Resumen

MENDOZA-BACILIO, CI et al. Color influence on phenolic compounds and bioactive properties of honey from Guerrero, Mexico. Biotecnia [online]. 2022, vol.24, n.2, pp.5-11.  Epub 19-Mayo-2023. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i2.1384.

Honey is mainly composed of glucose and fructose between 80 and 85 %, which come from the nectar collected by bees; therefore, it is considered a great caloric source. The present study aimed to evaluate the influence of color, on chemical composition and bioactive properties of polyfloral honey collected in different geographical regions of Guerrero state, Mexico. Honey samples from the 2018 harvest were analyzed to determine their total phenolic and flavonoids content, as well as their antioxidant and antimicrobial activity. The phenolic and flavonoids content varied considerably, and the highest values were obtained for dark amber honeys. Similarly, dark amber honeys showed higher antioxidant activity. The antibacterial activity was more effective against Gram-positive bacteria than Gram-negative bacteria; also, results indicated that fungi were less susceptible than bacteria. A positive correlation between color and antioxidant capacity was found. Correlation existed also between color vs phenolics content, vs flavonoid content or between phenolic vs flavonoid. Principal component analysis (PCA) on bioactive results was a useful tool to characterize different types of honey based on the variables of each group in relation to the similarity between the samples.

Palabras llave : Antioxidant activity; Antimicrobial activity; Honey bee; PCA.