Influence of storage on chemical composition and antimicrobial activity of coriander [coriandrum sativum L.] Honey

ABSTRACT

The influence of storage on the antimicrobial activity and chemical composition of coriander honey was investigated. Staphylococcus aureus, Escherichia coli and Candida albicans were used for antimicrobial assay of the fresh and stored coriander honey. It was clear that fresh or stored crude coriander honey showed a higher antibacterial activity if compared with n-hexane extract. It was obvious that fresh coriander honey and its n- hexane extract were effective against different examined pathogens. Staphylococcus aureus was the most affected bacteria by both fresh and stored coriander honey as well as their n-hexane extracts. The stored honey extracted with n- hexane showed the highest antifungal activity against Candida albicans. Comparative gas chromatography - mass spectrometry [GC/MS] study of the fresh and stored Coriander honey revealed that the storage produced a significant decrease in the amounts of mono-, sesqui- and diterpens, fatty acid octyl esters, antibacterial, antifungal activity and produced a significant increase in the amounts of fatty acid ethyl esters. 1- hydroxylinalool, benzenemethanol 3,4- dimethoxy and oleic acid showed the highest significant concentration. Few fatty acids, fatty acid esters and alkanols, alkanals and alkanones are also present