Antibacterial and Antioxidant Potency of Floral Honeys from Different Botanical and Geographical Origins
Antibacterial and Antioxidant Potency of Floral Honeys from Different Botanical and Geographical Origins
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DOI：
10.3390/molecules170910540
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发表时间：
2012-09-01
期刊：
影响因子：
4.6
通讯作者：
Bakhotmah, Balkees A.
中科院分区：
文献类型：
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作者：
Alzahrani, Hasan A.;Alsabehi, Rashid;Bakhotmah, Balkees A.
为了评估它们的物理化学和抗氧化特性以及它们的抗菌效力，使用了来自不同植物和地理来源的四种蜂蜜。采用琼脂掺入法测定蜂蜜的抑菌效果。采用改良Folin-Ciocalteu法测定总酚含量，采用Fe 3+还原力（FRAP）法测定自由基清除活性。麦卢卡蜂蜜对金黄色葡萄球菌Oxa R和S最有效。金黄色葡萄球菌Oxa S的最小抑制浓度（MIC）分别为6%和7%，而野生胡萝卜蜂蜜对铜绿假单胞菌最有效，MIC为12%。熏衣草蜂蜜对所有测试菌株的效果最差，尽管发现其pH值和含水量最低。麦卢卡蜂蜜的多酚含量最高，为899.09 +/- 11.75 mg没食子酸/kg，而熏衣草蜂蜜的多酚含量最低，为111.42 +/- 3.54 mg没食子酸/kg。在蜂蜜抗氧化剂存在下，总多酚含量与形成的Fe 2+含量之间观察到非常显著的相关性（r值为0.9079，P < 0.05）。蜂蜜样品在抗菌和抗氧化活性方面的差异可以归因于花蜜的花源和不同地点的自然变化。
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 (r value was 0.9079 at P < 0.05) 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.