Antibacterial activity of Capparis spinosa honey against Staphylococcus aureus and Escherichia coli

• Main Authors: Abdelkrim Amer, Saleh Abid-Alla
• Format: Article
• Language: English
• Published: E-NAMTILA 2021-01-01
• Series: Dysona. Life Science
• Subjects: caper honey; antibacterial; capparis spinosa; escherichia coli; staphylococcus aureus
• Online Access: http://life.dysona.org/article_118037_95af71f7ac38bc6808f4b0cd65092a62.pdf

This study aimed to investigate the antibacterial effect of caper honey collected from Jabal Al Akhdar region in eastern Libya. Honey was diluted with sterile distilled water at various rates (15%, 25%, 50%, and 75%). The dilutions were tested in vitro against two types of bacteria, one of which was Gram-negative (Staphylococcus aureus) and the other Gram-positive (Escherichia coli), by conducting the sensitivity tablets test using the disk diffusion method and measuring the diameter of the inhibition zone due to the effect of honey. Additionally, honey effect on the numbers of bacterial cells was investigated using the decimal dilution procedure. Caper honey analysis showed that moisture content was 18.9, with a small amount of calcium and phosphorus,  and a protein content of 0.830%. Caper honey showed an apparent inhibitory effect on the studied bacteria as there was a direct relationship between honey concentration and the diameter of the inhibition zone. Additionally, there was a significant negative correlation between honey concentration and the total number of bacterial cells with total inhibition under 75% concentration.