1. Evaluation of the Antibacterial and Anti-fungal Effect of the Association of Extra Virgin Olive Oil and Honey.
- Author
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Aissaoui, Y., Mehenni, F., Bakhti, N., Boukhari, Y., and Meziani, F. Z.
- Subjects
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OLIVE oil , *PSEUDOMONAS aeruginosa , *NATUROPATHY , *ANTIBACTERIAL agents , *STAPHYLOCOCCUS aureus - Abstract
The present study concerns the characterization of honey and olive oils obtained from Algerian varieties and the evaluation of the biological activity of polyphenolic extracts, namely, the antimicrobial activity. Samples of seven varieties: "Tlemcen, Tizi-Ouzou, Mascara, Alger, Sidi-Bel-Abbès, Tiaret and Tipaza" were used in our experiment. The evaluation of the physicochemical and organoleptic analyses allows us to classify the oils in the "extra-virgin" category. The evaluation of the antibacterial activity of the honeys reveals that the samples of Mascara and Tiaret are the most active on all the bacterial strains tested. The extracts of the oils of Tlemcen, Tipaza, and Tizi-Ouzou exhibit antibacterial activity, particularly interesting with the highest zones of inhibition and the lowest (minimum inhibitory concentration [MIC]) against three strains of bacteria Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa by tests based on the disk diffusion method and by tests for the determination of the MIC. However, a synergistic interaction was also demonstrated between the combination of honey and extracts of olive oils with respect to the bacterial strains tested (zones of inhibition from 12 to 30 mm). The results obtained by this study suggest that certain natural therapies containing honey should be used in any combination with olive oils. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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