15E-26 |
Antibacterial activities of some Korean honeys |
S. H. Eo1, J. E. KU1, M. J. Kim, K. H. Park, and K. R. Yoon. (1) Department of Food Science & Technology, Chung-Ang University, San 40-1 Naeri Daedug, Ansung, 456-756, South Korea Honey has been used as both a food and an external wound treatment. Hydroperoxide and phenolic compounds in honey are regarded as anti-bacterially active compounds but it is not cleared which is a major causal factor. Thus, the purpose of this work was to determine the concentrations of total phenols and hydroperoxides and to evaluate antibacterial activities of these compounds in some Korean honeys. The amounts of total phenol and hydroperoxide in black locust honey, wild flower honey and chestnut honey were measured. Amberlite XAD-4 resin was used for the preparation of honey phenolic fraction. The antibacterial activities of both honeys and phenolic fractions were determined with MIC (minimal inhibition concentration) method. Staphylococcus aureus (ATCC 19095) and Escherichia coli O157:H7 (ATCC 35150) were used as antibacterial test strains. Total phenol amounts of raw honeys were 1358.7ppm for chestnut honey, 435.0ppm for wild flower honey and 259.7ppm for black locust honey while concentrations of hydroperoxide were 316.6ppm, 69.0ppm and 4.0ppm, respectively. In phenolic fractions, total amounts of phenolic compounds were 478.3ppm for chestnut honey, 205.1ppm for wild flower honey and 56.1ppm for black locust honey while concentrations of hydroperoxide in these fractions were 15.2ppm, 6.5ppm and 0.7ppm, respectively. MIC values were 30% for chustnut honey and 50% for wild flower honey and black locust honey while 6% for phenolic fractions. Both raw honeys and their phenolic fractions showed antibacterial activities and chestnut honeys showed the highest activity among them. The concentrations of hydroperoxide in honey phenolic fractions were lower but it showed higher antibacterial activities than raw honeys. These results suggest that the antibacterial activities of honey are mainly due to phenolic compounds, especially flavonoids and phenyl propanoids.
Session 15E, Nutraceuticals & Functional Foods I
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