Antibacterial evaluation of some Iranian honeys: whole honeys vs. their characterized phenolic extract

BACKGROUND AND OBJECTIVESIn recent years, the pharmaceutical interest in honey due to its antimicrobial properties against antibiotic resistant bacteria has increased. The aim of this study was to assess and compare the antimicrobial activity of whole honeys and their phenolic extract on clinical strains of Escherichia coli and Staphylococcus aureus.MATERIALS AND METHODSIn present study, phenolic compounds were isolated from ۲۵ Iranian honeys of different botanical and geographical origins by solid-phase extraction (SPE). Characterization of honey phenolic extracts was carried out by HPLC-DAD-ESI-QTOF/MS. Disc diffusion method was used for determination of antimicrobial properties of whole honeys and their phenolic extract.RESULTS AND DISCUSSIONIn this study, the majority of extracts exhibited the inhibition zone lower than whole honey, but phenolic fraction of some Iranian honeys (samples from White clover, Hawthorn, Black cumin, and Jujube botanical sources) exerted better antimicrobial activity than whole honey. Characterizing phenolic compounds, we observed the major amounts of methyl syringate and phenyllactic acid in Hawthorn honey, while chrysin and pinocembrin were present in great quantities in White clover and also Hawthorn honeys.CONCLUSIONIn conclusion, four phenolic extracts indicated lower zone of inhibition than the whole honey pointing out that honey phenolic fraction may exert antimicrobial activity and contain a source of antimicrobial compounds to develop functional ingredients.

کلیدواژه ها:

Iranian honeys ، antimicrobial activity ، phenolic extract