ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF DIFFERENT FLORAL ORIGIN HONEYS FROM TURKIYE


ULUSOY E. , KOLAYLI S. , SARIKAYA A. O.

JOURNAL OF FOOD BIOCHEMISTRY, vol.34, pp.321-335, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 34
  • Publication Date: 2010
  • Doi Number: 10.1111/j.1745-4514.2009.00332.x
  • Title of Journal : JOURNAL OF FOOD BIOCHEMISTRY
  • Page Numbers: pp.321-335

Abstract

The bioactivities of phenolic extracts of nine Turkish honeys from different floral sources were investigated. The antioxidant properties of the extracts were assessed by ferric reducing/antioxidant power (FRAP) assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and cupric reducing antioxidant capacity (CUPRAC) assay. The total phenolic contents measured by Folin-Ciocalteau method varied from 66 to 223 mg/g extract as gallic acid equivalent. The antioxidant activities found with CUPRAC, expressed as trolox equivalent antioxidant capacity, ranged from 124.8 to 532 mmol/g, those determined with DPPH center dot expressed as IC50 ranged from 84 to 296 mu g/mL, and those determined with FRAP expressed as trolox equivalent were in 33-166 mmol/g range. The antioxidant activities showed a marked correlation with total phenolics. In the antimicrobial tests using six bacteria and a yeast, Escherichia coli was moderately sensitive to each extract. There was no correlation between antimicrobial activity and total phenolic contents.