Antibacterial and Antioxidant Potency of Floral Honeys from
Different Botanical and Geographical Origins
In order to assess their physicochemical and antioxidant
properties as well as their antimicrobial potency, four varieties of honey from
different botanical and geographical origins were used.
The agar incorporation method was used to determine the
antimicrobial potency of honeys. The total phenol content was determined by a
modified Folin–Ciocalteu method and the free radical scavenging activity by the
Fe3+ reducing power (FRAP) assay.
Manuka honey was the most effective against Staphylococcus
aureus Oxa R and S. aureus Oxa S with a Minimum Inhibitory Concentration (MIC)
of 6% and 7%, respectively, whereas wild carrot honey was the most effective
against Pseudomonas aeruginosa, with a MIC of 12%. Lavender honey was the least
effective against all tested strains, even though was found to have the lowest
pH and water content.
Manuka honey had the highest content of polyphenols, with
899.09 ± 11.75 mg gallic acid/kg, whereas lavender honey had the lowest, with
111.42 ± 3.54 mg gallic acid/kg.
A very significant correlation was observed between the
total polyphenolic content and the Fe2+ content formed in the presence of the
honey antioxidants. The differences between honey samples in terms of
antibacterial and antioxidant activity could be attributed to the natural
variations in floral sources of nectar and the different locations.
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