Research article

Baseline Analysis of Physico - Chemical Parameters and Anti-Bacterial Activity of Honey obtained from Kano state, Nigeria

^*1Adamu GA, ²Sallau MS and ³Abubakar AU

*¹Department of Science Laboratory Technology, Kano State Polytechnic

²Department of Chemistry, Ahmadu Bello University, Zaria

³Department of Soil Science, Faculty of Agriculture, BUK, Kano

*Corresponding Author E-mail: galhadamu@yahoo.com; Tel: +2348062894269

Accepted 28 October 2014

Abstract

Apiculture is now a growing industry in Kano state. Analysis of honey aids our understanding of its properties and applications. Physico-chemical characteristics and antibacterial activity of honey obtained from seven different locations of Kano state were determined using AOAC procedure and agar diffusion method respectively. The results of elemental analysis indicate that honey is quite rich in minerals. K, Na, Ca and Mg have high mean concentrations of 549.96(+0.03); 82.97(+0.05); 236.9(+87); 10.5(+2.8) respectively. The results of physical properties show that honey has high acidity (pH 4.01 +0.31) and low water content (17.1+1.95). Analysis of glucose, sucrose, total reducing sugar and protein gave mean values (%) of 20.8 (SD +4.9); 38.5(SD +8.8); 64.3 (SD +13.4) and 1.0 (SD+0.3) respectively. This indicates that honey has high sugar content. The samples were assayed for anti- bacterial activity against some bacteria isolated from human feacal samples; Pseudomonas spp, E.coli and S. aerus and the result shows a mean zone of inhibition of 12mm in both cases. The result however, indicates highest activity at undiluted honey (100%). The indices obtained were within their respective ranges recorded for honey in other regions, with little variations. The honey obtained from the market has some evidence of adulteration.

Keywords: honey, physico-chemical characteristics, antibacterial activity.