16 documents found, page 1 of 2
Phenolic Class Analysis in Honey: Comparison of Classical and Single UV Spectru...
Paula, Vanessa B.; Sousa-Dias, Miguel L.; Seixas, Natália da Assunção Lisboa; Combarros-Fuertes, Patricia; Estevinho, Leticia M.; Dias, L.G.The analytical results from a study of 16 honey samples (extra white to dark honey color range) of phenolic compounds obtained using the single UV spectrum methodology and classical spectrophotometric methods (Folin–Ciocalteu and AlCl3 methods) are presented. The first method quantified all classes of phenolic compounds in honey’s SPE-C18 extract: the total hydroxybenzoic acid content (concentrations between 0....
Validation of the Scale Knowledge and Perceptions about Edible Insects through ...
Guiné, Raquel; Duarte, João; Chuck-Hernández, Cristina; Boustani, Nada M.; Djekic, Ilija; Bartkiene, Elena; Sarić, Marijana Matec; Papageorgiou, MariaEdible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assessing different dimensions of this field: the KPEI (knowledge and ...
Validation of the scale knowledge and perceptions about edible insects through ...
Guiné, Raquel P.F.; Duarte, João; Chuck-Hernández, Cristina; Boustani, Nada M.; Djekic, Ilija; Bartkiene, Elena; Sarić, Marijana MatecEdible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assessing different dimensions of this field: the KPEI (knowledge and ...
Antibacterial action mechanisms of honey: physiological effects of avocado, che...
Combarros-Fuertes, Patricia; Estevinho, Leticia M.; Teixeira-Santos, Rita; Rodrigues, Acácio G.; Pina-Vaz, Cidália; Fresno, José MaríaNumerous studies have explored the antibacterial properties of di erent types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to examine and characterize the primary e ects of three varieties of honey (avocado, chestnut and polyfloral) upon physiological status of Staphylococcus ...
Recent advances in applied microbiology: Editorial
Estevinho, Leticia M.; Combarros-Fuertes, Patricia; Paula, Vanessa B.The importance of microbiology has grown exponentially since the development of genomics, transcriptomics, and proteomics, making it possible to clarify microbial biogeochemical processes and their interactions with macroorganisms in both health and disease. Particular attention is being payed to applied microbiology, a discipline that deals with the application of microorganisms to specific endeavors, whose ec...
Bioactive components and antioxidant and antibacterial activities of different ...
Combarros-Fuertes, Patricia; Estevinho, Leticia M.; Dias, L.G.; Castro, José M.; Tomás-Barberán, Francisco A.; Tornadijo, María EugeniaThis study assessed 16 different honey samples in order to select the best one for therapeutic purposes. First, a study of honey's main bioactive compounds was carried out. Then phenolic profiles were determined and specific compounds quantified using a HPLC system coupled to a mass spectrometer. Then, antioxidant activity, by three in vitro methods, and antibacterial activity against reference strains and clin...
Spanish honeys with quality brand: a multivariate approach to physicochemical p...
Combarros-Fuertes, Patricia; Valencia-Barrera, Rosa María; Estevinho, Leticia M.; Dias, L.G.; Castro, José M.; Tornadijo, María EugeniaThis study consisted of a palynological, microbiological, and physicochemical characterization of fifteen samples of Spanish honey sold under quality brands with different botanical and geographical origins from two consecutive harvest years (2010 and 2011). Eight of the fifteen honey samples were classified as monofloral honey from botanical origins Persea americana, Castanea sativa, Rosmarinus officinalis, Eu...
Evaluation of physiological effects induced by manuka honey upon staphylococcus...
Combarros-Fuertes, Patricia; Estevinho, Leticia M.; Teixeira-Santos, Rita; Rodrigues, Acácio G.; Pina-Vaz, Cidália; Fresno, José MaríaSeveral studies have explored the antimicrobial properties of manuka honey (MkH). However, the data available regarding antibacterial action mechanisms are scarcer. The aim of this study was to scrutinize and characterize primary e ects of manuka honey (MkH) upon the physiological status of Staphylococcus aureus and Escherichia coli (as Gram-positive and Gram-negative bacteria models, respectively), using flow ...
Sugar profile of honey by ion chromatography
Resende, Mafalda; García-Rogado, M. Rosa; Matías-Martínez, Yago; Combarros-Fuertes, Patricia; Valencia-Barrera, Rosa M.; Fresno, José M.; Anjos, O.Honey is a sweet food product mainly composed of carbohydrates (60-80 %), lower amounts of water and a great number of minor components. Fructose and glucose are the main sugars in honey. Furthermore, it is possible to find more than 20 different oligosaccharides. The aim of this work is to evaluate the possibility of distinguishing three types of honey by their sugar profiles. The sugar content and profile (tr...
Estudio palinológico de mieles españolas acogidas a marcas de calidad
Combarros-Fuertes, Patricia; Valencia-Barrera, Rosa María; Estevinho, Leticia M.; Fresno, José MaríaMuchas de las propiedades bioactivas que presenta la miel han sido relacionadas con su origen botánico por lo que su conocimiento es muy importante. Aunque se están desarrollando métodos más sencillos y rápidos, el análisis palinológico continúa siendo esencial para determinar el origen floral de la miel lo que, por otro lado, permite atribuirle un mayor valor al producto.Se determinó el origen floral de seis tip...