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Med je zaradi svojih funkcionalnih lastnosti postal vse bolj zanimiv za proučevanje. V raziskavi nas je zanimala povezava med protimikrobno in antioksidativno aktivnostjo ter vsebnostjo fenolnih spojin v različnih vrstah slovenskega medu. Diplomska naloga je bila narejena v okviru projekta s Čebelarsko zvezo Slovenije. Protimikrobno učinkovitost smo določali proti bakterijam vrste Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli in Pseudomonas aeruginosa. Z metodo razredčevanja smo določili minimalno inhibitorno koncentracijo (MIK). Z metodo Folin-Cicoltaeu smo določili vsebnost skupnih fenolnih spojin, z metodama DPPH in FRAP pa antioksidativno delovanje vzorcev cvetličnega, akacijevega, gozdnega, lipovega, ajdovega, kostanjevega in hojevega medu ter medu oljne ogrščice. Rezultati so pokazali, da največjo protimikrobno aktivnost izkazujejo temni medovi – ajdov, hojev, kostanjev in gozdni med, slednji je bil med njimi najbolj variabilen. Za najbolj občutljivega se je izkazal bakterijski sev Staphylococcus aureus. Največjo povprečno vsebnost skupnih fenolnih spojin in antioksidativno aktivnost smo določili v ajdovem, najmanjšo pa v akacijevem medu. Dokazali smo, da so temne vrste medu bolj protimikrobno aktivne, imajo večje antioksidativno delovanje in večjo vsebnost fenolnih spojin kot svetlejše vrste medu. Potrdili smo, da obstaja povezava med antioksidativno aktivnostjo in vsebnostjo fenolnih spojin v različnih vrstah medu, medtem ko nismo potrdili statistično značilne zveze med raziskovanimi parametri – protimikrobno in antioksidativno aktivnostjo in vsebnostjo fenolnih spojin. Honey is becoming more and more interesting to study because of its functional properties. In this study, we were interested in the relationship between antimicrobial and antioxidant activity and phenolic compound content in different types of Slovenian honey. The work was carried out as part of a project with the Slovenian Beekeepers Association. Antimicrobial activity was determined against bacteria of the species Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli and Pseudomonas aeruginosa. The minimum inhibitory concentration (MIC) was determined by the dilution method. The Folin-Cicoltaeu method was used to determine the total phenolic compound content, while the DPPH and FRAP methods were used to determine the antioxidant activity of the samples of multifloral, acacia, forest, linden, buckwheat, chestnut, fir and rapeseed honey. The results show that dark honeys have the highest antimicrobial activity – buckwheat, fir, chestnut and forest honey, with the latter having the greatest variability. The bacterial strain of Staphylococcus aureus proved to be the most sensitive. The highest average total phenolic compounds content and antioxidant activity was determined in buckwheat honey, and the lowest in acacia honey. We have shown that dark honeys are more antimicrobial active, have higher antioxidant activity and phenolic compounds content than light honeys. We confirmed that there is a relationship between antioxidant activity and phenolic compound content in different types of honey, while we did not find a statistically significant relationship between the studied parameters – antimicrobial and antioxidant activity and phenolic compound content. |
