Comparison of biochemical and antimicrobial activities of different honey samples

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dc.authorid0000-0002-9637-2479en_US
dc.contributor.authorKeskin, Şaban
dc.contributor.authorKarlıdağ, Semiramis
dc.contributor.authorMayda, Nazlı
dc.contributor.authorÖzkök, Aslı
dc.date.accessioned2021-09-09T05:38:18Z
dc.date.available2021-09-09T05:38:18Z
dc.date.issued2021en_US
dc.departmentMTÖ Üniversitesi, Akçadağ Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractHoney, a natural healing agent and a sweet food, has been used since ancient times. A honey sample could possess many biological activities depending on its chemical composition. The amount and the diversity of these minor components of honey mainly depend on the floral sources. That is why the biological activity of the honey sample obtained in a region should be determined. In this study, total phenolic and flavonoid content, antioxidant activity, melissopalynological analyses and antimicrobial activity of twenty honey samples obtained from Doganyol, Malatya, Turkey were examined. In order to determine the in vitro antibacterial activity of honey samples, the agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays were used. For this purpose, ten Gram-positive bacteria and eight Gram-negative bacteria were used. Total phenolic content was found in the range from 9.68 ± 0.72 to 29.40 ± 1.03 mg GAE g–1 sample. Antioxidant activity of honey samples varied from 2.21 ± 0.46 to 6.03 ± 1.11 µmol FeSO4 7H2O g–1. Honey samples showed moderate antimicrobial activity against tested microorganisms, especially against Gram-positive bacteria. It could be concluded from our findings that there is a good correlation between total phenolic content and the biological activity of honey samples.en_US
dc.identifier.citationKeskin, S., Karlidag, S., Mayda, N., & Ozkok, A. (2021). Comparison of biochemical and antimicrobial activities of different honey samples. Czech Journal of Food Sciences, 39(4), 273-280.en_US
dc.identifier.doi10.17221/38/2021-CJFS
dc.identifier.endpage280en_US
dc.identifier.issn1212-1800en_US
dc.identifier.issn1805-9317en_US
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85120052442en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage273en_US
dc.identifier.urihttps://doi.org/10.17221/38/2021-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12899/400
dc.identifier.volume39en_US
dc.identifier.wosWOS:000691512200003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarlıdağ, Semiramis
dc.language.isoenen_US
dc.publisherCzech Academy of Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidanten_US
dc.subjectFRAPen_US
dc.subjectMICen_US
dc.subjectMonofloral honeyen_US
dc.subjectPhenolicsen_US
dc.titleComparison of biochemical and antimicrobial activities of different honey samplesen_US
dc.typeArticleen_US

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