Peroxide and non-peroxide antibacterial activity in some Iranian honeys

ABSTRACT

A range of some Iranian monofloral honeys were assayed for antibacterial activity with and without hydrogen peroxide which is inactivated by the addition of catalase. It was found that the high amount of antibacterial activity in honeys was due to a factor other than hydrogen peroxide. The test microorganism Staphylococcus aureus, was not inhibited by the acidity or the osmolarity of the honey. The association of high antibacterial activity with particular florae sources suggest that the non-peroxide antibacterial activity is of floral origin. The activity of some Iranian honeys were tested and found to be heat stable