Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market 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.
download PDF
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.
Al-Mamary Mohamed, Al-Meeri Ali, Al-Habori Molham (2002): Antioxidant activities and total phenolics of different types of honey. Nutrition Research, 22, 1041-1047
Alves Andreia, Ramos Adalgiza, Gonçalves Maria Margarida, Bernardo Maria, Mendes Benilde (2013): Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis, 30, 130-138
Alzahrani Hasan A., Alsabehi Rashid, Boukraâ Laïd, Abdellah Fatiha, Bellik Yuva, Bakhotmah Balkees A. (2012): Antibacterial and Antioxidant Potency of Floral Honeys from Different Botanical and Geographical Origins. Molecules, 17, 10540-10549
Baltrušaitytė Vilma, Venskutonis Petras Rimantas, Čeksterytė Violeta (2007): Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101, 502-514
Bogdanov S. (2002): Harmonised methods of the International Honey Commission. International Honey Commission,
Serra Bonveh� Josep, Soliva Torrent� Montserrat, Muntan� Raich Joan (2000): Invertase activity in fresh and processed honeys. Journal of the Science of Food and Agriculture, 80, 507-512<507::AID-JSFA558>3.0.CO;2-5
Can Zehra, Yildiz Oktay, Sahin Huseyin, Akyuz Turumtay Emine, Silici Sibel, Kolayli Sevgi (2015): An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141
Chakir Amina, Romane Abderrahmane, Marcazzan Gian Luigi, Ferrazzi Paola (2016): Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry, 9, S946-S954
Council Directive (2001): Council Directive of 20 December relating to honey 2001/110/EC. Official Journal of the European Communities, L 010, 12/01/2002: 47–52.
da Silva Priscila Missio, Gauche Cony, Gonzaga Luciano Valdemiro, Costa Ana Carolina Oliveira, Fett Roseane (2016): Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323
Elbanna Khaled, Attalla Khaled, Elbadry Medhat, Abdeltawab Awad, Gamal-Eldin Hosny, Fawzy Ramadan Mohamed (2014): Impact of floral sources and processing on the antimicrobial activities of different unifloral honeys. Asian Pacific Journal of Tropical Disease, 4, 194-200
Gheldof Nele, Wang Xiao-Hong, Engeseth Nicki J. (2002): Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources. Journal of Agricultural and Food Chemistry, 50, 5870-5877
Isidorov V.A., Bagan R., Bakier S., Swiecicka I. (2015): Chemical composition and antimicrobial activity of Polish herbhoneys. Food Chemistry, 171, 84-88
Karabournioti S., Zervalaki P. (2001): The effect of heating on honey HMF and invertase. Apiacta, 36: 177–181.
Kowalski Stanisław (2013): Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry, 141, 1378-1382
Kowalski Stanisław, Lukasiewicz Marcin, Duda-Chodak Aleksandra, Zięć Gabriela (2013): 5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation – a Review. Polish Journal of Food and Nutrition Sciences, 63, -
Lichtenberg-Kraag B. (2012): Saccharose degradation over time in stored honey: Influence of time, temperature, enzyme activity and botanical origin. Journal of Food and Nutrition Research, 51: 217–224.
Liu Je-Ruei, Ye Yi-Ling, Lin Ting-Yu, Wang Yun-Wen, Peng Chi-Chung (2013): Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan. Food Chemistry, 139, 938-943
Lukasiewicz Marcin, Kowalski Stanisław, Makarewicz Małgorzata (2015): Antimicrobial an antioxidant activity of selected Polish herbhoneys. LWT - Food Science and Technology, 64, 547-553
Makhloufi Chahra, Kerkvliet Jacob D., D’albore Giancarlo Ricciardelli, Choukri Ali, Samar Riad (2010): Characterization of Algerian honeys by palynological and physico-chemical methods. Apidologie, 41, 509-521
Mandal Manisha Deb, Mandal Shyamapada (2011): Honey: its medicinal property and antibacterial activity. Asian Pacific Journal of Tropical Biomedicine, 1, 154-160
Meda Aline, Lamien Charles Euloge, Romito Marco, Millogo Jeanne, Nacoulma Odile Germaine (2005): Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91, 571-577
Orantes-Bermejo F.J., Torres Fernández-Píñar C. (2009): Evolution of invertase activity in honey from Castanea sativa and Rosmarinus officinalis collected in Granada. ARS Pharmaceutica, 50: 124–128.
Peter K.V. (ed.) (2012): Handbook of Herbs and Spices. 1st Ed. Oxford, Philadelphia, Woodhead Publishing.
Re Roberta, Pellegrini Nicoletta, Proteggente Anna, Pannala Ananth, Yang Min, Rice-Evans Catherine (1999): Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237
Rybak-Chmielewska H. (2007): Changes in the carbohydrate composition of honey undergoing during storage. Journal of Apicultural Science, 51: 39–48.
Sancho M. Teresa., Muniategui Soledad., Huidobro Jose F., Simal Lozano Jesus. (1992): Aging of honey. Journal of Agricultural and Food Chemistry, 40, 134-138
Semkiw P., Skowronek W., Skubida P., Rybak-Chmielewska H., Szczęsna T. (2010): Changes occurring in honey during ripening under controlled conditions based on α-amylase activity, acidity and 5-hydroxymethylfurfural content. Journal of Apicultural Science, 54: 55–64.
Silici Sibel, Sagdic Osman, Ekici Lutfiye (2010): Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry, 121, 238-243
Silva Luís R., Videira Romeu, Monteiro Andreia P., Valentão Patrícia, Andrade Paula B. (2009): Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93, 73-77
Turkmen Nihal, Sari Ferda, Poyrazoglu Ender S., Velioglu Y. Sedat (2006): Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95, 653-657
download PDF

© 2019 Czech Academy of Agricultural Sciences