Antimicrobial an antioxidant activity of selected Polish herbhoneys

Łukasiewicz, Marcin; Kowalski, S.; Makarewicz, Małgorzata

doi:10.1016/j.lwt.2015.06.029

Cited by 23 publications

(20 citation statements)

References 19 publications

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“…In other cases, there were no such direct interconnections; for example, sunflower honey, with the lowest antioxidant capacity (Table 2), demonstrated high antibacterial activity (Tables 4 and 5). Similar results were obtained by Isidorov et al (2015) and by Lukasiewicz et al (2015). These results suggest that the antimicrobial activities of different monofloral honeys are mainly dependent on plant source.…”

Section: Resultssupporting

confidence: 88%

“…Glucose oxidase (GO) activity was determined based on the H 2 O 2 detection method developed by Mottola et al (1970) and modified by Lukasiewicz et al (2015). Total phenolic content was measured using the Folin-Ciocalteu reagent (Meda et al 2005).…”

Section: Methodsmentioning

confidence: 99%

“…Total phenolic content was measured using the Folin-Ciocalteu reagent (Meda et al 2005). The antioxidant activity of honeys was determined according to a method described in our previous publication (Lukasiewicz et al 2015). The method is based on the work of Baltrusaityte et al (2007), and earlier studies by Re et al (1999) and Turkmen et al (2006).…”

Section: Methodsmentioning

confidence: 99%

“…Bacterial in all samples were enumerated using the McFarland densitometer method (Silici et al 2010). Well diffusion assays were performed to evaluate the antibacterial activity of each sample as described previously (Lukasiewicz et al 2015).…”

Section: Methodsmentioning

confidence: 99%

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Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Makarewicz¹,

Kowalski²,

Łukasiewicz³

et al. 2017

Czech J. Food Sci.

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Makarewicz M., Kowalski S., Lukasiewicz M., Małysa-Paśko M. (2017): Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market. Czech J. Food Sci., 35: 401-406.Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between the antioxidant properties of tested honeys and their antimicrobial action against tested bacteria was observed. M. luteus and P. putida were resistant to most honey samples. All tested honeys showed antibacterial activity against e. coli and P. myxofaciens. B. subtilis was resistant only to eucalyptus honey.

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Section: Resultssupporting

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Makarewicz¹,

Kowalski²,

Łukasiewicz³

et al. 2017

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Moreover, they had the highest activity in concentrations of 5-50% against the most sensitive bacteria (E. coli and P. myxofaciens). Against E. coli for acacia honey in concentrations of 5 and 50%, the inhibition zone diameter varied from 22.0 ± 1.0 to 31.6 ± 0.6 mm, respectively, while honeydew honey showed inhibition ranging from 20.6 ± 1.2 to 30.3 ± 1.5 mm (52). The present study (Table 4) showed that honeydew honey was twice more potent against E. coli (MIC = 12.5% w/w) in comparison to acacia honey (MIC = 25.0% w/w).…”

Section: Resultsmentioning

confidence: 96%