Ajay Dongare*, Akshay Jagtap, Rajeshwari Bhise, Amir Shaikh, Suvarna Ingale, Sunil Kakad
SCES’s Indira College of Pharmacy, Pune, M.S. India
*Address for correspondence
SCES’s Indira College of Pharmacy, 89/2A, Tathawade, Pune, M.S. India
Objective: To evaluate honey samples with respect to their physicochemical properties and anti-inflammatory activity. Materials and Methods: Different samples of honey namely Saffron honey, Chambal honey, Ajwain honey and Tulsi honey were evaluated for Ash content, pH, Moisture content and anti-inflammatory activity. Results and discussion: Anti-inflammatory activity of honey samples with different concentrations (30, 40, 50, 60 mg/ml) were compared using HRBC membrane stabilization method. Honey samples namely Tulsi honey, Saffron honey, Ajwain honey and Chambal honey showed maximum protection of 94.12%, 85.28%, 79.36% and 74.35% respectively at 60 mg/ml concentration. The results revealed that as with increase in concentrations of honey, membrane stabilizing activity also increases significantly. Tulsi honey gave highest ash content of 0.54±0.25 gm/100gm. Maximum pH of 4.8±0.36 was shown by chambal honey while highest acidity was seen in tulsi honey (3.8±0.43). Conclusion: This study demonstrated that honey samples possess significant anti-inflammatory activity. Thus it can be concluded that, physicochemical properties, anti-inflammatory activity and quality of honey varied depending on the botanical origins, storage conditions and handling.
Keywords: Honey, anti-inflammatory activity, membrane stabilization