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

نویسندگانالهه محمودی خالدی
همایشIran's 22nd International Congress of Microbiology
تاریخ برگزاری همایش2021-08-28 - 2021-09-02
محل برگزاری همایش1 - Tehran
ارائه به نام دانشگاهدانشگاه علوم پزشکی تهران
نوع ارائهسخنرانی
سطح همایشبین المللی

چکیده مقاله

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.

کلید واژه ها: Chicory honey, phenolic extract, antimicrobial activity