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

Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz and Magdalena Małysa-Paśko
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Małgorzata Makarewicz: Department of Fermentation Technology and Technical Microbiology and
Stanisław Kowalski: Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Marcin Lukasiewicz: Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Magdalena Małysa-Paśko: Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Czech Journal of Food Sciences, 2017, vol. 35, issue 5, 401-406

Abstract: 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.

Keywords: bee product; enzymatic activity; HMF; microbial properties; antioxidants; phenolic content (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:350-2016-cjfs

DOI: 10.17221/350/2016-CJFS

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