Antimicrobial and Antioxidant Activity of Natural Honeys of Different Origin

Abstract

To examine the antimicrobial and antioxidant activity of 15 natural honeys, honey samples were collected from different locations of Slovakia, Poland and Serbia. For antimicrobial activity determination honey solutions were prepared at three concentrations: 50, 25 and 12.5 % (by mass per volume). The potential antimicrobial activity of selected samples against four species of bacteria (Escherichia coli CCM 3988, Pseudomonas aeroginosa CCM 1960, Staphylococcus epidermis CCM 4418, Bacillus cereus CCM 2010) and two species of yeasts (Saccharomyces cerevisiae CCM 8191, Candida albicans CCM 8216) was studied using the disc diffusion method. After incubation, the zones of inhibition of the growth of the microorganisms around the disks were measured. The strongest antimicrobial activity was shown at honey samples of 50 % concentration against Escherichia coli, Pseudomonas aeroginosa and Staphylococcus epidermis. Against Saccharomyces cerevisae and Candida albicans very low (at 50 %, 25 % concentration) or zero antifugal (at 12.5 % concentration) activity was determined. From the results obtained it was shown the variable ability of honey samples to scavenge stable free radical DPPH. TEACDPPH values ranged between 0.1-1.0 mmol.kg-1. As the antioxidative best source buckwheat honey was manifested and the lowest antioxidant activity was shown at acacia honey.

Keywords

• antimicrobial activity
• antioxidants
• bacteria
• dpph
• natural honey
• yeasts