Journal of Food, Agriculture and Environment

Physicochemical properties of honey samples from Ondo state, Nigeria, and their bioactivity against spoilage and pathogenic organisms 

Author(s):

Funmilola Oluyemi Omoya ¹, Oluwatosin Ademola Ijabadeniyi ^{2, 3}*, Olayemi Bosede Ogonnoh ¹

Recieved Date: 2014-01-22, Accepted Date: 2014-09-06

Abstract:

Honey can be defined as the natural sweet substance produced by honeybees (Apis mellifera) from the nectar of blossoms or from the secretion of living parts of plant or plant sucking insects living on parts of plants. The medicinal property of honey has been an area of interest to researchers in recent times. This study focused on assessing the physicochemical components of honey samples and their bioactivity on some food spoilage organisms. One hundred samples of honey were collected from different locations in Ondo state, Nigeria. Their physicochemical components which include conductivity, ash content, moisture content, pH, mineral contents and colour were determined. There was variation in the physicochemical components of some of the honey samples with reference to international standards. The assessment of the honey samples as an antibacterial agent revealed it inhibitory potency on both bacteria and fungi isolated from food sample. The inhibitory effect was compared with that of standard antibiotic. The honey samples were seen to display a higher inhibitory effect on the tested organisms than the employed antibiotic.

Keywords:

Bioactivity, honey, physicochemical, food spoilage organisms, antibiotics

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 104-107

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