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Total phenol, tocopherol
and antibacterial quality of honey Apis mellifera
sold in Owo community, Ondo State, Nigeria
F. O. Adetuyi1*, T. A. Ibrahim1,
Jude-Ojei2 and G. A. Ogundahunsi2
1Food
Science and Technology Department, Rufus Giwa Polytechnic P.
M. B 1019, Owo, Ondo State, Nigeria.
2Nutrition
and Dietetic Department, Rufus Giwa Polytechnic P. M. B
1019, Owo, Ondo State, Nigeria.
*Corresponding author. E-mail:
foluadetuyi@yahoo.co.uk.
Accepted
12 February, 2009 |
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The total phenol, the tocopherol and the antibacterial
activity of different honey Apis mellifera sold in
Owo Community, Ondo State, Nigeria were evaluated. The total
phenol, expressed as garlic acid equivalents ranged from
2.85 mg/100 g ‘Oja Oba’ to 0.75 mg/100 g ‘Hausa’ honey,
while the tocopherol ranged from 17.60/100 g ’Oja Oba’ to
2.77/100 g ‘Ilorin’ honey. All the different honey sold in
Owo Community were assayed for antibacterial activities
against clinical isolates of Staphylococcus aureus,
Proteus mirabilis, Escherichia coli and
Salmonella dysentriae using the hole-plate diffusion
method. ‘Ikare’ junction honey, ‘Hausa’ honey and ‘Ilorin’
honey showed the highest levels of antibacterial activity
against all the bacterial used. The known safe use of honey
without toxic effects suggest that honey could be used to
treat diseases arises from these bacterial pathogens.
Key
words:
Honey, total phenol, tocopherol, antibacterial activity,
“Oja Oba.’ |
