Publication: Antibacterial Activity of Moroccan Zantaz Honey and the Influence of Its Physicochemical Parameters Using Chemometric Tools
No Thumbnail Available
Identifiers
Date
2021-05-01
Authors
Elamine, Youssef
Imtara, Hamada
Graca Miguel, Maria
Anjos, Ofelia
Estevinho, Leticia M.
Alaiz, Manuel
Giron-Calle, Julio
Vioque, Javier
Martin, Jesus
Lyoussi, Badiaa
Advisors
Journal Title
Journal ISSN
Volume Title
Publisher
Mdpi
Metrics
Export
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
Description
MeSH Terms
DeCS Terms
CIE Terms
Keywords
Bupleurum spinosum, methyl syringate, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Manuka honey, Components