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Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Food and Chemical Toxicology · 2008 · Vol. 46(12) · pp. 3774–3779

Letı́cia M. Estevinho✉(Polytechnic Institute of Bragança)Ana Paula Pereira(Polytechnic Institute of Bragança)Leandro Moreira(Polytechnic Institute of Bragança)Luís G. Dias(Polytechnic Institute of Bragança)Ermelinda Pereira(Polytechnic Institute of Bragança)

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Bee Products Chemical Analysis Phytochemicals and Antioxidant Activities Essential Oils and Antimicrobial ActivityAntimicrobialChemistryDPPHPinocembrinFood scienceAntioxidantMicrobiologyTraditional medicineFlavonoidBiochemistry

MeSH terms

Anti-Infective AgentsAntioxidantsBiphenyl CompoundsChromatography, High Pressure LiquidGram-Negative BacteriaGram-Positive BacteriaHoneyIndicators and ReagentsMicrobial Sensitivity TestsOxidation-ReductionPhenolsPicratesPortugalReference StandardsFree Radical Scavengers

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Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds