Investigation of Antioxidant and Antimicrobial Activity of Different Multifloral Honeys

Yıl 2018, Cilt: 18 Sayı: 2, 7 - 14, 28.12.2018

Sevim Çiftçi Yegin Duygu Odabaş Alver Figen Çiçek Aytaç Güder

Öz

In this study, we purposed
that antioxidant and antimicrobial characteristics of different nine different honey
types belonging to Turkey flora. Samples were obtained
from local markets. The antimicrobial activities of the samples against six
bacteria and only yeast (Clostridium
perfringens, Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa,
Klebsiella pneumoniae, Escherichia
coli and Candida
albicans) were assessed using disc diffision method. As a result of these
studies, it was determined that the studied samples did not have antimicrobial
activities against these seven pathogens. Furthermore, antioxidant
activities of the honey samples have been carried out by using six antioxidant test methods. These methods
are DPPH free radical scavenging (DPPH) and hydrogen peroxide scavenging (HPSA)
activities, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activities
(MCA). In addition, the total phenolic contents (TPC) and the total flavonoid
contents (TFC) have been determined. The obtained activity values were compared
to standard antioxidants (BHA, RUT and TRO). According to these results, sample
9 has more influential antioxidant activity than the other samples.

Anahtar Kelimeler

Antimicrobial activity, Antioxidant activity, Multifloral Honey, Total flavonoid contents, Total phenolic contents

Kaynakça

• [1]ALVAREZ-SUAREZ, JM; GIAMPIERI, F; BATTINO, M (2013) Honey as a source of dietary antioxidants: Structures, bioavailability and evidence of protective effects against human chronic diseases. Curr. Med. Chem. 20: 621-638.
• [2]MANYİ-LOH, CE; CLARKE, AM; MUNZHELELE, T; GREEN, E; MKWETSHANA, NF; NDİP, RN (2010) Selected South African honeys and their extracts possess in vitro anti-Helicobacter pylori activity. Arch. Med. 41(5): 324-331.
• [3]BERETTA, G; GRANATA, P; FERRERO, M; ORIOLI, M; FACINO, RM (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta 533: 185-191.
• [4]BERTONCELJ, J; DOBERSEK, U; JAMNIK, M; GOLOB, T (2007) Evaluation of the phenolic content, antioxidant activity and colour of slovenian honey. Food. Chem. 105: 822-828.
• [5]MEDA, A; LAMIEN, CE; ROMITO, M; MILLOGO, J; NACOULMA, OG (2005) Determination of the total phenolic, flavonoid and proline contents in burkina fasan honey, as well as their radical scavenging activity. Food. Chem. 91: 571-577.
• [6]BLOIS, MS (1958) Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200.
• [7]RUCH, RJ; CHENG, SJ; KLAUNIG, JE (1989) Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis. 10: 1003-1008.
• [8]DINIS, TCP; MADEIRA, VMC; ALMEIDA, LM (1994) Action of phenolic derivatives (acetaminophen, salicylate and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161-169.
• [9]OYAIZU, M (1986) Studies on product of browning reaction prepared from glucose amine. Jap. J. of Nutr. 44: 307-315. [10]SLINKARD, K; SINGLETON, VL (1977) Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic. 28: 49-55.
• [11]GÜDER, A; KORKMAZ, H; GÖKCE, H; ALPASLAN, YB; ALPASLAN, G (2014) Isolation, characterization, spectroscopic properties and quantum chemical computations of an important phytoalexin resveratrol as antioxidant component from Vitis labrusca L. and their chemical compositions. Spectrochim. Acta. A. 133: 378-395.
• [12]DORMAN, HJD; DEANS, SG (2000) Antimicrobial agents from plants antibacterial activitiy of plant volatile oils. J. App. Microb. 88: 308-316.
• [13]KONEMAN, EW; ALLEN, SD; JANDA, WM; SCHRECKENBERGER, PC; WINN, WC (1997) Color atlas and textbook of diagnostic microbiology, Lippincott-Raven Pub, Philadelphia, USA, 785-856. [14]SOARES, JR; DINIS, TCP; CUNHA, AP; ALMEIDA, LM (1997) Antioxidant activities of some extracts of Thymus zygis. Free. Rad. Res. 26: 469-478.
• [15]GULCIN, I (2010) Antioxidant Properties of Resveratrol: A Structure–activity Insight. Innov. Food. Sci. Emerg. Tech. 11: 210-218.
• [16]GÜDER, A; KORKMAZ, H (2012) Investigation of antioxidant activity and total anthocyanins from blackberry (Rubus hirtus Waldst. & Kit) and cherry laurel (Laurocerasus officinalis Roem). Asian. J. Chem. 24: 4525-4531.
• [17]ESTEVINHO, L; PEREIRA, AP; MOREIRA, L; DIAS, LG; PEREIRA E (2008) Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey.Food and Chem. Toxicol. 46: 3774–3779.
• [18]KWAKMAN, PHS; TE VELDE, AA; DE BOER, L; VANDENBROUCKE-GRAULS, CMJE; ZAAT, SAJ (2011) Two major medicinal honeys have different mechanisms of bactericidal activity. PLoS One 6(3): e17709.
• [19]ESCUREDO, O;SILVA, LR; VALENTÃO, P; SEIJO, MC; ANDRADE, PB (2012) Assessing Rubus honey value: pollen and phenolic compounds content and antibacterial capacity. Food. Chem. 130: 671-678.
• [20]BUENO-COSTA, FM; ZAMBIAZI, RC; BOHMER, BW; CHAVES, FC; SILVA, WP; ZANUSSO, JT; DUTRA I (2016) Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazilia. LWT- Food. Sci. Technol.65: 333-340.