Different Concentrations of Honey's Antimicrobial Activity Against Staphylococcus Aureus by HPLC Determination
Abstract
Honey has been used in ancient times as a treatment. It is used for healing wounds and also can be used as antiseptic to kill bacteria and other microorganisms. The aim of this study was to examine the activity of honey as a bactericidal and bacteriostatic and to measure the most active compounds of honey with highly bacterial inhibition zone using HPLC technique. In this experiment and the honey was used to check whether the honey can be used as an antimicrobial agent or not. First by well diffusion method is done by adding different concentrations of honey (25, 75, 100, 125, 150, 200, microliter). Th results showed a little inhibition zone for the three types of honey but in different size for each type. The industrial honey showed the largest effect. Different concentrations were used (10 %, 30 % 50%). The antibiotic sensitivity was applied, the result showed only two resistant antibiotics (Azithromycin and Erythromycin). The concentration of Catalase, Amylase, Invertase, Glucose oxidase in honey tested by HPLC and showed the concentration of each substance cons of catalase = (32877 ÷ 170253 ) x 20 = 3.862 u/ml; cons of amylase = (136985 ÷ 180849) x 20 = 15.149 u/ml; cons of Invertase = (58466 ÷ 193624) x 20 = 6.039 u/ml; cons of glucose peroxide = (105204 ÷ 163245) x 20 =12.889 u/ml. Moreover, the presence of gluconic acid ‘Organic acid’ gives the honey its acidic characteristic which is about 3.2 pH.
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