Physicochemical properties, antioxidant and antimicrobial activity of seven honey samples collected in the Nišava district

Natasa Joković, Nikola Jovanović, Jelena Matejić, Zorica Stojanović-Radić, Jelena Vitorović, DOI: 10.46793/BiolNyss.16.1.2J

Abstract


Honey is a functional food used in traditional medicine to treat numerous human ailments. The health-promoting properties of honey depend on its physicochemical characteristics, chemical composition, and antioxidant potential, which result from the botanical and geographical origin of honey. In this study, the physicochemical properties, antioxidant and antimicrobial potential of seven honey samples from the Nišava region were analyzed. The honeydew sample had the highest content of phenols and flavonoids and the best scavenging and antimicrobial activities (MIC 6.25-25%). The content of flavonoids was also high in meadow honey, which demonstrated excellent scavenging activity against the DPPH radical. Acacia and lavender honey samples showed good antibacterial activity (MIC 12.5-25%), but only honeydew inhibited the growth of yeast Canida albicans (MIC 12.5%). The results presented in this paper revealed differences in the biological activity of honey samples, indicating the necessity of analyzing each honey sample individually before using it as a functional food.


Keywords


blossom honey, honeydew, antioxidant, antimicrobial, physicochemical properties

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References


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