Antioxidant and Antimicrobial Activities of Four Characteristic Honey Samples Produced in West Bengal (India)

Mou Goswami, Sanchita Bhattach

Abstract

Four different honey samples, viz. Sundarban honey, Litchi honey, Cumin honey and Eucalyptus honey, produced in the Southern part of West Bengal (India), were tested for their antioxidant and antimicrobial properties. Among the six standard antioxidant assay protocols (viz. ABTS radical decolorization assay, DPPH radical decolorization assay, assay for total phenolis content, FRAP assay, hydroxyl radical scavenging assay and assay for inhibition of lipid peroxidation) applied in the present study, Sundarban honey gave the best result, in terms of gallic acid equivalents. Greater antioxidant potential of the sample was reflected in its’ antibacterial property, as it produced highest zone of inhibition against all the five bacteria (viz. Escherichia coli, Klebsiella aerogens, Staphylococcus aureus, Salmonella typhi and Bacillus cereus) used in the study. Eucalyptus honey was the second best in the study protocols. The honey samples possessed very low hydroxyl radical scavenging or anti-lipid peroxidation activities, indicating that the samples might produce peroxide themselves for their antibacterial activities.