The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey
In this study, three putative factors that commonly contribute to antibacterial properties in honey were determined, namely acidity (pH level), peroxide compounds and non-peroxide compounds. Methodology and results: Honey samples were prepared based on the known factors of acidity, peroxide compound...
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| Language: | English English |
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Universiti Sains Malaysia
2023
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| Online Access: | http://umpir.ump.edu.my/id/eprint/40524/ http://umpir.ump.edu.my/id/eprint/40524/1/The%20roles%20of%20acidity%2C%20peroxide%20and%20non-peroxide%20compounds.pdf http://umpir.ump.edu.my/id/eprint/40524/2/The%20roles%20of%20acidity%2C%20peroxide%20and%20non-peroxide%20compounds%20in%20antibacterial%20properties%20of%20Malaysian%20Kelulut%2C%20Tualang%20and%20Acacia%20honey_ABS.pdf |
| _version_ | 1848826072898994176 |
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| author | Mohd Amir Shahlan, Mohd-Aspar Raihana Zahirah, Edros Siti Umairah, Mokhtar Norhidayah, Kamarudin |
| author_facet | Mohd Amir Shahlan, Mohd-Aspar Raihana Zahirah, Edros Siti Umairah, Mokhtar Norhidayah, Kamarudin |
| author_sort | Mohd Amir Shahlan, Mohd-Aspar |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | In this study, three putative factors that commonly contribute to antibacterial properties in honey were determined, namely acidity (pH level), peroxide compounds and non-peroxide compounds. Methodology and results: Honey samples were prepared based on the known factors of acidity, peroxide compounds, and non-peroxide compounds to identify factors that contribute to the antibacterial properties of the honey based on agar diffusion assay. Liquid chromatography quadropole time-of-flight mass spectrometry was employed to detect and quantify the presence of acidic, peroxide, and non-peroxide compounds in the honey samples. Acidity and non-peroxide compounds were identified as the significant factors contributing to the antibacterial properties of Kelulut, Tualang and Acacia honey. No peroxide compound was detected in this study across all honey samples. In Kelulut, the presence of the additional compounds (reptoside, platycogenic acid and kauranoic acid) may explain its higher antibacterial properties against Escherichia coli and Staphylococcus aureus as compared to Tualang and Acacia honey based on the inhibition zones on the agar plates. Conclusion, significance and impact of study: The presence of multiple antibacterial factors in honey is notably important as it gives an advantage of using honey compared to antibiotics in preventing the growth of a wide range of bacterial species with multiple modes of action. |
| first_indexed | 2025-11-15T03:39:01Z |
| format | Article |
| id | ump-40524 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:39:01Z |
| publishDate | 2023 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-405242024-04-30T06:29:19Z http://umpir.ump.edu.my/id/eprint/40524/ The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey Mohd Amir Shahlan, Mohd-Aspar Raihana Zahirah, Edros Siti Umairah, Mokhtar Norhidayah, Kamarudin HD Industries. Land use. Labor T Technology (General) TA Engineering (General). Civil engineering (General) TK Electrical engineering. Electronics Nuclear engineering TP Chemical technology In this study, three putative factors that commonly contribute to antibacterial properties in honey were determined, namely acidity (pH level), peroxide compounds and non-peroxide compounds. Methodology and results: Honey samples were prepared based on the known factors of acidity, peroxide compounds, and non-peroxide compounds to identify factors that contribute to the antibacterial properties of the honey based on agar diffusion assay. Liquid chromatography quadropole time-of-flight mass spectrometry was employed to detect and quantify the presence of acidic, peroxide, and non-peroxide compounds in the honey samples. Acidity and non-peroxide compounds were identified as the significant factors contributing to the antibacterial properties of Kelulut, Tualang and Acacia honey. No peroxide compound was detected in this study across all honey samples. In Kelulut, the presence of the additional compounds (reptoside, platycogenic acid and kauranoic acid) may explain its higher antibacterial properties against Escherichia coli and Staphylococcus aureus as compared to Tualang and Acacia honey based on the inhibition zones on the agar plates. Conclusion, significance and impact of study: The presence of multiple antibacterial factors in honey is notably important as it gives an advantage of using honey compared to antibiotics in preventing the growth of a wide range of bacterial species with multiple modes of action. Universiti Sains Malaysia 2023 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/40524/1/The%20roles%20of%20acidity%2C%20peroxide%20and%20non-peroxide%20compounds.pdf pdf en http://umpir.ump.edu.my/id/eprint/40524/2/The%20roles%20of%20acidity%2C%20peroxide%20and%20non-peroxide%20compounds%20in%20antibacterial%20properties%20of%20Malaysian%20Kelulut%2C%20Tualang%20and%20Acacia%20honey_ABS.pdf Mohd Amir Shahlan, Mohd-Aspar and Raihana Zahirah, Edros and Siti Umairah, Mokhtar and Norhidayah, Kamarudin (2023) The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey. Malaysian Journal Of Microbiology, 19 (3). pp. 291-300. ISSN 2231-7538. (Published) https://doi.org/10.21161/MJM.220084 https://doi.org/10.21161/MJM.220084 |
| spellingShingle | HD Industries. Land use. Labor T Technology (General) TA Engineering (General). Civil engineering (General) TK Electrical engineering. Electronics Nuclear engineering TP Chemical technology Mohd Amir Shahlan, Mohd-Aspar Raihana Zahirah, Edros Siti Umairah, Mokhtar Norhidayah, Kamarudin The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey |
| title | The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey |
| title_full | The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey |
| title_fullStr | The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey |
| title_full_unstemmed | The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey |
| title_short | The roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of Malaysian Kelulut, Tualang and Acacia honey |
| title_sort | roles of acidity, peroxide and non-peroxide compounds in antibacterial properties of malaysian kelulut, tualang and acacia honey |
| topic | HD Industries. Land use. Labor T Technology (General) TA Engineering (General). Civil engineering (General) TK Electrical engineering. Electronics Nuclear engineering TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/40524/ http://umpir.ump.edu.my/id/eprint/40524/ http://umpir.ump.edu.my/id/eprint/40524/ http://umpir.ump.edu.my/id/eprint/40524/1/The%20roles%20of%20acidity%2C%20peroxide%20and%20non-peroxide%20compounds.pdf http://umpir.ump.edu.my/id/eprint/40524/2/The%20roles%20of%20acidity%2C%20peroxide%20and%20non-peroxide%20compounds%20in%20antibacterial%20properties%20of%20Malaysian%20Kelulut%2C%20Tualang%20and%20Acacia%20honey_ABS.pdf |