Abstract
The aim of the present study is to quantify hydrogen peroxide, generated from various types of honey produced in Crete, as a potent antimicrobial agent, and establish any correlation with their physicochemical parameters. The basic physicochemical parameters (diastase activity, HMF content, moisture, electrical conductivity, color, and sugars) of 30 authentic honey samples were determined. The concentration of hydrogen peroxide in all samples was found to be within the range 0.010–0.092 mM. The known correlation between the electrical conductivity and the color of honey was confirmed in this study. Univariate and multivariate statistics applied to the results indicate that the results can be used to discriminate honey sample groups of different botanical origins.
Highlights
Honey besides its antioxidant, anti-inflammatory, and antimutagenic effects is widely known for its antibacterial properties
Hydrogen peroxide is produced by the Apis mellifera glucose oxidase (GO) enzyme during dilution of honey, and it is produced in low but effective concentrations
Glucose oxidase (GOX) is most active in diluted or unripe honey, and when the sugar concentration is within 25–30% (w/w), hydrogen peroxide is produced: β − D − Glucose + H2O + O2 + GO ⟶ gluconic acid + H2O2 (1)
Summary
Anti-inflammatory, and antimutagenic effects is widely known for its antibacterial properties. Hydrogen peroxide is produced by the Apis mellifera (honeybee) glucose oxidase (GO) enzyme during dilution of honey, and it is produced in low but effective concentrations. Accumulation of hydrogen peroxide of honey is affected by the content of glucose oxidase which appears to be formed during ripening. It is affected by various minor components (nectar, pollen, and yeasts). Hydrogen peroxide in honey can be determined by using techniques like spectrophotometry, spectrofluorimetry, electrochemistry, chromatography, and chemiluminescence [13,14,15,16,17], in this work, it was decided to apply a hydrogen peroxide/peroxidase assay. This is the first time that hydrogen peroxide in honey samples from Crete is quantified
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