Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys

Abstract

Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol and total flavonoid content were determined. Furthermore, the antimicrobial activity and the Minimum Inhibitory Concentration (MIC) were evaluated. Obtained results demonstrated that manuka honeys possessed relatively high antioxidant capacity compared to the other, Polish honeys. It was only honeydew honey that achieved comparable antioxidant properties to manuka honeys. The findings were supported by the results of microbial assays. Manuka MGO-250 and MGO-400, alongside honeydew honey, showed a stronger antimicrobial effect against Gram(+) than against Gram(−) bacteria. Moreover, the MIC-values, expressed as an inhibin number, proved the high antibiotic activity of manuka honey against the strains of Staphylococcus aureus and Enterococcus faecalis. Research concerning the influence of manuka honey on human health should be continued.

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Correspondence to Michał Gośliński.

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Gośliński, M., Nowak, D. & Kłębukowska, L. Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys. J Food Sci Technol 57, 1269–1277 (2020). https://doi.org/10.1007/s13197-019-04159-w

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Keywords

  • Honey
  • Antioxidant capacity
  • Polyphenols
  • Antimicrobial activity