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Antimicrobial, antiviral and antioxidant activities of “água-mel” from Portugal النص الكامل
2013
Miguel, Maria G. | Faleiro, Leonor | Antunes, Maria D. | Aazza, Smail | Duarte, Joana | Silvério, Ana R.
“Água-mel” is a honey-based product produced in Portugal for ancient times. Several attributes have been reported to “água-mel” particularly in the alleviation of simple symptoms of upper respiratory tract. Samples of “água-mel” from diverse beekeepers from different regions of Portugal were studied in what concerns antimicrobial, antioxidant and antiviral properties. The amounts of phenol and brown pigment were also evaluated and correlated with the antioxidant activities. A great variability on the levels of these compounds was found among samples which were responsible for the variability detected also on the antioxidant activities, independent on the method used. Generally, antioxidant activity correlated better with brown pigments’ amount than with phenols’ content. The antimicrobial activity found for “água-mel” samples confirm the virtues reported by popular findings. In addition, this work also reveals the antiviral properties of “água-mel” evidenced by a decrease on the infectivity of the Qβ bacteriophage.
اظهر المزيد [+] اقل [-]Changes in the chemical parameters during the production of água-mel from Portugal | Cambios en los parámetros químicos durante la producción de água-mel de Portugal النص الكامل
2018
Miguel, Maria Graça | Aazza, Smail | Antunes, Maria Dulce | Faleiro, Maria Leonor
Água-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a ‘plateau’ after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining água-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during água-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.
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