The objective of
this research work was to evaluate the effect of heat processing on
antibacterial capacity of Sahara honey (SH).
Various thermal
treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30
min, and 60 min, and the parameters were determined: colour intensity, phenolic
contents and antibacterial activity of two species of bacteria (Staphylococcus
aureus and Pseudomonas aeruginosa).
The total
phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid
equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml
and zone of growth inhibition respectively 2.65 mm to 19 mm.
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