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Osés SM, Rodríguez C, Valencia O, Fernández-Muiño MA, Sancho MT. Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys. Foods 2024; 13:1344. [PMID: 38731715 PMCID: PMC11083411 DOI: 10.3390/foods13091344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/19/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Honey is a natural sweetener made by bees that exhibits antimicrobial activity, mainly related to its H2O2 content. The aim of this work was to research the H2O2 concentration of 24 Spanish honeys from different botanical origins, studying their possible correlation with glucose oxidase (GOx), catalase (CAT), and anti-Staphylococcus aureus activities (minimal inhibition concentration (MIC), minimal bactericidal concentration (MBC), and percentage of inhibition at 5% (w/v) honey against Staphylococcus aureus), as well as possible correlations among all the analyzed parameters. The results showed that the H2O2 concentration did not depend on the botanical origin of the honeys. There were neither correlations between the H2O2 concentration and the activities of GOx and CAT, nor between GOx and antimicrobial activity. However, CAT and antimicrobial activities were positively correlated. Therefore, CAT could be successfully used as a possible marker of the antimicrobial activity of honeys against Staphylococcus aureus. Furthermore, a linear regression model has been fitted to explain the antimicrobial activity from CAT and GOx activity and H2O2 concentration. Although H2O2 is one of the compounds involved in honey's antibacterial activity, this capacity also strongly depends on other honey components (such as low water activity, acidity, osmolarity, and phenolic compounds). The very high anti-Staphylococcus aureus activity exhibited by all samples could be interesting for commercial honey-based formulations also helping to promote local beekeeping.
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Affiliation(s)
- Sandra M. Osés
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
| | - Carlos Rodríguez
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
| | - Olga Valencia
- Department of Mathematics and Computation, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Miguel A. Fernández-Muiño
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
| | - M. Teresa Sancho
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
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Cantero L, González-Ceballos L, Vallejos S, Puertas G, Fernández-Muiño MA, Sancho MT, Osés SM. Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders. Foods 2023; 12:3990. [PMID: 37959109 PMCID: PMC10650056 DOI: 10.3390/foods12213990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
This study was aimed at researching the impact of the drying procedure (using the most appropriate honey-maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin as a carrier. The research was carried out with thyme, lavender, vetch and multifloral honey dehydrated using vacuum drying and freeze drying. The analysed parameters were moisture, water activity, colour, glass transition temperature, powder recovery, hygroscopic index and rate, tapped density, solubility, and phenolics as well as antiradical (ABTS•+, ROO•, •OH and O2•-), anti-inflammatory and antimicrobial (against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes) activities. Freeze drying provided the highest recoveries. Powders obtained using freeze drying showed higher moisture and solubility as well as lower glass transition temperature, density and hygroscopicity than those obtained using vacuum drying. Hygroscopicity, glass transition temperature and antimicrobial activity against St. aureus depended on the drying procedure-honey concentration. Colour, anti-O2•- activity and antimicrobial activity against L. monocytogenes depended on the botanical origin of the raw honey. Moisture, solubility, density, total phenolic content, anti-ABTS•+ and anti-ROO• activities as well as anti-inflammatory activity and antimicrobial activity against E. coli depended on the drying procedure-honey concentration and botanical origin.
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Affiliation(s)
- Leire Cantero
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - Lara González-Ceballos
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
- Department of Chemisty, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Saúl Vallejos
- Department of Chemisty, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Guillermo Puertas
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - Miguel A. Fernández-Muiño
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - M. Teresa Sancho
- Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Sandra M. Osés
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
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Guirado-Moreno JC, González-Ceballos L, Carreira-Barral I, Ibeas S, Fernández-Muiño MA, Teresa Sancho M, García JM, Vallejos S. Smart sensory polymer for straightforward Zn(II) detection in pet food samples. Spectrochim Acta A Mol Biomol Spectrosc 2023; 284:121820. [PMID: 36116204 DOI: 10.1016/j.saa.2022.121820] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/29/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
We report on an innovative method to measure the Zn(II) concentration in commercial pet food samples, both wet and dry food. It is based on a colorimetric sensory polymer prepared from commercial monomers and 0.5 % of a synthetic monomer having a quinoline sensory core (N-(8-(2-azidoacetamido)quinolin-5-yl)methacrylamide). We obtained the sensory polymer as crosslinked films by thermally initiated bulk radical polymerization of the monomers of 100 μm thickness, which we punched into Ø6 mm sensory discs. The immersion of the discs in water solutions containing Zn(II) turned the fluorescence on, allowing for the titration of this cation using the G parameter of a digital picture taken to the discs. The limits of detection and quantification were 29 and 87 µg/L, respectively. Furthermore, we measured the concentration of Zn(II) even in the presence of other cations, detecting no significant interferences. Thus, in a further step, we obtained the concentration of Zn(II) from 15 commercial pet food samples, ranging from 19 to 198 mg/kg, following a simple extraction procedure and contacting the extractant with our sensory discs. These results were contrasted with that obtained by ICP-MS as a reference method.
