Luis Cuevas-Glory

Which bee honey components contribute to its antimicrobial activity? A review

The antimicrobial activity of bee honey is one of its most studied biological properties, with an extensive spectrum of activity against medically important microorganisms. The specificity of this activity depends on the components of the honey, which vary according to its floral and entomological origin. The action mechanisms of the most transcendental compounds for honey antimicrobial activity; acidity, osmolarity and hydrogen peroxide, are reported. Recent studies have demonstrated the existence of other compounds contributing to the antimicrobial activity of honey such as, enzymes, antimicrobial peptides, phenolic compounds and Methylglyoxal. This article describes both the most important therapeutic properties and the components attributing antimicrobial activity to bee honey, as well as the microorganisms which this effect has been evaluated and their respective minimum inhibitory concentration (MIC). In conclusion, it has been demonstrated that the antimicrobial activity and other biological activities of bee honey such as antitumor, anti-inflammatory, antioxidant and antiviral properties are conferred by a group of components intrinsic to honey and it depends of the botanical, geographical and entomological origin of the honey.

Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas

In chili peppers pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the mediums nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pods placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis.

Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder

Abstract Response surface methodology was used to optimize the spray-drying process for the development of stingless bee honey powder. The independent variables were: inlet air temperature (110–150 oC) and maltodextrin 10DE content (50–70 % wb). The responses were powder yield, moisture, volatiles retention, solubility time, hygroscopicity, bulk loose, and hydroxymethylfurfural content. Powder moisture content, solubility time, hygroscopicity and loose bulk density were negatively affected by inlet air temperature, while powder yield, volatiles retention and hydroxymethylfurfural content were directly related. Powder yield, volatiles retention and solubility time increased with the rise in maltodextrin content, while moisture content, hygroscopicity, loose bulk density and hydroxymethylfurfural content were negatively affected by maltodextrin content. Multiple response optimization indicated that an inlet air temperature of 150 oC and maltodextrin content of 61 % wb were predicted to provide 40 % powder yield, 4.9 % wb moisture content, 71 % volatiles retention, 242 s solubility time and 232 mg/kg hydroxymethylfurfural content.

Volatile compounds of the nut of Macadamia integrifolia Maiden et Betche.

Abstract The chemical composition of the volatile compounds from the nut of Macadamia integrifolia Maiden et Betche (Proteaceae) was studied by GC and GC/MS. One hundred and eleven volatile compounds were identified; the composition of the nuts was characterized by many terpene compounds, particularly limonene (55.5% of the total composition), and the presence of esters and lactones.

Volatile Components of Mabolo (Diospyros blancoi A. DC.) Grown in Cuba

Abstract The chemical composition of the volatile compounds of mabolo fruit (Diospyros blancoi A. DC.) was studied by GC and GC/MS. Ninety-six compounds were identified, of which the composition of the fruit was characterized by the existence of many esters, particularly benzyl butyrate (33.9% of the total composition), butyl butyrate (12.5%) and (E)-cinnamyl butyrate (6.8%).

Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

ABSTRACT The aroma-active compounds present in tree ripened fruits of ciruela (Spondias purpurea L.) cultivars Chi abal, Campech abal, and Ek abal were isolated by means of simultaneous distillation solvent extraction and solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. Application of odor activity values (OAV) afforded 22 compounds in higher amounts than their threshold concentrations (OAVs >1). Results of the identification experiments in combination with the OAVs suggested that methyl 3-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, hexyl acetate, with fruity odor notes; (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, 1-hexanol, and (Z)-3-hexenyl acetate, with grassy odor notes, and limonene (citrus-like) were the potentially important common odorants in all ciruela cultivars. Clear differences in the OAVs of some odorants between each of the cultivars suggested that they contributed to the unique sensory profiles of the individual cultivars.

Volatile Constituents of Peel and Leaf Oils of Cajel Orange (Citrus sinensis [L.] Osbeck)

Abstract The chemical composition of the volatile compounds of peel and leaf oils of Cajel orange (Citrus sinensis [L.] Osbeck) cultivated in Yucatan Peninsula was studied by GC and GC-MS. Twenty-eight and thirty-eight volatile compounds were identified in peel and leaf oil, respectively. The most prominent compounds in the peel oil was limonene (88.1 %), while the major components in the leaf oil were linalool (33.1 %), α-terpineol (15.3 %) and linalyl acetate (12.1 %).

Volatile Constituents of Tahonal Flower (Viguiera dentata Blake, var. heliantoides) from the Yucatán Peninsula, México

Abstract Volatile compounds were isolated in tahonal flower (Viguiera dentata Blake, var. heliantoides) by headspace solid-phase microextraction and analyzed by capillary GC-FID and GC/MS. Ninety-one compounds were identified, esters being the most abundant compound class. α-Pinene (26.2%) was found to be the major constituent.