Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea

Seung Hee Park1, Young Ki Kim2, Moon Sub Kim2, Seung Ho Lee1,*
Author Information & Copyright
1Department of Nano-Bioengineering, Incheon National University, 119 Academy-ro, Incheon 22012, Korea
2Division of Special Purpose Trees, Korea Forest Research Institute, Suwon 441-350, Korea
*Corresponding Author : Seung Ho Lee. Department of Nano-Bioengineering, Incheon National University, 119 Academy-ro, Incheon 22012, Korea. Tel: +82-32-835-8269, Fax: +82-32-835-0798, E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 03, 2020 ; Revised: Jan 08, 2020 ; Accepted: Jan 09, 2020

Published Online: Jan 17, 2020


The aim of this study was to evaluate the antioxidant and antibacterial activity of Hovenia (Hovenia dulcis) monofloral honey produced in Korea. To produce Hovenia monofloral honey, Hovenia trees were surrounded by a net house, and honeybees were breed there over a 20-day period. Hovenia monofloral honey contained more than 95% of Hovenia pollen and showed physicochemical properties in agreement with the international honey standard (Codex). The total phenolic and flavonoid contents of Hovenia monofloral honey ranged from a 24.82~27.0 mg gallic acid equivalent and a 0.43~0.45 mg quercetin equivalent, respectively. In addition, to evaluate the functional properties of Hovenia monofloral honey, the antioxidant activity of Hovenia monofloral honey was estimated by using the 1,1-diphenyl-2-picrylhydrazyl radical and the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay. Furthermore, Hovenia monofloral honey showed an antibacterial activity against foodborne gram positive (Listeria monocytogenes and Staphylococcus aureus) and gram negative bacteria (Salmonella Typhimurium and Escherichia coli O157:H7).

Keywords: Honvenia (Hovenia dulcis) honey; monofloral honey; antioxidant activity; anti-bacterial activity

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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