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Affiliation(s)
- José Carlos Guirado-Moreno
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Lara González-Ceballos
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Israel Carreira-Barral
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Saturnino Ibeas
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Miguel A Fernández-Muiño
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M Teresa Sancho
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - José M García
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Saúl Vallejos
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
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Guembe-García M, González-Ceballos L, Arnaiz A, Fernández-Muiño MA, Sancho MT, Osés SM, Ibeas S, Rovira J, Melero B, Represa C, García JM, Vallejos S. Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App. ACS Appl Mater Interfaces 2022; 14:37051-37058. [PMID: 35920554 PMCID: PMC9389542 DOI: 10.1021/acsami.2c09467] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
We have developed an in situ methodology for determining nitrite concentration in processed meats that can also be used by unskilled personnel. It is based on a colorimetric film-shaped sensory polymer that changes its color upon contacting the meat and a mobile app that automatically calculates the manufacturing and residual nitrite concentration by only taking digital photographs of sensory films and analyzing digital color parameters. The film-shaped polymer sensor detects nitrite anions by an azo-coupling reaction, since they activate this reaction between two of the four monomers that the copolymer is based on. The sensory polymer is complemented with an app, which analyzes the color in two different digital color spaces (RGB and HSV) and performs a set of 32 data fittings representing the concentration of nitrite versus eight different variables, finally providing the nitrite concentration of the test samples using the best fitting curve. The calculated concentration of nitrite correlates with a validated method (ISO 2918: 1975) usually used to determine nitrite, and no statistically significant difference between these methods and our proposed one has been found in our study (26 meat samples, 8 prepared, and 18 commercial). Our method represents a great advance in terms of analysis time, simplicity, and orientation to use by average citizens.
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Affiliation(s)
- Marta Guembe-García
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Lara González-Ceballos
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Ana Arnaiz
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
- Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - Miguel A Fernández-Muiño
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M Teresa Sancho
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Sandra M Osés
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Saturnino Ibeas
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Jordi Rovira
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Beatriz Melero
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Cesar Represa
- Departamento de Ingeniería Electromecánica, Escuela Politécnica Superior, Universidad de Burgos, Avenida Cantabria s/n, 09006 Burgos, Spain
| | - José M García
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Saúl Vallejos
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
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González-Ceballos L, Fernández-Muiño MA, Osés SM, Sancho MT, Ibeas S, Reglero Ruiz JA, Vallejos S. Polymer film as starch azure container for the easy diastase activity determination in honey. Food Chem 2021; 355:129629. [PMID: 33773459 DOI: 10.1016/j.foodchem.2021.129629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/19/2021] [Accepted: 03/14/2021] [Indexed: 10/21/2022]
Abstract
A new original application for a polyacrylic film based on the monomers 2-(dimethylamino)ethyl methacrylate (NNDA), 2-hydroxyethyl acrylate (2HEA) and methylmethacrylate (MMA) as a starch azure container has been set up for a simple determination of honey diastase activity. The proposed method is based on the correlation of reducing sugars generated during the enzymatic process with the Schade reference assay. The polyacrylic film is charged with starch azure acting as a container for this substance; thus, the starch does not interfere in the measurement of reducing sugars, so that the diastase activity is easily calculated. The method has been contrasted with Schade method, showing good correlation and differences under 0.4% between methods in some honey samples. The polyacrylic film has great potential for the routine honey diastase activity assessment in small laboratories, dramatically reducing analysis time and cost.
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Affiliation(s)
- Lara González-Ceballos
- Department of Chemistry, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Miguel A Fernández-Muiño
- Department of Biotechnology and Food Science, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Sandra M Osés
- Department of Biotechnology and Food Science, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M Teresa Sancho
- Department of Biotechnology and Food Science, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Saturnino Ibeas
- Department of Chemistry, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Jose Antonio Reglero Ruiz
- Department of Chemistry, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Saúl Vallejos
- Department of Chemistry, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain.
