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This project aims to compare New Zealand's Manuka Honey 300 MGO and my own Raw Heather Honey from Donegal, focusing on health-promoting properties of raw honey. The project also includes additional research, including on botulism – honey can pose a significant threat to infants below the age of 1, due to contamination by adulterated honey through the dilapidation of the honey industry in more than half of European Honey.
The lab tests began with a well diffusion assay and were conducted four times. This result showed Manuka led with a difference of 83 μm, a very small margin. The broth inhibition assay conducted twice showed the percentage reduction in S. Aureus. For the percentage reduction it showed heather reduce more in the higher dilutions and then Manuka takes the lead from 6.25% concentration onward to 0.4%. The last test was the DPPH assay showing Manuka honey produced slightly more antioxidants with a 5.45% difference.
The findings from my tests showed similar antioxidants in my heather honey as in the Manuka honey; antioxidants help prevent damage to body cells and are essential for health and wellbeing. However, heating both honeys above 50°C reduces these antioxidants and overall quality.
The aim of this project is to inform people there is no need to spend so much money on expensive honey to get health benefits; and supporting local beekeepers and purchasing local jars is more sustainable. Future research into Ireland's honey would benefit not only bees and beekeepers but also all of Ireland's biodiversity.
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