DSpace
 

KNUSTSpace >
Research Articles >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12750

Title: A comparative study on the antimicrobial activity of natural and artificial (adulterated) honey produced in some localitiesin Ghana
Authors: Addo, Matthew Glover
Mutala, Abdul Hakim
Badu, Kingsley
Keywords: antimicrobial
adulterated
antioxidant
moisture content
susceptibility
Issue Date: 10-May-2020
Publisher: nternational Journal of Current Microbiology and Applied Sciences
Citation: Matthew Glover Addo, Abdul Hakim Mutala and Kingsley Badu.2020.A Comparative Study on the Antimicrobial Activity of Natural and Artificial (Adulterated) Honey Produced in Some Localities in Ghana.Int.J.Curr.Microbiol.App.Sci.9(05): 962-972. doi: https://doi.org/10.20546/ijcmas.2020.905.106
Abstract: Thestudy measured and compared quality parameters such as pH, moisture content, ash content and hydrogen peroxide concentration of three types of honeyfrom different localities in Ghana. Using the agar well diffusion, antimicrobial potential ofnatural honey from two different sourcesas well as an adulterated honey were determined against Staphylococcus aureus(ATCC 25923), Escherichia coli(ATCC 35218)and Klebsiella pneumonia (ATCC 27736). Theresults of the physico-chemical properties showed the following range of values; pH of (3.68–4.49), moisture content (17.20 –22.42%) and ash content (0.09 –0.48%). The moisture content of the adulterated samples at 25% and 50% concentration in all cases exceeded the recommended 21%of good quality honey.The findings also indicated that, natural honey (Koforidua and Berekum) has a higher antimicrobial activity against all the bacteria compared to the adulterated honey. The susceptibility of Escherichia coli,to the honey treatment, was significantly different (p=0.0383) from S. aureus and K. pneumoniae. However, when the susceptibility of S. aureus and K. pneumoniae, when compared was insignificant (p=0.6292).The adulteration of the honey could have caused some of the antibacterial factors in the honey to be lost or reduced to non-lethal amounts, hence losing it antimicrobial properties.
Description: An article published by International Journal of Current Microbiology and Applied Sciences and also available at https://doi.org/10.20546/ijcmas.2020.905.106
URI: http://hdl.handle.net/123456789/12750
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
MatthewGloverAddoetal.pdf406.37 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback