النشاط المضاد للبكتيريا لعسل السدر وعسل الزعتر الليبي ضد بعض البكتيريا الممرضة المعزولة من مركز بنغازي الطبي

مراد عبد الرازق رمضان  السعيطي; عبدالمجيد نجيب مراجع الصوينعي

doi:10.54172/9k615074

Authors

Murad Abdulrraziq Ramadhan Alsaeiti Department of Food Science and Technology, Agriculture Faculty, University of Benghazi, Benghazi, Libya Author
Abdelmagid Hamed Department of Food Science and Technology, Agriculture Faculty, University of Benghazi, Benghazi, Libya Author

DOI:

https://doi.org/10.54172/9k615074

Keywords:

Libyan honey, Sidr honey, Thyme honey, Antibacterial activity, Physicochemical properties.

Abstract

This study evaluated the antibacterial activity of two types of Libyan honey, Sidr and thyme produced in the Benghazi region, and investigated their physicochemical properties and relationship to antibacterial efficacy in light of increasing microbial resistance to conventional antibiotics. Four clinically isolated pathogenic bacterial strains were obtained from patients at Benghazi Medical Center: Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae. The results demonstrated a statistically significant positive correlation (p ≤ 0.05) between honey concentration and inhibition zone diameter for all tested bacteria. No inhibitory effect was observed at 25% concentration for most of the tested species, whereas the highest antibacterial activity occurred at 100%. Sidr honey exhibited the largest inhibition zone against S. aureus (28.0 ± 0.41 mm) compared to thyme honey (22.75 ± 0.50 mm). Similarly, Sidr honey showed greater activity against E. coli (26.0 ± 0.82 mm) than thyme honey (21.0 ± 0.82 mm). Gram-negative bacteria showed lower susceptibility overall, with minimum inhibitory concentration (MIC) values of 12.5% for Sidr honey in most cases, while minimum bactericidal concentration (MBC) values reached 50% for both honey types. Physicochemical analysis revealed the superiority of Sidr honey, characterized by lower pH (3.7 ± 0.2), lower moisture content (6.7%), and higher total sugar content (81.45%) compared to thyme honey. The study concludes that Libyan honey, particularly Sidr honey, demonstrates promising potential as a natural antibacterial agent.

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