Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agro-ecological areas

Abstract

Abstract. Luvanda FT, Lyimo ME. 2018. Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agroecological areas. Biofarmasi J Nat Prod Biochem 16: 69-82. In order to appraise the characteristic of Tanzanian honey based on antioxidant attributes and antimicrobial activity on bacteria and fungi about its physicochemical attributes, the study was conducted. The examined honey was sampled from two kinds of bees: stinging and stingless honey bees. It was gathered from the western area (Tabora and Shinyanga) and the central area (Singida and Dodoma). They were examined for their antimicrobial activity, anti-oxidant attributes (total phenol, vitamin C), and physicochemical attributes of pH, color, pH, sugar, and minerals. 54 % of tested honey samples inhibited microbial growth, but the remaining 46% did not inhibit the growth. Microbial impediment areas range from 8.5 to 14.16 mm (stinging honey bee) and 10.56 to 15.13 mm (stingless honey bee). Honey yielded by stinging honey bees Shinyanga, Bukombe, and Nzega and the cities of Singida and Issuna are more effective in impeding microbial growth than that other cities. Candida albicans is more sensitive (23.1%) to honey than stingless honey bees, followed by Staphylococcus saprophyticus (33%), Salmonella typhi (32%), Escherichia coli (19.2%), and Aspergillus flavus (16.0%). The substance of antioxidant, total phenol, and vitamin C in the honey of stingless honey bees were importantly (P <0.05) higher than that of honey of stinging honey bees. Antioxidants (FRAP) ranged from 322.16-973.57 µMFe (II) /100g, total phenols were from 13.87-33.55 mg /100g, and vitamin C was from 2.54-10.99 mg /100. There was no substantial dissimilarity (P> 0.05) between the two honey samples at pH value. Potassium possesses the highest value, while Zn possesses the lowest value in honey samples of stinging and stingless honey bees. The gradation color of honey of stingless honey bees ranged from extra light amber-light amber, while that of honey of stinging bees ranged from white water-light amber. There was a positive and substantial correlation (P <0.001) between the color of honey, antioxidants, total phenol, and mineral substance. Stingless honey bees' honey from the western region is superior to stinging honey bees' honey in terms of antioxidant and antimicrobial attributes. Therefore, it is prompted to be utilized as a valuable diet product, preventive and curative medicine.