INFLUENCE OF BOTANICAL COMPOSITION ON ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES OF HONEY

Year 2025, Volume: 25 Issue: 2, 210 - 222

Nazgul Ishenbaeva Ruslan Adil Akai Tegin , Jamila Smanalieva

Abstract

A study conducted on 22 samples of honey harvested from different regions of Kyrgyzstan in 2023 confirmed that the quality and beneficial properties of honey directly depend on its botanical origin. This emphasizes the importance of considering these factors when evaluating honey and its potential use in the food industry, medicine, and other areas. The taste, aroma, color, and consistency of honey varied according to botanical origin. Honey collected from certain plants had a more pronounced aroma and intense flavor. Parameters such as moisture, free acidity, and diastase number were in line with international norms. These parameters also depended on the region of collection and the type of plants from which the nectar was collected. Notably, the diastase number was negatively correlated with the radical inhibition concentration (r = -0.464). For example, honey samples 1, 9, and 15 exhibit the highest antioxidant activity, which is attributed to their polyfloral composition, particularly when pollen of Lamiaceae (r=-0.527) and Asteraceae (r=-0.520) is present. The antioxidant properties of honey, which are essential in protecting the body from free radicals, vary according to the botanical composition. Some samples exhibited high activity, making them particularly valuable for health applications. Honey demonstrated the ability to inhibit the growth of certain bacteria, confirming its traditional use in folk medicine.

Keywords

Honey , Botanical origin , Geographical origin , Antioxidant activity , Bactericidal properties

Balın Antioksidan ve Antibakteriyel Özellikleri Üzerinde Bitkisel Kökenin Etkisi

Abstract

2023 yılında Kırgızistan'ın farklı bölgelerinden toplanan 22 bal örneği üzerinde yapılan bir araştırma, balın kalitesinin ve faydalı özelliklerinin doğrudan botanik kökenine bağlı olduğunu doğrulamıştır. Bu, balı ve gıda endüstrisi, tıp ve diğer alanlarda potansiyel kullanımını değerlendirirken bu faktörleri dikkate almanın önemini vurgulamaktadır. Balın tadı, aroması, rengi ve kıvamı botanik kökenine göre değişiklik göstermektedir. Bazı bitkilerden toplanan balın aroması daha belirgin ve tadı daha yoğundur. Nem, serbest asitlik ve diastaz sayısı gibi parametreler uluslararası normlara uygundur. Bu parametreler ayrıca toplama bölgesine ve nektarın toplandığı bitki türlerine bağlıdır. Özellikle, diastaz sayısı radikal inhibisyon konsantrasyonu ile negatif korelasyon göstermektedir (r = -0,464). Örneğin, bal örnekleri 1, 9 ve 15, özellikle Lamiaceae (r=-0,527) ve Asteraceae (r=-0,520) polenlerinin bulunduğu durumlarda, polifloral bileşimlerine atfedilen en yüksek antioksidan aktiviteyi sergilemektedir. Vücudu serbest radikallerden korumada önemli olan balın antioksidan özellikleri, botanik bileşimine göre değişiklik göstermektedir. Bazı numuneler yüksek aktivite göstererek sağlık uygulamaları için özellikle değerli hale gelmiştir. Bal, bazı bakterilerin büyümesini inhibe etme yeteneği göstererek, halk hekimliğinde geleneksel kullanımını doğrulamıştır.

Keywords

Bal , Botanik köken , Coğrafi köken , Antioksidan aktivite , Bakterisidal özellikler

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