Physicochemical and Antibacterial Activity of Honey Sold in Nekemte, East Wollega Zone, Western Ethiopia
DOI:
https://doi.org/10.20372/star.V14.i2.08Keywords:
Honey, Antimicrobial activities, Physicochemical propertiesAbstract
This study investigated the physicochemical properties and antibacterial activities of honey samples from Nekemte, East Wollega Zone, Ethiopia. A total of 21 honey samples were collected from seven locations: Arjo Guddatu, Mettu (I/Bora), Bedelle (B/Bedele), Gidda Ayena, Limu (Gelila), Jemoa, and Ebantu (Qello), with three replicates per area. The samples were analyzed for pH, electrical conductivity (EC), total sugar content, and ash content using a randomized design. pH of the samples ranged from 3.5 to 3.96, with Jemoa honey being the lowest pH (3.5) and Ebantu (Qello) honey being the highest pH (3.96). EC ranged from 0.48 to 1.17 mS/cm, with Jemoa honey being the highest EC (1.17 mS/cm). Sugar content ranged from 65 to 83 g/100 g, and ash content ranged from 0.28 to 0.75 g/100 g. Antibacterial analyses showed that the honey samples inhibited five bacterial pathogens (Staphylococcus aureus, Escherichia coli, Salmonella Typhimurium, Shigella flexneri, and Pseudomonas aeruginosa) by 100%. Jemoa honey had the maximum number of inhibition zones, whereas Ebantu (Qello) honey was broad-spectrum at low concentrations. The findings demonstrate the local honey's antimicrobial potency, particularly that of Ebantu (Qello).
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