The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecalis

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Dehghan Mahbubeh; MEHRZAD JAMSHID

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Journal: Research and Innovation in Food Science and Technology Year:2019 | Volume:8 | Issue:3 Page(s): 269-284

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Title

The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecalis

Author(s)

Dehghan Mahbubeh | MEHRZAD JAMSHID | Issue Writer Certificate

Keywords

Acinetobacter baumaniiQ1

AntimicrobialQ1

Enterococcus faecalisQ1

HoneyQ1

PhysicochemicalQ1

Abstract

Nowadays, many complications from antibiotics have been created for humans, and bacteria have become resistant to a large number of them. Therefore, many researchers have focused on natural substances. The purpose of this study was to investigate the Physicochemical and antioxidant characteristics of different Honey including Pervoskia abrotanoides, spring product of 2016, Pervoskia abrotanoides, spring product of 2017, Chaste tree, spring product of 2017, cotton and sunflower, fall of 2017, from Neyshabur, On Acinetobacter baumanii (PTCC: 1797) and Enterococcus faecalis (PTCC: 2015). Also, the comparison of the Antimicrobial activity of these Honeys in different concentrations (10, 20, 50 and 70%) was performed without the use of ampicillin and with ampicillin on the bacteria. The results showed that although all Honey had a good quality, the Honey of cotton and sunflower, significantly had better Physicochemical properties than others. This Honey had a higher content of phenolic compounds, antioxidant activity, acidity and proline and a higher specific gravity, and also had lower moisture and overall improved quality. According to the findings, all of the studied Honeys had bacteriostatic properties and an increase in the concentration of Honey increased their Antimicrobial properties. It was also found that with the addition of ampicillin to Honey, their Antimicrobial effect increased. In terms of Antimicrobial properties, the Honey taken from cotton and sunflower was the most effective in comparison with the rest of the Honey. Finally, the Honey and especially fresh Honey produced by cotton and sunflower with ampicillin can be effective in preventing the growth of Acinetobacter baumanii and Enterococcus faecalis bacteria.

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APA: Copy

Dehghan, Mahbubeh, & MEHRZAD, JAMSHID. (2019). The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecalis. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(3 ), 269-284. SID. https://sid.ir/paper/234068/en

Vancouver: Copy

Dehghan Mahbubeh, MEHRZAD JAMSHID. The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecalis. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;8(3 ):269-284. Available from: https://sid.ir/paper/234068/en

IEEE: Copy

Mahbubeh Dehghan, and JAMSHID MEHRZAD, “The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecalis,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 3 , pp. 269–284, 2019, [Online]. Available: https://sid.ir/paper/234068/en

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