PHYSICOCHEMICAL AND ANTIBACTERIAL EFFICACY OF HONEY FROM VARIOUS LOCATIONS IN NIGERIA AGAINST CLINICAL BACTERIAL SPECIES

Abstract

Honey has been recognised for its effectiveness in treating several human pathologies, possessing a broad-spectrum antimicrobial potential against various organisms, particularly bacteria. The antibacterial activity is primarily due to its low pH, high osmolality, and accumulation of hydrogen peroxide. The study was conducted to analyse the physicochemical and antibacterial activity of local honey against clinical bacterial species. Physicochemical analyses were carried out to determine the pH, water content and density of the honey samples. Honey samples were diluted at different concentrations: 20%, 40%, 60%, 80% and Net honey (100% of pure honey). The result indicated a pH of 3.5 to 4.5, which is predominantly acidic. The water content ranges from 16.4% to 24.4 %, and the density ranges from 1380.2kgm^-3 to 1425.1kgm^-3.The density of honey is another reflection of the intrinsic quality of the sweetener. Honey samples used in this study exhibited a zone of inhibition on 100%, 80%, 60% and 40% dilution, but showed no zone of inhibition on 20% dilution to E. coli and K. pneumoniae. The honey samples showed decreasing activities upon dilution with water. The study confirmed that local honey has antibacterial activity against clinical bacterial species and, therefore, can be used as an alternative natural source of medicine to treat infections caused by bacteria.