Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition
Journal
Food Chemistry
ISSN
0308-8146
Date Issued
2023
Author(s)
Ximena Faúndez
María E. Báez
María C. Zúñiga-López
Jeannette Espinoza
Edwar Fuentes
Type
Resource Types::text::journal::journal article
Cite this document
Faúndez, X., Báez, M. E., Martínez, J., Zúñiga-López, M. C., Espinoza, J., & Fuentes, E. (2023). Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition. Food Chemistry, 426, 136561. https://doi.org/10.1016/j.foodchem.2023.136561
Subjects
antibacterial activity
;
honey
;
mineral composition
;
multivariate regression
;
phenolic profile
;
reactive oxygen species
;
anti-bacterial agents
;
antioxidants
;
honey
;
hydrogen peroxide
;
minerals
;
phenols
;
reactive oxygen species
;
bacteria
;
food products
;
free radicals
;
least squares approximations
;
oxygen
;
regression analysis
;
chrysin
;
cuprous ion
;
flavonoid
;
gallic acid
;
hydrogen peroxide
;
hydroxyl radical
;
iron
;
kaempferol
;
manganese
;
metal
;
mineral
;
para coumaric acid
;
polyphenol
;
quercetin
;
reactive oxygen metabolite
;
zinc ion
;
antiinfective agent
;
antioxidant
;
mineral
;
phenol derivative
;
reactive oxygen metabolite
;
anti-bacterial activity
;
honey
;
mineral composition
;
multivariate regression
;
oh radical
;
phenolic profiles
;
phenolics compositions
;
polyphenols
;
pro-oxidants
;
reactive oxygen species
;
antibacterial activity
;
antioxidant activity
;
article
;
bacterial strain
;
chile
;
controlled study
;
honey
;
pseudomonas aeruginosa
;
staphylococcus epidermidis
;
flavonoids