Physicochemical and antioxidant properties of algerian honeys and their antibacterial potency against three strains of E. coli

• Autorzy: Selles S.M.A. , Bellik Y. , Kouidri M. , Belhamiti B.T. , Amrane A.A. , Hammoudi S.M. , Boukraa L.

Warianty tytułu

PL

Fizykochemiczne i antyoksydacyjne właściwości algierskich miodów oraz ich potecjał antybakteryjny wobec trzech szczepów E. coli

• Języki publikacji: EN

Abstrakty

EN

The aim of the present study was to investigate the physicochemical, the antioxidant and the antibacterial properties of three Algerian honeys (Eucalyptus, Wild carrot and Multifloral). Several physicochemical parameters including moisture content, pH, electrical conductivity (EC), Hydroxymethylfurfural (HMF), invertase number and diastase number were measured. Total phenolic contents, reducing power and ABTS scavenging activity were determined. The agar incorporation method was used to determine the antibacterial activity of honeys against three strains of E. coli isolated from diarrhea in young calves. The results showed that moisture contents vary from 15.4% to 18.0%, pH values ranged between 4.19 and 4.34, HMF contents ranged between 11.2 and > 100 mg kg-1, invertase number showed values of 3.2 and 20.7, electrical conductivity ranged between 0.38 and 1.1 mS cm-1 and diastase number was detected only in Wild carrot honey (11.3). This honey showed the highest level of polyphenols (850.48 ±167.29 mg gallic acid/kg) and the highest reducing power (0.771 ± 0.141), while Eucalyptushoney showed the best ABTS scavenging activity (1.7637 ± 0.8596 mmol Eq Trolox/L-1). A strong correlation was found between total phenolic content and reducing power (r value was 0.875 and P < 0.001). All honeys were effective against all the tested strains with Minimum Inhibitory Concentrations (MIC) of 7% and 8%. Eucalyptus honey was bactericide against all the tested strains. This study demonstrated remarkable variation in antioxidant properties of honey depending on its botanic or geographic origin. It also revealed that Algerian honeys exhibit a strong antibacterial activity

PL

Celem badań było określenie fizykochemicznych, antyoksydacyjnych oraz antybakteryjnych właściwości trzech gatunków algierskich miodów (eukaliptusowego, z dzikiej marchwi oraz wielokwiatowego). W miodach oznaczono: zawartość wody, pH, przewodność elektryczną, zawartość hydroksymetylofurfuralu (HMF), aktywność inwertazy, liczbę diastazową, całkowitą zawartość związków polifenolowych oraz aktywność przeciwutleniającą. Określono również właściwości an-tybakteryjne analizowanych miodów wobec trzech szczepów E. coli. Stwierdzono, że zawartość wody w badanych miodach wynosiła od 15.4% do 18.0%, a wartości pH – od 4.19 do 4.34, nato-miast zawartość HMF – od 11.2 do > 100 mg kg-1. Liczba inwertazowa wynosiła od 3.2 do 20.7, a przewodność elektryczna od 0.38 do 1.1 mS cm-1, natomiast liczbę diastazową określono jedynie dla miodu z dzikiej marchwi (11.3). Ten gatunek miodu charakteryzował się najwyższą zawarto-ścią polifenoli ogółem (średnio 850.48 mg kg-1 w przeliczeniu na kwas galusowy) oraz najwyższą siłą redukującą (średnio 0.771). Z kolei miód eukaliptusowy wykazał najwyższą aktywność przeciwrodnikową w układzie ABTS (średnio 1.7637 mmol Eq Trolox L-1). Silne związki korelacyjne stwierdzono między całkowitą zawartością związków fenolowych i siłą redukującą (r = 0.875;P < 0.001). Wszystkie badane miody wykazywały aktywność antybakteryjną wobec testowanych szczepów bakterii (MIC 7% i 8%), przy czym miód eukaliptusowy charakteryzował się aktywnością antybakteryjną wobec wszystkich trzech szczepów E. coli. Wykazano zróżnicowanie właściwości przeciwutleniające badanych miodów zależne od ich pochodzenia botanicznego i geograficznego. Stwierdzono również, że algierskie miody wykazują silne właciwości antybakteryjne.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2018
• Tom: 33
• Numer: 2
• Opis fizyczny: p.285-300,ref.

Twórcy

autor

Selles S.M.A.

• Laboratory of Research on Local Animal Products, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria
• Institute of Veterinary Science, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria
• Faculty of Life and Nature Sciences, Mascara University, Mascara, Algeria

autor

Bellik Y.

• Faculty of Life and Nature Sciences, Mohamed El Bachir El Ibrahimi University, Bordj Bou Arreridj, Algeria

autor

Kouidri M.

• Institute of Veterinary Science, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria

autor

Belhamiti B.T.

• Laboratory of Research on Local Animal Products, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria
• Institute of Veterinary Science, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria

autor

Amrane A.A.

• Laboratory of Research on Local Animal Products, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria
• Institute of Veterinary Science, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria

autor

Hammoudi S.M.

• Laboratory of Research on Local Animal Products, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria

autor

Boukraa L.

• Laboratory of Research on Local Animal Products, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria
• Institute of Veterinary Science, Ibn-Khaldoun University of Tiaret, Tiaret, Algeria

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