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Evaluation of Antimicrobial Efficacy and Physico Chemical Properties of Raw and Processed Honey

Journal: International Journal of Science and Research (IJSR) (Vol.10, No. 2)

Publication Date:

Authors : ;

Page : 1301-1308

Keywords : Anti-microbial activity; Honey; Bacterial Strains;

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Honey is used as a traditional medicine from ancient period. It is noticed in many literatures. It is used as the purpose of wound healing, gastrointestinal and cardiovascular problems and for the treatment of many infectious diseases, and also had a high health promoting properties it as confirmed many recent research investigations. Hence here examining a Phytochemical composition includes that Moisture content, pH, total solids, density of honey, colour, Alkaloids, Flavonoids, tarpinoids, phenols, saponins, steroids and tannins in both Raw and Processed honey. The antibacterial activity in Raw and Processed Honey Shows strong anti-bacterial activity, Gram positive and Gram negative bacteria were more susceptibility in Raw honey when compared to Processed honey. This reveals that honey apart from their role as food activities and supplements and also to be utilized as effective antibacterial agents for the treatment of infections.

Last modified: 2021-06-26 18:30:12