Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys
Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Gośliński, Michał [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2019 |
|---|
| Schlagwörter: |
|---|
| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2019 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 57(2019), 4 vom: 16. Dez., Seite 1269-1277 |
|---|---|
| Übergeordnetes Werk: |
volume:57 ; year:2019 ; number:4 ; day:16 ; month:12 ; pages:1269-1277 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-019-04159-w |
|---|
| Katalog-ID: |
OLC2028440791 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | OLC2028440791 | ||
| 003 | DE-627 | ||
| 005 | 20230504121105.0 | ||
| 007 | tu | ||
| 008 | 200819s2019 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s13197-019-04159-w |2 doi | |
| 035 | |a (DE-627)OLC2028440791 | ||
| 035 | |a (DE-He213)s13197-019-04159-w-p | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 660 |q VZ |
| 084 | |a 58.00 |2 bkl | ||
| 100 | 1 | |a Gośliński, Michał |e verfasserin |0 (orcid)0000-0002-9521-7215 |4 aut | |
| 245 | 1 | 0 | |a Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys |
| 264 | 1 | |c 2019 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a © Association of Food Scientists & Technologists (India) 2019 | ||
| 520 | |a Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. | ||
| 650 | 4 | |a Honey | |
| 650 | 4 | |a Antioxidant capacity | |
| 650 | 4 | |a Polyphenols | |
| 650 | 4 | |a Antimicrobial activity | |
| 700 | 1 | |a Nowak, Dariusz |4 aut | |
| 700 | 1 | |a Kłębukowska, Lucyna |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of food science and technology |d Springer India, 1964 |g 57(2019), 4 vom: 16. Dez., Seite 1269-1277 |w (DE-627)129607991 |w (DE-600)242498-8 |w (DE-576)015102726 |x 0022-1155 |7 nnns |
| 773 | 1 | 8 | |g volume:57 |g year:2019 |g number:4 |g day:16 |g month:12 |g pages:1269-1277 |
| 856 | 4 | 1 | |u https://doi.org/10.1007/s13197-019-04159-w |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_4219 | ||
| 936 | b | k | |a 58.00 |q VZ |
| 951 | |a AR | ||
| 952 | |d 57 |j 2019 |e 4 |b 16 |c 12 |h 1269-1277 | ||
| author_variant |
m g mg d n dn l k lk |
|---|---|
| matchkey_str |
article:00221155:2019----::nixdnpoeteadniirbaatvtomnkhn |
| hierarchy_sort_str |
2019 |
| bklnumber |
58.00 |
| publishDate |
2019 |
| allfields |
10.1007/s13197-019-04159-w doi (DE-627)OLC2028440791 (DE-He213)s13197-019-04159-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Gośliński, Michał verfasserin (orcid)0000-0002-9521-7215 aut Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. Honey Antioxidant capacity Polyphenols Antimicrobial activity Nowak, Dariusz aut Kłębukowska, Lucyna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 4 vom: 16. Dez., Seite 1269-1277 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 https://doi.org/10.1007/s13197-019-04159-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 4 16 12 1269-1277 |
| spelling |
10.1007/s13197-019-04159-w doi (DE-627)OLC2028440791 (DE-He213)s13197-019-04159-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Gośliński, Michał verfasserin (orcid)0000-0002-9521-7215 aut Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. Honey Antioxidant capacity Polyphenols Antimicrobial activity Nowak, Dariusz aut Kłębukowska, Lucyna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 4 vom: 16. Dez., Seite 1269-1277 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 https://doi.org/10.1007/s13197-019-04159-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 4 16 12 1269-1277 |
| allfields_unstemmed |
10.1007/s13197-019-04159-w doi (DE-627)OLC2028440791 (DE-He213)s13197-019-04159-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Gośliński, Michał verfasserin (orcid)0000-0002-9521-7215 aut Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. Honey Antioxidant capacity Polyphenols Antimicrobial activity Nowak, Dariusz aut Kłębukowska, Lucyna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 4 vom: 16. Dez., Seite 1269-1277 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 https://doi.org/10.1007/s13197-019-04159-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 4 16 12 1269-1277 |
| allfieldsGer |
10.1007/s13197-019-04159-w doi (DE-627)OLC2028440791 (DE-He213)s13197-019-04159-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Gośliński, Michał verfasserin (orcid)0000-0002-9521-7215 aut Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. Honey Antioxidant capacity Polyphenols Antimicrobial activity Nowak, Dariusz aut Kłębukowska, Lucyna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 4 vom: 16. Dez., Seite 1269-1277 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 https://doi.org/10.1007/s13197-019-04159-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 4 16 12 1269-1277 |
| allfieldsSound |
10.1007/s13197-019-04159-w doi (DE-627)OLC2028440791 (DE-He213)s13197-019-04159-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Gośliński, Michał verfasserin (orcid)0000-0002-9521-7215 aut Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. Honey Antioxidant capacity Polyphenols Antimicrobial activity Nowak, Dariusz aut Kłębukowska, Lucyna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 4 vom: 16. Dez., Seite 1269-1277 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 https://doi.org/10.1007/s13197-019-04159-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 4 16 12 1269-1277 |
| language |
English |
| source |
Enthalten in Journal of food science and technology 57(2019), 4 vom: 16. Dez., Seite 1269-1277 volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 |
| sourceStr |
Enthalten in Journal of food science and technology 57(2019), 4 vom: 16. Dez., Seite 1269-1277 volume:57 year:2019 number:4 day:16 month:12 pages:1269-1277 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Honey Antioxidant capacity Polyphenols Antimicrobial activity |
| dewey-raw |
660 |
| isfreeaccess_bool |
false |
| container_title |
Journal of food science and technology |
| authorswithroles_txt_mv |
Gośliński, Michał @@aut@@ Nowak, Dariusz @@aut@@ Kłębukowska, Lucyna @@aut@@ |
| publishDateDaySort_date |
2019-12-16T00:00:00Z |
| hierarchy_top_id |
129607991 |
| dewey-sort |
3660 |
| id |
