THE ANTIOXIDANT PROPERTIES AND MICROBIOLOGICAL QUALITY OF POLISH HONEYS

• Main Authors: Wesołowska M., Kačániová M., Dżugan M.
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2014-04-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: Honey; antioxidant activity; phenolic compounds; bacteria; fungi
• Online Access: http://www.jmbfs.org/wp-content/uploads/2014/04/jmbfs_2014_vol3_no5_weselowska.pdf

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.