Phytochemical Screening and Biological Activities of Hypotrigona squamuligera Raw Honey.

ABSTRACT

To evaluate phytochemical content and biological activities of Hypotrigona squamuligera honey. Study Design: Standard chemical tests, DPPH antiradical activity assay and agar diffusion methods. Place and Duration of Study Department of Chemistry (Natural product section) and Biological Science Department November 2011 and March 2012. Methodology: Standard chemical tests, DPPH antiradical activity and agar diffusion methods were adopted to determine phytochemical compounds present, antioxidant and antibacterial activity respectively. The following bacterial strains were employed in the screening studies Staphylococcus aureus and Escherichia coli, all from stock cultures of Bindura University Biological Sciences Department. Results: Phytochemical screening revealed presence of tannins, alkaloids, flavonoids, terpenoids, anthraquinones and cardiac glycosides. H. Squamuligera honey exhibited marked antioxidant and antibacterial activity. Its antiradical activity was lower than that of ascorbic acid and quercetin at low concentrations 0,0125 and 0,025mg/ml however as from 0,05mg/ml methanolic extract exhibited significantly higher antioxidant activity. H. squamuligera honey (100%) produced a greater inhibition (24 ± 0,09 mm) than amoxicillin (19±0,01mm) for S. aureus. For E. coli amoxicillin produced greater inhibition than H. squamuligera honey. Compared to Apis mellifera honey at a concentration of 100%, H. squamuligera honey revealed better inhibitory activity. Minimum inhibitory values ranged from 10 - 25 μg/ml. The lowest MIC value (15μg/ml) for H. squamuligera honey was recorded for S. aureus. Conclusion: The results suggest that H. squamuligera honey could potentially be used as an alternative pharmaceutical agent against certain microorganisms and source of natural antioxidants for promotion of health however there is a need to perform structural elucidation to identify the structures of phytochemical compounds present in the honey.