Background
Methods
Bacterial strain
Honey samples
Serial no | Common name | Botanical name | Code no | No. of samples |
---|---|---|---|---|
1 | Acacia/Phulai |
Acacia modesta
| AC | 15 |
2 | Beri |
Ziziphus jujuba
| BE | 29 |
3 | Bhaiker |
Justicia adhatoda
| BK | 05 |
4 | Black locust |
Robinia pseudoacacia
| RPA | 03 |
5 | Black seed |
Nigella sativa
| BS | 05 |
6 | Clover/Shatala |
Trifolium alexandrium
| CL | 04 |
7 | Date palm |
Phoenix dactylifera
| DT | 01 |
8 | Eucalyptus | Eucalyptus spp. | EU | 01 |
9 | Garanda |
Carissa opaca
| GN | 04 |
10 | Honey dew |
Honey dew
| HD | 01 |
11 | Lavender |
Lavendula intermedia
| LAV | 01 |
12 | Litchi |
Litchi chinesis
| LY | 02 |
13 | Loquat |
Eriobotrya japonica
| LO | 01 |
14 | Mustard | Brassica spp. | MH | 04 |
15 | Orange blossom |
Citrus sinensis
| CT | 12 |
16 | Russian olive |
Elaeagnus angustifolia
| RO | 05 |
17 | Shain |
Plectranthus rugosus wall
| SH | 01 |
18 | Sunflower |
Helianthus annus
| SN | 05 |
19 | Walati kikhar |
Prosopis spp.
| WK | 01 |
S.No | District | No of samples |
---|---|---|
1 | Islamabad | 15 |
2 | Sargodha | 13 |
3 | Attock | 09 |
4 | Gilgit | 09 |
5 | Rawalpindi | 09 |
6 | Lahore | 07 |
7 | Karak | 06 |
8 | Haripur | 05 |
9 | Jhelum | 05 |
10 | Bahalwalpur | 03 |
11 | Mansehra | 03 |
12 | Vehari | 03 |
13 | Badeen | 02 |
14 | Chakwal | 02 |
15 | Mirpur, Azad Kashmir | 02 |
16 | Sheikhupura | 02 |
17 | Bannu | 01 |
18 | Hafizabad | 01 |
19 | Mianwali | 01 |
20 | Sukhar | 01 |
21 | Swaat | 01 |
Screening of honey
Agar well diffusion assay
Sample preparation
Statistical analysis
Results
Phenol equivalence of honey samples
Phenol concentration (w/v) | Mean zone size | Mean squared |
---|---|---|
2% | 0 | 0 |
3% | 11.95 ± 0.08 | 142.80 |
4% | 16.04 ± 0.02 | 257.28 |
5% | 20.94 ± 0.07 | 438.48 |
6% | 23.80 ± 0.74 | 566.44 |
7% | 26.26 ± 0.28 | 689.58 |
Honey samples (n) | Phenol equivalence % (w/v)/ IBU | |||
---|---|---|---|---|
0--5 | 6--10 | 11--15 | 16--20 | |
Manuka (Standard) | 0 | 0 | 1 | 0 |
Acacia (15) | 10 | 0 | 3 | 2 |
Beri (29) | 7 | 0 | 12 | 10 |
Bhaiker (5) | 4 | 0 | 1 | 0 |
Black locust (3) | 3 | 0 | 0 | 0 |
Black seed (5) | 1 | 0 | 4 | 0 |
Citrus (12) | 11 | 0 | 1 | 0 |
Clover (4) | 2 | 0 | 1 | 1 |
Date palm (1) | 0 | 0 | 1 | 0 |
Eucalyptus (1) | 0 | 0 | 0 | 1 |
Garanda (4) | 0 | 0 | 3 | 1 |
Honey dew (1) | 0 | 0 | 0 | 1 |
Lavender (1) | 1 | 0 | 0 | 0 |
Litchi (2) | 2 | 0 | 0 | 0 |
Loquat (1) | 1 | 0 | 0 | 0 |
Mustard (4) | 3 | 0 | 1 | 0 |
Russian olive (5) | 4 | 0 | 1 | 0 |
Shain (1) | 0 | 0 | 0 | 1 |
Sun flower (5) | 2 | 0 | 2 | 1 |
Walati kikher (1) | 0 | 0 | 0 | 1 |
Total
|
51
|
0
|
30
|
19
|
Rating the antibacterial activity of the Pakistani honey samples
Mean and standard deviation of the antibacterial activity of different honey varieties
Honey samples (n) | Mean ± SD | 95%CI*for mean | |
---|---|---|---|
Lower limit | Upper limit | ||
Beri (29) | 11.76 ± 6.8 | 9.16 | 14.36 |
Acacia (15) | 05.13 ± 7.5 | 0.94 | 9.33 |
Citrus (12) | 01.25 ± 4.3 | −1.50 | 4.00 |
Black seed (5) | 11.60 ± 6.5 | 3.52 | 19.68 |
Bhaiker (5) | 02.80 ± 6.2 | −4.97 | 10.57 |
Sunflower (5) | 09.00 ± 8.2 | −1.24 | 19.24 |
Russian olive (5) | 02.80 ± 6.2 | −4.97 | 10.57 |
Garanda (4) | 15.25 ± 50 | 14.45 | 16.05 |
Mustard (4) | 03.50 ± 7.0 | −7.64 | 14.64 |
Clover (4) | 07.50 ± 8.6 | −6.34 | 21.34 |
Robinia (3) | 0 | 0 | 0 |
Litchi (2) | 0 | 0 | 0 |