Anti-Microbial and Physico-Chemical Properties of Processed and Raw Honeys of Mauritius

Mohammad Shafiiq Kinoo, Mohamad Fawzi Mahomoodally, Daneshwar Puchooa

Department of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius.
Department of Health Sciences, Faculty of Science, University of Mauritius, Reduit, Mauritius.

DOI: 10.4236/aid.2012.22005                

Abstract

Among the panoply of food products used in treatment of various ailments, honey has been used since prehistoric times as an effective antimicrobial therapy. Being first of its kind, honeys with specific botanical origin from Mauritius were examined. In this study, three commercially processed-enhanced v/s three unprocessed honeys were evaluated for possible antimicrobial activities against clinical bacterial (Enterococcus faecalis (ATCC 29212), Staphylococcus aureus (ATCC 29213), Escherichia coli (ATCC 25922), Pseudomonas aeroguinosa (ATCC 27853)) and fungal (Aspergillus niger (ATCC 16404) and Candida albicans (ATCC 10231)) isolates in vitro. Research findings showed that the respective physicochemical parameters of the samples ranged from; pH: 3.28 - 4.67, H2O: 17.63% - 24.87%, reducing sugar 42.95 - 60.31 g/100g, density 1.11 - 1.55 g/ml and viscosity: 1.85 - 26.24 Pa·s at 20°C. Physicochemical parameters of different honeys were observed to vary significantly with respect to their floral origin (P < 0.05). After initial screening of the honeys tested at 100% (without dilution), minimum inhibitory concentration were established at three graded concentrations of 50%, 25% and 12.5% respectively. Promising results were observed against all clinical isolates evaluated; with inhibition zones ranging from 6 ± 0.00 to 20 ± 0.01 mm for undiluted honey samples compared to standard ampicillin from 14 ± 1.00 to 17 ± 3.06. The fungus used was found to be more resistant to the honeys than the bacteria. However, both processed and raw honeys were observed to possess highly significant antibacterial and antifungal properties (P < 0.05). The honey samples used in this study can be considered as valuable food products from their antimicrobial properties’ point of view and can have clinical potential.

Keywords

Honey; Antimicrobial; Minimum Inhibitory Concentration; Physicochemical; Antibacterial; Antifungal

Conflicts of Interest

The authors declare no conflicts of interest.

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