We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Antibacterial Activity of Moroccan Zantaz Honey and the Influence of Its Physicochemical Parameters Using Chemometric Tools.
- Authors
Elamine, Youssef; Imtara, Hamada; Miguel, Maria Graça; Anjos, Ofélia; Estevinho, Letícia M.; Alaiz, Manuel; Girón-Calle, Julio; Vioque, Javier; Martín, Jesús; Lyoussi, Badiâa; Dezmirean, Daniel Severus; Moise, Adela Ramona
- Abstract
The emergence of multidrug-resistant bacteria has prompted the development of alternative therapies, including the use of natural products with antibacterial properties. The antibacterial properties of Zantaz honey produced in the Moroccan Atlas Mountains against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated and analyzed using chemometric tools. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) against S. aureus were the lowest (112.5 ± 54.5 mg/mL), revealing that this species was most sensitive to Zantaz honey. P. aeruginosa showed an intermediate sensitivity (MIC= 118.75 ± 51.9 mg/mL), while E. coli was the most resistant to treatment (MIC = 175 ± 61.2 mg/mL). Content of monosaccharides, certain minerals, and phenolic compounds correlated with antibacterial activity (p < 0.05). Principal component analysis of physicochemical characteristics and antibacterial activity indicated that the parameters most associated with antibacterial activity were color, acidity, and content of melanoidins, fructose, epicatechin, methyl syringate, 4-coumaric acid, and 3-coumaric acid.
- Subjects
EPICATECHIN; HONEY; PSEUDOMONAS aeruginosa; CATECHIN; PRINCIPAL components analysis; NATURAL products; STAPHYLOCOCCUS aureus; ESCHERICHIA coli
- Publication
Applied Sciences (2076-3417), 2021, Vol 11, Issue 10, p4675
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app11104675