Manuka Honey Has Higher Antibacterial Activity Than Portobello Honey

Anti-Microbial Activity and Composition of Manuka andPortobello HoneyPhytotherapy Research, Early View Recently renewed interest in the therapeutic properties ofhoney has led to the search for new antimicrobial honeys. This study was undertaken to assess the antimicrobialactivity and composition of a locally produced Portobello honey (PBH) on threebacteria known to infect wounds. Manuka honey (MH) was used for comparative purposes. Brothculture and agar disc diffusion assays were used to investigate theantimicrobial properties of honey. The honeys were tested at fourconcentrations: 75%, 50%, 10% and 1% (v/v) and compared with an untreatedcontrol. The composition of honey was determined by measuring: polyphenolcontent by Folin Ciocalteau method, antioxidant capacity by ferric ion reducingpower assay, hydrogen peroxide (H2O2) by catalase test, pH and sugar content bypH strips and refractometer, respectively. Both honeys at 75% and 50% inhibited the majority of thethree bacteria tested. 10% PBH exhibited antimicrobial activity to the lesserextent than 10% MH. The difference was very significant (p ≤ 0.001). Bothhoneys were acidic with pH 4, and both produced H2O2. The sugar content of PBHwas higher than MH, but the difference was not significant. The MH had significantly higher levels of the polyphenolsand antioxidant activity than PBH.