Physico-chemical properties, antioxidant, and antimicrobial activity of five varieties of honey from Saudi Arabia

Abstract

Wild honey is believed to have plentiful nutritional and health benefits. Numerous studies dealing with the characteristics and biological activities of honey have proved its biological activities. However, little is known about Saudi wild honey. In the current study, the physico-chemical properties, antioxidant and antimicrobial activity of five varieties of wild honey collected from different locations in Saudi Arabia were examined. Results showed that, the physico-chemical characteristics of all samples were in compliance with international standards. Qualitative and quantitative analysis of sugar (glucose, fructose and sucrose) was determined by high-performance liquid chromatography (HPLC). The analysis exhibited that fructose is the major sugar type in all examined wild honeys, which was found in highest concentration in flowers honey (46 g/100 g), whereas, the lowest fructose concentration was found in Ziziphus honey (36 g/100 g). All monofloral honey showed significant antioxidant activity. Alfalfa honey recorded the highest antioxidant activity, followed by Ziziphus honey, respectively. However, Tamarisk honey recorded the lowest antioxidant activity among honey samples. Honey's antibacterial activity against five microorganisms displayed differing degrees of inhibition. The overall findings indicated that no antifungal activity was seen against Candida albicans. The antibacterial examination of honey samples revealed non-significant activity against all tested bacteria, except with Staphylococcus aureus ATCC BAA 1026, where the Acacia honey exhibited significant activity against this bacterium (p < 0.05), with a mean of inhibition zone of 12.0+0.0 mm and a minimum inhibitory concentration of 12.5%. The results of the other types of honey were statistically non-significant.