Baseline Analysis and Anti-Bacterial Activity of Honey

Iraqi Journal of Science, 2023

The present study was undertaken to determine and compare the antibacterial and biochemical characteristics of honey samples from Kurdistan region in Iraq and Arabian Gulf region. Sixteen honey samples of mixed floral origins from both regions were analysed and compared. Antibacterial activity of the honey samples was investigated against five clinical pathogenic bacteria: Acinetobacter baumannii, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Staphylococcus aureus by agar dilution method. Both sample sets showed differential biochemical characteristics and potential functional properties such as antioxidant and antimicrobial properties. All measured parameters were within accepted ranges. However, significant differences were found in mean±SE levels of conductivity and pH, diastase activity, TPC and DPPH activity between the two sample groups with KRI samples showing more desirable qualities. Other parameters such as water content, total acidity, total and reducing sugars, sucrose and HMF showed no significant difference. The results of antibacterial activity indicated that KRI honey is more effective than AG honey against the tested pathogenic bacteria.

2022

Honey is often considered a good substitute for sugar. However, concerns about the poor quality of locally produced honey have necessitated the importation of honey to meet the domestic demand in spite of Ghana's good climatic conditions suitable for honey production. Due to the increasing level of demand for honey both locally and internationally, we highlighted here the need for an assessment of the physicochemical, microbiological quality and antibiotics resistance of microbes isolated from the imported and locally produced honey vis-à-vis international standards. Thirty honey samples which comprise 7 imported and 23 locally produced were randomly sampled from retail outlets consisting of supermarkets, marts, shops, and open markets as well as from production sites within the northern region for physicochemical analysis, microbial analysis and antibiogram. Results of the physicochemical quality analysis showed that sampled honey (both imported and locally produced) was within acceptable set standards. However, microbial quality was poor as a high incidence of bacterial contamination and resistance was recorded in the study. The High incidence of bacterial contamination and antibiotic resistance recorded in this study gives an indication that all is not well in the honey industry and therefore the need for serious concern to avert possible health issues associated with the consumption of honey found within the region.

2016

Many times when it is studied the therapeutic effect of honey appears an important question regarded to which type of honey is suitable for medical purpose and which type has the best antibacterial effect. In this study were been analyzed six samples of honey from different botanical origins, including unifloral (Acacia honey, Lime honey, Cole honey), and multifloral types (forest honey from low altitude, from high altitude and field honey) obtained direct from beekeepers localized in unpolluted areas from the Western part of Romania. Was been evaluated the pH from honey samples, microbiological characteristics (standard plate count or SPC) and antibacterial activity (method of growth inhibition) in some pathogen microorganisms cultures from Pseudomonas Spp (Pseudomonas aeruginosa), Enterobacteria (Escherichia coli), Bacillus Spp (Bacillus subtilis), Staphylococcus Spp (Staphylococcus aureus). Also it was performed a study for bacterial, fungal or yeast organisms detection in all si...

Food Science and Technology

The aim of our work is to assess physicochemical and antibacterial potential of two local honeys compared with two imported honeys. A carbohydrate profile was carried out by HPLC. All honeys are acid and the free acidity of Zriba (36 ± 13 méq.kg-1), Sidi Achour (36.66 ± 0.57 méq.kg-1) were in standards well above those of imported honey: San Francisco (7 méq.kg-1), Elshifa (20 méq.kg-1). Refractive index complied with the standards. Sidi Achour honey was denser (1.4206) than the others. Ash content of local honey (0.76 ± 0.07) and imported honey San Francisco (0.72 ± 0.57) were higher than those of Zriba honey (0.41 ± 0.08) and Elshifa (0.25 ± 0.038). All honeys had a sucrose content within the standard. Local honey contained Trehalose and melezitose, and richer in fructose and raffinose, F & G and maltose levels were consistent with standards. Sidi Achour contained the highest turanose content (2.15 ± 0.49%) relative to the studied honey samples. Antibacterial activity showed that all honeys have antibacterial potential when they are pure. Sidi Achour was active against E.coli (24 ± 6.08 mm), S.enteritidis (26.33 ± 1.15 mm), S.aureus (19.66 ± 0.57 mm), B.cereus (13.33 ± 8.73 mm) and E.faecalis (15 ± 1 mm). Zriba honey showed the same antibacterial honey except for B.cereus (7.66 ± 2.88 mm). The imported honeys were active on the growth of only three bacteria: E.coli, S.enteritidis and S.aureus.

