Antioxidant and antibacterial characteristics of phenolic extracts of locally produced honey in Saudi Arabia

Abstract

The antibacterial and antioxidant properties of 30 selected honey samples produced in Saudi Arabia have been studied. The inhibitory action of the total phenolic content of the honey samples has been tested against Staphylococcus aureus, Micrococcus luteus and Escherichia coli. The MIC values of the ten selected honey samples against S. aureus, M. luteus and E. coli were in the range 0.5 ± 0.2 − 3.6 ± 0.3; 0.45 ± 0.05 − 5.0 ± 0.6 and 0.6 ± 0.2 − 4.4 ± 0.4 mg mL^{− 1}. The antioxidant activities of the ethyl acetate extracts based on their anti-radical power using the 1,1-diphenyl-2-picrylhydrazyl scavenging assay and their ferric reducing antioxidant power were in the ranges 50.78 ± 1.4% to 99.52 ± 0.2% and 0.85 ± 0.13 to 1.167 ± 0.13 mg/ml, respectively. The total phenolic content was in the range 84.97 ± 0.57 to 317.39 ± 0.76 mg/100 g.

Keywords::

• Saudi honey
• total phenolic extract
• antimicrobial and antioxidant activities

Acknowledgement

The authors would like to thanking Abdulaziz City for Sciences and Technology (KACST), Saudi Arabia for the fund provided to one of the coauthors (M.S. Bin-Masalam).

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.