Nutritional Analysis and Antibacterial Effect of Honey on Bacterial Wound Pathogens

Abstract

The nutritional analysis of honey sample purchased from Iyale, Dekina Local Government area in Kogi state, Nigeria was assessed using the recommended methods of the Association of Official Analytical Chemists. The results were as follow: total titratable acidity (32.6%), fat content (1.5%), protein content (0.88%), unhydrolysed and hydrolysed honey have glucose and fructose (63.0%) and (81%), vitamin C content (3.45%), moisture content (25.22%), ash content (1.67%), crude fibre (1.2%), soluble carbohydrate (69.53%). The antibacterial analysis of honey at 100% concentration revealed a significant activity against Escherichia coli, (25mm), Pseudomonas aeruginosa (23mm), Streptococcus pyogenes (22mm), Staphylococcus aureus (20mm), and Proteus mirabilis (17mm). At 75% concentration the bactericidal activity was slightly reduced but effective against Escherichia coli, (21mm), Pseudomonas aeruginosa (16mm), Streptococcus pyogenes (17mm), Staphylococcus aureus (14mm), and Proteus mirabilis (13mm). While at 50% concentration there was weak inhibition Escherichia coli, (11mm), Streptococcus pyogenes (9mm), Staphylococcus aureus (9mm), however some of the wound bacterial pathogens were resistance at these concentration such as Pseudomonas aeruginosa and Proteus mirabilis. The minimum bactericidal concentration and the minimum inhibitory concentration were 3.13mg/ml - 12.5mg/ml and 1.57mg/ml - 6.25mg/ml respectively. The result reveals that honey can be used in the treatment of wound infection associated with these pathogens