Table 1.
Hydrogen peroxide concentrations in different honeys. Relationship between antibacterial activities of honey and hydrogen peroxide concentrations.
| Honey sample | Plant source | Hydrogen peroxide concentration (mM/l)* | E. coli MIC dilution (concentration) | B. subtilis MIC dilution (concentration) |
|---|---|---|---|---|
| M2 | Manuka (UMF 25) | 1.04 ± 0.17 | 16 (6.25%) | 16 (6.25%) |
| H58 | Buckwheat | 2.68 ± 0.04 | 16 (6.25%) | 8 (12.5%) |
| H23 | Buckwheat | 2.12 ± 0.22 | 8 (12.5%) | 4 (25%) |
| H20 | Sweet clover | 2.37 ± 0.03 | 8 (12.5%) | 4 (25%) |
| H11 | Wildflower/clover | 2.49 ± 0.03 | 8 (12.5%) | 8 (12.5%) |
| H56 | Blueberry | 0.52 ± 0.11 | 4 (25%) | 2 (50%) |
| H60 | Clover blend | 0.67 ± 0.11 | 4 (25%) | 2 (50%) |
| M | Manuka (UMF 20) | 0.72 ± 0.02 | 4 (25%) | 4 (25%) |
| H200 | Buckwheat | 0.248 ± 0.02 | 2 (50%) | 2 (50%) |
| H203 | Buckwheat | 0.744 ± 0.01 | 4 (25%) | 4 (25%) |
| H204 | Buckwheat | 1.168 ± 0.05 | 4 (25%) | 4 (25%) |
| H205 | Buckwheat/alfalfa | 1.112 ± 0.02 | 4 (25%) | 4 (25%) |
*Hydrogen peroxide concentration was measured at honey dilution of 8× (25% v/v) and represent an average of three experimental trials, where each honey was tested in triplicate.