Evaluation of the antibacterial and antimutagenic effects of multiflora honeys produced by the Apis mellifera bee and their correlation with polyphenolic content, flavonoids and color

Abstract

This study aims to evaluate the antibacterial and antimutagenic effects of honey samples produced by the Apis mellifera bee and their correlation with polyphenolic content, flavonoids, and color. Five multiflora honey samples from different floral and geographical origins were investigated for their composition in total polyphenolic content, flavonoids, and color intensity. The antibacterial effect was carried out using well diffusion and micro dilutions assays. The antimutagenic effect of honey was determined using the AMES assay using three Salmonella typhimurium tester strains. The results obtained showed that honey samples are high in total polyphenolic content and flavonoids. However, honey sample 5 has the highest concentrations of total polyphenolic content and flavonoids (307 pg of GAE/mg of honey). All honey samples exhibited a good antibacterial effect against pathogenic bacteria. The inhibitory diameters varied between 11.4 to 38.1 mm. Both the MIC and MBC values ranged from 2.5 to 80 (%v/v). The evaluation of the antimutagenic effect showed that honey samples have a good antimutagenic effect. There is a strong correlation between the antibacterial, and antimutagenic effects and the composition of honey in total polyphenolic content and flavonoids.