Antiradical Activity and Total Phenolics of Algerian Honeys and Antibacterial Effect against Gram-Negative Bacteria

Moussa Ahmed

doi:10.4172/1948-5948.1000087

Abstract

Six Algerian honeys from different floral origins, were examined for potential antibacterial and antiradical activity. The Folin-Ciocalteu assay was used to measure total phenol content (TPC) and the 2,2-diphenyl-picrylhydrazyl (DPPH) assay was used to determine the scavenging activity of the honey samples. An agar well diffusion assay and spectrophotometric method were used to assess antibacterial activity against two Gram negative strains (Escherichia coli ATCC25922 and Pseudomonas aeruginosa ATCC 50071).Total phenolic content varied from 63.93 to 95.36 mg/100 g honey as gallic acid equivalent. The DPPH radical scavenging assay was found for an average (30.14 % ± 9.28). The honey samples were found to inhibit all of the tested bacteria. Correlation existed between phenolic content and antiradical activity. Thus Algerian honeys, being a rich source of natural antioxidants, may be used in the prevention of various free radicals related diseases.

Highlights

The emergence of resistant Gram negative bacteria presents a major challenge for the antimicrobial therapy of infectious diseases and increases the incidence of mortality and morbidity
total phenol content (TPC) of the different monofloral and unifloral honeys was investigated by the Folin-Ciocalteu assay and the mean values and standard deviation are shown in table 1
The total phenolic content of Algerian honeys was found in the range of 63.93 to 95.36, which was determined using gallic acid as standard (R2=0.9988) table 1

Summary

Introduction

The emergence of resistant Gram negative bacteria presents a major challenge for the antimicrobial therapy of infectious diseases and increases the incidence of mortality and morbidity. Many authors demonstrated that honey serves as a source of natural antioxidants, which are effective in reducing the risk of heart disease, cancer, immune system decline, different inflammatory processes [3]. The flavonoids in honey are divided into three classes with similar structure: flavonols, flavones and flavonones according to their chemical structure. These are important due to their contribution to honey color, taste and flavour and due to their beneficial effects on health [5]. Honey is between the Major dietary sources of flavanones, such as Naringenin, which has been shown to possess antioxidant [6], antiproliferative [7], and weakly estrogenic activities in vitro [8]. Quercetin seems to be the most powerful flavonoids for protecting the body against reactive oxygen species, produced during the normal oxygen metabolism or are induced by exogenous damage [13,14]

Methods

Results

Conclusion