Screening of antimicrobial and antioxidant activity of different types of honey samples obtained from Geyikli (Çanakkale) province
| Autor: | Sunay Altan, Melike Nur Tosun, Hanife Akyalçin, Tulay Bican Suerdem |
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| Rok vydání: | 2018 |
| Předmět: |
Salmonella
Antioxidant food.ingredient biology medicine.medical_treatment fungi digestive oral and skin physiology Antimicrobial activity agar well diffusion method antioxidant activity TEAC honey food and beverages biology.organism_classification medicine.disease_cause Antimicrobial Enterococcus faecalis chemistry.chemical_compound food Listeria monocytogenes chemistry Staphylococcus aureus behavior and behavior mechanisms medicine Agar Food science Trolox |
| Zdroj: | Volume: 27, Issue: 2 69-78 Communications Faculty of Sciences University of Ankara Series C Biology |
| ISSN: | 1303-6025 2651-3749 |
| DOI: | 10.1501/commuc_0000000199 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
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