Most honey exhibits some antimicrobial activity, and some possess significant levels of such natural bio-potency. This activity in most types of honey is normally predominantly derived from the antimicrobial chemical hydrogen peroxide which is produced in the honey on dilution by enzymes naturally present in most honeys in varying amounts. This ‘activity’ is often referred to as ‘Peroxide Activity (PA)’.

Some honeys (predominantly Manuka) also exhibit significant antimicrobial activity from other naturally occurring antimicrobial compounds. This characteristic activity is known as ‘Non-Peroxide Activity (NPA)’.

The ‘Total Activity’ (TA) of a honey is the combined total of any Peroxide Activity (PA) and Non-Peroxide Activity (NPA) it may possess.

We can offer our Non-Peroxide Activity Assay which gives an indication of the non-peroxide activity in a honey. This test was developed in New Zealand by Manuka honey researchers. NPA is reported on the activity scale (% phenol equivalent).

We can also offer a Total Activity (TA) assay which utilises a similar approach to measure the combined peroxide and non-peroxide activity of a honey.

Years of research in New Zealand identified methyl glyoxal (MGO) as the naturally occurring compound in Manuka honey that contributed predominantly to the Non-Peroxide Activity value of that honey.

We can also offer analysis of honey specifically for its methyl glyoxal (MGO) content, along with the MGO precursor compound dihydroxyacetone (DHA) if required.

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