Naslov
GLUCOSE OXIDASE ACTIVITY AND HYDROGEN PEROXIDE ACCUMULATION IN CROATIAN HONEYS

Autori
Strelec, Ivica ; Crevar, Biljana ; Kovač, Tihomir ; Bilić Rajs, Blanka ; Primorac, Ljiljana ; Flanjak, Ivana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 105-105

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
honey, hydrogen peroxide accumulation, glucose oxidase activity

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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