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SCREENING OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF HONEY SAMPLES OBTAINED FROM GEYIKLI (CANAKKALE) PROVINCE

Year 2018, Volume: 27 Issue: 2, 69 - 78, 01.12.2018
https://doi.org/10.1501/commuc_0000000199

Abstract

Honey is one of the bee product that have been considered both as foods and medicines and and it contains compounds that have antioxidant and antibacterial properties. Also it is well known that one of the factors affecting the quality of honey is antioxidant capacity. In this research, the antimicrobial activities of honey samples were screened against some bacteria (Enterococcus faecalis ATCC 29212, Staphylococcus aureus ATCC 29213, S.aureus ATCC 6538P, S.aureus ATCC 25923, Listeria monocytogenes, Salmonella typhimurium ATCC 51812) and two yeasts (Candida albicans, Saccharomyces cerevisiae) by using the agar well diffusion method in Mueller-Hinton Agar. Total antioxidant activity was analysed using TEAC method in honey samples that have different botanic origin. According to the results of this research, honey samples are especially effective on pathogenic strains like Staphylococcus aureus and Salmonella typhimurium. While the highest antioxidant capacity determined by TEAC method was obtained with 10.042 ± 0.12 (mM trolox / g extract) in oak honey type (H4), the lowest capacity is determined 1.800 ± 0.14 (mM trolox / g extract) in highland honey (H2). When it is compared to the other samples, the oak honey type has 3 or 5 times higher antioxidant capacity than the other honey types. So, honey may play an important role as natural antibacterial product

References

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  • [2] J.M. A-Suarez, F. Giampieri, M. Battino, Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases, Current Medicinal Chemistry. 20, (2013) 621–638.
  • [3] F. M. Bueno-Costa, R.C. Zambiazia, B. W. Bohmer, F.C. Chaves, W. P. Silvaa, J.T. Zanussob, I.Dutra, Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil, Food and Science Technology. 65, (2016) 333-340.
  • [4] T. Eteref-Oskouei and M. Najafi, Traditional and Modern Uses of Natural Honey in Human Diseases: A Review, Iran Journal of Basic Medical Sciences. 16: (2013) 731-742
  • [5] S. Maurya, A.K. Kushwaha, S. Singh, G. Singh, An owerview on antioxidative potential of honey from different flora and geographical origins, Indian Journal of Natural Products and Resources. 5(1), (2014) 9- 19.
  • [6] N. Gheldof, X.H. Wang, N.J. Engeseth, Identification and quantification of antioxidant components of honeys from various floral sources, Journal of Agricultural and Food Chemistry. 50 (21), (2002) 5870-5877.
  • [7] A. Moussa, D. Noureddine, M. Abdelmelek, A. Saad, Antibacterial activity of various honey types of Algeria against pathogenic gram-negative bacilli: Escherichia coli and Pseudomonas aeruginosa. Asian Pacific Journal of Tropic Disease. Elsevier, (2012) 211-214.
  • [8] M. Balouiri, M. Sadiki, S. Koraichilbnsouda, Methods for in vitro evaluating antimicrobial activity: A review, Journal of Pharmaceutical Analysis. 6(2), (2016) 71-79.
  • [9] M. Cenet, A. Bozdogan, G. Sezer, L. Acar, Z. Ulukanlı, Antimicrobial activities, pollen diversity and physicochemical properties of natural honey from Southeastern Anatolia of Turkey, Advancements in Life Sciences. 4(2), (2017) 47-54.
  • [10] R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine. 26 (9-10), (1999) 1231-1237.
  • [11] O. Escuredo, L.R. Silva, P. Valentao, M.C. Seijo, P.B. Andrade, Assessing rubus honey value: pollen and phenolic compounds content and antibacterial capacity, Food Chemistry. 130 (2012) 671-678.
  • [12] J.M. Alvarez-Suarez, S. Tulipani, D. Díaz, Y. Estevez, S. Romandini, F. Giampieri, E. Damiani, P. Astolfi, S. Bompadre, M. Battino, Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds, Food Chemical Toxicology. 48 (8-9): (2010) 2490-2499.
  • [13] F.M. Bueno-Costa, R.C. Zambiazi, B.W. Bohmer, F.C. Chaves, W. P. Silva, J.T. Zanusso, I. Dutra, Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil, Food Science and Technology. 65, (2016) 333-340.
  • [14] Z. Can, O. Yıldız, H. Sahin, E.A. Turumtay, S. Silici, S. Kolaylı, An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles, Food Chemistry. 180, (2015) 133-141.
  • [15] S. Kolaylı, R. Aliyazıcıoğlu, E. Ulusoy, Ş. Karaoğlu, Antioxidant and antimicrobial activities of selected Turkish honeys, Hacettepe Journal of Biology and Chemistry. 36 (2), (2008) 163-172.
  • [16] O. Saral, Determination of antioxidant activities of the chestnut and flower honeys collected from Eastern Black Sea Region in Turkey, Journal of Apitherapy and Nature. 1 (1), (2018) 28-3
  • [17] O. Sagdıc, S. Silici, L. Ekici, Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey, International Journal of Food Properties. 16, (2013) 658-666.
  • [18] M. Makarewicz, S. Kowalski, M. Lukasiewicz, M. Malysa-Pasko, Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market, Czech Journal of Food Sciences. 35(5), (2017) 401-406.
  • [19] S. Soares, D. Pinto, F. Rodrigues, R.C. Alves, M.B.P.P. Oliveira, Portuguese honeys from different geographical and botanical origins: A 4-year stability study regarding quality parameters and antioxidant activity, Molecules. 22 (8), (2017).
  • [20] M.M. Özcan, C. Ölmez, Some qualitative properties of different monofloral honeys, Food Chemistry. 163, (2014) 212-218.
  • [21] O.M. Atrouse, S.A. Oran, S.Y. Al-Abbabi, Chemical analysis and identification of pollen grains from different Jordanian honey samples, International Journal of Food Science and Technology. 39, (2004) 413-417.
  • [22] I.C.F.R. Ferreira, E. Aires, J.C.M. Barreira, L.M. Estevinho, Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract, Food Chemistry. 114, (2009) 1438-1443
Year 2018, Volume: 27 Issue: 2, 69 - 78, 01.12.2018
https://doi.org/10.1501/commuc_0000000199

