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Investigations of the anti-oxidant activity and anti-microbial activity

of Apis dorsata honey from Indonesia

Student ID : 10767119
Maria Angelina Sitorus1
1
Department of Biotechnology, National Formosa University, Yunlin, Taiwan
Keyword : Honey bee, Apis dorsata, anti-oxidant activity, anti-microbial activity,
Introduction
Honey is a natural product, which consist of a very concentrated solution of a
complex mixture of sugars, in which fructose and glucose are the main contributors
(Moniruzzaman, Khalil, Sulaiman, & Gan, 2013). Honey has highly variable
sensorial and physicochemical characteristics due to climatic and environmental
conditions and the diverse origins of the plants from which it is harvested (Cimpoiu,
Hosu, Miclaus, & Puscas, 2012). Honey is a lot of substances, especially
carbohydrates and water, minerals, proteins, free amino acids, enzymes, vitamins,
organic acids, flavonoids, phenolic acids, and other phytochemicals (Terrab,
Gonzalez, Diez, & Heredia, 2003).
The giant honey, Apis dorsata has a widespread distribution throughout
southern Asia and is not found in North America. Three subspecies of Apis dorsata
are recognized: Apis dorsta dorsata, Apis dorsta binghami, and Apis dorsta
breviligula (Ratnayake, Weerathunga, Dilrukshi, Amara Witharana, & Jayasinghe,
2018). Apis dorsata is species of native Indonesian honeybees with largest body
size. Besides species this is also known to be very aggressive compared with other
species of honeybees found in Indonesia. Apis dorsata can be found almost at all
islands in Indonesia except Maluku and Irian Jaya. (Hadisoesilo, 2000).
Honey is useful for the treatment of heart disease, cancer, cataracts, and some
inflammatory diseases because can act as antioxidants and antimicrobials properties,
as well as wound healing and anti-inflammatory activity (Martos et al., 2000).
Antioxidant activity is the ability and potential of honey to reduce oxidative
reactions within food systems and human health. Honey is known to be rich in both
enzymatic and non-enzymatic antioxidants, including glucose oxidase, catalase,
ascorbic acid, carotenoid derivatives, organic acids, Maillard reaction products,
amino acids, and proteins (Dimitrova, Gevrenova, & Anklam, 2007). Furthermore,
the therapeutic role of honey in the treatment of various ailments has received
substantial attention recently, and its therapeutic value has partly been credited to its
antioxidant properties (Aljadi & Kamaruddin, 2004; Gheldof & Engeseth, 2002).
Total flavonoid content is well correlated with three antioxidant assays that
use different mechanisms, namely free radical scavenging activity by the 1,1-
dyphenyl-2-picrylhydrazyl (DPPH), the ferric reducing antioxidant power assay and
the beta carotene bleaching assay (Chua, Rahaman, Adnan, & Tan, 2013).
Antimicrobial activity of honey is linked to hydrogen peroxide which is
produced by glucose oxidase especially when honey is diluted (Fahim, Dasti, Ali,
Ahmed, & Nadeem, 2014). The antimicrobial properties of honey have been well
known in folk medicine for many years. These healing powers are directly due to
the honey’s chemical composition, including the presence of hydrogen peroxide, as
well as other non peroxide factors. There are many non-peroxide constituents that
form part of the antibacterial activity of honey and these include phenolic
compounds, flavonoids and a number of other components (Zainol, Yusoff, &
Yusof, 2013).
In this research, A. dorsata was selected for study since honey from this wild
species is the most popular in local consumption and sales. The aim of the present
research, the properties of honey, in terms of the anti-oxidant activity, anti-bacterial
activity of Apis dorsata honey especially in Kalimantan.
References

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