Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.
Int J Food Sci Nutr. 2011 Aug;62(5):513-7. doi: 10.3109/09637486.2010.550276. Epub 2011 Mar 10.
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 - 3.6 ± 0.3; 0.45 ± 0.05 - 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.
研究了 30 种沙特阿拉伯产蜂蜜样本的抗菌和抗氧化特性。测试了蜂蜜样本总酚含量对金黄色葡萄球菌、藤黄微球菌和大肠杆菌的抑制作用。10 种精选蜂蜜样本对金黄色葡萄球菌、藤黄微球菌和大肠杆菌的 MIC 值范围为 0.5±0.2-3.6±0.3、0.45±0.05-5.0±0.6 和 0.6±0.2-4.4±0.4 mg mL(-1)。基于 1,1-二苯基-2-苦基肼自由基清除能力的乙酸乙酯提取物的抗氧化活性及其铁还原抗氧化能力的范围分别为 50.78±1.4%至 99.52±0.2%和 0.85±0.13 至 1.167±0.13 mg/ml。总酚含量范围为 84.97±0.57 至 317.39±0.76 mg/100g。
