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Antioxidant and antibacterial activities of honeys selected from ThuaThien Hue province, Vietnam |
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| รหัสดีโอไอ | |
| Title | Antioxidant and antibacterial activities of honeys selected from ThuaThien Hue province, Vietnam |
| Creator | Nguyen Thi Van Anh |
| Contributor | Doan Thi Thanh Thao |
| Publisher | Mahasarakham University |
| Publication Year | 2558 |
| Keyword | antibacterial, antioxidant, honey, Thua Thien Hue |
| Abstract | Three honey samples from three different areas of Thua Thien Hue Province (Vietnam) were studied to determine their physicochemical properties (moisture, diastase, HMF, total fructose and glucose, total polyphenol content, and total acidity), antioxidant and antibacterial potential. All of the three samples had less than 20% water content. HMF values were very low and almost the same among the honey samples (0.02 mg/kg). Diastase number ranged between 26.9 and 27.4. The amount of fructose and glucose were in the range of 66.90-69.01 (%). The total polyphenol content was highest in the sample C (278 mg/g), while these compounds present in sample A and sample B were 207 mg/g and 211 mg/g, respectively. Total acidity values ranged from 48.92 to 50.18 (meq/kg). The antioxidant capacity of the honeys was analysed by DPPH free radical scavenging activity (%RSA). The results showed that the antioxidant activity were different among honey samples and increased with the increase in the honey concentrations. %RSA values were found in the range of 37.41-56.29, in which honey C had the highest antioxidant activity. The antibacterial activity of the honey samples was evaluated using disc-agar diffusion method. All of the honey samples were able to inhibit the growth of Escherichia coli and Salmonella at the concentration range of 20-60%, while only the concentration of 60% for three samples showed the inhibition activity against Staphylococcus aureus. |