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González-Ceballos L, Cavia MDM, Fernández-Muiño MA, Osés SM, Sancho MT, Ibeas S, García FC, García JM, Vallejos S. A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors. Food Chem 2020; 342:128300. [PMID: 33060001 DOI: 10.1016/j.foodchem.2020.128300] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 09/16/2020] [Accepted: 09/30/2020] [Indexed: 12/12/2022]
Abstract
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.
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Affiliation(s)
- Lara González-Ceballos
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Maria Del Mar Cavia
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Miguel A Fernández-Muiño
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Sandra M Osés
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M Teresa Sancho
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Saturnino Ibeas
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Félix C García
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - José M García
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Saúl Vallejos
- Departamento de Química, Facultad de Ciencias, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos, Spain.
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Gargouri W, Osés SM, Fernández-Muiño MA, Sancho MT, Kechaou N. Evaluation of bioactive compounds and biological activities of Tunisian propolis. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.044] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Pascual-Maté A, Osés SM, Fernández-Muiño MA, Sancho MT. Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures. Separation & Purification Reviews 2017. [DOI: 10.1080/15422119.2017.1354025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Ana Pascual-Maté
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Sandra M. Osés
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Miguel A. Fernández-Muiño
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - M. Teresa Sancho
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
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Sancho MT, Pascual-Maté A, Rodríguez-Morales EG, Osés SM, Escriche I, Periche Á, Fernández-Muiño MA. Critical assessment of antioxidant-related parameters of honey. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12988] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. Teresa Sancho
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n 09001 Burgos Castilla-León Spain
| | - Ana Pascual-Maté
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n 09001 Burgos Castilla-León Spain
| | - Elena G. Rodríguez-Morales
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n 09001 Burgos Castilla-León Spain
| | - Sandra M. Osés
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n 09001 Burgos Castilla-León Spain
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD); Food Technology Department (DTA); Universitat Politecnica de Valencia; PO Box 46022 Valencia Spain
| | - Ángela Periche
- Institute of Food Engineering for Development (IUIAD); Food Technology Department (DTA); Universitat Politecnica de Valencia; PO Box 46022 Valencia Spain
| | - Miguel A. Fernández-Muiño
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n 09001 Burgos Castilla-León Spain
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Osés SM, Pascual-Maté A, Fernández-Muiño MA, López-Díaz TM, Sancho MT. Bioactive properties of honey with propolis. Food Chem 2015; 196:1215-23. [PMID: 26593609 DOI: 10.1016/j.foodchem.2015.10.050] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2015] [Revised: 10/07/2015] [Accepted: 10/11/2015] [Indexed: 12/25/2022]
Abstract
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.
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Affiliation(s)
- S M Osés
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - A Pascual-Maté
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M A Fernández-Muiño
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
| | - T M López-Díaz
- Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana, s/n, 24071 León, Spain
| | - M T Sancho
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
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Mar Cavia M, Álvarez C, Huidobro JF, Fernández-Muiño MA, Teresa Sancho M. Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation. Int J Food Sci Nutr 2009; 59:88-94. [DOI: 10.1080/10253890701560176] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Mar Cavia MD, Fernández-Muiño MA, Francisco Huidobro J, Teresa Sancho M. ‘Best before period once opened’ for honey samples from oceanic climates on the basis of their acidity types. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01795.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Valls F, Sancho MT, Fernández-Muiño MA, Alonso-Torre S, Checa MA. High-pressure liquid chromatographic determination of ascorbic acid in cooked sausages. J Food Prot 2002; 65:1771-4. [PMID: 12430701 DOI: 10.4315/0362-028x-65.11.1771] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this paper was to study and optimize both extraction and high-pressure liquid chromatography (HPLC)-UV detection procedures to develop a proper method for the determination of ascorbic acid content in cooked sausages. A simple and sensitive reversed-phase HPLC method for the NH2-bonded phase has been described for the determination of ascorbic acid content in cooked sausages. Various extracting agents were tested to solubilize the vitamin, with 5% (wt/vol) metaphosphoric acid giving the best results. Samples were chromatographed with UV detection at 248 nm on a 25-cm Spherisorb NH2 cartridge with a 0.4-cm inside diameter with a mixture of 0.02 M potassium phosphate buffer solution (pH 3.6) and acetonitrile (40:60, vol/vol) for the mobile phase. The method's precision within a day was 1.2%, and its precision between days was 3.8%. The detection limit was 1.6 mg/100 g. Recovery ranged from 91.4 to 96.2% for ascorbic acid added to meat samples. Twenty samples of six different products were analyzed in duplicate. For the samples analyzed, the mean value for ascorbic acid ranged between 21.555 and 24.899 mg/100 g of fresh weight.
