RT Journal Article
T1 Antibacterial Activity of Moroccan Zantaz Honey and the Influence of Its Physicochemical Parameters Using Chemometric Tools
A1 Elamine, Youssef
A1 Imtara, Hamada
A1 Graca Miguel, Maria
A1 Anjos, Ofelia
A1 Estevinho, Leticia M.
A1 Alaiz, Manuel
A1 Giron-Calle, Julio
A1 Vioque, Javier
A1 Martin, Jesus
A1 Lyoussi, Badiaa
K1 Bupleurum spinosum
K1 methyl syringate
K1 Escherichia coli
K1 Pseudomonas aeruginosa
K1 Staphylococcus aureus
K1 Manuka honey
K1 Components
AB 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
PB Mdpi
YR 2021
FD 2021-05-01
LK http://hdl.handle.net/10668/19246
UL http://hdl.handle.net/10668/19246
LA en
DS RISalud
RD Apr 6, 2025