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- Title
Phenolics Profile and Antibacterial Activity of Burkina Faso Honeys.
- Authors
A., Meda; C. E., Lamien; O. G., Nacoulma
- Abstract
BACKGROUND The aim of the study was to determine the phenolic profile and the antibacterial activity of Burkina Faso honey samples 6). METHODS Pollen analysis of honey samples allowed the identification of one Acacia, one Lannea and four multifloral honeys according to their floral origin. The phenolic compounds were extracted using amberlite XAD-2 resin and identified via high performance liquid chromatography - diode array detector analysis. The antibacterial activity was determined via well diffusion assay using diluted honey samples and three strains of standard bacteria (Shigella dysenteriae, Proteus mirabilis and Staphylococcus aureus). MAINS RESULTS The HPLC-DAD analyses of phenolic acid profiles showed that Burkina Faso honeys (6) contained vanillic acid, ferulic acid, hydoxycinnamic acid, cinnamic acid, caffeic acid and ellagic acid, with highest level of hydroxycinnamic acid in the Acacia honey. Eleven flavonoids and one coumarin were found in the honey samples studied. The dominance of flavonols and, above all, quercetin was observed. All the honey samples were found to inhibit the growth of Shigella dysenteriae, Proteus mirabilis and Staphylococcus aureus, which are pathogens of some infections described in surveys. CONCLUSIONS Since phenolic acids and some flavonoids are known to exert antibacterial effect, their presence in honey explains its antibacterial activity.
- Subjects
BURKINA Faso; HONEY; PHENOLS; ANTIBACTERIAL agents; PHENOLIC acids; FLAVONOIDS
- Publication
Malaysian Journal of Medical Sciences, 2007, Vol 14, Issue 1, p121
- ISSN
1394-195X
- Publication type
Article