Benzoic acid and cinnamic acid derivatives in chicory honey may be associated with its specific antimicrobial activity

Abstract

Nowadays, human pathogenic bacteria have developed resistance to commonly used antimicrobial drugs. Therefore, new research should be evaluated to find alternative anti-bacterial compounds. We have previously reported the antimicrobial effects of chicory honey. This study was carried out with an objective to determine the antimicrobial activity of phenolic extract of chicory honey and to characterize these compounds by High Performance Liquid Chromatography coupled to Quadrupole-Time of Flight mass spectrometer (HPLC-ESI-QTOF/MS) in comparison with rose, thyme, chamomile, astragal, locust tree, black cumin, barberry, licorice, alfalfa, and coriander honeys. Using disc diffusion method, at the concentration of 12.5% (w/v), phenolic extract of chicory honey showed the diameter of the inhibitory zone of 13.6 mm and 12.8 mm against reference strains of Escherichia coli and Staphylococcus aureus respectively, while phenolic extract of another honey samples showed weaker activity. Comparison of the phenolic compounds profile of chicory honey with other samples indicated that there are certain derivatives of benzoic acid and cinnamic acid with significant amounts in chicory honey that may be associated with its specific antimicrobial activity. This honey was not significantly different from other samples in terms of amount and type of flavonoids and royal jelly derivatives. These results point out that phenolic extract of chicory honey with distinct benzoic acid and cinnamic acid derivatives had the potential as an antibacterial used for development of medicinal food.