Geleneksel Olmayan Bir Arı Balı Olarak Mısır Lif Kabağı Balı'nın Fizikokimyasal Görünüşü ve Antimikrobiyal Aktivitesi: Kapsamlı Bir Çalışma

Yıl 2025, Cilt: 25 Sayı: 1, 73 - 88, 30.05.2025

Asmaa Abd Alla , Mohamed Shehata Saad Masry

https://doi.org/10.31467/uluaricilik.1647070

Öz

Bu araştırma, Mısır'ın Kafr El-Shaikh ve El-Beheira vilayetlerinde lif kabağı balının fizikokimyasal özelliklerini ve antibakteriyel aktivitesini araştırmaya odaklanmaktadır. Ek bir kaynak olarak belirlenen yeni bir bal çeşidi, kıtlık dönemlerinde arılar için bir beslenme aracı olarak tanımlanmıştır. İncelenen bal örneklerinin polen analizi, eser miktarda çeşitli bitki kaynaklarından gelen doğal kökenini ortaya koymuştur. Fizikokimyasal analizler, 61,10±0,20 ile 69,29±0,12 g/100g arasında değişen tahmini indirgen şekerler ve 3,53±0,01 ile 3,74±0,01 arasında değişen pH değerleri ile kayda değer sonuçlar vermiştir. Örnekler arasında serbest asitlik, toplam lakton ve toplam asitlik açısından önemli farklılıklar bulunurken, kül içeriğinde önemli bir farklılık gözlenmemiştir. Çalışmada ayrıca H2O2, DN ve HMF için kaydedilen en yüksek değerler sırasıyla 76,80±0,01 mg/kg, 12,50±0,06 U/kg ve 5,35±0,01 mg/kg olarak belirlenmiştir. Ayrıca, maksimum fenol, flavonoid ve DPPH seviyeleri sırasıyla 210.56±0.01 mg/kg, 52.84±0.01 mg/kg ve %83.33±0.01 olarak belirlenmiştir. Antimikrobiyal aktivite açısından, test edilen altı mikroorganizma türünün tümüne karşı antimikrobiyal aktivite gösteren bir örnek dışında, tüm örnekler Bacillus subtilis ve Klebsiella pneumoniae'ya karşı etkinlik göstermiştir.

Anahtar Kelimeler

Lif kabağı balı , Fizikokimyasal özellikler , Polen analizi , Antimikrobiyal aktivite

PHYSICOCHEMICAL PROFILING AND ANTIMICROBIAL ACTIVITY OF EGYPTIAN LOOFAH HONEY AS AN UNCONVENTIONAL BEE HONEY: A COMPREHENSIVE STUDY

Öz

This investigation focuses on exploring the physicochemical characteristics and antimicrobial activity of loofah honey in the Egyptian governorates of Kafr El-Shaikh and El-Beheira. A novel variety of honey, designated as a supplementary resource, has been identified as a means of sustenance for bees during periods of scarcity. Pollen analysis of the examined honey samples revealed its natural origin from various plant sources in trace amounts. The physicochemical analysis produced noteworthy results, with estimated reducing sugars ranging from 61.10±0.20 to 69.29±0.12 g/100g and pH values varying between 3.53±0.01 and 3.74±0.01. There were notable variations amongst the samples in terms of free acidity, total lactone, and total acidity, while no significant distinctions were noted in ash content. The study further identified the highest recorded values for H2O2, DN, and HMF as 76.80±0.01 mg/kg, 12.50±0.06 U/kg, and 5.35±0.01 mg/kg, respectively. Additionally, the maximum levels of phenols, flavonoids, and DPPH were determined as 210.56±0.01 mg/kg, 52.84±0.01 mg/kg, and 83.33±0.01 %, respectively. In terms of antimicrobial activity, all samples exhibited efficacy against Bacillus subtilis and Klebsiella pneumoniae, except for one sample that demonstrated antimicrobial activity against all six tested microorganisms’ types.

Anahtar Kelimeler

Loofah honey , Physicochemical characteristics , Pollen analysis , Antimicrobial activity

Kaynakça

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