Open AccessQuantification of Hydrogen Peroxide in Cretan Honey and Correlation with Physicochemical Parameters
Author(s) -
Amalia Alygizou,
Spyros Grigorakis,
Panagiota Gotsiou,
Sofia Loupassaki,
Antony C. Calokerinos
Publication year - 2021
Publication title -
journal of analytical methods in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.407
H-Index - 25
eISSN - 2090-8865
pISSN - 2090-8873
DOI - 10.1155/2021/5554305
Subject(s) - hydrogen peroxide , diastase , chemistry , univariate , food science , multivariate statistics , organic chemistry , mathematics , statistics
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.