91桃色

Anti-Aspergillus niger of eucalyptus honey influenced by thermal treatment

Research Article Open 91桃色

Ahmed Moussa1*, Djebli Noureddine2, Aissat Saad1, Meslem Abdelmelek1

1Institute of Veterinary Sciences University Ibn-Khaldoun Tiaret, Algeria

2Departments of Biology, Faculty of Sciences, Mostaganem University, Algeria

*Corresponding authors: Dr. Ahmed Moussa Institute of Veterinary Sciences University Ibn-Khaldoun Tiaret (14000) Algeria Tel: +213 65234059 Fax: +213 46 425001 E-mail: moussa7014@yahoo.fr

Received April 19, 2012; Published July 30, 2012

Citation: Moussa A. Noureddine D. Saad A, Abdelmelek M (2012) Anti-Aspergillus niger of eucalyptus honey influenced by thermal treatment. 1: 175. doi:10.4172/scientificreports.175

Copyright: © 2012 Moussa A et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The objective of this study was to evaluate the effects of heat processing on the antifungal activity of honey against Aspergillus niger. A sample of eucalyptus honey was divided into four portions of 250 g each. One of the four honey portions was not heated (Room temperature: 25°C), The other portions were placed in water bath during 24 hours at 40°C, 60°C and 80°C temperatures. The HMF rates, Acidity, pH and the refraction index were determined by harmonized methods. The antifungal tests (Minimum Inhibitory Concentration) were carried out on Sabouraud agar medium embedded with honey according to dilution test. The moisture shows values of 15.65% and 15.83%, pH between 4.10 and 4.24, the free acidity ranges between 33.8 and 38.36 meq kg-1, Hydroxymethylfurfural (HMF) content shows values between 28.8 and 103.44 mg kg-1.

The antifungal action of the non-heated fraction (Fc) of honey in vitro was marked 46 % (vol/vol) than heated fractions of honey (47%, 48%, and 50%) vol/vol. respectively the antifungal activity of each fraction decreased in the following order: 46% (F25°C), 47% (F40°C), 48% (F60°C) and 50% (F80°C). Our findings indicate that different levels of parameters physical-chemical properties of honey to different temperatures showed inhibitory activity against A.niger with variable degrees but heating honey diminish its antifungal capacity.

Keywords

Honey; Aspergillus niger; Antifungal activity; Thermal treatment

Introduction

Therapeutic limitations, development of fungal drug resistance, drug-related toxicity, drug interactions and insufficient bioavailability of the currently available antifungal drugs have made the development of drugs necessary that would be able to treat the emerging fungal infections [1]. Honey forms part of traditional medicine in many cultures [2], although it is most widely used as sweetener. It is composed of at least 181 components and is basically a solution supersaturated in sugars, fructose (38%) and glucose (31%) are the most important [3], the moisture content is about 17.7%, total acidity 0.08%, and ashes constitute 0.18% [4]. In addition, there is a great variety of minor components, including phenolic acids and flavonoids, the enzymes glucose oxidase and catalase, ascorbic acid, carotenoids, organic acids, amino acids, proteins, and α-tocopherol [5].

Acidity and pH of honey are mainly due to the content of the gluconolactone ⁄ gluconic acid present as result of the enzymatic action of glucose-oxidase [6]. Honey moisture content is a quality criterion that determines its shelf-life during storage because of resistance to spoilage by yeast fermentation. Differences on moisture content also depend on the harvest season and the degree of maturity reached in the hive [7].

Hydroxymethylfurfural (HMF) content is one of the most important quality parameters of the quality and health safety of honey. This cyclic aldehyde develops in honey either by hexose dehydration (glucose and fructose) in acidic environment or as a result of Maillard’s reaction. HMF content in fresh honey is very low or nonexistent, its concentration increases in the course of storing (in relation to pH, the length of storing) and also in the course of the honey heating [8].

Several types of honey are produced in Algeria, where honey production is a traditional practice, well implanted in several regions. The Tiaret region is located in the west of Algeria