Honey Antibacterial Effect Boosting Using Origanum vulgare L. Essential Oil

Abstract

The appearance of new bacterial strains which cause pathogenic diseases and which are resistant to the most used antibiotics requires probing new antibacterial agents sources. Therefore, the main aim of the present work was to follow the antibacterial activity of honey samples from Palestine and Morocco, after the combination with Origanum vulgare L. essential oil, and figure out whether the honey physicochemical parameters and geographic origin influence the final activity. The results of this study showed good geographical discrimination between the Palestinians and Moroccan honey samples. The antioxidant and antimicrobial activities showed a significant correlation with honey color, melanoidins, and phenolic and flavonoids contents. Furthermore, the possible effect of honey physicochemical parameters on the gained antimicrobial activities was assessed using the principal component analysis (PCA). Some parameters showed a promising effect and seem to be important in the process of honey samples selection. Namely, melanoidins content, phenolic content, electrical conductivity, and mineral content were shown to be positively influencing the gained antibacterial activity after the combination with essential oil against the tested strains, although a significant negative correlation was seen with the FIC only in the case of Escherichia coli (ATB: 57).

Physicochemical characterization and antioxidant activity of Palestinian honey samples

“…The electrical conductivity measures the ionizable organic and inorganic substances and is not suitable to surpass 800 μS/cm, from a quality control point of view (Codex Alimentarius Commission, 2001). The values were similar to other Palestinian honey samples (Imtara et al., 2018), published earlier by the same group for other purposes, and to other samples from different botanical and geographical origins (Aazza et al., 2013; Elamine et al., 2017; Imtara et al., 2018). Other criteria used to determine the nutritional value of honey, with direct relation with the ash content and electrical conductivity is the mineral content (Table 3).…”

“…In addition, the trace minerals of Fe, Zn, Cu, and Pd were detected in all honey samples at low concentrations (Table 3). All values found in the samples were within the ranges reported for honeys from other study (Aazza et al., 2013; Fernández‐Torres et al., 2005; Imtara et al., 2018). The mineral composition of honey samples is also a potential indicator of its geographical origin, as well as a biomarker of possible pollution by toxic metals (Alves, Ramos, Gonçalves, Bernardo, & Mendes, 2013; Pohl, 2009).…”

“…Low pH value is a property that inhibits the growth of undesirable microbial entities. In addition, the authors of the present work reported that low pH values is favorable parameters when a synergetic affect with essential oils against microbial strains is targeted (Imtara et al., 2018). …”

“…The verity of its sources subject its composition to high variability, which require standardization procedures for customer's protection (Albaba, 2015). In addition to the floral origin, other factors may be determinant in the final quality of honey such as the geographical and climate characteristics as well as the processing and storage conditions (Aazza, Lyoussi, Antunes, & Miguel, 2013; Imtara, Elamine, & Lyoussi, 2018). …”

In VitroEvaluation of the Potential Use of Propolis as a Multitarget Therapeutic Product: Physicochemical Properties, Chemical Composition, and Immunomodulatory, Antibacterial, and Anticancer Properties

“…e minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) tests were determined by microdilution method according to NCCLS standards in microplate (96-well plates) [32,33]. With modification, ten concentrations of PNM were prepared in sterile tubes by successive dilutions 1/2 in hydroethanol (70%).…”