Please use this identifier to cite or link to this item: http://repository.aaup.edu/jspui/handle/123456789/3727
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dc.contributor.authorAbu-Farich, Basheer$Other$Palestinian-
dc.contributor.authorMasalha, Mahmud$Other$Palestinian-
dc.contributor.authorEgbaria, Eisaam $Other$Palestinian-
dc.contributor.authorKmail, Abdalsalam$AAUP$Palestinian-
dc.contributor.authorEl Ghouizi, Asmae $Other$Other-
dc.contributor.authorWeld Ali, D$AAUP$Palestinian-
dc.contributor.authorLyoussi, Badiaa$Other$Other-
dc.contributor.authorSaad, Bashar$AAUP$Palestinian-
dc.date.accessioned2025-12-22T04:05:48Z-
dc.date.available2025-12-22T04:05:48Z-
dc.date.issued2024-10-24-
dc.identifier.citation2. Abu-Farich B, Masalha M, Egbaria E, Kmail A, El Ghouizi A, Weld Ali D, Lyoussi B, Saad B. Physicochemical Properties, Chemical Composition, Antioxidant Properties, and Antibacterial Effects of Four Palestinian Honey Varieties. J Pure Appl Microbiol. 2024;18(4):2315-2327. doi: 10.22207/JPAM.18.4.03.en_US
dc.identifier.issn2581-690X-
dc.identifier.urihttp://repository.aaup.edu/jspui/handle/123456789/3727-
dc.description.abstractThe present study evaluates the physicochemical attributes, antibacterial efficacy, and antioxidant capacities of four distinct varieties of honey from the West Bank region of Palestine: Assal Barsem (Medicago sativa) AB, Assal Morar (Centaurea dumulosa Boiss) AM, Assal Horfesh (Silybum) AH, and Assal Sader (Ziziphus spina-christi) AS. The analysis encompassed parameters such as pH, electrical conductivity, Total Flavonoid Content (TFC), and Total Phenolic Content (TPC). Furthermore, the antioxidant potential was gauged through Total Antioxidant Capacity (TAC) determination and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. In addition, the antibacterial effectiveness of the honeys was measured against a spectrum of bacterial strains including Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Streptococcus pneumoniae, Klebsiella pneumoniae, Haemophilus influenzae, and Bacillus subtilis, utilizing minimum inhibitory concentration (MIC) and Minimum Bactericidal Concentrations (MBC). The outcomes of the physicochemical analysis adhered to the quality benchmarks outlined by the European Union Commission and the Codex Alimentarius Commission. The MIC and MBC values exhibited notable variance across the tested honey varieties, with MIC values ranging from 0.024% w/w to 1.56% w/w, and MBC values ranging from 0.048% w/w to 3.15% w/w. Particularly, AH demonstrated superior efficacy against all seven bacterial strains, with MIC values spanning from 0.1 to 0.6% w/w, and MBC values ranging from 0.3% w/w to 0.8% w/w. Staphylococcus aureus and Escherichia coli were notably susceptible to all honey samples. Collectively, our findings underscore the therapeutic potential of Palestinian honey varieties, highlighting their multifaceted health-promoting attributes. Further exploration is warranted to elucidate the mechanistic underpinnings of bioactive constituents and explore their potential applications in healthcare.en_US
dc.language.isoenen_US
dc.publisherJournal of Pure and Applied Microbiologyen_US
dc.relation.ispartofserieshttps://doi.org/10.22207/JPAM.18.4.03;-
dc.subjectAntibacterialen_US
dc.subjectAntioxidanten_US
dc.subjectMedicago sativaen_US
dc.subjectZiziphus spina-christien_US
dc.subjectSilybumen_US
dc.subjectCentaurea dumulosaen_US
dc.titlePhysicochemical Properties, Chemical Composition, Antioxidant Properties, and Antibacterial Effects of Four Palestinian Honey Varietiesen_US
dc.typeArticleen_US
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