Volume 1, 2024

Nepal has a variety of honey and bee products that are dependent on floral sources available in a particular geographical region. The purpose of this study was to compare the physicochemical and antibacterial properties for the quality analysis of different honey samples. Honey samples were gathered from eight different districts of Nepal, which were assessed for their color, ash content, moisture, electrical conductivity, pH, acidity, formaldehyde content, protein concentration, reducing sugar, total reducing sugar, sucrose content, and antibacterial properties. The color and protein were determined using a colorimeter, ash content using a muffle furnace at 550°C, moisture using a refractometer, and electrical conductivity using a conductivity meter. Acidity, formaldehyde, reducing sugar, total reducing sugar, and sucrose content were determined by the titrimetric method while the antibacterial potential was determined by the agar well diffusion method. The results indicated that six honey samples were dark amber and others were light amber in color. The mean values were found ranging from 18.4+0 to 20.8+0.69% for moisture, 0.05+0.04 to 1.35+0.26% for ash, 0.03+0.01 to 1184+5.26 μs/cm for electrical conductivity, 4.5+0.06 to 7.47 +0.06 for pH, 90 to 137 meq/kg for acidity, 1 to 10 ml/kg for formaldehyde content, 0.28 to 0.73 mg/ml for protein concentration, 51.54% to 69.44% for reducing sugar, 65.35 to 80% for total reducing sugar, and 1.31 to 13.52% for sucrose. Out of the eight honey samples, four were able to show antimicrobial activity against Staphylococcus aureus ATCC 6538 while honey from Sindhupalchowk and Baitadi was also active against S. epidermidis ATCC 12228, and no other samples showed inhibitory activity against Escherichia coli ATCC 8739 and Listeria monocytogenes ATCC 19115. The honey sample from Lamjung was able to exhibit the highest antimicrobial activity against Pseudomonas aeruginosa ATCC 9027 at 1250 mg/ml concentration, while the lowest antimicrobial activity was shown by the sample from Chitwan at 750 mg/ml concentration against S. aureus, thus reflecting the significance of using honey as a natural remedy. This study indicated the essence of quantitative assessment of honey samples in terms of physicochemical parameters to ensure the quality of honey samples.

Britech Plus+ Enterprises, 2021

This research work investigated the microbiological and physio-chemical properties of honey samples obtained from 6 retail outlets in Nigeria namely. The physio- chemical properties evaluated were colour, pH, moisture content, ash content, specific Gravity, electrical conductivity and total acidity. Coagulase test, starch hydrolysis, Indole production, voges-Proskaeu Test, Methyl Red Test, Urease Test, Gelatine Hydrolysis, Nitrate Reduction, Motility test and sugar fermentation were among the microbiological properties that were evaluated. Results showed a range of honey colors from light amber to dark amber. There was significant difference in the pH of the honey samples obtained from different areas of Ogun, Lagos and Taraba State. Maximum pH of 4.01 was observed from honey sample collected from Shaki and Taraba, while the highest pH value of 4.84 was from honey collected from Ifo market. Moisture content value obtained ranged from 14.6% - 21.30 while water activity was 0.41% - 0.56%, Ash content of 0.16g- 0.34g(100g-1) and the Electrical conductivity of 0.25- 0.42( Scm-1). Results of the microbiological characteristics showed that the microbial profile were very low for all the microorganisms studied. The SPC varied from 0- 100cfug-1, whereas the total coliform were not detected in any of the samples whereas fungi (yeast and moulds) were also present at low counts in all the honey samples. The physico-chemical and microbiological indices obtained in this study suggest that the honey sample that was obtained from various locations in Nigeria has high antimicrobial activity. However, microbial contamination during and or post processing rather than the indigenous micro flora of honey itself can also result in spoilage or persistence of some bacteria in honey.

There are no detailed studies on the nutritional and microbiological characteristics of honey produced in Ogun State in the Southwestern part of Nigeria. This paper investigated these components in honeys produced from different parts of this state. A total of 10 honey samples per year were collected for the years 2008 -2010. These were separately analyzed for their physical properties, nutritional and microbiological components in the laboratory. The results of the physical properties showed that honey samples obtained from Ago-Iwoye has the lowest pH of 3.48, which was significantly different from the pH values of 5.06, 5.21 and 4.06 obtained from honey samples from Abeokuta, Ibefun and Ilisan honey samples respectively. There was significant difference in moisture contents of honey samples obtained from Ogere (16.19 %), Otta (19.14 %) and Ijebu-Ode (18.21 %), while the percentage ash contents of 0.78 % obtained from honey samples collected from Abeokuta was not significantly different from the value of 0.75 % obtained from Ago-Iwoye honey (P ≤ 0.05). However, the value of 1.11 mg 100 g -1 for hydroxymethylfurfural obtained from Ago-Iwoye honey samples was not significantly different from the value of 0.32 mg 100 g -1 in honey samples obtained from Sagamu. The value for glucose ranged from 18.42 -30.16 g 100 g -1 , while fructose sugar varied between 25.42 -38.21 g 100 g -1 . Minimum protein value of 0.02 % was obtained from Ijebu-Ode honey, while the maximum of 0.51 % was obtained from honey samples from Ilisan. Results of the elemental nutrient showed that potassium was the most abundant element in honey samples with the range value of 14.78 -17.42 mg 100 g -1 followed by calcium, which varied from 2.13 -11.25 mg 100 g -1 . However, result of microbiological properties showed that the total plate count varied from 0.2 -3.4 cfu g -1 , whereas total coliforms were not detected in honey samples collected from Ago-Iwoye, Otta, Ibefun, Ife and Sagamu. Clostridium spp, Bacillus spp and yeast were also detected at low count in all honey samples investigated. Moreover, honey samples obtained from different parts of Ogun State were found to be contaminated with Pseudomonas spp., Xanthomonas spp., Bacillus spp., E. coli and Clostridium spp, while fungi spores intercepted were Pennicillium oxalicum, Aspergilus niger, A. Flavus and Fusarium oxysporum at different levels and counts.

