Physicochemical Characteristics of Saudi Arabian Locally Produced Raw and Diluted Honeys and Their Relations to Antimicrobial Activity

Abstract

The physicochemical characteristics and antibacterial activity of Saudi Arabia honeys were studied for the first time. The levels of free and total acidity, pH, ash and moisture content were in the range 1.6 ±0.17 - 15.1 ±0.1 meq/kg, 2.77 ± 0.06 - 5.37 ±0.04, 1.1 ±0.02 – 1.7 ±0.03 % and < 18.0 %, respectively. Lovibond comparator color scale (P, mm) of samples was ranged from water white (P=0.0-1.3), extra light Amber (P=38.14-46.57), light Amber (P=60.39-75.54), Amber (P=86.72-110.08), dark (P=142.39-348.44) and very dark shade (P= 541.84).  Dark honeys showed excellent inhibitory effects against bacterial growth. Excellent correlation between color of raw and diluted (>10.0%m/v) honey and antimicrobial activity was noticed. Honey species from different floral sources posses’ strong antioxidant and anti bacterial activities and are scavengers of active oxygen species.