Please use this identifier to cite or link to this item: http://repository.aaup.edu/jspui/handle/123456789/3727
Title: Physicochemical Properties, Chemical Composition, Antioxidant Properties, and Antibacterial Effects of Four Palestinian Honey Varieties
Authors: Abu-Farich, Basheer$Other$Palestinian
Masalha, Mahmud$Other$Palestinian
Egbaria, Eisaam $Other$Palestinian
Kmail, Abdalsalam$AAUP$Palestinian
El Ghouizi, Asmae $Other$Other
Weld Ali, D$AAUP$Palestinian
Lyoussi, Badiaa$Other$Other
Saad, Bashar$AAUP$Palestinian
Keywords: Antibacterial
Antioxidant
Medicago sativa
Ziziphus spina-christi
Silybum
Centaurea dumulosa
Issue Date: 24-Oct-2024
Publisher: Journal of Pure and Applied Microbiology
Citation: 2. 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.
Series/Report no.: https://doi.org/10.22207/JPAM.18.4.03;
Abstract: The 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.
URI: http://repository.aaup.edu/jspui/handle/123456789/3727
ISSN: 2581-690X
Appears in Collections:Faculty & Staff Scientific Research publications

Files in This Item:
File Description SizeFormat 
JPAM_Vol_18_Issue4_p_2315-2327.pdf722.74 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Admin Tools