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Food Res Int. 2017 Apr;94:20-28. doi: 10.1016/j.foodres.2017.01.021. Epub 2017 Jan 27.

Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey.

Author information

1
Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Casilla 54-D, Temuco, Chile; Department of Basic Sciences, Faculty of Medicine, Universidad de La Frontera, Casilla 54-D, Temuco, Chile. Electronic address: francisca.acevedo@ufrontera.cl.
2
Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Casilla 54-D, Temuco, Chile.
3
Retired, formerly with the National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.
4
Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil.
5
Department de Fisiologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XIII s/n, 08028 Barcelona, Spain.
6
Departament de Microbiologia i Parasitologia Sanitàries, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
7
Agriaquaculture Nutritional Genomic Center CGNA, Technology and Processes Unit, Temuco 4791057, Chile.
8
Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Casilla 54-D, Temuco, Chile; Department of Chemical Engineering, Universidad de La Frontera, Casilla 54-D, Temuco, Chile.

Abstract

Ulmo honey originating from Eucryphia cordifolia tree, known locally in the Araucania region as the Ulmo tree is a natural product with valuable nutritional and medicinal qualities. It has been used in the Mapuche culture to treat infections. This study aimed to identify the volatile and non-volatile/semi-volatile compounds of Ulmo honey and elucidate its in vitro biological properties by evaluating its antioxidant, antibacterial, antiproliferative and hemolytic properties and cytotoxicity in Caco-2 cells. Headspace volatiles of Ulmo honey were isolated by solid-phase microextraction (SPME); non-volatiles/semi-volatiles were obtained by removing all saccharides with acidified water and the compounds were identified by GC/MS analysis. Ulmo honey volatiles consisted of 50 compounds predominated by 20 flavor components. Two of the volatile compounds, lyrame and anethol have never been reported before as honey compounds. The non-volatile/semi-volatile components of Ulmo honey comprised 27 compounds including 13 benzene derivatives accounting 75% of the total peak area. Ulmo honey exhibited weak antioxidant activity but strong antibacterial activity particularly against gram-negative bacteria and methicillin-resistant Staphylococcus aureus (MRSA), the main strain involved in wounds and skin infections. At concentrations >0.5%, Ulmo honey reduced Caco-2 cell viability, released lactate dehydrogenase (LDH) and increased reactive oxygen species (ROS) production in a dose dependent manner in the presence of foetal bovine serum (FBS). The wide array of volatile and non-volatile/semi-volatile constituents of Ulmo honey rich in benzene derivatives may partly account for its strong antibacterial and antiproliferative properties important for its therapeutic use. Our results indicate that Ulmo honey can potentially inhibit cancer growth at least partly by modulating oxidative stress.

KEYWORDS:

Antibacterial; Antioxidant; Antiproliferative; Biological properties; Functional food

PMID:
28290363
DOI:
10.1016/j.foodres.2017.01.021
[Indexed for MEDLINE]

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