Functional properties of a new spread based on olive oil and honeybees
AbstractA 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.
- 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.
- 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.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeÂ The Effect of Open Access).