Influencia del color en compuestos fenólicos y propiedades bioactivas de la miel de Guerrero, México

Autores/as

  • Jorge Bello Martínez UNIVERSIDAD AUTONOMA DE GUERRERO http://orcid.org/0000-0001-6014-0855
  • Carmen Ivet Mendoza Bacilio Universidad Autónoma de Guerrero
  • Ruiz Epifanio Gómez Universidad Autónoma de Guerrero
  • Luz Patricia Avila Caballero Universidad Autónoma de Guerrero
  • Alejandro Yam Puc Instituto Tecnológico de Merida
  • Francisco Palemon Alberto Universidad Autónoma de Guerrero
  • Felix Torres Guzmán Universidad Autónoma de Guerrero

DOI:

https://doi.org/10.18633/biotecnia.v24i2.1384

Palabras clave:

Capacidad antioxidante, Miel de abeja , Análisis de Componentes Principales

Resumen

La miel está compuesta principalmente por glucosa y fructosa entre un 80 y 85 %, que provienen del néctar recolectado por las abejas; por tanto, se considera una gran fuente calórica. El presente estudio tuvo como objetivo evaluar la influencia del color en la composición química y  las propiedades bioactivas de la miel polifloral de varias regiones geográficas del estado de Guerrero, México. Las muestras de miel fueron cosechadas en 2018 y se analizaron para determinar su contenido total de fenoles y flavonoides, así como su actividad antioxidante y antimicrobiana. El contenido total de fenoles y flavonoides varió considerablemente y los valores más altos se obtuvieron para las mieles de color ámbar oscuro. De manera similar, las mieles de color ámbar oscuro mostraron una mayor actividad antioxidante. La actividad antibacteriana fue más eficaz contra bacterias Gram-positivas que contra bacterias Gram-negativas; Además, los resultados indicaron que los hongos eran menos susceptibles que las bacterias. Se encontró una correlación positiva entre el color y la actividad antioxidante. También existió correlación entre el color y el contenido fenólico, el contenido de flavonoides o entre fenoles y flavonoides. El análisis de componentes principales (PCA) sobre los resultados bioactivos fue una herramienta útil para caracterizar diferentes tipos de miel en función con la similitud entre las muestras.

Biografía del autor/a

Jorge Bello Martínez, UNIVERSIDAD AUTONOMA DE GUERRERO

FACULTAD DE CIENCIAS QUIMICO BIOLOGICAS

LABORATORIO DE QUIMICA DE PRODUCTOS NATURALES

DIRECTOR

Citas

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2022-05-31

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