Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan
Document Type : Original research
Authors
Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
Abstract
Honey has a long history of benefits for the treatment of digestive ailments. Certain honey types have well-established bioactive properties including antibacterial and prebiotic activities. This study was conducted with the aim of determining the amount of phenolic compounds and also investigating the prebiotic and antimicrobial activities of astragalus, thyme, and clover honey in Khuzestan. As a result of the phenolic content analysis among the honey samples, thyme honey showed the most prominent results in terms of the amount of phenolic compounds. Astragalus, thyme, and clover honey samples had good antibacterial activity against Salmonella Typhi and Listeria innocua. Moreover, the studied types of honey have improved the stimulating effect on the growth of selective probiotic bacteria (L. Plantarum). Thus, this study provides fundamental knowledge of honey prebiotic and antibacterial activities for the development of functional products.
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Main Subjects
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