THE ANTIOXIDANT PROPERTIES AND MICROBIOLOGICAL QUALITY OF POLISH HONEYS

Authors

  • Wesołowska M.
  • Kačániová M.
  • Dżugan M.

Keywords:

Honey, antioxidant activity, phenolic compounds, bacteria, fungi

Abstract

Twenty samples of honey were collected from Polish apiaries and examined to antioxidant activity (FRAP method) as well as total phenolic compounds content. Moreover analysis of microbiological contamination of honeys with bacteria and fungi was conducted which was compared with water content and water activity. The highest antioxidant activity was detected for buckwheat honey and the lowest for the rape and acacia honey. This parameter was positively correlated (r=0.89) with the phenolic compounds content. The total number of bacteria and microscopic fungi in Polish honeys varied widely ranged to 2.4 - 4.59 and 0 - 3.93 log cfu/g, respectively. Microbiological contamination was independent on honey variety as well as its water activity. However, the antioxidant activity of honey was negatively correlated (r=-0.35) with total number of fungi what means that antioxidants inhibit their growth in honey.

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Published

2014-04-01

How to Cite

M., W., M., K., & M., D. (2014). THE ANTIOXIDANT PROPERTIES AND MICROBIOLOGICAL QUALITY OF POLISH HONEYS. Journal of Microbiology, Biotechnology and Food Sciences, 3(5), 422–425. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7009

Issue

Vol. 3 No. 5 (2014): April - May

Section

Biotechnology

License

Copyright (c) 2014 Wesołowska M., Kačániová M., Dżugan M.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).