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Affiliation(s)
- Felicidad Valls
- Campofrío Alimentación, SA, Fundación Sonsoles Ballvé, Castilla y León, Spain
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Huidobro JF, Rea ME, Mato I, Muniategui S, Fernández-Muiño MA, Sancho M. Variation of apparent ethanol content of unspoiled northwestern Spanish honeys during storage. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00316-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Abstract
A reverse-phase high-performance liquid chromatography (HPLC) method has been described for the determination of various active forms of vitamin B(6) in meat products. Different extracting agents were tested to solubilize fully the analyte for quantification. The best data were obtained by extracting the samples with 5% (w/v) metaphosphoric acid. Separation by HPLC was performed with fluorescence detection (excitation, 290 nm; emission, 395 nm), on a 10 cm x 0.46 cm i.d. Hypersil BDS C(18) 5 microm column using a mixture of 50 mM phosphate buffer (pH 3.2) and acetonitrile (99:1, v/v) as mobile phase. Precision of the method was 0.5% (within a day) and 4.3% (between days). The detection limits were 0.020 mg/100 g for pyridoxal and pyridoxamine, 0.017 mg/100 g for pyridoxamine phosphate, 0.500 mg/100 g for pyridoxal phosphate, and 0.033 mg/100 g for pyridoxol, with a signal-to-noise ratio of 3. The recovery ranged from 92.0 to 100.0%.
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Affiliation(s)
- F Valls
- Campofrío Alimentación, S.A., Fundación Sonsoles Ballvé s/n, 09007 Burgos (Castilla y León), Spain
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17
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Valls F, Sancho MT, Fernández-Muiño MA, Checa MA. Simultaneous determination of nicotinic acid and nicotinamide in cooked sausages. J Agric Food Chem 2000; 48:3392-3395. [PMID: 10956122 DOI: 10.1021/jf9909510] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A simple and sensitive method for determining simultaneously nicotinic acid and nicotinamide content in cooked sausages by ion-pair reversed-phase liquid chromatography is described. Samples are extracted with ultrapure water, centrifuged, deproteinized with zinc hydroxide, filtered, and chromatographed with UV detection at 261 nm on a 25 cm x 4 mm i.d. Spherisorb ODS-2 cartridge using as mobile phase a mixture consisting of 5 mM heptanesulfonic acid adjusted to pH 3.3 with phosphoric acid and acetonitrile (75:25, v/v). Both vitamins are measured on a reversed-phase column with a single ion-pair reagent. Precision of the method was 0.5 and 1.0% (within a day) and 2.3 and 4.5% (between days) for nicotinic acid and nicotinamide, respectively. The detection limit was 0.300 mg/100 g. The recovery was >92% of nicotinic acid and nicotinamide added to samples of meats. Twenty samples of six different products have been analyzed in duplicate. The mean value for nicotinic acid ranged between 0.908 and 1.267 mg/100 g of fresh weight and for nicotinamide between 1.968 and 2.880 mg/100 g of fresh weight.
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Affiliation(s)
- F Valls
- Campofrío Alimentación, S.A. Fundación Sonsoles Ballvé s/n, Burgos (Castilla y León), Spain
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18
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Abstract
A simple and rapid method for determining riboflavin content in cooked sausages by ion-pair reversed-phase liquid chromatography has been set up. Samples were subjected to acid and enzymatic hydrolysis. Sample extracts were directly chromatographed, avoiding purification and concentration treatment. Final determination was performed by high-performance liquid chromatography with fluorescence detector (excitation, 227 nm; emission, 520 nm), on a 25 cm x 4 mm i.d. Spherisorb ODS-2 cartridge using a mixture of 5 mM heptanesulfonic acid adjusted to pH 2.7 with phosphoric acid and acetonitrile (75:25, v/v) as mobile phase. Precision of the method was 1.3% (within a day) and 2.6% (between days). The detection limit was 0.015 mg/100 g. The recovery was >95%.
