Honey Antibacterial Effect Boosting Using Origanum vulgare L. Essential Oil

Figure 1

Principal component analysis (PCA). (a) Biplots of the analyzed honey samples using the physicochemical parameters as an input. K: potassium; Na: sodium; Ca: calcium; Mg: magnesium; pH; DPPH; M: moisture; Cond: conductivity; Ash; pfund; Col: color; Fla: flavonoid; Fla: flavonol; Phen: phenol; TAC; Mel: melanoidin. (b) PCA biplot of the analyzed honey samples using the resulting FIC of combining honeys with EO as an input. E. C87: Escherichia coli BLSE (ATB: 87) BGN; E. C57: Escherichia coli (ATB: 57) B6N; E. C97: Escherichia coli (ATB: 97) BGM; Stap. Aur: Staphylococcus aureus; Ps. Aes: Pseudomonas aeruginosa; Str. Fae: Streptococcus faecalis.

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