 2020, 304, 1 .
AMA StyleLara González-Ceballos, Beatriz Melero, Miriam Trigo López, Saul Vallejos, Asunción Muñoz, Félix C. García, Miguel A. Fernandez-Muiño, M. Teresa Sancho, José M. García. Functional aromatic polyamides for the preparation of coated fibres as smart labels for the visual detection of biogenic amine vapours and fish spoilage. Sensors and Actuators B: Chemical. 2020; 304 ():1.
Chicago/Turabian StyleLara González-Ceballos; Beatriz Melero; Miriam Trigo López; Saul Vallejos; Asunción Muñoz; Félix C. García; Miguel A. Fernandez-Muiño; M. Teresa Sancho; José M. García. 2020. "Functional aromatic polyamides for the preparation of coated fibres as smart labels for the visual detection of biogenic amine vapours and fish spoilage." Sensors and Actuators B: Chemical 304, no. : 1.
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.
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 StyleSandra 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 StyleSandra 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.
The aim of this study was to investigate the phytochemical composition and biological properties of Tunisian propolis from four different regions: Kasserine, Béja, Kèf and Monastir. Ethanolic extracts of propolis were prepared using two extraction methods; solvent and ultrasonic extraction. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging abilities, anti-inflammatory, anti-hypertensive, as well as antimicrobial activities of propolis extracts were determined. Identification and quantification of phenolic and flavonoid compounds were performed by using both HPLC-UV and HPLC-ESI-MS. The results revealed high contents of total phenolics and flavonoids and polyphenols extraction was more efficient by sonication. Caffeic acid phenethyl ester (CAPE), galangin, and genistein were the major identified compounds. Antihypertensive activity, evaluated in propolis extracts for first time by HPLC-UV, was higher than 90% for all extracts. Tunisian propolis is an important natural source of polyphenols and flavonoids. The best extraction method was ultrasonic for antioxidants and most of biological activities; conventional method seems to be more suitable for anti-inflammatory activity. Propolis from Béja contains the highest amount of antioxidants and have a stronger potential biological activities. Tunisian propolis could be, therefore, a promising raw material for food and pharmaceutical industry.
Wafa Gargouri; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho; Nabil Kechaou. Evaluation of bioactive compounds and biological activities of Tunisian propolis. LWT 2019, 111, 328 -336.
AMA StyleWafa Gargouri, Sandra M. Osés, Miguel A. Fernández-Muiño, M. Teresa Sancho, Nabil Kechaou. Evaluation of bioactive compounds and biological activities of Tunisian propolis. LWT. 2019; 111 ():328-336.
Chicago/Turabian StyleWafa Gargouri; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho; Nabil Kechaou. 2019. "Evaluation of bioactive compounds and biological activities of Tunisian propolis." LWT 111, no. : 328-336.
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.
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 StyleAna 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 StyleAna 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.
A thorough updated review of both standardized and the most used and novel analytical methods for the analysis of honey is presented. The methodologies applied to honey in the analysis of the physical parameters (electrical conductivity, rheological properties, specific rotation, color and water activity), the analysis of the properties and the most important components of honey (moisture, sugars, enzymes, HMF, types of acidity and pH, formol index, insoluble solids, organic acids, proteins, amino acids, vitamins, minerals, volatile and semi-volatile compounds and polyphenols), and the antioxidant and antimicrobial activities are described. Finally, the most applied methods for multicomponent analysis and/or for honey authenticity verification (both the botanical and/or geographical origin honey classification and the detection of honey adulteration) are provided.
Ana Pascual-Maté; Sandra María Osés; Miguel A Fernández-Muiño; M Teresa Sancho. Methods of analysis of honey. Journal of Apicultural Research 2018, 57, 38 -74.
AMA StyleAna Pascual-Maté, Sandra María Osés, Miguel A Fernández-Muiño, M Teresa Sancho. Methods of analysis of honey. Journal of Apicultural Research. 2018; 57 (1):38-74.
Chicago/Turabian StyleAna Pascual-Maté; Sandra María Osés; Miguel A Fernández-Muiño; M Teresa Sancho. 2018. "Methods of analysis of honey." Journal of Apicultural Research 57, no. 1: 38-74.
Polyphenols are secondary plant metabolites playing a major role as potentially functional components. They can also be used for honey authentication. This review gathers the recent literature references about honey extraction procedures, as well as instrumental analysis of phenolic compounds found in honey. Liquid-Liquid extraction is widely used for both extraction and purification purposes, with adequate recovery percentages. However, the use of high solvent volumes is a major disadvantage. More environmentally friendly methods include accelerated solvent extraction, and dispersive and inverse dispersive liquid-liquid microextraction. Solid phase extraction is the most common method for honey polyphenols’ isolation. Polyphenol isolation by a combination of liquid-liquid and solid phase extraction allows good recoveries for a variety of different compounds. High-performance liquid chromatography with ultraviolet or mass spectrometry detectors is by far, the most commonly employed instrumental procedure to separate and quantify polyphenols in honey although capillary electrophoresis has been also successfully used for these purposes. The use of new sorbents, the optimization of current procedures and the development of other simple and rapid analytical techniques are challenges for future analysis of polyphenols found in honey.
Ana Pascual-Maté; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho. Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures. Separation & Purification Reviews 2017, 47, 142 -158.
AMA StyleAna Pascual-Maté, Sandra M. Osés, Miguel A. Fernández-Muiño, M. Teresa Sancho. Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures. Separation & Purification Reviews. 2017; 47 (2):142-158.
Chicago/Turabian StyleAna Pascual-Maté; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho. 2017. "Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures." Separation & Purification Reviews 47, no. 2: 142-158.
Honey is a natural sweetener with a complex composition. Honey features vary depending on the botanical source and geographical origin, as well as climatic, processing and storage conditions. Honey is mainly composed of carbohydrates and water, parameters that influence its shelf life and some of its properties, including color, flavor, density, viscosity, hygroscopicity, and crystallization. Honey also contains small amounts of other components, such as nitrogen compounds, organic acids, minerals, vitamins, Maillard reaction products, volatile compounds, and several bioactive substances that affect sensory and physical characteristics, as well as biological potential. This review summarizes the literature about the composition and main properties of honey. It also describes the use of honey as a biomonitor for collecting information about the environment, identifying environmental contamination and assessing the level of soil, water, plant and air pollution.
Adriane Alexandre Machado De-Melo; Ligia Bicudo De Almeida-Muradian; María Teresa Sancho; Ana Pascual-Maté. Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research 2017, 57, 5 -37.
AMA StyleAdriane Alexandre Machado De-Melo, Ligia Bicudo De Almeida-Muradian, María Teresa Sancho, Ana Pascual-Maté. Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research. 2017; 57 (1):5-37.
Chicago/Turabian StyleAdriane Alexandre Machado De-Melo; Ligia Bicudo De Almeida-Muradian; María Teresa Sancho; Ana Pascual-Maté. 2017. "Composition and properties of Apis mellifera honey: A review." Journal of Apicultural Research 57, no. 1: 5-37.
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.
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 StyleSandra 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 StyleSandra 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.
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 StyleSandra 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 StyleSandra 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.
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 StyleS.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 StyleS.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.
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.
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 StyleS.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 StyleS.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.
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.
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 StyleM. 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 StyleM. 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.
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.
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 StyleSandra 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 StyleSandra 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.
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.
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 StyleMaría 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 StyleMaría 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.