Antibacterial Activity of Moroccan Zantaz Honey and the Influence of Its Physicochemical Parameters Using Chemometric Tools

The emergence of multidrug-resistant bacteria has prompted the development alternative therapies, including use natural products with antibacterial properties. properties Zantaz honey produced in Moroccan Atlas Mountains against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated analyzed using chemometric tools. Minimum inhibitory concentration (MIC) bactericidal (MBC) S. were lowest (112.5 ± 54.5 mg/mL), revealing that this species most sensitive to honey. P. aeruginosa showed an intermediate sensitivity (MIC= 118.75 51.9 while E. coli resistant treatment (MIC = 175 61.2 mg/mL). Content monosaccharides, certain minerals, phenolic compounds correlated activity (p < 0.05). Principal component analysis physicochemical characteristics indicated parameters associated color, acidity, content melanoidins, fructose, epicatechin, methyl syringate, 4-coumaric acid, 3-coumaric acid.