Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2018.10.1.06
Glucose oxidase activity and hydrogen peroxide accumulation in Croatian honeys
IVICA STRELEC
orcid.org/0000-0003-3999-8499
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
BILJANA CREVAR
orcid.org/0000-0002-3667-6091
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
TIHOMIR KOVAČ
orcid.org/0000-0003-3222-4722
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
BLANKA BILIĆ RAJS
orcid.org/0000-0002-9198-3852
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
LJILJANA PRIMORAC
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
IVANA FLANJAK
orcid.org/0000-0003-4545-4228
Sažetak
Ability of black locust (n = 7), chestnut (n = 3), lime (n = 5), mint (n = 3), and
honeydew (n = 12) honeys to produce hydrogen peroxide upon dilution, as
well as their glucose oxidase activity were investigated in the present study.
The glucose oxidase (GOX) activity was determined by 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) by semi-quantitative method using MQuant™
peroxide test strips. 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 H2O2/h g), while black
locust honeys much lower GOX activity of 25.58 ± 21.87 µg H2O2/h g.
The accumulation of hydrogen peroxide in serially diluted honeys has
shown asymmetrical inverted U-shaped curve, where the increase in
hydrogen peroxide accumulation with dilution reached a maximum point,
after which its concentration rapidly declined. Hydrogen peroxide content in
honey solutions of different mass to volume ratio 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 at least two-fold
lower amounts (113.40 ± 50.84, 127.45 ± 33.96, 112.75 ± 98.42 µmol/L h).
Lack of correlation between glucose oxidase activity and hydrogen peroxide
content indicates that the glucose oxidase activity does not present a reliable
parameter for the prediction of hydrogen peroxide content produced in honey
solutions.
Ključne riječi
honey; hydrogen peroxide accumulation; glucose oxidase activity
Hrčak ID:
200543
URI
Datum izdavanja:
25.5.2018.
Posjeta: 2.289 *