title: Functional properties of honey supplemented with bee bread and propolis.
abstract: The aim of this work was characterisation of functional properties of honey enriched with propolis and beebread. In first step of experiment, soft propolis extract (SPEx) was obtained by extraction of propolis with ethanol. SPEx (0.25 to 1.0% w/w) as well as beebread (5 to 15% w/w) were implemented into natural honey. Fortified honeys were investigated in terms of total phenolic content, radical scavenging activity and ferric reducing antioxidant power, also their effects on the micro-organisms growth was examined. It was found that beebread had the most significant influence on antioxidant properties. On the other hand, all tested honeys showed antibacterial activity against Escherichia coli but not against Micrococcus luteus. Honeys with 1% of propolis addition were the most effective in this case. Research has indicated that for antioxidant and antimicrobial properties of honey, it is beneficial to enrich it in both beebread and propolis.
authors.affiliation: a Department of Carbohydrates Technology, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland.
authors.forename: S
authors.initials: S
authors.lastname: Kowalski
authors.affiliation: b Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology , University of Agriculture in Krakow.
authors.forename: M
authors.initials: M
authors.lastname: Makarewicz
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D004926:Escherichia coli / Q000187:drug effects; D005527:Food, Fortified; D006722:Honey / Q000032:analysis; D016982:Micrococcus luteus / Q000187:drug effects; D010636:Phenols / Q000032:analysis; D011429:Propolis / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D010636:Phenols; D011429:Propolis
keywords: Bee bread; antimicrobial effect; antioxidant properties; propolis