Functional properties of a new spread based on olive oil and honeybees

Authors

  • Asma Tekiki Ecole Supérieure des Industries Alimentaires de Tunis
  • Raoudha Helal Ecole Supérieure des Industries Alimentaires de Tunis
  • Mnasser Hassouna Ecole Supérieure des Industries Alimentaires de Tunis
  • Salwa Bornaz Ecole Supérieure des Industries Alimentaires de Tunis

DOI:

https://doi.org/10.13171/mjc66/01801182226-tekiki

Abstract

A new alimentary concept has been developed since the 80’s. This one is called “functional food”. In this context, the olive oil and honey are traditionally used in their initial state as a basic food. They are considered as a potential source of new bioactive products from which we can formulate several functional foods. This work will focus on the elaboration of a new spread of honey and olive oil using beeswax as an emulsifier. Physicalchemical characterization, antioxidant and antibacterial activity were evaluated. As for the phenols content, spreads prepared from thyme honey has the highest content (337 mg GAE/kg) compared to other spreads. The antioxidant activity was evaluated by three different methods namely: DPPH test, ABTS + test and the iron reduction method (FRAP) which proves that this last has a higher activity than the other spreads (EC50 of 70 mg /L using DPPH, EC50 of 20 mg /L using ABTS). An agar-well diffusion assay was used to assess the activity of honeys against seven bacteria strains. All prepared spreads honey samples showed highest antibacterial activity against all bacterial strains tested (diameter of ZI > 20mm). Hence, we note that our new spread proved by excellence to be a functional food due to the high content of phenols and the important antibacterial and antioxidant activities.

References

- B. Mollet, I. Rowland. Current Opinion in Biotechnology 2012, 13, 483-485.

- Bui Duy Tung. Eurasian J of Business and Economics 2015, 8(16), 19-34.

- B. V da Silva, J.CM Barreira, M. Beatriz P.P Oliveiza, Trends in food science and technology, 2016, (50) 144-158.

- F. S Reis, A. Martins, M.H Vasconcelos, P. Morales, I.C.F.R. Fereira. Trends in food science and technology, 2017, (66) 48-62.

- E.C. Robert. Wildman Handbook of Nutraceuticals and Functional Foods, Second Edition, ed. By Taylor Francis group LLC 2007, pp 2-5.

- Codex Alimentarius Commission. Revised Codex Standard for honey 2003, Codex STAN 12-1981, Rev. 1 (1987), Rev. 2 (2001).

- O. Erejuwa, A.S Siti, Ab Wahab, Molecules, 2012, 17(4), 4400-4423.

https://doi.org/10.3390/molecules17044400.

- C. A Ballus, A. D. Meinhart, F. A. de Souza Campos, L. F de Olivera da Silva, F.A. de Oliveira, H. T Godoy. Food Research International (2014)., 62, 74-83.

- B.Y. Sheikh, M. M.R Sarker, M.N.A Kamarudin, A. Ismail. Biomedicine & Pharmacotherapy 2017, (95) 614-648.

- M. Mousazadeh, M. Mousavi, Z.E Djomeh, M. Hadinezadeh, S.M. Taghi Ghirbzahedi. Int. J. Food Prop. 2014, (17), 1355-1368.

- P. Taylor, S.M.A Razavi, H.Karazhiyan. Int J of Food Properties 2013, 37-41.

- V. Nikzade, M. Mazaheri Tehrani, M. Saadatmand-Tarzjan, Food Hydrocolloids 2012, (28) 344-352.

- M.I. Khalil, S.A. Sulaiman S.H. Gan. Food and Chemical Toxicology 2010, (48) 2388-2392.

- A. Boussaid, M.Chouaibi, L. Rezig, R. Hellal, F. Donsì, G. Ferrari, S. Hamdi. Arabian Journal of Chemistry.2014. https://doi.org/10.1016/j.arabjc.2014.08.011.

- S. Ž Gorjanović, J. M.Alvarez-Suarez, M.M. Novaković, F.T.Pastor, L.Pezo, M. Battino, D. Ž. Sužnjević. J of Food

and Analysis, 2013, 30(1), 13-18. https://doi.org/10.1016/j.jfca.2012.12.004.

- C. Cimpoiu, A.Hosu, V. Miclaus, A. Puscas. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2013, 100, 149-154. https://doi.org/10.1016/j.saa.2012.04.008.

- A.M. de Almeida, M. B. S. Oliveira, J.G. da Costa, I.B. Valentim, M.O. F. Goularta, Rev. Virtual Quim., 2016, 8 (1), 57-77.

- G.C Yen, P.D Duh. J. Am. Oil Chem. Soc. 1993, 70, 383-386.

- H. A. Alzahrani, R. Alsabehi, L. Boukraâ, F. Abdellah, Y. Bellik, B.A. Bakhotmah. Molecules, 2012, 17(9), 10540-10549. https://doi.org/10.3390/molecules170910540.

- C. Basualdo, V. Sgroy, M.S Finola, J.M. Marioli. Veterinary Microbiology, (2007). 124(3-4), 375-381. https://doi.org/10.1016/j.vetmic.2007.04.039.

- M. Mousazadeh, S. M. Mousavi, Z. Emam-Djomeh, M. HadiNezhad, N. Rahmati. Int J of Biological Macromolecules, (2013). 56, 133-139. https://doi.org/10.1016/j.ijbiomac.2013.02.001.

- L. Manzocco, S. Calligaris, M. Camerin, L. Pizzale, M.C Nicoli. Jof Food Engineering, 2014, 126, 120-125. https://doi.org/10.1016/j.jfoodeng.2013.10.042.

- I.N. Pasias, I.K. Kiriakou, C. Proestos. Food

Chemistry, 2017, (229), 425-431.

- M. I. Khalil, M. Moniruzzaman, L. Boukraâ, M. Benhanifia, M.A. Islam, M.N. Islam, S.H. Gan. Molecules, 2012, 17(9), 11199-11215. https://doi.org/10.3390/molecules170911199.

- R. Afroz, E.M. Tanvir, S. Paul, N.C. Bhoumik, S.Hua Gan, M.I Khalil. Journal of Food Biochemistry 2016, 40, 436-445.

- I. C. F. R. Ferreira, E. Aires, J. C. M. Barreira, L.M. Estevinho. Food Chemistry, 2009, 114(4), 1438-1443.

- M.I. Khalil, N. Alam, M. Moniruzzaman, S.A. Sulaiman, S.H. Gan. J. Food Science, 2011, 76(6), 921-928.

- Z. Can, O. Yildiz, H. Sahin, E. Akyuz Turumtay, S. Silici, S. Kolayli. Food Chemistry, 2015, 180, 133-141.

- S. Saxena, S. Gautam, Sharma, Food Chem. 2010, 118, 391-397.

- M.I Khalil, M. Mahaneem, S.M.S. Jamalullail, N. Alam, S.A Sulaiman. J. ApiProd. ApiMedi. Sci., 2011, 3, 4-11.

- L. Müller, K. Fröhlich, V. Böhm. J Food Chem., 2011, (129) 139-148.

- A. Moussa, N. Djebeli, M. Abdelmelek, A. Saad. Asian Pacific Journal of Tropical Disease, 2012, 2(3), 211-214. https://doi.org/10.1016/S2222-1808(12)60048-6.

- N. Roshan, T. Rippers, C. Locher, K. A. Hammer. Arch Microbiol., 2017, 199, 347-355.

- T.H. Ayaad, G.H Shaker, A.M. Almuhnaa. J of King Saud University Science. 2012, 24, 193-200.

Downloads

Published

2018-01-18

Issue

Section

Food Chemistry