Estudio de las propiedades físico-químicas y biológicas en cinco mieles de abeja (Apis mellifera. L.) distribuidas en la red de supermercados del Distrito Metropolitano de Quito
This research work shows the studies physicochemical and biological properties of five samples of honey bee (Apis mellifera. L.) they are regularly sold in the Quito´s supermarkets in order to show its wide applications in both industry food in the field of medicine, as well as compliance with...
| Autor Principal: | Álvarez Mesías, Johanna Patricia |
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| Otros Autores: | Sánchez Casamen, Estefanía Raquel |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/13532 |
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| Sumario: |
This research work shows the studies physicochemical and biological properties of
five samples of honey bee (Apis mellifera. L.) they are regularly sold in the Quito´s
supermarkets in order to show its wide applications in both industry food in the field
of medicine, as well as compliance with the quality parameters set by bodies FAO and
the INEN.
The physicochemical properties analyzed in this study were: pH, conductivity, total
acidity, Brix, Refractive index, percentage of moisture content, ash content, heavy
metals, antioxidant, polyphenols and flavonoids; whereas, the biological property was
evaluate antimicrobial activity that have honey at different concentrations versus
different strains including ATCC; Gram-positive bacteria and negative, fungi and
yeasts.
The results of the research allow us to observe that most samples meet the standards
established for each of the parameters analyzed, as well as the possibility of using
honey for therapeutic purposes against those bacteria and yeasts that have
demonstrated resistance to antibiotics this thanks to certain properties of honey such
as pH and acidity. However, fungi selected for evaluation of antimicrobial activity did
not generate halos, therefore the honey could not be considered an appropriate natural
treatment for fungal conditions due to the high content of sugars that have it and fungi
used for their growth. |
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