Evaluation of the Antibacterial and Anti-fungal Effect of the Association of Extra Virgin Olive Oil and Honey (notice n° 781447)
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| fixed length control field | 03924cam a2200337 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250123112448.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Aissaoui, Y. |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Evaluation of the Antibacterial and Anti-fungal Effect of the Association of Extra Virgin Olive Oil and Honey |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2023.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 3 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | La présente étude porte sur la caractérisation des miels et des huiles d'olive issues de variétés algériennes, et l'évaluation de l'activité biologique des extraits polyphénoliques, à savoir l'activité antimicrobienne. Les échantillons de sept variétés : « Tlemcen, Tizi-Ouzou, Mascara, Alger, Sidi-Bel-Abbès, Tiaret et Tipaza » ont été utilisés dans notre expérimentation. L'évaluation des analyses physicochimiques et organoleptiques nous permet de classer les huiles dans la catégorie « extra-vierge ». L'évaluation de l'activité antibactérienne des miels révèle que les échantillons de Mascara et de Tiaret sont les plus actifs sur toutes les souches bactériennes testées. Les huiles de Tlemcen, de Tipaza et de Tizi-Ouzou présentent une activité antibactérienne excellente avec les zones d'inhibitions les plus élevées et des concentrations minimales inhibitrices (CMI) les plus faibles contre trois souches de bactéries Staphylococcus aureus, Escherichia coli et Pseudomonas aeruginosa par des essais basés sur la méthode de diffusion par disque et par des tests de détermination de la concentration minimale inhibitrice. Cependant, une interaction synergique a été aussi mise en évidences entre l'association des miels et les extraits des huiles d'olive vis-à-vis des souches bactériennes testées (zones d'inhibition de 12 à 30 mm), Les résultats obtenus suggèrent que certaines thérapies naturelles contenant des miels doivent être utilisées en combinaison avec les huiles d'olive. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Miel |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Effet antibactérien |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Polyphénols |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Association |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Huile d'olive |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Honey |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Antibacterial effect |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Olive oil |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Association |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Polyphenols |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pham, Ngoc-Sang |
| Relator term | author |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bakhti, N. |
| Relator term | author |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Boukhari, Y. |
| Relator term | author |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Meziani, F. Z. |
| Relator term | author |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Phytothérapie | 21 | 6 | 2023-12-01 | p. 268-284 | 1624-8597 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-phytotherapie-2023-6-page-268?lang=en&redirect-ssocas=7080">https://shs.cairn.info/revue-phytotherapie-2023-6-page-268?lang=en&redirect-ssocas=7080</a> |
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