Comparative Evaluation of Antibacterial and Antioxidant Potency of Mustard, Litchi, and Multiflora Honeys from North and Central India

This study aimed to evaluate the physicochemical characteristics, antioxidant potency, and broad-spectrum antibacterial activity of three distinct Indian honey varieties: Mustard (Brassica juncea), Litchi (Litchi chinensis), and Multiflora (Forest). Physicochemical parameters (moisture, pH, electrical conductivity, HMF, proline, and sucrose) were determined following IHC standards. Antioxidant capacity was quantified through Total Phenolic Content (TPC) and Ferric Reducing Antioxidant Power (FRAP) assays. Antibacterial efficacy was assessed using the agar well diffusion method against a panel of six pathogenic strains, including Staphylococcus aureus, Streptococcus pyogenes, Bacillus subtilis, Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa. This study evaluated the quality and bioactivity of Indian Mustard, Litchi, and Multiflora honeys. All samples met international standards (HMF 180 mg/kg). Multiflora honey exhibited the highest phenolic content (784.6 mg GAE/kg) and antioxidant power (612.5 µmol Fe(II)/kg). Antibacterial assays showed a potency hierarchy of Multiflora > Mustard > Litchi, with Multiflora significantly inhibiting S. aureus (18.2 mm) and S. typhi (14.8 mm). The results validate these honeys as potent natural antioxidants and antimicrobials.