Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea

• Published in: Food science of animal resources Vol. 40; no. 2; pp. 221 - 230
• Main Authors: Park, Seung Hee, Kim, Young Ki, Kim, Moon Seob, Lee, Seung Ho
• Format: Journal Article
• Language: Korean
• Published: 한국축산식품학회 31.03.2020; Korean Society for Food Science of Animal Resources
• Subjects: anti-bacterial activity; monofloral honey; Honvenia (Hovenia dulcis) honey; antioxidant activity
• ISSN: 2636-0772; 2636-0780

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).