Abstract
The physicochemical characteristics and antibacterial activity of Saudi Arabia honeys were studied for the first time. The levels of free and total acidity, pH, ash and moisture content were in the range 1.6 ±0.17 - 15.1 ±0.1 meq/kg, 2.77 ± 0.06 - 5.37 ±0.04, 1.1 ±0.02 – 1.7 ±0.03 % and < 18.0 %, respectively. Lovibond comparator color scale (P, mm) of samples was ranged from water white (P=0.0-1.3), extra light Amber (P=38.14-46.57), light Amber (P=60.39-75.54), Amber (P=86.72-110.08), dark (P=142.39-348.44) and very dark shade (P= 541.84). Dark honeys showed excellent inhibitory effects against bacterial growth. Excellent correlation between color of raw and diluted (>10.0%m/v) honey and antimicrobial activity was noticed. Honey species from different floral sources posses’ strong antioxidant and anti bacterial activities and are scavengers of active oxygen species.
Highlights
Honey is the natural substance produced by honey bees, Apis mellifera, in almost every country of the world and it has been used since the earliest time [1]. (Blasa et al, 2006)
Honey can act as a natural antioxidant which is important with the recent emphasis on decreasing the use of artificial preservation in food and perception of honey as a healthy sweetener [9].Total phenolic content/antioxidant levels in honey including quercetin, catechin, gallic acid, caffeic acid and ferulic acid have been estimated by Al Lawati et al, 2014 [10]
Antibacterial activity of honey samples was determined following the method reported by Patton et al, 2006 [14] as follows: i. suspensions of bacterial isolates of S. aureus, M. luteus and E. coli were prepared by the reported turbidity standard McFarland 0.5 procedures [15] ; ii An accurate volume (100μL) of the suspension was inculpated onto Muller Hinton agar by streaking plate method; iii six wells were made on the inoculated agar using sterile cork borer, iv a 90μL of honey sample solutions (10 - 100% m/m) was taken and transferred to the designated wells on the agar plates and inoculated plates and incubated at 37°C for 24h
Summary
Honey is the natural substance produced by honey bees, Apis mellifera, in almost every country of the world and it has been used since the earliest time [1]. (Blasa et al, 2006). The biological activities (antimicrobial and antibacterial properties) of the honey have been attributed largely to H2O2 and non-peroxide compounds of the samples [4]. Nine different honey samples have exhibited total phenolic/antioxidant levels of 41.2 to 765.4 mg kg−1 with respect to gallic acid. Color and transparency of honey have been correlated with pigment content, antioxidant properties and suspended particles e.g. pollen [11]. To the best of our knowledge, no study on the relationship between physicochemical properties and antibacterial activity of raw and diluted Saudi Arabian honeys was performed. In thethis study, the physicochemical properties (color, free and total acidity, pH, ash and moisture content) of raw and diluted honey species were evaluated. Our results obtained are expected to be used as a reference for food composition and nutritional value of this mushroom
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