Antibacterial properties of Tualang Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

Nor Khaizura M. A. R., . and Yousof K., . and Nur Hanani Z. A., . and Ismail Fitry M. R., . Antibacterial properties of Tualang Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens. pp. 448-460. ISSN 2550-2166

The antibacterial activity of honey is mainly credited to its acidity osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components such as aromatic acids or phenolic compounds also contribute to the overall antibacterial activity. The level of antibacterial activities found in honey varies with different types of honey due to mainly the composition percentage as well as the nature of the sugars present in the honey. This study aimed to evaluate the antibacterial activity of four types of honey namely Tualang honey (TH‚�) Tualang honey (TH‚‚) Acacia honey (AH) and Yemeni Sumur honey (YSH). Nine bacterial strains were used. Disc diffusion well diffusion minimum inhibitory concentration (MIC) Minimum bactericidal concentration (MBC) and time-kill methods were performed to reveal the antibacterial potential of the selected honey. The MIC values ranged between 12.5 to 50 for both TH‚� and YSH while for TH‚‚ and AH it ranged between 25 to 50. For MBC it ranged from 25 to 50. The time-kill in TH‚� Staphylococcus aureus (food isolate) showed total inhibition at 6 hrs in 2 X MIC and for Staphylococcus aureus ATCC 29737 was 3.84 log CFU/g at the 6 hrs. Physicochemical quality of honey resulted as follows: the pH of the honey samples was acidic in nature ranging between 3.69 to 3.94 and the aw of the honey samples were between 0.53 to 0.69. For colour analysis YSH was observed to has the maximum lightness and yellowness and TH‚� has the maximum redness. While AH had a minimum lightness redness and yellowness.

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Abstract

The antibacterial activity of honey is mainly credited to its acidity osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components such as aromatic acids or phenolic compounds also contribute to the overall antibacterial activity. The level of antibacterial activities found in honey varies with different types of honey due to mainly the composition percentage as well as the nature of the sugars present in the honey. This study aimed to evaluate the antibacterial activity of four types of honey namely Tualang honey (TH‚�) Tualang honey (TH‚‚) Acacia honey (AH) and Yemeni Sumur honey (YSH). Nine bacterial strains were used. Disc diffusion well diffusion minimum inhibitory concentration (MIC) Minimum bactericidal concentration (MBC) and time-kill methods were performed to reveal the antibacterial potential of the selected honey. The MIC values ranged between 12.5 to 50 for both TH‚� and YSH while for TH‚‚ and AH it ranged between 25 to 50. For MBC it ranged from 25 to 50. The time-kill in TH‚� Staphylococcus aureus (food isolate) showed total inhibition at 6 hrs in 2 X MIC and for Staphylococcus aureus ATCC 29737 was 3.84 log CFU/g at the 6 hrs. Physicochemical quality of honey resulted as follows: the pH of the honey samples was acidic in nature ranging between 3.69 to 3.94 and the aw of the honey samples were between 0.53 to 0.69. For colour analysis YSH was observed to has the maximum lightness and yellowness and TH‚� has the maximum redness. While AH had a minimum lightness redness and yellowness.

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Item Type:	Article
AGROVOC Term:	Honey
AGROVOC Term:	Antibacterial agents
AGROVOC Term:	Pathogenic bacteria
AGROVOC Term:	Water activity
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Pathogens
AGROVOC Term:	Food spoilage
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Antibacterial properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10063

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