Chemical extraction and gastrointestinal digestion of honey: influence on Its antioxidant, antimicrobial and anti-Inflammatory activities

Abstract

The effect of chemical extraction andin vitrodigestion of different kinds of honey onbioactive compounds (total phenolic compounds and flavonoids) and biological activities (antioxi-dant, antimicrobial and anti-inflammatory) was investigated. The antioxidant activity was evaluatedagainst three radicals (ABTS•+, ROO•,•OH), and the antimicrobial activity was studied againstfive bacteria (Staphylococcus aureus,Listeria monocytogenes,Escherichia coli,Streptococcus mutansandPseudomona aeruginosa) and one yeast (Candida albicans). The results show that in comparison withraw honeys, the methanolic extracts exhibited lower values for phenols, flavonoids and antioxidantactivity and higher anti-inflammatory and antimicrobial activities againstL. monocytogenes.Thehigher anti-inflammatory activity indicates a possible use of dried honey extracts in the pharma-ceutical and cosmetic industries. The digested honeys showed higher total phenolics and higherantioxidant activity than the pre-digested honeys, as well as higher antimicrobial activity againstS.aureusandL. monocytogenes, which underlines the possible antioxidant and antimicrobial effects ofhoney in the human body after the digestion process.