Estudio de las propiedades físicas, químicas y antimicrobianas de cinco mieles de abeja (Apis mellifera L.) comercializadas en la provincia de Pichincha
Bee honey is a product used by man for many years as a source of food for its nutritional or medicinal purposes, for treatments of some diseases because it has beneficial properties as anti-inflammatory and healing; The objective of our investigation is to determine the physical, chemical and...
| Autor Principal: | Argüello Bravo, Augusta Natali |
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| Otros Autores: | Banda Córdova, Vanesa Alexandra |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/13533 |
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| Sumario: |
Bee honey is a product used by man for many years as a source of food for its nutritional
or medicinal purposes, for treatments of some diseases because it has beneficial
properties as anti-inflammatory and healing; The objective of our investigation is to
determine the physical, chemical and antimicrobial properties of five bee honeys (Apis
mellifera L.) marketed in the province of Pichincha. Five commercial samples were
analyzed, including pH, electrical conductivity, total acidity, color, humidity, ash, heavy
metals, trace elements, density, quantification of sugars, polyphenols and corresponding
flavonoids for physicochemical properties; In addition, antioxidant properties such as
antioxidant capacity and antimicrobial activity using 16 strains ATCC Gram positive,
Gram negative, fungi and yeasts; Was evaluated with inhibition halos. The results
obtained revealed that all the honey honeys were found within the corresponding
parameters of the physical-chemical tests; On the other hand, the honey with code C
obtained a high value in the content of polyphenols; In flavonoids bee honeys with code
A and B presented higher concentration and in the antioxidant capacity the honey A was
highlighted; With regard to heavy metals, all honeys have small concentrations of lead
but are not harmful to health, in addition, honey C had favorable results to the
concentration of trace elements highlighting the magnesium, finally the antimicrobial
activity almost all the honeys had similar results , However, D honey showed less
activity against susceptible strains |
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