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KMID : 1024620200400020221
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Food Science of Animal Resources
2020 Volume.40 No. 2 p.221 ~ p.230
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Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Kore
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Park Seung-Hee
Kim Young-Ki
Kim Moon-Seob
Lee Seung-Ho
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Abstract
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The aim of this study was to evaluate the antioxidant and antibacterial activity of Hovenia (Hovenia dulcis) monofloral honey produced in Korea. To produce Hovenia monofloral honey, Hovenia trees were surrounded by a net house, and honeybees were breed there over a 20-day period. Hovenia monofloral honey contained more than 95% of Hovenia pollen and showed physicochemical properties in agreement with the international honey standard (Codex). The total phenolic and flavonoid contents of Hovenia monofloral honey ranged from a 24.82-27.00 mg gallic acid equivalent/100 g honey and a 0.41-0.46 mg quercetin equivalent/100 g honey, respectively. In addition, to evaluate the functional properties of Hovenia monofloral honey, the antioxidant activity of Hovenia monofloral honey was estimated by using the 1,1-diphenyl-2-picrylhydrazyl radical and the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay. Furthermore, Hovenia monofloral honey showed an antibacterial activity against foodborne gram positive (Listeria monocytogenes and Staphylococcus aureus) and gram negative bacteria (Salmonella Typhimurium and Escherichia coli O157:H7).
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KEYWORD
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Honvenia (Hovenia dulcis) honey , monofloral honey , antioxidant activity , anti-bacterial activity
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