Physicochemical, phenolic, and antioxidant profiles of honey and antibacterial activities of garlic, honey, and garlic-honey macerations.

The increasing concern about antibiotic side effects and the rise of resistant bacterial strains have stimulated interest in natural antimicrobial alternatives. This study evaluated the antibacterial activity of garlic (Allium sativum L.), honey, and particularly their combined effects in traditional macerations against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, along with their physicochemical properties, total phenolic content, and antioxidant activity. All honey samples met Codex Alimentarius standards, showing normal acidity and low hydroxymethylfurfural levels. Carob honey had the highest polyphenol content and antioxidant capacity, while jujube honey showed the highest flavonoid concentration. Individually, sliced and powdered garlic exhibited strong antibacterial effects, whereas steamed garlic was less active, and all honeys showed inhibitory activity, with jujube honey being the most effective. Notably, the combination of garlic and honey enhanced antibacterial activity compared to individual components, with the garlic powder-jujube honey maceration producing the highest inhibition. While garlic demonstrated bactericidal activity at high concentrations, honey and garlic-honey macerations mainly exhibited bacteriostatic effects. These findings highlight the added value of garlic-honey combinations as effective natural antibacterial agents against clinically important pathogens.