Table 3. Relative contribution of peroxide and non-peroxide antibacterial factors in the total antimicrobial activity of different unifloral honeys.
| Honeys | Total AA1 |
Peroxide AA2 |
Non-peroxide3 |
Thermolabile AA4 |
Thermostable AA5 |
|||||
| AA | % | AA | %6 | AA | % | AA | % | AA | % | |
| Citrus | 94.8 | 100 | 10.0 | 10.5 | 84.8 | 89.5 | 11.3 | 11.9 | 83.5 | 88.1 |
| Clover | 99.1 | 100 | 6.9 | 7.0 | 92.2 | 93.0 | 7.6 | 7.7 | 91.5 | 92.3 |
| Cotton | 94.7 | 100 | 17.4 | 18.4 | 77.3 | 81.6 | 18.8 | 19.9 | 75.9 | 80.1 |
| Average | 100 | 12.0 | 88.0 | 13.2 | 86.8 | |||||
AA: antimicrobial activity, DH: water diluted honey (33%, w/v), CDH: catalase-treated, diluted honey, ADH: Autoclaved, diluted honey. 1: AA of DH, 2: AA of DH-AA of CDH, 3: AA of CDH, 4: AA of DH-AA of ADH, 5: AA of ADH, 6: related to total AA.