Abstract

References

  • [1] C. Libonatti, S. Varela and M. Basualdo, Antibacterial activity of honey: A review of honey around the world, Journal of Microbiology and Antimicrobials. 6(3), (2014) 51-56.
  • [2] J.M. A-Suarez, F. Giampieri, M. Battino, Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases, Current Medicinal Chemistry. 20, (2013) 621–638.
  • [3] F. M. Bueno-Costa, R.C. Zambiazia, B. W. Bohmer, F.C. Chaves, W. P. Silvaa, J.T. Zanussob, I.Dutra, Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil, Food and Science Technology. 65, (2016) 333-340.
  • [4] T. Eteref-Oskouei and M. Najafi, Traditional and Modern Uses of Natural Honey in Human Diseases: A Review, Iran Journal of Basic Medical Sciences. 16: (2013) 731-742
  • [5] S. Maurya, A.K. Kushwaha, S. Singh, G. Singh, An owerview on antioxidative potential of honey from different flora and geographical origins, Indian Journal of Natural Products and Resources. 5(1), (2014) 9- 19.
  • [6] N. Gheldof, X.H. Wang, N.J. Engeseth, Identification and quantification of antioxidant components of honeys from various floral sources, Journal of Agricultural and Food Chemistry. 50 (21), (2002) 5870-5877.
  • [7] A. Moussa, D. Noureddine, M. Abdelmelek, A. Saad, Antibacterial activity of various honey types of Algeria against pathogenic gram-negative bacilli: Escherichia coli and Pseudomonas aeruginosa. Asian Pacific Journal of Tropic Disease. Elsevier, (2012) 211-214.
  • [8] M. Balouiri, M. Sadiki, S. Koraichilbnsouda, Methods for in vitro evaluating antimicrobial activity: A review, Journal of Pharmaceutical Analysis. 6(2), (2016) 71-79.
  • [9] M. Cenet, A. Bozdogan, G. Sezer, L. Acar, Z. Ulukanlı, Antimicrobial activities, pollen diversity and physicochemical properties of natural honey from Southeastern Anatolia of Turkey, Advancements in Life Sciences. 4(2), (2017) 47-54.
  • [10] R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine. 26 (9-10), (1999) 1231-1237.
  • [11] O. Escuredo, L.R. Silva, P. Valentao, M.C. Seijo, P.B. Andrade, Assessing rubus honey value: pollen and phenolic compounds content and antibacterial capacity, Food Chemistry. 130 (2012) 671-678.
  • [12] J.M. Alvarez-Suarez, S. Tulipani, D. Díaz, Y. Estevez, S. Romandini, F. Giampieri, E. Damiani, P. Astolfi, S. Bompadre, M. Battino, Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds, Food Chemical Toxicology. 48 (8-9): (2010) 2490-2499.
  • [13] F.M. Bueno-Costa, R.C. Zambiazi, B.W. Bohmer, F.C. Chaves, W. P. Silva, J.T. Zanusso, I. Dutra, Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil, Food Science and Technology. 65, (2016) 333-340.
  • [14] Z. Can, O. Yıldız, H. Sahin, E.A. Turumtay, S. Silici, S. Kolaylı, An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles, Food Chemistry. 180, (2015) 133-141.
  • [15] S. Kolaylı, R. Aliyazıcıoğlu, E. Ulusoy, Ş. Karaoğlu, Antioxidant and antimicrobial activities of selected Turkish honeys, Hacettepe Journal of Biology and Chemistry. 36 (2), (2008) 163-172.
  • [16] O. Saral, Determination of antioxidant activities of the chestnut and flower honeys collected from Eastern Black Sea Region in Turkey, Journal of Apitherapy and Nature. 1 (1), (2018) 28-3
  • [17] O. Sagdıc, S. Silici, L. Ekici, Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey, International Journal of Food Properties. 16, (2013) 658-666.
  • [18] M. Makarewicz, S. Kowalski, M. Lukasiewicz, M. Malysa-Pasko, Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market, Czech Journal of Food Sciences. 35(5), (2017) 401-406.
  • [19] S. Soares, D. Pinto, F. Rodrigues, R.C. Alves, M.B.P.P. Oliveira, Portuguese honeys from different geographical and botanical origins: A 4-year stability study regarding quality parameters and antioxidant activity, Molecules. 22 (8), (2017).
  • [20] M.M. Özcan, C. Ölmez, Some qualitative properties of different monofloral honeys, Food Chemistry. 163, (2014) 212-218.
  • [21] O.M. Atrouse, S.A. Oran, S.Y. Al-Abbabi, Chemical analysis and identification of pollen grains from different Jordanian honey samples, International Journal of Food Science and Technology. 39, (2004) 413-417.
  • [22] I.C.F.R. Ferreira, E. Aires, J.C.M. Barreira, L.M. Estevinho, Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract, Food Chemistry. 114, (2009) 1438-1443
There are 22 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Tulay Bican Suerdem

Hanife Akyalcın

Sunay Altan This is me

Melike Nur Tosun This is me

Publication Date December 1, 2018
Published in Issue Year 2018 Volume: 27 Issue: 2

Cite

Communications Faculty of Sciences University of Ankara Series C-Biology.

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