Abstract. The chemical composition of honey varies according to the quality of the harvested nectar. The aim of the study was to determine the qualitative and quantitative composition of honey from different regions in Algeria. A qualitative and quantitative analysis was carried out on honey polyphenol extract with the characterization of the majors groups and the determination of the amount of total polyphenols. The results indicate that the honey polyphenol extracts have different rates of phenolic compounds (Flavonoids, Tannins and Cardenolides). The polyphenol extracts present a concentration of 0.32, 0.4, 0.76 and 0.39 mg GAE/100 g for the extract of Mascara, Oran, Jijel and Tlemcen respectively. The different types of tested honey present a variable composition on phenolic compounds, which allowed us to determine the different therapeutic properties of honey.

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.

Title: Antibacterial Effect of Polyphenols Extracted from Different Honeys against Methicillin-Resistant Staphylococcus aureus. Background: Methicillin resistant Staphylococcus aureus present multiple problems of nosocomial infectious diseases, in addition to the multidrug resistance. Our work aims to evaluate the antibacterial effect of four polyphenolic extracts from honey against Methicillin resistant Staphylococcus aureus. Methods and findings: An extraction of polyphenol was carried out from different honey samples collected from different sites of the Algerian territory. Then, the study of the antibacterial effect was performed by the determination of inhibition diameter and the minimal inhibitory concentration. The results indicated that the extracts of honey presented different total phenolic content with high value of 76 ± 1.1 mg GAE/100 g of fresh weight. It was clearly showed the sensitivity of MRSA against polyphenolic extracts. This inhibitory effect was found for the four samples tested with varying degrees of inhibition. The polyphenolic extract of Jijel has the highest inhibitory effect among all extracts with the MIC of 0.095 μl/ml. Conclusions: The study of the antibacterial effect of honey extracts allowed us to present an alternative way against the infectious diseases.

No abstract

No abstract