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King Abdulaziz University (2011)

Determination of Antibacterial Activity in Relation to Antioxidant Power of Locally Produced Honey

Masalam, Maged Salem

Titre : "Determination of Antibacterial Activity in Relation to Antioxidant Power of Locally Produced Honey"

Auteur : Masalam, Maged Salem

Université de soutenance : King Abdulaziz University

Grade : Master 2011

The antibacterial properties of thirty unprocessed honey samples from different floral origins produced in the Kingdom of Saudi Arabia were critically studied in relation to their antioxidant activities and total phenolic contents (TPC) expressed as gallic acid equivalents. The inhibitory action of the honey samples (diluted honeys and their phenolic extracts) was tested against selected bacteria, namely Staphylococcus aureus ATCC 24213, Micrococcus luteus ATCC 49732 and Escherichia coli ATCC 25922. The antioxidant activities of honey samples (diluted honeys and ethyl acetate extracts) were determined in terms of their anti radical power (ARP) as assessed by the DPPH scavenging assay and the Ferric-reducing antioxidant power (FRAP) assay respectively. The total phenolic content of the extracts was determined according to the Folin-Ciocalteau procedure. The color characteristic was determined for its relation to the studied parameters. The results indicated that the total phenolic content, antioxidant activity, antibacterial activity and the color characteristic differed widely among the different honey types. Total phenolic content of the tested honey samples was in the range 84.97 ±0.57 - 317.39 ±0.54 mg/100g honey as gallic acid equivalent. The antioxidant activities in terms of ARP and FRAP were found low in the bright honeys (Alkorrath and Alhandhal honeys), and was high for darker honeys (Wadi Dharaa and Wadi Dhebaa). The values of the ARP and FRAP were in the range 50.78 ±1.4 % - 99.52 ±0.2 % and 0.19 ±0.009 - 1.17 ±0.09mg mL-1, respectively. The bacterial growth of Staphylococcus aureus, Micrococcus luteus and Escherichia coli was inhibited by Wadi Dharaa phenolic honey extract and was not affected more by Alkorrath honey extract. The minimal inhibitory concentration (MIC) of honey samples was in the range 0.45 - 5.0 mgmL-1 in Al Korrath and Wadi Dharaa honey samples respectively. Marked correlation between the total phenolic contents, the antibacterial and antioxidant activities was noticed. The linear correlation between the values of the ARP, FRAP of honey samples and the corresponding TPC (R=0.60, R=0.71 respectively) was significant at p = 0.01. The physical characteristic (color) of the investigated honey samples was satisfactorily correlated with their antibacterial activity, total phenolic content and antioxidant activity. Correlations between the parameters analyzed were found to be statistically significant (p < 0.05).


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