ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF HONEY FROM SOUTHWESTERN SLOVAKIA

Abstract

This study evaluated the physicochemical characteristics, antibacterial and antioxidant activity of ten honey samples collected from the Žitný ostrov region in southwestern Slovakia. Physicochemical parameters, including water activity and moisture content, were analyzed. All tested honey samples complied with EU regulations for moisture content, and water activity values were below 0.60, indicating good microbiological stability. The antibacterial effect was assessed using the standard well diffusion method. All samples were tested at four concentrations (100%, 50%, 25%, and 12.5% v/v) against Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli, and the inhibition zones were measured. All tested honeys exhibited inhibitory activity against the selected bacteria, however, a reduction in efficacy was observed at lower concentrations. At 25%, one sample lost activity against E. coli, and three samples were ineffective against E. faecalis. At 12.5%, three honeys lost activity against E. coli, and four samples showed no inhibition against E. faecalis. In addition to antimicrobial effects, the antioxidant activity (DPPH method) and total polyphenols (spectrophotometrically) of honey samples were also evaluated. Autumn honey showed the highest antioxidant activity (1.03 mg TEAC/g), while linden honey exhibited the highest polyphenol content (8.97 mg GAE/g).