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

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.

Automated summary

The study aimed to quantify hydrogen peroxide in various types of honey produced in Crete as an antimicrobial agent, and establish its correlation with physicochemical parameters. The study found that hydrogen peroxide concentrations in all samples ranged from 0.010-0.092 mM, and confirmed the known correlation between electrical conductivity and honey color. Univariate and multivariate statistics indicated that the results could be used to differentiate honey samples of different botanical origins.