Antimicrobial Properties and Melissopalynology, Proximate and Elemental Analyses of Honey Samples from Three Different Ecozones in Nigeria

Abstract

Honey samples from three different ecozones - coastal freshwater (Ogba), lowland rainforest (Oka-Akoko) and montane Sudan savanna (Mambilla plateau) – were subjected to melissopalynological, proximate and elemental analyses, as well as antimicrobial studies. The aim of the research was to determine the contribution of pollen, if any, in the antimicrobial activities of the studied honey samples. Standard preparation methods were adopted for these studies. The Mambilla honey recorded the highest pollen diversity, while that of Oka-Akoko and Ogba regions had similar diversity, both having lower values. The Ogba honey however contained the highest abundance of pollen. Proximate analysis showed that the Mambilla honey also recorded the highest values of moisture, ash, protein, fats and oil, as well as potassium and reducing sugars. Antimicrobial investigation revealed the highest antimicrobial activities for the Mambilla honey, followed by Oka-Akoko and Ogba against Staphylococcus aureus (gram positive) and Pseudomonas aeruginosa (gram negative). Moisture content, proteins and carbohydrates were significantly different, with positive and negative trends respectively, when related with the antimicrobial activities of the honey samples. The pollen contents were also qualitatively different. This is the first time the antimicrobial activity of honey is ever traced to pollen contents. More conclusions can be accurately made only after further research upon pollen grains directly.

Comparative pollen analysis of honeys from apiary and open markets in Nigeria and Bénin Republic

“…Honeys with low pollen number and types had hitherto been assumed to be adulterated but this might not be the case judging from the low number and types from the Iwo honeys. The pollen types (25) from the apiary are consistent with those from bee hives in some localities in south-western Nigeria where pollen diversity ranged between 15 and 29 (Kayode and Oyeyemi, 2014;Adeonipekun et al, 2016), and 21 and 29 (Adeonipekun, 2012). However, when honeys are mixed or adulterated, their pollen contents (quantity and quality) could be reduced by fractions.…”

“…Several melissopalynological studies have been carried out in Nigeria including those of Agwu and Akanbi (1985); Agwu et al, (1989); Agwu and Okeke, (1997), Aina andOwonibi (2011), andSowunmi, (1976). These studies mainly focused on honeys from open markets except those of Aina and Owonibi (2011), Adeonipekun (2012), Kayode and Oyeyemi (2014) and Adeonipekun et al, (2016) who studied honeys from apiaries. There have been concerns as to the authenticity of honeys in open markets because of sharp practices by vendors who mix wild honeys and those from apiaries with sugar cane syrup and caramel.…”

Proximate, mineral and melissopalynological analyses of honeys produced by Apis mellifera adansonii maintained at the University of Lagos Apiary

“…Also, honey bees adapt to rewarding forage resources within a vegetation zone where hives are located (Larinde et al, 2014). Elaeis guineensis pollen dominated honeys have been reported to have unpleasant smell and taste (Ibrahim et al, 2012 (Nnamani and Uguru, 2013;Kayode and Oyeyemi, 2014;Adeonipekun et al, 2016;Anikwe et al, 2016). In addition, fungal, bryophyte and pteridophyte spores, as well as palynodebris possibly from sources such as honey comb debris and particles were also recovered.…”

Assessment of mineral composition and health status of five honey samples from southern Nigeria: drifting towards food quality control

“…Honey is medicinal, therapeutic, economically valued, nutritional and widely used for numerous purposes, for examples remedy for curing cough, cold, treatment of wounds and respiratory tract infections (Haridy, 2020). It also has antimicrobial, antioxidative and anti-in ammatory properties (Adeonipekun et al, 2016). Depending on the botanical and geographical source, the chemical and biological composition of honey may vary in quality and quantity (Bogdanov et al, 2008).…”