Abstract:
The search for natural products with biological properties is of great importance
in the medical field. In this context, honey is a potential source of such products.
So far, very few studies on the characterization of Algerian honey have been performed. We started
our work by determining the botanical origin and the physico-chemical composition of ten (10)
samples of honeys from western Algeria. Quantification of total flavonoids and total polyphenols was
carried out using the Folin-Ciocaltheu and the aluminum chloride methods respectively. Evaluation of
antioxidant properties was conducted by two techniques commonly used: DPPH radical scavenging
and reduction of iron (FRAP). The inhibitory activity was evaluated on bacteria (Gram + and Gram-)
and two yeasts using four methods (well, disc, spectrophotometer and incorporation in agar). This
activity was compared to that of synthetic antibiotics. Finally the additive effect with potato starch and
turmeric starch was evaluated. Within the 10 samples tested, the mélissopalynologic analysis revealed
three unifloral honeys: Eucalyptus, Citrus and jujube, while multifloral honeys are predominantly
Asteraceae and Rhamnaceae. The physico-chemical parameters results show that all honeys meet
international standards. Quantification of total phenols and flavonoids shows the richness of honey in
polyphenols, whose content varies between 63.93 ± 0.11 and 128.87 ± 0.97 mg gallic acid equivalent
(EAG) / 100 g honey, and flavonoids expressed in equivalent catechin (EC) are of the order of 5.41 ±
0.04 to 21.77 ± 0.46 mg CE / 100g. All the honeys Studied were found with conclusive antioxidant
properties. For the four methods, Gram + bacteria were more sensitive than Gram - bacteria to the
action of honey. Regarding yeasts, Candida albicans has proved to be insensitive to both techniques
(discs and wells), while we noted a marked inhibition by using spectrum method (70.09% -93.48%).
Rhodotorula sp. proved to be slightly sensitive (5.65%) to highly sensitive (99.7%). the additive effect
with the two types of starch was conclusive.
