PHYSICOCHEMICAL PROFILING AND ANTIMICROBIAL ACTIVITY OF EGYPTIAN LOOFAH HONEY AS AN UNCONVENTIONAL BEE HONEY: A COMPREHENSIVE STUDY

This investigation focuses on exploring the physicochemical characteristics and antimicrobial activity of loofah honey in the Egyptian governorates of Kafr El-Shaikh and El-Beheira. A novel variety of honey, designated as a supplementary resource, has been identified as a means of sustenance for bees during periods of scarcity. Pollen analysis of the examined honey samples revealed its natural origin from various plant sources in trace amounts. The physicochemical analysis produced noteworthy results, with estimated reducing sugars ranging from 61.10±0.20 to 69.29±0.12 g/100g and pH values varying between 3.53±0.01 and 3.74±0.01. There were notable variations amongst the samples in terms of free acidity, total lactone, and total acidity, while no significant distinctions were noted in ash content. The study further identified the highest recorded values for H2O2, DN, and HMF as 76.80±0.01 mg/kg, 12.50±0.06 U/kg, and 5.35±0.01 mg/kg, respectively. Additionally, the maximum levels of phenols, flavonoids, and DPPH were determined as 210.56±0.01 mg/kg, 52.84±0.01 mg/kg, and 83.33±0.01 %, respectively. In terms of antimicrobial activity, all samples exhibited efficacy against Bacillus subtilis and Klebsiella pneumoniae, except for one sample that demonstrated antimicrobial activity against all six tested microorganisms’ types.