Evaluation of the Quality and Antimicrobial Activities of Honey Obtained from Different Sources in Southern Kaduna, Nigeria

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue V, May 2021|ISSN 2454-6194

Evaluation of the Quality and Antimicrobial Activities of Honey Obtained from Different Sources in Southern Kaduna, Nigeria

Gosomji Andrew Dewan¹, Bwede Davou Danbok², Benson Matthew Lassa³, Gola Shipi Sokdima⁴ and Guyit Kevin Kyolbok^5
1 Department of Chemistry, FCE Pankshin, Plateau State, Nigeria
² Department of Basic Sciences, Plateau State College of Health Technology Zawan, Nigeria
³ Department of Biochemistry, Plateau State University Bokkos, Nigeria
⁴ Department of Pharmacy, Plateau State College of Health Technology Zawan, Nigeria
⁵ Department of Chemistry, University of Jos, Nigeria

ABSTRACT
An evaluation of the quality and antimicrobial activities of honeys samples obtained from different sources in southern Kaduna was investigated. Parameters such as proximate analysis, antimicrobial activity, microbial inhibitory concentration (MIC) and minimum Bactericidal concentration (MBC) of the honey from three different locations were evaluated. While the fibre (1.30 – 2.30%), crude fat (1.29-2.30%), Ash content (0.25-0.30%), Nitrogen Free Extract (NFE) (77.65-79.37%), Calcium (0.01 mg/100mg) and phosphorus (0.004-0.006 mg/100mg) were the dominant mineral in the honey samples. The honey samples showed similar activity against the six (Staphylococcus aureus, Escheria coli, Streptococcus Pneumonea, Bacillus subtilis and Salmonella typhi) tested bacterial strains as shown by the different zones of inhibition. The maximum zone of bacterial inhibition of 11.0mm and 12.0mm were recorded for Bacillus subtilis for honey samples A, and B, the least zones of inhibition of 9.0mm each were observed for E.coli and Staphylococus aureus by honey samples from A and B respectively. Minimum inhibition concentration (MIC) of honey samples showed similar growth inhibition pattern. The minimum inhibition concentration was recorded at 3.125% for all the honey samples and bacteria with the exception of Pseud. aeruginosa and E. coli at 6.25% each. Minimum bactericidal concentration (MBC) of the honey samples indicated that all the microbes showed negative signs (no growth) in all the honey samples at various concentrations of the honey samples ranging between 3.125 to 100%. These results suggest that the honey samples are of good quality and the potency of these honeys against certain microorganisms suggests their potential to be used as an alternative therapeutic agent.

Keywords: Honey, Antimicrobial Activity, microbes, MIC, MBC

INTRODUCTION

Honey is a delicious viscous sweetener made naturally by bees out of their own nourishment from the nectar or secretion of flowering plants. It has a long history of human consumption as a natural food source and is also used as an ingredient in various food preparations (Durrani, Srivastava & Verma, 2011).
The composition and quality of honey vary, depending on the climatic region, whether wet or dry, the environmental temperature, the type of botanical plant used to produce it, the honey bees species, the treatment of honey during extraction, processing and subsequent storage conditions (Alvarez, 2011; Amri, & Ladjama, 2013). It comes in a range of colors

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