Honey has been acknowledged worldwide as a good source of natural carbohydrates and sweetner. Six honey samples of Apis mellifera forged on plants from western Algeria were analyzed to determine Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Diastase Number (DN), Hydroxy Methyl Furfural (HMF) content and antibacterial activity alone and in combination with Curcuma Starch. The total phenol content was determined by using the Folin-Ciocalteu method, and the flavonoid content was analyzed using by the aluminum chloride method. The HMF and DN were determined by harmonized methods. An agar incorporation technique was used to assess the Minimum Inhibition Concentration (MICs) and Minimum Inhibition Additive Concentration (MIACs) of honey against two strains of Gram-Negative bacteria.
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Citation: Ahmed M, Djebli N, Aissat S, Zerrouki K, Bourabeh A (2013) In Vitro Synergistic Antibacterial Activity of Natural Honey Combined with Curcuma Starch and their Correlation with Diastase Number, Flavonoid and Polyphenol Content. J Plant Pathol Microb 4:152.
Last date updated on July, 2014