Czech J. Food Sci., 2017, 35(5):401-406 | DOI: 10.17221/350/2016-CJFS

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish marketFood Analysis, Food Quality and Nutrition

Małgorzata Makarewicz*,1, Stanisław Kowalski2, Marcin Lukasiewicz2, Magdalena Małysa-Pa¶ko2
1 Department of Fermentation Technology and Technical Microbiology and
2 Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

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.

Keywords: bee product; enzymatic activity; HMF; microbial properties; antioxidants; phenolic content

Published: October 31, 2017  Show citation

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Makarewicz M, Kowalski S, Lukasiewicz M, Małysa-Pa¶ko M. Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market. Czech J. Food Sci.. 2017;35(5):401-406. doi: 10.17221/350/2016-CJFS.
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