Quantification of Hydrogen Peroxide in Cretan Honey and Correlation with Physicochemical Parameters

Amalia Alygizou; Spyros Grigorakis; Panagiota Gotsiou; Sofia Loupassaki; Antony C Calokerinos

doi:10.1155/2021/5554305

Quantification of Hydrogen Peroxide in Cretan Honey and Correlation with Physicochemical Parameters

J Anal Methods Chem. 2021 Apr 26:2021:5554305. doi: 10.1155/2021/5554305. eCollection 2021.

Authors

Amalia Alygizou¹, Spyros Grigorakis¹, Panagiota Gotsiou¹, Sofia Loupassaki¹, Antony C Calokerinos²

Affiliations

¹ Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), Centre International de Hautes Etudes Agronomiques Méditerranéennes, P.O. Box 85, Chania 73100, Greece.
² Department of Chemistry, School of Physical Science, National and Kapodistrian University of Athens, Panepistimiopolis, Athens 15771, Greece.

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.