Abstract
The aim of our work is to assess physicochemical and antibacterial potential of two local honeys compared with two imported honeys. A carbohydrate profile was carried out by HPLC. All honeys are acid and the free acidity of Zriba (36 ± 13 méq.kg-1), Sidi Achour (36.66 ± 0.57 méq.kg-1) were in standards well above those of imported honey: San Francisco (7 méq.kg-1), Elshifa (20 méq.kg-1). Refractive index complied with the standards. Sidi Achour honey was denser (1.4206) than the others. Ash content of local honey (0.76 ± 0.07) and imported honey San Francisco (0.72 ± 0.57) were higher than those of Zriba honey (0.41 ± 0.08) and Elshifa (0.25 ± 0.038). All honeys had a sucrose content within the standard. Local honey contained Trehalose and melezitose, and richer in fructose and raffinose, F & G and maltose levels were consistent with standards. Sidi Achour contained the highest turanose content (2.15 ± 0.49%) relative to the studied honey samples. Antibacterial activity showed that all honeys have antibacterial potential when they are pure. Sidi Achour was active against E.coli (24 ± 6.08 mm), S.enteritidis (26.33 ± 1.15 mm), S.aureus (19.66 ± 0.57 mm), B.cereus (13.33 ± 8.73 mm) and E.faecalis (15 ± 1 mm). Zriba honey showed the same antibacterial honey except for B.cereus (7.66 ± 2.88 mm). The imported honeys were active on the growth of only three bacteria: E.coli, S.enteritidis and S.aureus.
Keywords:
local honey; carbohydrate profile; antibacterial activity; Séraïdi; Annaba; Algeria
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