also known to be acariogenic 10,11 , and a highly active antioxidant 12 , and these properties may in no small way contribute to the reported beneficial health properties of stingless bee honey.

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Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus aureus) and six weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Schizosaccharomyces pombe). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays. Quantification of major active compounds using ultra-high performance liquid chromatography. Extracts showed broad-spectrum antifungal activity against weak-acid resistant yeasts in comparison to the standard antifungal agents, fluconazole and amphotericin B. Dekkera anomala being the most sensitive and strongly inhibited by all extracts, while Escherichia coli the least sensitive. Polygodial, citral and anethole are the major bioactive compounds identified in Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum, respectively. Hexane extracts contain the highest amount of bioactive compounds and demonstrate the strongest antimicrobial activities. Methanol and ethanol extracts reveal the highest phenolic content and antioxidant properties. Fluorescence microscopic results indicate the mechanism of action of Backhousia citriodora against yeast is due to damage of the yeast cell membrane through penetration causing swelling and lysis leading to cell death.

The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban (Melaleuca citrolens), anise myrtle (Syzygium anisatum), and lemon myrtle (Backhousia citriodora) were compared with a commercial green tea (Camellia sinensis). Total phenolic content and catechin derivatives were higher in green tea as compared to indigenous herbal infusions (P<0.05). Phytochemical profiles showed high levels of caffeine in green tea, but, it was not found in herbal infusions (P<0.05). Australian indigenous herbal infusions were a good source of calcium and magnesium compared to green tea (P<0.05). Oxalic acid was higher in green tea, whereas gulban and anise myrtle infusions were rich in citric acid (P<0.05). Antioxidant activities of green tea and gulban herbal infusions were comparable (P≥0.05). Overall liking scores were higher for herbal infusions compared to green tea (P<0.05). Indigenous Australian herbal infusions particularly gulban has a potential to become a successful commercial herbal beverage.

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