Asian Food Science Journal

Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive index and pH), microbial tests (total plate and identification), and sensory properties of honey samples were evaluated. Samples were collected from bee breeders in the different areas of the region. The results ranged from 13.6-15.0% moisture, 0.2-5.2% protein, 0.24-0.38% ash, 40.5-45.6% fructose, 3.0-5.8% sucrose, 1.40-1.47 specific gravity, 1607-2037 viscosity, 6.3-14.9 \(\mu\)S/cm electrical conductivity, 40.3-75.5mg/l total soluble solids, 3.60-4.2 pH, 0.39-0.46 titratable acidity and 1.34-1.35 refractive index. Staphylococcus, shigella, and Bacillus spp were identified in some samples. The appearance of the samples was lighter. Samples from Oja-Odan and Iwoye had the best overall acceptance scores of 8...

Heliyon, 2021

This study was conducted to evaluate the Physicochemical properties of honey produced in Doyogena and Kachabira districts, of Kembata Tambaro Zone, Southern Ethiopia. For the laboratory evaluation a total of eighteen (18) honey samples were collected. Of the total of 18 honey samples, 12 (6 from highland and 6 from midland) were purposively taken directly from the beekeepers from frame beehives and 6 honey samples were randomly taken from six retailor shops. The main parameters analyzed were color, moisture, electrical conductivity, ash, reducing sugar, fructose to glucose ratio, glucose to water ratio, fructose, glucose, fructose plus glucose, sucrose, Hydroxyl methyl furfural, power of hydrogen and free acidity. These parameters were evaluated in the Holetta bee research center laboratory and results were analyzed by Statistical analysis system software. The result of laboratory work indicated that the mean value of moisture, electrical conductivity, ash, reducing sugar, fructose to glucose ratio, glucose to water ratio, fructose, glucose, fructose plus glucose, sucrose, Hydroxyl methyl furfural, power of hydrogen and free acidity was, 18.83 AE 0.69 g/100g, 0.58 AE 0.03 mS/cm, 0.25 AE 0.02 g/100g, 68.55 AE 0.56 g/100g, 1.05 AE 0.03, 1.78 AE 0.08, 34.22 AE 0.55 g/100g, 32.61 AE 0.70 g/100g, 66.83 AE 0.44 g/100g, 2.54 AE 0.40 g/100g, 3.42 AE 1.95 mg/kg, 4.03 AE 0.21 and 13.39 AE 1.43 meq/kg respectively. There was a significant difference (P < 0.05) between districts in terms of moisture and power of hydrogen. Significant difference (P < 0.01) was declared between agro-ecologies in terms of the moisture, glucose to water ratio and free acidity. Moreover, a significant difference (P < 0.05) was seen between agro-ecologies concerning electrical conductivity and ash. There was a statistically significant difference (P < 0.01) between the honeys of the retailer shop and farm gate sources concerning moisture content, electrical conductivity, ash, reducing sugar, glucose to water ratio, sucrose, Hydroxyl methyl furfural and free acidity. The result of the study indicated that all the physicochemical parameters of honey evaluated lie within the range of national and international standards. Because of the good quality of honey of the study area, it is advised to exploit the potential for export market with better intervention.

Acta Alimentaria, 2014

Honey is the natural sweet substance produced by bees from the nectar or secretions of plants or from excretions of plant-sucking insects, which the bees collect, transform by combining with specifi c substances of their own, deposit, dehydrate, store, and leave in honeycombs to ripen and mature. The physical properties of honey make it versatile and applicable to several industries. High consumer demand for honey consequently leads to widespread adulteration. In the present study, fi fteen honey samples were collected from various parts of Kerala, India and classifi ed into three categories: market samples, raw/wild samples, and industrial samples. The samples were then analysed for the following parameters: organoleptic features, physicochemical properties, biochemical characteristics, and microbiological state. The values obtained for physicochemical and biochemical analysis were compared to Standard values provided by the Bureau of Indian Standards. It was found that no honey ideally conformed to all parameter standards. Some samples clearly indicated conditions of improper handling. All honey samples showed signifi cant polyphenol content. Although honey samples showed increased microbial growth upon dilution, they were also found to have effective antimicrobial properties. Signifi cant links between moisture content, yeast count, and non-conformity in honey were determined, which highlights the necessity of proper storage conditions.