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

Abstract

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.

Botanical Origin and Physicochemical Composition of Apis mellifera L. Honey from Western Oromia, Ethiopia

“…The predominance of fructose over glucose and glucose over maltose in our result was in line with the finding by Makarewicz et al 16 Although the concentration of both sugars varies depending on the botanical and entomological origin of the honey, it is generally expected that fructose will be found in a higher proportion than glucose and maltose 18 .…”

“…Comparably, this means the value was close to the result reported by Melaku and Tefera 11 (29.89±5 mEq kgG 1 ) and Alemu et al 20 (27.34±5.06 mEq kgG 1 ). However, the mean free acidity of ours was by far higher than the honey (A. mellifera) obtained from Nigeria 23 (18.67±0.64 mEq kgG 1 ) and the Polish market 16 (14.40±0.58 mEq kgG 1 ). Free acidity indicates one of the quality parameters of honey samples and it reveals whether the honey is fermented or not 27 and corresponds to the presence or absence of organic acids in the product.…”

Physicochemical and bioactive characterization of beekeeper and market honeys

“…In recent years, some studies have been published which analyze the quality of honeys collected from markets (Bhuvaneswari et al, 2014;Makarewicz et al, 2017;Aljohar et al, 2018;Mondragón-Cortez et al, 2019) and which compare the quality of honeys from markets with honeys directly from beekeepers (Bušová and Kouřimská, 2018;Hoxha et al, 2019;Aypak et al, 2019). Published results of market honeys most often point to the detected higher or above-limit HMF content and low diastase activity (Makarewicz et al, 2017;Aypak et al, 2019;Hoxha et al, 2019;Mondragón-Cortez et al, 2019) or above-limit water content (Hoxha et al, 2019). Aypak et al (2019) determined statistically most significant difference (p < 0.01) between HMF content and diastase activity between beekeeper and market honeys from Turkey.…”

Physicochemical and antioxidant characterization of commercially available honey sample from Addis Ababa market, Ethiopia

“…Meanwhile, close findings were reported in Tigray (29.895 meq/kg; Gebreegziabher et al [ 38 ] and Amhara (27.34 meq/kg; Alemu et al [ 21 ]). However, the free acidity of honey from our study was higher than that of honey from Nigeria (18.67 0.64 meq/kg) [ 75 ] and the Polish market (14.40 ± 0.58 meq/kg) [ 76 ]. Muli et al [ 77 ] also reported free acidity ranging from 8 to 71.9 meq/kg in samples of honey collected from traditional processors, beekeepers, and honey traders in Kenya.…”