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Document Details
Document Type
:
Article In Journal
Document Title
:
Antioxidant and antibacterial characteristics of phenolic extracts of locally produced honey in Saudi Arabia
Antioxidant and antibacterial characteristics of phenolic extracts of locally produced honey in Saudi Arabia
Subject
:
Biological
Document Language
:
English
Abstract
:
The antibacterial and antioxidant properties of 30 selected honey samples produced in Saudi Arabia have been studied. The inhibitory action of the total phenolic content of the honey samples has been tested against Staphylococcus aureus, Micrococcus luteus and Escherichia coli. The MIC values of the ten selected honey samples against S. aureus, M. luteus and E. coli were in the range 0.5 ± 0.2-â̂' 3.6 ± 0.3; 0.45 ± 0.05-â̂' 5.0 ± 0.6 and 0.6 ± 0.2-' 4.4 ± 0.4 mg mL -' 1. The antioxidant activities of the ethyl acetate extracts based on their anti-radical power using the 1,1-diphenyl-2-picrylhydrazyl scavenging assay and their ferric reducing antioxidant power were in the ranges 50.78 ± 1.4% to 99.52 ± 0.2% and 0.85 ± 0.13 to 1.167 ± 0.13 mg/ml, respectively. The total phenolic content was in the range 84.97 ± 0.57 to 317.39 ± 0.76 mg/100 g.
ISSN
:
0963-7486
Journal Name
:
International Journal of Food Sciences and Nutrition
Volume
:
62
Issue Number
:
5
Publishing Year
:
1432 AH
2011 AD
Article Type
:
Article
Added Date
:
Sunday, June 3, 2012
Researchers
Researcher Name (Arabic)
Researcher Name (English)
Researcher Type
Dr Grade
Email
رشاد رزق الهندي
Al-Hindi, Rashad Rizk
Researcher
Doctorate
rhindi@kau.edu.sa
ماجد سالم بن مسلم
Masalam, Maged Salem
Researcher
Doctorate
محمد سرور الشهاوي
El-Shahawi, Mohammad S
Researcher
Doctorate
mohammad_el_shahawi@yahoo.co.uk
Files
File Name
Type
Description
33453.pdf
pdf
Abstract
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