A Comparative Study on the Antimicrobial Activity of Natural and Artificial (Adulterated) Honey Produced in Some Localities in Ghana
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Current Microbiology and Applied Sciences
Abstract
The study measured and compared quality parameters such as pH, moisture content, ash content and hydrogen peroxide concentration of three types of honey from different localities in Ghana. Using the agar well diffusion, antimicrobial potential of natural honey from two different sources as well as an adulterated honey were determined against Staphylococcus aureus (ATCC 25923), Escherichia coli(ATCC 35218)and Klebsiella pneumonia (ATCC 27736). The results 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
Keywords
antimicrobial,, adulterated,, antioxidant,, moisture content,, susceptibility
Citation
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 5 (2020)., https://doi.org/10.20546/ijcmas.2020.905.106