Citrus, one of the major genes of Rutaceae family and most economically important fruit tree and widely cultivated throughout the country. The Citrus have high nutritional value and medicinal value. Honey and lemon-honey are traditional remedies in the Middle East and China and for many centuries and have been used in the treatment and prevention of the common cold and various upper respiratory tract infections. Three types of honey were collected; ‘Cheruthen’-produced by bees belongs to the Trigona irridipennis species; Vanthen’- produced by bees belongs to the Apis indica species; ‘Kattutthen’- produced by bees belongs to the Apis dorsata species.
The antibacterial activites of honey samples and lime juice were tested aganist Bacillus, Klebsiella, E.coli, Staphylococcus and Micrococcus. The result showed that the samples have differnt antimicrobial activity. Antimicrobial activity of Cheruthen against Klebsiella species showed a zone of inhibition of 10.1 ± 0.73 mm, when 100 µl of Cheruthen is applied. When 200 µl of Cheruthen is applied the zone of inhibition was 30.1 ± 0.23 mm. Antimicrobial activity of Cheruthen against E.coli showed a zone of inhibition of 10.1 ± 0.13 mm, when 100 µl of cheruthen is applied. When 200 µl of cheruthen is applied the zone of inhibition was 30.2 ± 0.23 mm. Also the phytochemical examination of lime juice and honey samples showed that different types of phytochemical substances are present in both lime juice and different types of honey samples. Further studies are required to reveal the role of each phytochemical and its contribution to the antimicrobial properties of the samples included in this study.
Table of Contents
1. Introduction
1.1 Objectives
1.2 Scope of the study
1.3 Taxonomical classification
2. Review of literature
2.1 Uses and importance
3. Hypothesis
4. Materials and Methods
4.1 Study area
4.2 Sample collection
4.3 Description of the species
4.4 Microorganisms used in the study
4.6 Preparation of samples
4.7 Preparation of test organisms
4.8 Preparation of inoculam and culture media
4.9 Antibacterial assay
4.10 Phytochemical analysis
4.11 Statistical analysis
5. Results
5.1 Antimicrobial activity of honey and lime juice
5.2 Phytochemical analysis
6. Discussion
7. Conclusions
Research Objectives and Key Topics
This research aims to conduct a comparative analysis of the antimicrobial properties and phytochemical constituents of various honey samples and lime juice to evaluate their potential utility in pharmaceutical formulations.
- Comparative evaluation of antimicrobial activity against specific bacterial strains.
- Phytochemical screening for active compounds including phenols, flavonoids, and alkaloids.
- Analysis of three honey types (Cheruthen, Vanthen, Kattuthen) and lime juice.
- Assessment of Minimum Inhibitory Concentration (MIC) and Zone of Inhibition measurements.
Excerpt from the Book
1. Introduction
The universal role of plants in the treatment of disease is exemplified by theiremployment in all the major systems of medicine. Natural products, either as pure compounds or as standardized plant extracts, provide unlimited opportunities for new drugs because of the ready availability of chemical diversity (Cos et al., 2006). Honey and lemon-honey are traditional remedies in the Middle East and China and for many centuries and have been used in the treatment and prevention of the common cold and various upper respiratory tract infections (Molan, 1992; Zulma and Lulat, 1989).
Honey is defined as the sweet substance produced by honey bees from the nectar of blossoms or from secretions of living plants, which the bees collect, transforms and store in honey combs. Honey bee produces dense stable energy food called as nectar which ripened into honey.It also has antioxidant and antimicrobial properties. It is a complex mixture of inverted sugar concentratedsolution that also contains some other carbohydrates, aromatic substances, waxes, minerals, pollen grains, pigments, organic and aminoacids (Arshad, 2003). Honey contains approximately 80% sugar by weight, which is comprised of four main sugar molecules (fructose, glucose, maltose and sucrose), and with many others in lower quantities. The acids present in honey also help to restrict microbial growth. Complex mixtures of acids, particularly gluconic acid, contribute to low acidity and low pH between 3.4 and 6.1 (White, 1979). These characteristics alone make all honeys unsuitable tosupport the growth of microorganisms and explain why honeys destined for human consumption rarely spoil during storage in the home.The use of honey iswide spread among consumers all over the world and used in baking, cooking as a spread on bread and also as an additive in various commercial beverages.
Summary of Chapters
1. Introduction: Discusses the historical and medicinal significance of plants, honey, and citrus fruits in treating diseases and their potential as alternative therapeutic remedies.
2. Review of literature: Provides an overview of the composition, antibacterial properties, and nutritional values of honey and citrus species in medical and commercial applications.
3. Hypothesis: Outlines the research premise that different honey types possess varying antimicrobial effects and that lime juice exhibits significant antimicrobial activity.
4. Materials and Methods: Describes the study area, sample collection methods for honey and lime, and the specific laboratory protocols used for bacterial testing and phytochemical screening.
5. Results: Details the quantitative findings regarding the zone of inhibition of tested samples against selected bacterial isolates and the outcome of qualitative phytochemical analyses.
6. Discussion: Interprets the experimental results, comparing the antimicrobial efficacy of the different honey types and lime juice against various pathogens.
7. Conclusions: Summarizes the findings, confirming the antimicrobial potential of the tested substances and recommending further research into specific phytochemical components.
Keywords
Anti-oxidant, lime juice, Phytochemical analysis, Honey samples, Antimicrobial activity, Bacillus, Klebsiella, E.coli, Staphylococcus, Micrococcus, Trigona irridipennis, Apis indica, Apis dorsata, Rutaceae, Bioactive compounds.
Frequently Asked Questions
What is the primary focus of this research?
The research evaluates the antimicrobial activity and phytochemical profiles of lime juice and three distinct types of honey (Cheruthen, Vanthen, and Kattuthen) sourced from Kerala, India.
Which bacterial strains were tested in this study?
The study tested the antimicrobial efficacy against Bacillus, Klebsiella, Escherichia coli (E. coli), Staphylococcus, and Micrococcus.
What is the core research objective?
The main objective is to establish a comparative analysis of the chemical constituents and antimicrobial potency of these natural samples to explore their potential use in pharmaceutical formulations.
Which scientific methodology was employed?
The researchers followed the Kirby-Bauer disc diffusion method to measure the zone of inhibition and utilized standard qualitative phytochemical tests for detecting phenols, flavonoids, alkaloids, and other compounds.
What does the main body of the work cover?
The main body covers a comprehensive review of literature, detailed descriptions of test microorganisms, specific sample preparation and assay procedures, and the resulting experimental data.
Which key terms define this work?
Key terms include antimicrobial activity, phytochemical analysis, honey samples, lime juice, and specific bacterial species like E. coli and Staphylococcus.
How do the honey types differ in their biological source?
Cheruthen is produced by Trigona irridipennis, Vanthen by Apis indica, and Kattuthen by Apis dorsata.
What specific influence does lime juice concentration have?
The study demonstrates that varying concentrations (100 µl vs 200 µl) of lime juice and honey extracts yield measurable differences in the zone of inhibition against pathogens.
Does the study address potential future research?
Yes, the authors conclude that further studies are required to isolate specific phytochemicals to determine their individual contribution to the observed antimicrobial properties.
- Quote paper
- Dr. Prem Jose Vazhacharickal (Author), Sajeshkumar N. K. (Author), Jiby John Mathew (Author), Steffy Maria Augustine (Author), 2016, Antimicrobial and phytochemical analysis of lime juice and different types of honey. An overview, Munich, GRIN Verlag, https://www.grin.com/document/366729
