Antibacterial activity and characterisation of some Egyptian honey of different floral origin

Abstract

The aim of the current study was to evaluate the antibacterial activity and to analyse the physicochemical properties of some Egyptian honey of different botanical origin in comparison with Manuka honey from New Zealand. Antibacterial activity of Egyptian honey of different floral origin was evaluated against five reference bacterial strains including both Gram-positive and Gram-negative bacteria using well diffusion method. Pollen analysis was used to confirm the floral origin of honey. Meanwhile, the physicochemical parameters including total phenolic and total flavonoid contents were measured to assess the quality of honey. Some honey types including Flowers, Aashab, Bardakosh, and Black seed honey showed significant antibacterial activity against Staphylococcus aureus (ATCC 25923) when compared with clindamycin. The same types of honey, except Black seed honey exhibited significant antibacterial activity against Citrobacter diversus (ATCC 13315). The total phenolic and total flavonoid contents ranged from 130.5±9.0 to 175.3±11.3 mg GAE/100 g honey and 22.3±1.7–30.9±2.6 mg RE/100 g honey, respectively. The results indicated that Egyptian honey is a promising natural product that can be potentially used as an alternative to synthetic antibiotics. Authentication of honey through the investigation of its physicochemical characteristics is a very important determinant of its biological activity. Separation and investigation of the antimicrobial activity of each of the active compounds of honey will provide more information on the efficacy and the mechanism of its biological activity. Further studies are still needed to identify and standardise protocols for the use of honey either in the protection against or the treatment of microbial infections.