Stability of antibiotics in drinking water: An advanced approach towards the impacts of water quality parameters on doxycycline bioavailability

Abstract

Different drinking water sources reduce the concentrations of doxycycline <i>in vitro</i> in a time dependent manner, which can be attributed to their different physico-chemical parameters, i.e., pH and Mg⁺² ions. This emphasizes the role of water quality on the stability of antibiotics concentrations administrated via drinking water.