Fhenolic content, microbiological and physicochemical qualities, and in vitro biological activities of two monofloral kinds of honey from Edough Peninsula, Annaba, Algeria

• Autorzy: Tichati L. , Tata T. , Benzaid C. , Daas H. , Allem M. , Tiar G. , Bouslama Z.
• Języki publikacji: EN

Abstrakty

EN

Since antiquity, honey has attracted interest across cultures for its nutritional and health-promoting values. Hence, this study aimed to evaluate the phenolic contents, physicochemical and microbiological qualities and biological activities of two monofloral kinds of honey (arbutus and heather) from Edough Peninsula, Annaba (northeast of Algeria). The physicochemical parameters were determined according to international regulations. Antioxidant capacity was evaluated as 2,2-diphenyl -1-picrylhydrazyl radical (DPPH•) scavenging activity and reducing power (RP). Antimicrobial activity was tested against multi-resistant bacterial and fungal strains isolated from clinical samples, and the in vitro anti-inflammatory potential was examined using a protein denaturation assay. Both honey samples generally complied with quality standards laid down in international legislation, and no microbial contamination was found. Compared to heather honey, arbutus honey had a higher antioxidant capacity with a half maximal DPPH• scavenging concentration of 25.4 mg/mL and the concentration corresponding to 0.5 absorbance in the RP assay of 8.17 mg/mL, along with a higher total phenolic content (108.3 mg GAE/100 g) and total flavonoid content (6.50 mg QE/100 g), and anti-inflammatory activity (half maximal bovine serum albumin denaturation concentration of 0.29 mg/mL). The antibacterial activities of both honey samples were similar with the minimum inhibitory concentration ranging from 62.5 to 500 μg/mL, and the E. faecium strain was more sensitive than the others. In conclusion, both kinds of honey meet international quality standards, with relevant potential for antioxidant, antibacterial, and anti-inflammatory purposes.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2025
• Tom: 75
• Numer: 1
• Opis fizyczny: p.60-70,fig.,ref.

Twórcy

autor

Tichati L.

• Environment and Biodiversity Research Division, Environmental Research Center, Alzon Castle, Boughazi Said Street, PB 2024, Annaba 23000, Algeria

autor

Tata T.

• Environment and Biodiversity Research Division, Environmental Research Center, Alzon Castle, Boughazi Said Street, PB 2024, Annaba 23000, Algeria

autor

Benzaid C.

• Laboratory of Microbiology and Molecular Biology, Badji-Mokhtar Annaba University, Box 12, 23000 Annaba, Algeria

autor

Daas H.

• Environment and Biodiversity Research Division, Environmental Research Center, Alzon Castle, Boughazi Said Street, PB 2024, Annaba 23000, Algeria

autor

Allem M.

• Environment and Biodiversity Research Division, Environmental Research Center, Alzon Castle, Boughazi Said Street, PB 2024, Annaba 23000, Algeria

autor

Tiar G.

• Environment and Biodiversity Research Division, Environmental Research Center, Alzon Castle, Boughazi Said Street, PB 2024, Annaba 23000, Algeria

autor

Bouslama Z.

• Environmental Research Center, Alzon Castle, Boughazi Said Street, PB 2024, Annaba 23000, Algeria

Identyfikatory

DOI

10.31883/pjfns/200356