Document Details

Document Type : Article In Journal 
Document Title :
Antioxidant and antibacterial characteristics of phenolic extracts of locally produced honey in Saudi Arabia
Antioxidant and antibacterial characteristics of phenolic extracts of locally produced honey in Saudi Arabia
 
Subject : Biological 
Document Language : English 
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-â̂' 3.6 ± 0.3; 0.45 ± 0.05-â̂' 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. 
ISSN : 0963-7486 
Journal Name : International Journal of Food Sciences and Nutrition 
Volume : 62 
Issue Number : 5 
Publishing Year : 1432 AH
2011 AD 
Article Type : Article 
Added Date : Sunday, June 3, 2012 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
رشاد رزق الهنديAl-Hindi, Rashad RizkResearcherDoctoraterhindi@kau.edu.sa
ماجد سالم بن مسلمMasalam, Maged SalemResearcherDoctorate 
محمد سرور الشهاويEl-Shahawi, Mohammad SResearcherDoctoratemohammad_el_shahawi@yahoo.co.uk

Files

File NameTypeDescription
 33453.pdf pdfAbstract

Back To Researches Page