Differences in the adulteration degree and antimicrobial activity of chilean ulmo honey versus multifloral honey revealed by stable isotope analysis

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dc.contributor.authorPablo Pérez
dc.contributor.authorParis Lavín
dc.contributor.authorChris Harrod
dc.contributor.authorPedro Echeveste
dc.date.accessioned2026-05-12T20:10:07Z
dc.date.available2026-05-12T20:10:07Z
dc.date.issued2024
dc.description.abstractHoney, valued for its nutritional and antimicrobial benefits, has experienced an increased production in recent decades. However, this rise has been accompanied by concerns of adulteration, often involving the fraudulent addition of sugars. Our study sought to compare the physicochemical and isotopic properties of various honeys available to Chilean consumers, assessing the extent of adulteration. Samples included honey produced from bees that fed on multiple flowers and those fed by ulmo flowers – an endemic species of South America that produces a high-quality, high-cost honey – and analyzed for antimicrobial activity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. The analysis of ash content (%), moisture (%), pH and total phenolic content (mg GAE/100 g honey) found little obvious differences among honeys regardless of the feeding flowers (multifloral vs ulmo), type of purchase market (formal vs informal) or origin of the honeys (Central vs Southern Chile). However, the use of stable isotope analysis (δ 13 C and δ 15 N) of honey provided a powerful means to identify the degree of adulteration prior to the point of sale. Multifloral honeys purchased at informal markets were all adulterated, and ulmo honeys included both the least and most adulterated honeys. Regarding their antimicrobial activity, most multifloral honeys were less effective than ulmo honeys. Notably, while multifloral honey activity was independent of adulteration, the antimicrobial activity of ulmo honey was negatively affected by adulteration.
dc.description.sponsorshipFondecyt Iniciación of the Agencia Nacional de Investigación y Desarrollo (ANID) 11240691 Instituto Antártico Chileno (INACH) INACH RT_20-19 Convenio Mineduc-UA ANT20992 ANID - Millennium Science Initiative Program NCN 2021-056 INACH RT_12-19 Ministerio de Ciencia, Innovacion y Universidades through the European Union 'NextGenerationEU'
dc.identifier.doi10.1016/j.foodcont.2024.110590
dc.identifier.issn09567135
dc.identifier.urihttps://repositorioabierto.uantof.cl/handle/uantof/707
dc.language.isoen
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceFood Control
dc.titleDifferences in the adulteration degree and antimicrobial activity of chilean ulmo honey versus multifloral honey revealed by stable isotope analysis
dc.typeArticle
oaire.citation.volume164
organization.identifier.rorUniversidad de Antofagasta
uantof.identificator.centerCentro de Investigación en Inmunología y Biotecnología Biomédica de Antofagasta
uantof.identificator.departmentDepartamento de Biotecnología
uantof.identificator.facultyFacultad de Ciencias del Mar y Recursos Biológicos
uantof.identificator.instituteInstituto de Ciencias Naturales Alexander von Humboldt
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Departamento de Biotecnología
Centro de Investigación en Inmunología y Biotecnología Biomédica de Antofagasta (CIIBBA)
Instituto de Ciencias Naturales Alexander von Humboldt