engleski

Glucose oxidase activity and hydrogen peroxide accumulation in croatian honeys

The ability of black locust, chestnut, lime, mint, and honeydew honeys to produce hydrogen peroxide upon dilution, as well as their glucose oxidase activity, was investigated in the present study. Glucose oxidase (GOX) activity was determined using the standard horseradish peroxidase/o-dianisidin method, while hydrogen peroxide concentration in honey solutions of five different mass to volume ratios (1:1 ; 1:2 ; 1:4 ; 1:8 ; 1:16) was determined with the semi-quantitative method using the MQuant™ test. The obtained results showed that chestnut, lime, honeydew and mint honeys exhibited high GOX activity (341.26 ± 128.78, 350.16 ± 124.91, 376.82 ± 69.02, 402.47 ± 60.99 µg /h g), while black locust honeys exhibited much lower GOX activity of 25.58 ± 21.87 µg/h g. The hydrogen peroxide content in honey solutions of different mass to volume ratios varied from 0 to 294.1 µmol/L h. Lime and chestnut honeys generated the highest hydrogen peroxide content (264.71 ± 65.77, 245.10 ± 84.90 µmol/L h) on average, while black locust, mint, and honeydew honeys generated the amounts that were at least two-fold lower (113.40 ± 50.84, 127.45 ± 33.96, 112.75 ± 98.42 µmol/L h). The lack of correlation between glucose oxidase activity and hydrogen peroxide content implies that glucose oxidase activity does not present a reliable parameter for the prediction of hydrogen peroxide content in honeys.

honey ; hydrogen peroxide accumulation ; glucose oxidase activity

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