The study on antibacterial activity of tualang honey added with catalase

• Main Author: Herny Nurfarahin Mohamad Rashed
• Format: Undergraduate Final Project Report
• Published: 2013
• Online Access: http://discol.umk.edu.my/id/eprint/5718/

Honey is well known for its antibacterial activity and acts as an antibacterial agent for medical is not long lived and can be further neutralized by natural antioxidants such as catalase. This study was aimed to determine the effect of catalase on the antibacterial activity of Tualang honey against Escherichia coli (E. coh).There was no increase (P > 0.05) in bacterial number in Tualang honey added with E. coli, while inoculated Tualang honey observed an increase (P < 0.05) in bacterial purposes. The antibacterial activity is dependent upon several components such as osmolarity, acidity, hydrogen peroxide and other components in the honey. One of the main antibacterial of honey is from the hydrogen peroxide produced from the reaction of glucose oxidase with the glucose component of honey. However, hydrogen peroxide number over the respective storage period. In addition, the effect of adding catalase (0.02g/m1) to Tualang honey reduced the antibacterial activity of the honey against E.coli. Circumstantial evidence on the effect of catalase shows that hydrogen peroxide is an Important antibacterial component in Tualang honey against E. coli.