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dc.contributor.authorPraetinee Pattamayutanonen_US
dc.contributor.authorSergio Angelien_US
dc.contributor.authorProdpran Thakeowen_US
dc.contributor.authorJohn Abrahamen_US
dc.contributor.authorTerd Disayathanoowaten_US
dc.contributor.authorPanuwan Chantawannakulen_US
dc.description.abstract© 2015 Institute of Food Technologists®. This study investigated the effect of 3 factors (floral source, honeybee species, and postcollection processing) that influence the antibacterial activity, free radical reduction, and other biochemical compositions of different honey types typical of Thailand. Honey samples from 3 honeybee species (Apis mellifera, Apis cerana, and Apis dorsata) were obtained from 9 floral sources (longan, wild flower, lychee, coffee, sunflower, sesame, bitter bush, para-rubber, and manuka as a control) in different regions of Thailand. These samples were evaluated for both their total and nonperoxide antibacterial activity against 10 human pathogens by agar incorporation technique. Honey samples were further analyzed to evaluate the capacity for free radical-scavenging activity, total phenolic content, and the total flavonoid contents by the 2,2-diphenyl-1-picrylhydrazyl assay, Folin-Ciocalteu method, and aluminum chloride colorimetric assay, respectively. Furthermore, the volatile organic compounds (VOCs) of Thai honey samples were investigated by headspace solid-phase microextraction and gas chromatography-mass spectrometry analysis. Findings of this study suggest a strong correlation between floral origin and honeybee species on one hand, and differences in %Brix, total acidity, protein content, antimicrobial activities, free radical reduction, phenolic, and flavonoid contents on the other hand. Moreover, VOCs of wild and coffee honey types were remarkably different, depending on the floral source. Both honeys contained characteristics of VOCs, some of which are involved in antibacterial and antioxidant activities. Practical Application: Different origins and processing (floral source, honeybee species, and postcollection processing) of Thai honeys result in different antibacterial activities, physico-chemical properties, and aroma. Based on these findings, consumers of honey could select the type of honey based on their needs and preferred aroma.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleBiomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Speciesen_US
article.title.sourcetitleJournal of Food Scienceen_US
article.volume80en_US Mai Universityen_US University of Bozen-Bolzanoen_US of Cape Coast Ghanaen_US
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