Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples

Basit Öğe Kaydı
dc.authorscopusid6603002455
dc.authorscopusid54411196400
dc.authorscopusid57220210612
dc.authorscopusid57207723287
dc.authorscopusid56462977000
dc.authorscopusid8209195400
dc.contributor.authorKolaylı, Sevgi
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorKeskin, M.
dc.contributor.authorBozdeveci, A.
dc.contributor.authorKaraoglu, S.A.
dc.date.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractHoney is the most important bee product. There are many secondary metabolites, carbohydrates, enzymes, and vitamins in honey, thus, honey has antimicrobial activity. In this study, in vitro antimicrobial activity of forty-two honey and eight propolis ethanolic extracts (PEE) were investigated against 16 microorganisms. Total phenolic content ranged between 20.00-124.10 mg GAE/100 g and 103-232 mg GAE/g for honey and raw propolis samples, respectively. Pine and oak honeydew honeys had higher antimicrobial activity than four different grades of Manuka Honeys up to 18 mm minimum inhibition zone diameters. The ethanolic propolis extracts showed much higher antimicrobial activity than the honey samples. Fungi species were inhibited by the propolis samples. Helicobacter pylorii (H. pylorii) was the most sensitive, whereas Streptococcus agalactiae was the most resistant bacteria among the studied microorganisms. Brazilian and Zonguldak propolis had the closest antimicrobial activity to ampicillin, streptomycin, and fluconazole. It can be concluded that both honey and propolis could be used in preservative and complementary medicine. © 2020 The Author(s)
dc.description.sponsorship114Z370
dc.description.sponsorshipFunding: This study was supported by TUBITAK [grant number 114Z370].
dc.identifier.doi10.1556/066.2020.49.4.18
dc.identifier.endpage523
dc.identifier.issn0139-3006
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85097262891
dc.identifier.scopusqualityQ3
dc.identifier.startpage515
dc.identifier.urihttps://doi.org/10.1556/066.2020.49.4.18
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4985
dc.identifier.volume49
dc.identifier.wosWOS:000590171200018
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorAtik, Didem Sözeri
dc.language.isoen
dc.publisherAkademiai Kiado Rt.
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBrazilian propolis
dc.subjectManuka
dc.subjectOak honey
dc.subjectPine honey
dc.subjectSynthetic antibiotic
dc.titleComparison of antibacterial and antifungal effects of different varieties of honey and propolis samples
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
4985.pdf
Boyut:
205.96 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu