Abstract:
Objective: To evaluate the influence of the temperature on honey colour, polyphenol and antimycotic capacity and to evaluate the correlation between these parameters. contents Methods: Sahara honey were heated up to 25, 50, 75 and 100 °C for 15, 30 and 60 min, and their ucoselodu rto i ndteetnesrimtyi,n ep otlhyep htoetnaol lp coolynptehnetnso al ncdo natnetnimts y(cToPtCi)c. Tcahpea acnittyim. Tyhcoet iFco laicnt-ivCiitoyc walatse ue vteaslut awteads both by agar diffusion method and micro wells dilution method against the Candida albicans (C.albicans) and Candida glabrata (C. glabrata).
Results: Initial values for TPC in Sahara honey ranged from 0.55 to 1.14 mg of gallic acid per akfgt eorf hheoant-eytr,e watimthe ntht ew earvee r0a.g54e tvoa l1u.5e4 owf i0th.7 8th me ga voefr aggaell ivca laucei do fp 1e.r4 9k gm og.f Thhoen emy.i nTimhea lT PinCh ivbailtuoerys concentrations before heat-treatment of Sahara honey against C. albicans and C. glabrata rcaonngceedn tfrraotmio n3s.0 6b%e-tw12e.e5n% 1a2n.5d 50% respectively. After heat-treatment the minimal inhibitory diameters of inhibition zones %of aSnadh a5r0a% h ofonre yC w. iathlb icans and C. glabrata, respectively. The mm by C. albicans to 50% concentration varied from (12.67-15.00) heat-treatment at (14.33-15.67) mm by C. glabrata. The diameters of inhibition zones after 25 and 50 °C for 15.30 and 60 min ranged from (2.00-18.67) mm by C. albicans to (i8n.t0e0n-s1i6ty.6 o7)f mm by C. glabrata. Statistically significant relations between the TPC and the colour is not correlSaatehda rwai htho ntheey a(rn=t0im.99y,c Pot<ic0 .c0a5p). aFcuitryth.ermore, the results showed that the TPC and colour
Conclusions: To our knowledge this is the first report on the antimycotic capacity of Sahara honey
