Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples

Kolaylı, Sevgi; Palabıyık, İbrahim; Atik, Didem Sözeri; Keskin, Merve; Bozdeveci, Arif; Karaoğlu, Şengül Alpay

doi:10.1556/066.2020.49.4.18

Cited by 20 publications

(16 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Honey can be classified as blossom honey or honeydew honey according to nectar sources. Turkey has a potential for the production of blossom honey depending on its rich floral sources (Keskin et al 2020;Kolaylı et al 2020). The composition of honey varies according to the nectar sources.…”

mentioning

confidence: 99%

“…The composition of honey varies according to the nectar sources. Besides the nectar sources, climatic conditions have an important effect on the composition of honey (Kolaylı et al 2020). Honey is the concentrated solution of glucose and fructose.…”

mentioning

confidence: 99%

“…Apart from these monosaccharides, there are some carbohydrates in honey composed of disaccharides and oligosaccharides. Along with these main contents, there are some minor components in varied concentrations such as phenolic acids, flavonoids, vitamins, enzymes, peptides, royal jelly proteins and minerals (Keskin et al 2020;Kolaylı et al 2020).…”

mentioning

confidence: 99%

“…The type and amount of these mi-https://doi.org/10.17221/38/2021-CJFS nor ingredients vary depending on the source of nectar (flora) and the geographic origin of honey. Studies have shown in general that dark coloured honeys have more phenolic components and hence better antioxidant activity (Bertoncelj et al 2007;Keskin et al 2020;Kolaylı et al 2020). The nutritional and healthpromoting value of honey has been known since ancient times but it has been stated recently that there is a correlation between antioxidant activity and the health-supporting effect of honey.…”

mentioning

confidence: 99%

“…The nutritional and healthpromoting value of honey has been known since ancient times but it has been stated recently that there is a correlation between antioxidant activity and the health-supporting effect of honey. Honeys having higher antioxidant activity are reported as better for the prevention of aging, in degenerative heart and nervous system diseases and in wound healing property (Kolaylı et al 2020).…”

mentioning

confidence: 99%

See 4 more Smart Citations

Comparison of biochemical and antimicrobial activities of different honey samples

Keskin¹,

Karlidağ²,

Mayda³

et al. 2021

Czech J. Food Sci.

View full text Add to dashboard Cite

Honey, 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.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Comparison of biochemical and antimicrobial activities of different honey samples

Keskin¹,

Karlidağ²,

Mayda³

et al. 2021

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

An Investigation into Chestnut Honeys from Artvin Province in Turkiye: Their Physicochemical Properties, Phenolic Profiles and Antioxidant Activities

Saral

2023

Chemistry & Biodiversity

View full text Add to dashboard Cite

The aim of this study was to investigate the physicochemical properties, phenolic compounds, and antioxidant activities of eight chestnut honey samples collected from Artvin province in Turkiye. The honey samples' phenolic profiles were analyzed using reverse phase high performance liquid chromatography (RP-HPLC). All honeys were monofloral, and the quantities of chestnut sativa pollen ranged from 56 % to 80 %. Total phenolic and flavonoid contents and ferric reducing/antioxidant power (FRAP) values were assessed. The pH and moisture values of the honeys ranged between 4.60 and 5.40 and between 17.60 % and 19.00 %, respectively. Electrical conductivity (EC) and Hunter color L values ranged between 0.56 and 1.12 mS/cm and between 43.16 and 67.60, respectively. Proline values ranged from 876 to 1246 mg/kg. The diastase activities of all honeys were high, ranging between 18.28 and 26.30 DU. The mean of total phenolic, total flavonoid and total antioxidant (FRAP) levels in the samples were 72.79 � 0.03 mg GAE/100 g, 2.25 � 00.03mg QE/100 g, and 312.67 � 2.85 μmol FeSO 4 /100 g, respectively. Almost all of the 19 phenolic standards studied were detected in the samples, with catechin, chrysin, caffeic acid, caffeic acid phenethyl ester (CAPE) and gallic acid being determined as major components. In conclusion, the honeys from the Artvin region were high-quality chestnut honeys, with high polyphenolic contents and diversity and high apitherapeutic potentials.

show abstract

HPLC‐DAD Analysis and Versatile Bioactivities of Turkish Sunflower Honeys Using Chemometric Approaches

Duru

Eroğlu

Tel‐Çayan

et al. 2023

Chemistry & Biodiversity

View full text Add to dashboard Cite

Sunflower honey (SH) is bright yellow, fragrant, pollen‐flavoured, slightly herbaceous and has a unique taste. The present research aims to examine the enzyme inhibitory, antioxidant, anti‐inflammatory, antimicrobial and anti‐quorum sensing activities and phenolic compositions of 30 sunflower honeys (SHs) produced from several regions of Turkey with chemometric study. SAH from Samsun exhibited the best antioxidant activity in β‐carotene linoleic acid (IC50: 7.33±0.17 mg/mL) and CUPRAC (A0.50: 4.94±0.13 mg/mL) assays, anti‐urease activity (60.63±0.87 %) and anti‐inflammatory activity against COX‐1 (73.94±1.08 %) and COX‐2 (44.96±0.85 %). SHs exhibited mild antimicrobial activity against the test microorganisms while they showed high quorum sensing inhibition zones measured in the range of 42–52 mm against the CV026 strain. The phenolic composition was determined by high performance liquid chromatography with diode array detection (HPLC‐DAD) system and levulinic, gallic, p‐hydroxybenzoic, vanillic and p‐coumaric acids were identified in all studied SHs. The classification of SHs was performed the using PCA and HCA. This study revealed that phenolic compounds and biological properties are effective in classification of SHs according to their geographical origin. The results suggest that studied SHs could be valued as potential agents with versatile bioactivities in oxidative stress‐related disease, microbial infections, inflammation, melanoma, and peptic ulcer.

show abstract

Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples

Cited by 20 publications

References 11 publications

Comparison of biochemical and antimicrobial activities of different honey samples

Comparison of biochemical and antimicrobial activities of different honey samples

An Investigation into Chestnut Honeys from Artvin Province in Turkiye: Their Physicochemical Properties, Phenolic Profiles and Antioxidant Activities

HPLC‐DAD Analysis and Versatile Bioactivities of Turkish Sunflower Honeys Using Chemometric Approaches

Contact Info

Product

Resources

About