Bitkisel İçerikli Mısır Arı Balı, Nimet mi Lanet mi, Duyusal, Fizikokı̇myasal ve Antibakteriyal Özellikler Üzerindeki Etkı̇si

Year 2024, Volume: 24 Issue: 2, 337 - 355, 18.11.2024

Ghada El-kherbawy Magda Hassan Asmaa Abd Alla

https://doi.org/10.31467/uluaricilik.1551373

Abstract

Bitkisel bal karışımı ilaçların geleneksel tıpta tedavi edici faydaları olduğu iyi bilinmektedir. Bu araştırma, üç bal türünün (yonca, narenciye ve kabakgiller) ve bunların çörek otu, hurma poleni ve buğday tohumu ile %1, 2,5 ve 5 oranında karışımlarının melissopalynolojik, duyusal, fizikokimyasal ve antibakteriyel aktivitelerini değerlendirmeyi amaçlamıştır. En iyi karışımlar genel kabul edilebilirliğe göre seçilmiştir. Tüketici tercihini ham baldan yana kullanmıştır. Ancak, bazı karışımlar ham bal kadar kabul edilebilirdi.Melissopalynolojik analiz ve fruktoza kıyasla daha düşük glikoz seviyesi balların doğal olduğunun kanıtıdır. Bitkilerin farklı bal türleriyle aşılanması daha yüksek elektrik iletkenliği, serbest asitlik, kül,H2O2, HMF seviyeleri ve daha düşük pH'a neden olmuştur. Bal ve bitki türü balın fizikokimyasal özelliklerini farklı şekillerde etkileyebilir. Bal tek başına veya üç bitki ile birlikte kullanıldığında, Staphylococcus aureus ve MRSA için aynı önemli antibakteriyel etkiyi göstermiştir. Bal ve karışımlarının inhibisyon bölgeleri Pseudomonas aeruginosa için kontrolden daha düşüktür. Seyreltilmemiş numunelerin çoğu %50 seyreltilmiş muadillerine göre daha geniş bakteriyel inhibisyon bölgeleri oluşturmuştur. Balın türüne, bitkiye ve katkı maddesi konsantrasyonuna bağlı olarak, bitkilerin bal ile infüze edilmesi kimyasal, fiziksel ve antibakteriyel niteliklerini değiştirebilir.

Keywords

Mısır arı balı, Bitkiler, Duyusal, Fizikokimyasal ve Antimikrobiyal

HERBAL-INFUSED EGYPTIAN BEE HONEY, A BOON OR A CURSE, ITS IMPACT ON SENSORIAL, PHYSICOCHEMICAL & ANTIBACTERIAL PROPERTIES

Abstract

Herbal honey mixture remedies are well known for their therapeutic benefits in traditional medicine. This research aspired to assess melissopalynological, sensorial, physicochemical, & antibacterial activity for three types of honey (clover, citrus, and cucurbits) and their mixtures with black seed, date palm pollen, & wheat germ at 1, 2.5, & 5%. The best mixtures were chosen according to overall acceptability. Consumer’s preference was given to raw honey. However, some mixtures were as acceptable as raw honey. Melissopalynological analysis and lower glucose level compared to fructose are evidences that honeys are natural. Infusing herbs with different types of honey caused higher electrical conductivity, free acidity, ash, H2O2, HMF levels, and lower pH. Type of honey and herb may affect the physicochemical characteristics of honey in different ways. Honey whether used alone or in combination with the three herbs, demonstrated the same significant antibacterial effect for Staphylococcus aureus and MRSA. Inhibition zones of honey and its mixtures were lower than the control for Pseudomonas aeruginosa. Most undiluted samples created larger bacterial inhibition zones than their 50% diluted counterparts. Depending on the type of honey, the herb and additive concentration, infusing herbs with honey could alter its chemical, physical, and antibacterial qualities.

Keywords

Egyptian bee honey, Herbs, Sensory, Physicochemical & Antimicrobial

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