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Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Author

Listed:
  • Semiramis Karlidag

    (Bee and Bee Products Research and Application Center (MTOAGAM), Malatya Turgut Ozal University, Malatya, Turkey
    Akcadag Vocational School, Malatya Turgut Ozal University, Malatya, Turkey)

  • Merve Keskin

    (Vocational School of Health Services, Bilecik Seyh Edebali University, Bilecik, Turkey
    Biotechnology Application and Research Center, Bilecik Seyh Edebali University, Bilecik, Turkey)

  • Sinan Bayram

    (Vocational School of Health Services, Bayburt University, Bayburt, Turkey)

  • Nazli Mayda

    (Department of Pharmaceutical Botany, Pharmacy Faculty, Trakya University, Edirne, Turkey)

  • Asli Ozkok

    (Bee and Bee Products Research and Application Center (HARUM), Hacettepe University, Ankara, Turkey)

Abstract

Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g-1 and 73.90 mg GAE 100 g-1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.

Suggested Citation

  • Semiramis Karlidag & Merve Keskin & Sinan Bayram & Nazli Mayda & Asli Ozkok, 2021. "Honey: Determination of volatile compounds, antioxidant and antibacterial activities," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(3), pages 208-216.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:63-2021-cjfs
    DOI: 10.17221/63/2021-CJFS
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