Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Honey is an important functional food for human health and nutrition that collected by honey bees stored in the honeycombs. In this study, total phenolic content, antioxidant activity volatile compounds of 13 different samples from various districts Malatya province were investigated. As a result it was determined content varied between 8.50 mg GAE 100 g–1 73.90 observed rich aldehydes, aliphatic acid esters, alcohols, hydrocarbons, carboxylic ketones, terpenes, fatty acids esters. addition, antibacterial effects against 18 pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) bactericidal (MBC). AWD assay, recorded inhibition zone diameters 9 mm 14 found to have partial effect selected target pathogens.