OLC2028440791 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2028440791</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230504121105.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">200819s2019 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s13197-019-04159-w</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2028440791</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)s13197-019-04159-w-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Gośliński, Michał</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-9521-7215</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Association of Food Scientists & Technologists (India) 2019</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Honey</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidant capacity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Polyphenols</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antimicrobial activity</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nowak, Dariusz</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kłębukowska, Lucyna</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food science and technology</subfield><subfield code="d">Springer India, 1964</subfield><subfield code="g">57(2019), 4 vom: 16. Dez., Seite 1269-1277</subfield><subfield code="w">(DE-627)129607991</subfield><subfield code="w">(DE-600)242498-8</subfield><subfield code="w">(DE-576)015102726</subfield><subfield code="x">0022-1155</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:57</subfield><subfield code="g">year:2019</subfield><subfield code="g">number:4</subfield><subfield code="g">day:16</subfield><subfield code="g">month:12</subfield><subfield code="g">pages:1269-1277</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/s13197-019-04159-w</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">57</subfield><subfield code="j">2019</subfield><subfield code="e">4</subfield><subfield code="b">16</subfield><subfield code="c">12</subfield><subfield code="h">1269-1277</subfield></datafield></record></collection>
|
| author |
Gośliński, Michał |
| spellingShingle |
Gośliński, Michał ddc 660 bkl 58.00 misc Honey misc Antioxidant capacity misc Polyphenols misc Antimicrobial activity Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys |
| authorStr |
Gośliński, Michał |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129607991 |
| format |
Article |
| dewey-ones |
660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0022-1155 |
| topic_title |
660 VZ 58.00 bkl Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys Honey Antioxidant capacity Polyphenols Antimicrobial activity |
| topic |
ddc 660 bkl 58.00 misc Honey misc Antioxidant capacity misc Polyphenols misc Antimicrobial activity |
| topic_unstemmed |
ddc 660 bkl 58.00 misc Honey misc Antioxidant capacity misc Polyphenols misc Antimicrobial activity |
| topic_browse |
ddc 660 bkl 58.00 misc Honey misc Antioxidant capacity misc Polyphenols misc Antimicrobial activity |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| hierarchy_parent_title |
Journal of food science and technology |
| hierarchy_parent_id |
129607991 |
| dewey-tens |
660 - Chemical engineering |
| hierarchy_top_title |
Journal of food science and technology |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 |
| title |
Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys |
| ctrlnum |
(DE-627)OLC2028440791 (DE-He213)s13197-019-04159-w-p |
| title_full |
Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys |
| author_sort |
Gośliński, Michał |
| journal |
Journal of food science and technology |
| journalStr |
Journal of food science and technology |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2019 |
| contenttype_str_mv |
txt |
| container_start_page |
1269 |
| author_browse |
Gośliński, Michał Nowak, Dariusz Kłębukowska, Lucyna |
| container_volume |
57 |
| class |
660 VZ 58.00 bkl |
| format_se |
Aufsätze |
| author-letter |
Gośliński, Michał |
| doi_str_mv |
10.1007/s13197-019-04159-w |
| normlink |
(ORCID)0000-0002-9521-7215 |
| normlink_prefix_str_mv |
(orcid)0000-0002-9521-7215 |
| dewey-full |
660 |
| title_sort |
antioxidant properties and antimicrobial activity of manuka honey versus polish honeys |
| title_auth |
Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys |
| abstract |
Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. © Association of Food Scientists & Technologists (India) 2019 |
| abstractGer |
Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. © Association of Food Scientists & Technologists (India) 2019 |
| abstract_unstemmed |
Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued. © Association of Food Scientists & Technologists (India) 2019 |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 |
| container_issue |
4 |
| title_short |
Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys |
| url |
https://doi.org/10.1007/s13197-019-04159-w |
| remote_bool |
false |
| author2 |
Nowak, Dariusz Kłębukowska, Lucyna |
| author2Str |
Nowak, Dariusz Kłębukowska, Lucyna |
| ppnlink |
129607991 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/s13197-019-04159-w |
| up_date |
2024-07-03T18:48:00.568Z |
| _version_ |
1803584778345119744 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2028440791</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230504121105.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">200819s2019 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s13197-019-04159-w</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2028440791</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)s13197-019-04159-w-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Gośliński, Michał</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-9521-7215</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Association of Food Scientists & Technologists (India) 2019</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Honey</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidant capacity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Polyphenols</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antimicrobial activity</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nowak, Dariusz</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kłębukowska, Lucyna</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food science and technology</subfield><subfield code="d">Springer India, 1964</subfield><subfield code="g">57(2019), 4 vom: 16. Dez., Seite 1269-1277</subfield><subfield code="w">(DE-627)129607991</subfield><subfield code="w">(DE-600)242498-8</subfield><subfield code="w">(DE-576)015102726</subfield><subfield code="x">0022-1155</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:57</subfield><subfield code="g">year:2019</subfield><subfield code="g">number:4</subfield><subfield code="g">day:16</subfield><subfield code="g">month:12</subfield><subfield code="g">pages:1269-1277</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/s13197-019-04159-w</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">57</subfield><subfield code="j">2019</subfield><subfield code="e">4</subfield><subfield code="b">16</subfield><subfield code="c">12</subfield><subfield code="h">1269-1277</subfield></datafield></record></collection>
|
| score |
7.3970747 |