SCREENING OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF HONEY SAMPLES OBTAINED FROM GEYIKLI (CANAKKALE) PROVINCE

Authors : Tulay Bican SUERDEM, Hanife AKYALCIN, Sunay ALTAN, Melike Nur TOSUN
Pages : 69-78
Doi:10.1501/commuc_0000000199
View : 51 | Download : 25
Publication Date : 2018-12-01
Article Type : Research Paper
Abstract :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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(mM trolox / g extract); in oak honey type insert ignore into journalissuearticles values(H4);, the lowest capacity is determined 1.800 ± 0.14 insert ignore into journalissuearticles values(mM trolox / g extract); in highland honey insert ignore into journalissuearticles values(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
Keywords : Antimicrobial activity, agar well diffusion method, antioxidant activity, TEAC, honey

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