Abstract
The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH). Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 min, and 60 min, and the parameters were determined: colour intensity, phenolic contents and antibacterial activity of two species of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa). The total phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml and zone of growth inhibition respectively 2.65 mm to 19 mm. Exposures of SH at 75°C and 100°C, no inhibition of Staphylococcus aureus and Pseudomonas aeruginosa growth was detected. Statistical analysis demonstrated positive correlations between color intensity and polyphenol contents and negative correlations with antibacterial capacity. Data from present results revealed that unheated and heat-treated Sahara honey showed growth inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa with variable degrees.
Highlights
Therapy of infections caused by gram-negative and gram-positive negative pathogen is a frequent problem due to the emergence of bacterial strains resistant to numerous drugs [1,2,3]
Several bioactive compounds have been identified in honey which contributed to its antibacterial action
The results obtained showed that the total phenolic content (TPC)
Summary
Therapy of infections caused by gram-negative and gram-positive negative pathogen is a frequent problem due to the emergence of bacterial strains resistant to numerous drugs [1,2,3]. Many different bacteria exhibit multi-drug resistance, including Staphylococci sp and Pseudomonas aeruginosa. The potent activity of honey against antibiotic-resistant bacteria has further increased the interest for application of honey. The presences of peroxide and non-peroxide antibacterial capacity in honey have been reported [9,10]. The presence of hydrogen peroxide generated by enzymatic activity of glucose oxidase in diluted honey is considered as the major antibacterial factor [11]. Heating honey inactivates the glucose and it oxidates phenolic compounds as important factors for the non-peroxide antibacterial activity of honey [10]. The non-peroxide antibacterial activity is insensitive to heat and light [12]. Several authors studied the correlations between color and antibacterial activities with content of the bioactive compounds of honey. Current analysis assessed the antibacterial activities and the content of colour intensity, phenolic contents in 3 honey samples
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
