Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 3 / 2021

Montenegro, G. – Velásquez, P. – Viteri, R. – Giordano, A.
Changes in the antibacterial capacity of Ulmo honey in relation to the contribution of Eucryphia cordifolia pollen
Journal of Food and Nutrition Research, 60, 2021, No. 3, s. 279-283

Ady Giordano, Inorganic Chemistry Department, Faculty of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, 7810000 Santiago, Chile. E-mail:

Received 20 April 2021; 1st revised 6 June 2021; 2nd revised 6 July 2021; accepted 13 July 2021; published online 9 September 2021.

Summary: Ulmo honey is known for its antibacterial characteristics. However, the importance of the content from Eucryphia cordifolia in the honey regarding its non-peroxidic antibacterial capacity is unknown. The present work evaluated the antibacterial activity of Ulmo honey with various percentages of pollen from E. cordifolia against various bacteria, determine the non-peroxidic capacity of Ulmo honey and, finally, compare that capacity with Manuka and Jarrah honeys. The antibacterial activity was evaluated by agar diffusion test and the non-peroxide capacity was evaluated by the reactivity with the catalase enzyme. The tests were carried out against Escherichia coli, Staphylococcus aureus and Streptococcus pyogenes. The results showed a relationship between the percentage of floral pollen from E. cordifolia and the antibacterial activity of Ulmo honey. It was also observed than the antibacterial activity of Ulmo honey can have values similar to Manuka and Jarrah honeys.

Keywords: Eucryphia cordifolia; Eucalyptus marginate; Leptospermum scoparium; antimicrobial activity; catalase activity

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