ANTI-OXIDANT AND ANTI-MICROBIAL ACTIVITIES OF TWO TYPES OF HONEY BY CHANGE IN BEES, DIET IN COMPARISON WITH OTHER HONEY PRODUCTIS IN ABESTAN REGION OF KHORRAMABAD PROVINCE

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SELAHVARZIAN AMIN; ABDOLLAH POUR FOAD; ESMAEILI AHMAD; SEPAHVAND FERESHTE; AZADPOUR MOZHGAN

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Journal: Yafteh Year:2015 | Volume:17 | Issue:3 (65) Page(s): 115-125

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Title

ANTI-OXIDANT AND ANTI-MICROBIAL ACTIVITIES OF TWO TYPES OF HONEY BY CHANGE IN BEES, DIET IN COMPARISON WITH OTHER HONEY PRODUCTIS IN ABESTAN REGION OF KHORRAMABAD PROVINCE

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Keywords

TOTAL PHENOLQ2

ANTIOXIDANTSQ2

HONEYQ2

Abstract

Background: HONEY is a natural product of plant secretions collected by bees then after some changes are saved in hive. HONEY is rich in enzymatic and non-enzymatic anti-oxidants such as Catalase, ascorbic acid, flavonoids and alkaloids. The important feature of HONEY is also antimicrobial activity. Also entering some ingredients into bees, diet can increase of effectiveness the nutritional value of HONEY So the anti-oxidant and anti-microbial activities of two types of HONEY by change in bees, diet in comparison with the other HONEY of the region were studied.Materials and Methods: Three different types of diet given to bees including apple juice, flowers and root extract of Licorice and region flowers so that three types of HONEY were produced. The HONEY affected on standard bacteria and Candida albicans with several antibiotics to evaluate of antimicrobial activity according to agar well diffusion assay. The amount of antioxidant compounds, measured according TOTAL PHENOL test. For measurement of antioxidant effects of HONEY, three tests of FRAP (ferric reducing antioxidant power), DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABT (3-ethylbenzothiazoline-6-sulphonic acid) were used.Results: In this experiment, Licorice HONEY had highest antimicrobial activity especially against pseudomonas aeruginosa. The tested HONEY had a significant difference in total amount of phenol. In all three methods (FRAP, DPPH and ABT), apple HONEY had the highest antioxidant activity.Conclusion: According to the results of this study, entering some effective and natural materials into bees’ diet can cause a revolution in the HONEY product industry, as a drug, and health of society.

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APA: Copy

SELAHVARZIAN, AMIN, ABDOLLAH POUR, FOAD, ESMAEILI, AHMAD, SEPAHVAND, FERESHTE, & AZADPOUR, MOZHGAN. (2015). ANTI-OXIDANT AND ANTI-MICROBIAL ACTIVITIES OF TWO TYPES OF HONEY BY CHANGE IN BEES, DIET IN COMPARISON WITH OTHER HONEY PRODUCTIS IN ABESTAN REGION OF KHORRAMABAD PROVINCE. YAFTEH, 17(3 (65)), 115-125. SID. https://sid.ir/paper/79969/en

Vancouver: Copy

SELAHVARZIAN AMIN, ABDOLLAH POUR FOAD, ESMAEILI AHMAD, SEPAHVAND FERESHTE, AZADPOUR MOZHGAN. ANTI-OXIDANT AND ANTI-MICROBIAL ACTIVITIES OF TWO TYPES OF HONEY BY CHANGE IN BEES, DIET IN COMPARISON WITH OTHER HONEY PRODUCTIS IN ABESTAN REGION OF KHORRAMABAD PROVINCE. YAFTEH[Internet]. 2015;17(3 (65)):115-125. Available from: https://sid.ir/paper/79969/en

IEEE: Copy

AMIN SELAHVARZIAN, FOAD ABDOLLAH POUR, AHMAD ESMAEILI, FERESHTE SEPAHVAND, and MOZHGAN AZADPOUR, “ANTI-OXIDANT AND ANTI-MICROBIAL ACTIVITIES OF TWO TYPES OF HONEY BY CHANGE IN BEES, DIET IN COMPARISON WITH OTHER HONEY PRODUCTIS IN ABESTAN REGION OF KHORRAMABAD PROVINCE,” YAFTEH, vol. 17, no. 3 (65), pp. 115–125, 2015, [Online]. Available: https://sid.ir/paper/79969/en

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