COMPARATIVE STUDY OF CHEMICAL COMPOSITION & ANTIMICROBIAL PROPERTIES OF HONEY SAMPLES FROM VARIOUS REGION IN IRAN

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MEHRABIAN SAEID; BAVANDI R.; MOHAMMADIAN Z.

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Journal: JOURNAL OF SCIENCES (ISLAMIC AZAD UNIVERSITY) Year:2004 | Volume:14 | Issue:51 Page(s): 4235-4244

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Title

COMPARATIVE STUDY OF CHEMICAL COMPOSITION & ANTIMICROBIAL PROPERTIES OF HONEY SAMPLES FROM VARIOUS REGION IN IRAN

Author(s)

MEHRABIAN SAEID | BAVANDI R. | MOHAMMADIAN Z. | Issue Writer Certificate

Keywords

HONEYQ4

CHEMICAL COMPOSITIONQ4

MICROBSQ4

HONEY MADEQ4

Abstract

The following research was carried out to study the antimicrobial activities and, CHEMICAL COMPOSITION of 8 samples of HONEY collected from various locations of Iran. Most of the samples came from a specific family of plants out of possible 122 various plant soureces. Various chemical experiments including measuring percentage of sucrose, fructose-glucose,- before and after sugar, -ratio of fructose to glucose, percentage of reduction of sugar fructose + glucose, pH, acidity, hydrogen peroxide, catalase, phytest, iodine measurements, before & after sugar, consumption refractometric measurement and Bx Were performed. The measurments were made according to the guidelines of Iranian standard vol. 19. The microbes used in this investigated were Staphylococcus aureus (PTCC 1337), Staphylococcus epidermidis (PTCC 1114), Pseudomonas aeruginosa (pTCC 1074), Candida albicans (PTCC 5027). The Microbial inhibite experiments were carried out using two methods, zone inhibitory and pour plate. In addition the MIC were also measured. The result proved that the climate condition of the area where the HONEY were produced had no impact on its antimicrobial activity. The HONEYs produced from different plants exhibited different levels of antimicrobial activities. The HONEY sample from Loristan province which came from the plants consisting of labiaceae, papionaceae, rosaceae and citrus family had the highest level of anti bacterial activity. The HONEY from Damavand region which, from a CHEMICAL COMPOSITION point of view was more pure and come from the citrus family of plants, had the second highest level of antibacterial activity. All HONEY samples except the Khonsar sample, exhibited antibacterial activity towards the Pseudomonas bacteria.The Staphylococcus aureas did exhibit resistance against the Khansar and Firoozkooh HONEY samples. The epidermidis did exhibit resistance against the Khansar, & Jahrom & Firoozkooh samples. None of the samples used in the experiments showed any antifungal’s activity towards the Candida albicans funges. We showed mention that the level of anti bacterial activity mainly depends on the source of plants of the HONEY made of and its CHEMICAL COMPOSITION and properties including acidity, osmolarity and hydrogen peroxide of each HONEY sample.

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APA: Copy

MEHRABIAN, SAEID, BAVANDI, R., & MOHAMMADIAN, Z.. (2004). COMPARATIVE STUDY OF CHEMICAL COMPOSITION & ANTIMICROBIAL PROPERTIES OF HONEY SAMPLES FROM VARIOUS REGION IN IRAN. JOURNAL OF SCIENCES (ISLAMIC AZAD UNIVERSITY), 14(51), 4235-4244. SID. https://sid.ir/paper/70235/en

Vancouver: Copy

MEHRABIAN SAEID, BAVANDI R., MOHAMMADIAN Z.. COMPARATIVE STUDY OF CHEMICAL COMPOSITION & ANTIMICROBIAL PROPERTIES OF HONEY SAMPLES FROM VARIOUS REGION IN IRAN. JOURNAL OF SCIENCES (ISLAMIC AZAD UNIVERSITY)[Internet]. 2004;14(51):4235-4244. Available from: https://sid.ir/paper/70235/en

IEEE: Copy

SAEID MEHRABIAN, R. BAVANDI, and Z. MOHAMMADIAN, “COMPARATIVE STUDY OF CHEMICAL COMPOSITION & ANTIMICROBIAL PROPERTIES OF HONEY SAMPLES FROM VARIOUS REGION IN IRAN,” JOURNAL OF SCIENCES (ISLAMIC AZAD UNIVERSITY), vol. 14, no. 51, pp. 4235–4244, 2004, [Online]. Available: https://sid.ir/paper/70235/en

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