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

Mabrouka Bouacha1*, Sana Besnaci2, Ines Boudiar3, Mohammad A. Al-kafaween4
1Laboratory of Biochemistry and Environmental Toxicology, Department of Biochemistry, Faculty of Sciences, University of Badji Mokhtar, Annaba, Algeria
2 Laboratory of Cellular Toxicology, Department of Biology, Faculty of Sciences, University of Badji Mokhtar, Annaba, Algeria
3 Laboratory of Biochemistry and Applied Microbiology, Department of Biochemistry, Faculty of Sciences, University of Badji Mokhtar, Annaba, Algeria
4Faculty of Pharmacy, Department of Pharmacy, Al-Zaytoonah University of Jordan, Amman, Jordan




Corresponding Author: [email protected]; [email protected]; Tel: (213) 6 64 42 94 86
Recieved Date: 08 October 2021; Accepted Date: 27 January 2022; Published Date: 03 January
Citation: Bouacha M, Besnaci S, Boudiar I, Al-Kafaween MA. Impact of Storage on Honey Antibacterial and Antioxidant Activities and their Correlation with Polyphenolic Content.Trop J Nat Prod Res. 2022; 6(1):34-39 http://www.doi.org/10.26538/tjnpr/v6i1.7
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© 2022 Bouacha et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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ABSTRACT

The quality of honey may be affected during storage. The purpose of this study was to assess the impact of storage of nine Algerian honey samples on its antibacterial activity and antioxidant effect.  The antibacterial activity of honey samples was evaluated by both the agar well diffusion and micro-broth dilution assays. The antioxidant activity was performed by using in vitro scavenging assays of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP). All the analyses were performed before storage and after every six months of storage in the dark at room temperature (24 ± 4°C). All the honey samples showed a decrease in antibacterial activity after six months of storage except for the honey sample 2. Indeed, there were no significant variations in the total polyphenolic content and DPPH values before and after storage, except for honey sample 6. However, there was a significant decrease in the antioxidant capacity measured by FRAP assay (P = 0.0002). There was a strong correlation between the total polyphenolic content of honey and its antioxidant activity and a moderate correlation with the antibacterial activity. The storage of honey in the dark at room temperature for 18 months influences the quality of honey. However, further investigations are required to strengthen this argument.

Keywords: Antibacterial activity, Antioxidant capacity, Honey, Polyphenolic content, Storage.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
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