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Antioxidant and antimicrobial activities of selected Turkish honeys

SEVGİ KOLAYLI
 (Karadeniz Teknik Üniversitesi, Fen Edebiyat Fakültesi, Kimya Bölümü, Trabzon, Türkiye)
REZZAN ALİYAZICIOĞLU
 (Karadeniz Teknik Üniversitesi, Meslek Yüksek Okulu Trabzon, Türkiye)
ESRA ULUSOY
 (Karadeniz Teknik Üniversitesi, Fen Edebiyat Fakültesi, Kimya Bölümü, Trabzon, Türkiye)
ŞENGÜL ALPAY KARAOĞLU
 (Rize Üniversitesi, Fen Edebiyat Fakültesi, Biyoloji Bölümü, Rize, Türkiye)
Yıl: 2008Cilt: 36Sayı: 2ISSN: 1303-5002 / 2687-475XSayfa Aralığı: 163 - 172İngilizce
79 0
Antioxidant and antimicrobial activities of selected Turkish honeys
bal Türkiye fenolik bileşikler antimikrobiyal özellikler antioksidanlar korelasyon
Fen > Temel Bilimler > Biyoloji
The purpose of this study was to investigate antioxidant and antimicrobial activities of selected honeys, chestnut (n = 15), Bayburt (n = 8) and Anzer (n = 7) from Turkey. Antioxidant activity was evaluated by the following three methods: scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, total phenolics and ferric reducing/antioxidant power (FRAP). Antimicrobial activity was studied by agar diffusion method by using eight bacteria and two fungi. The antioxidant activities were found to be related to the sample concentrations. The phenolic contents of the honeys were found to be significantly related with antioxidant activities with a correlation coefficient of $R^ 2$ = 0.77. All samples showed moderate antimicrobial activity, especially against Helicobacter pylori, Staphylococcus aureus and Klepsiella pneumonia. No activity was observed against the two fungi, Candida albicans and Candida tropicalis.
honey Turkey phenolic compounds antimicrobial properties antioxidants correlation
SCIENCE > BASIC SCIENCES > BIOLOGY
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