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

Table 1

Results for color (Pfund grades), moisture content (W), electrical conductivity (EC), diastase activity (DN), hydroxymethylfurfural (HMF), and hydrogen peroxide (mM in 30% v/v aqueous honey solution) from honeys of different botanical origins.

Sample code	Pfund grades (mm)	W (g/100 g)	EC (mS/cm)	DN (Schade units)	HMF (mg/kg)	Hydrogen peroxide (mM) (mean ± SD, n = 3)
Thyme honey
T1	71	14.6	0.52	9.0	13.9	0.033 ± 0.004
T2	43	14.6	0.33	23.2	4.3	0.075 ± 0.013
T3	33	14.6	0.27	26.1	5.8	0.092 ± 0.003
T4	53	15.4	0.39	31.9	2.4	0.028 ± 0.007
T5	56	15.6	0.47	43.6	4.9	0.077 ± 0.002
T6	68	15.4	0.50	27.8	8.3	0.028 ± 0.005
T7	74	14.2	0.52	21.1	9.0	0.032 ± 0.007
T8	84	16.0	0.63	25.4	8.1	0.028 ± 0.005
T9	84	14.5	0.59	27.1	12.6	0.032 ± 0.003
T10	56	14.3	0.51	16.5	11.1	0.035 ± 0.005
T11	47	14.3	0.43	8.5	3.7	0.034 ± 0.005
T12	68	14.8	0.54	10.9	4.6	0.043 ± 0.004
PDO “Pefkothymaromelo Kritis” (blend thyme-pine) honey
PDO-1	76	14.4	0.74	9.2	4.5	0.041 ± 0.006
PDO-2	70	14.5	0.69	9.7	3.0	0.035 ± 0.005
PDO-3	74	14.7	0.65	9.5	11.5	0.034 ± 0.006
PDO-4	87	13.4	0.89	8.5	9.9	0.036 ± 0.006
PDO-5	80	14.0	0.95	13.3	4.5	0.048 ± 0.006
PDO-6	73	14.3	0.65	17.8	6.6	0.049 ± 0.009
PDO-7	72	14.6	0.66	7.3	2.8	0.031 ± 0.006
PDO-8	75	15.8	0.80	14.2	4.9	0.027 ± 0.005
PDO-9	76	14.7	0.68	18.0	11.0	0.038 ± 0.006
PDO-10	80	14.4	0.81	8.5	4.2	0.039 ± 0.006
PDO-11	90	14.4	0.93	7.7	4.6	0.043 ± 0.006
PDO-12	83	13.8	0.87	7.3	5.4	0.042 ± 0.009
Pine honeydew honey
P-1	80	14.5	1.16	5.2	1.2	0.030 ± 0.005
P-2	81	13.8	0.96	8.2	5.2	0.028 ± 0.006
P-3	95	15.2	1.11	22.7	1.9	0.050 ± 0.007
Orange blossom (Citrus) honey
C-1	35	16	0.19	15	36.9	0.010 ± 0.002
C-2	31	15.2	0.20	11.4	7.8	0.054 ± 0.009
C-3	26	16.4	0.45	22.8	12.8	0.050 ± 0.004