Impact of Storage on Honey Antibacterial and Antioxidant Activities and their Correlation with Polyphenolic Content

Abstract

There is a wide variation in the antimicrobial activity of some types of natural honey, which is varied with the floral source, climate, and harvesting conditions. 12,14 In addition, honey has often been reported to have potential antioxidant activity, which is beneficial for human health. 6,19 The main components responsible for the antioxidant properties are the phenolic acids, flavonoids, vitamins, and enzymes, as well as a small amount of mineral content, particularly copper and iron. 20 However, the mechanism involved in the antioxidant effect of honey is not well known. It might be attributed to the ability of antioxidant compounds to donate electrons, scavenge free radicals, and chelate transition metal ions. 6 Honey samples from different floral sources showed various levels of physicochemical composition and biological property. 21,22 However, variation in the composition and biological activity among honey samples from within the same floral species has also been observed. 4,23 This may be due to the geographical location of the floral source and the prevailing environmental conditions, which affect the physiology of the floral species. 24 Therefore, the quality of honey varied based on the geographical floral origin, season, and environmental factors. In addition, the quality of the honey can be affected during processing, handling, and storage. 25,26 Algeria is an African country characterized by very diverse forest ecosystems, due to its geographical position and the important variations in climate that varied from the Mediterranean to the Saharan type. 16,24 Although these conditions offer production of honey of good quality; few studies have been conducted on Algerian honey, and no published data exist on the biological effects of most of the Algerian honey. Therefore, in this study, we aimed to evaluate the effect of storage on the variability of the antibacterial and antioxidant activity of nine Algerian honey samples and their correlation with the total polyphenolic content.