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Antibacterial activity of Moroccan Zantaz Honey and the influence of its physicochemical parameters using chemometric tools

2021Journal article Open access
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dc.contributor.authorElamine, Youssef
dc.contributor.authorImtara, Hamada
dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorAnjos, O.
dc.contributor.authorEstevinho, Letícia M.
dc.contributor.authorAlaiz, Manuel
dc.contributor.authorGirón-Calle, Julio
dc.contributor.authorVioque, Javier
dc.contributor.authorMartín, Jesús
dc.contributor.authorLyoussi, Badiâa
dc.date.accessioned2021-05-31T11:56:12Z
dc.date.available2021-05-31T11:56:12Z
dc.date.issued2021
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/app11104675pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7558
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBupleurum spinosumpt_PT
dc.subjectMethyl syringatept_PT
dc.subjectEscherichia colipt_PT
dc.subjectPseudomonas aeruginosapt_PT
dc.subjectStaphylococcus aureuspt_PT
dc.titleAntibacterial activity of Moroccan Zantaz Honey and the influence of its physicochemical parameters using chemometric toolspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue10pt_PT
oaire.citation.startPage4675pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume11pt_PT
person.familyNameAnjos
person.familyNameMiranda Fernandes Estevinho
person.givenNameOfélia
person.givenNameMaria Leticia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication833b19a5-a9f2-485d-a48d-4ead7bdd3f0d
relation.isAuthorOfPublication.latestForDiscovery833b19a5-a9f2-485d-a48d-4ead7bdd3f0d

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