The Assessments of Antioxidant and Antimicrobial Activities on The Honey of Different Regions in Taiwan and Thailand.

Honey is a natural product made by honeybees. Humans widely consume honey due to its multiple functions as a food constituent and its therapeutic effects, presented by references. This study evaluated the antioxidant and antibacterial properties of different kinds of honey in various Taiwan and Thailand regions. In our study, we will analyze the total phenolic content (TPC), the antioxidant activity such as 2,2-diphenyl-1- picrylhydrazyl (DPPH), and ferric-reducing antioxidant power (FRAP) assays. In addition, the agar diffusion test was used to test the antimicrobial activity. The results showed that stingless bee (Lepidotrigona hoozana) honey had the highest total phenolic content (239.85 ± 0.73 mg GAE/g) and the most potent antioxidant activity using FRAP assay (1140.25 ± 40 µmol Fe⁺²/g). However, the honey with high fructose syrup has the lowest total phenolic content (95.4 ± 0.98 mg GAE/g) and the weakest ferric-reducing antioxidant power (158.58 ± 10.1 µmol Fe⁺²/g) and radical scavenging activity (29.2 ± 1.57%). In summary, all honey samples effectively inhibited E. coli, but they failed to inhibit yeast and mold. In addition, stingless bee honey has the best effect in inhibiting E. coli. In conclusion, stingless bee honey has shown better anti-oxidative and antibacterial activity than the honey of Apis mellifera. [ABSTRACT FROM AUTHOR]