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Affiliation(s)
- F Valls
- Campofrío Alimentación, S.A., Fundación Sonsoles Ballvé s/n, 09007 Burgos (Castilla y León), Spain
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19
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Abstract
A reliable and rapid high-performance liquid chromatography (HPLC) method has been set up for the determination of total thiamin in difficult sample matrices such as cooked sausages. Different hydrolysis conditions and enzymes were tested to release the vitamin from its phosphate ester. The best data in the enzymatic digestion were obtained by incubating the samples with 6% clara-diastase at 50 degrees C for 3 h. After oxidation of thiamin to thiochrome, the sample extracts were purified by using a C(18) Sep-Pak cartridge. Final determination was performed by reversed-phase HPLC with fluorescence detector (excitation 360 nm, emission 430 nm), on a low-cost 25 cm x 4 mm i.d. Spherisorb C(8) cartridge using a mixture of 5 mM phosphate buffer pH 7.0 and acetonitrile (70:30, v/v) as mobile phase. Precision of the method was 1.5% (within a day) and 5. 2% (between days). The detection limit was 0.015 mg/100 g. All the recoveries from the different cooked sausages were better than 90% of thiamin hydrochloride added to samples of meats. In the samples analyzed, the mean value for thiamin was between 0.039 and 0.508 mg/100 g fresh weight.
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Affiliation(s)
- F Valls
- Campofrío Alimentación, S.A. Fundación Sonsoles Ballvé, s/n, 09007 Burgos (Castilla y León), Spain
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Mato I, Huidobro JF, Cendón V, Muniategui S, Fernández-Muiño MA, Sancho MT. Enzymatic Determination of Citric Acid in Honey by Using Polyvinylpolypyrrolidone Clarification. J Agric Food Chem 1998; 46:141-144. [PMID: 10554209 DOI: 10.1021/jf970418p] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To characterize honey types, a citric acid determination may be useful. A citric acid determination on honey was carried out with previous polyvinylpolypyrrolidone (PVPP) clarification followed by the Boehringer-Mannheim GmbH enzymatic test. The sample solution was prepared from 2 g of honey in 100 mL of Milli-Q water. A volume of 10 mL of this sample was clarified with PVPP stirring for 1 min and filtered. The enzymatic determination was measured spectrophotometrically at 340 nm, using citrate lyase, L-malate dehydrogenase, and L-lactate dehydrogenase. With these conditions, there were no observed interference effects. The proposed method improves precision [coefficient of variation (CV) between 0.26% and 1.60%] and recovery (between 98.0% and 100.9%) on the direct enzymatic analysis (% CV between 1.02 and 2.66 and recovery between 84.0% and 115.6%). Furthermore, the cost was reduced 70% using a microtest. The method was applied to 20 honeys of Galicia (northwestern Spain), and the results ranged between 44.2 and 827.0 mg of citric acid/kg of honey (mean = 192.9 mg/kg).
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Affiliation(s)
- I Mato
- Facultad de Farmacia, Área de Nutrición y Bromatología, Universidad de Santiago, Campus Universitario Sur, 15706 Santiago de Compostela (Galicia), Spain; Facultad de Ciencias, Área de Química Analítica, Universidad de La Coruña, Campus de la Zapateira s/n, 15071 La Coruña (Galicia), Spain; and Facultad de Ciencia y Tecnología de los Alimentos, Área de Nutrición y Bromatología, Universidad de Burgos, Plaza de Misael Bañuelos s/n, 09001 Burgos (Castilla y León), Spain
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Fernández-Muiño MA, Sancho MT, Muniategui S, Huidobro JF, Simal-Lozano J. Nonacaricide Pesticide Residues in Honey: Analytical Methods and Levels Found. J Food Prot 1995; 58:1271-1274. [PMID: 31137304 DOI: 10.4315/0362-028x-58.11.1271] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A bibliographic review on honey pollution with pesticides is presented. This paper reviews the methods set up for determining pesticide residues in honey samples as well as the pesticide residue levels found in European countries.
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Affiliation(s)
- M A Fernández-Muiño
- Area de Nutrición y Bromatología, Facultad de Ciencia y Tecnología de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n. 09001 Burgos (Castilla y León), Spain
| | - M T Sancho
- Area de Nutrición y Bromatología, Facultad de Ciencia y Tecnología de los Alimentos, Universidad de Burgos, Plaza de Misael Bañuelos s/n. 09001 Burgos (Castilla y León), Spain
| | - S Muniategui
- Area de Química Analítica, Facultad de Ciencias, Universidad de La Coruña, Campus de Zapateira s/n. La Coruña (Galicia), Spain
| | - J F Huidobro
- Area de Nutricón y Bromarología, Facultad de Farmacia, Universidad de Santiago de Compostela, 15706 Santiago de Compostela (Galicia), Spain
| | - J Simal-Lozano
- Area de Nutricón y Bromarología, Facultad de Farmacia, Universidad de Santiago de Compostela, 15706 Santiago de Compostela (Galicia), Spain
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