ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Agro-Food Safety
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1631572
This article is part of the Research TopicNutritional and Pharmacological Potential of Bioactive Compounds Present in Wild Edible Plants and Their Utilization in Food Industry to Achieve Zero Hunger Goal of Sustainable DevelopmentView all articles
Physicochemical properties, antibacterial activity, and antioxidant capacity of mixed Sidr
Provisionally accepted
Rasha Mohamed Elmeihy1
Mohamed Khairy Morsy1*
Sobhy I Kasem1Saud A M Aljuweer1Manal Abdelaziz2
Salma Saddeek3Elhosseny Nowar1- 1Faculty of Agriculture, Benha University, Moshtohor, Egypt
- 2Agricultural Research Center (Egypt), Giza, Giza, Egypt
- 3University of Hafr Al Batin, Hafar Al Batin, Saudi Arabia
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Sidr honey has been used for centuries for its taste, odor, nutritive value, and therapeutic ٢٧ characteristics, including antibacterial and antioxidant activity. This work aimed to evaluate the ٢٨ physicochemical, antibacterial propertiesy, and antioxidant capacity of mixed Sidr honey (MSH; ٢٩ Sidr Al-tmayoz) from Saudi Arabia. The mshsSidr Al-tmayozwas designed using 3 types of Sidr ٣٠ honey i.e. Peshawar Sidr, Al-Barri Sidr, and Balady Sidr (1:1:1; w/w). Results showed that ٣١ physicochemical properties of Sidr Al-tmayoz honey were moisture (16.7%), pH (5.07), acidity ٣٢ (20 meq/kg), electrical conductivity (0.85 mS/cm), hydroxymethylfurfural (5.1 mg/kg), and total ٣٣ sugars (83 g/ 100g) accordance with Codex Alimentarius. Sidr Al-tmayoz honey exhibited high ٣٤ phenolic (45.76 mg GA/g), flavonoid (40.66 mg R/g), and antioxidant activity (62.68%).Moreover, the MSHSidr Al-tmayoz displayed the greatest antibacterial activity (inhibitory zones ٣٦ anddehydrogenase activity) out of all the pathogenic bacteria S.Staphylococcus aureus, S.almonella Typhimurium, P. seudomonas aeruginosa, and EscherichiaE. coli O157:H7. The ٣٨ findings demonstrated that Sidr Al-tmayoz honey is a promising natural product rich in bioactive ٣٩ compounds and antioxidants, as well as enhance of quality parameters.
Keywords: Sidr honey, mixed honey, Antibacterial activity, Physiochemical, antioxidant activity. ٤١ ٤٢ Font: (Default) +Headings CS, 12 pt, Font color: Text 1, Complex Script Font: +Headings CS
Received: 19 May 2025; Accepted: 30 Jun 2025.
Copyright: © 2025 Elmeihy, Morsy, Kasem, Aljuweer, Abdelaziz, Saddeek and Nowar. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Mohamed Khairy Morsy, Faculty of Agriculture, Benha University, Moshtohor, Egypt
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