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

Table 3

Results for the determination of fructose, glucose, and sucrose in PDO “Pefkothymaromelo Kritis” (blend thyme-pine honey) (n = 10).

Sample code	Fructose (g/100 g)	Glucose (g/100 g)	Fructose + glucose (g/100 g)	Sucrose (g/100 g)	Ratio
PDO-1	35.7	23.3	59.0	n.d.	1.5
PDO-2	34.8	22.9	57.8	n.d.	1.5
PDO-3	39.0	24.6	63.6	0.7	1.6
PDO-4	33.4	20.7	54.1	2.2	1.6
PDO-5	35.0	20.8	55.8	n.d.	1.7
PDO-6	35.5	25.6	61.1	2.4	1.4
PDO-7	34.0	22.3	56.3	1.3	1.5
PDO-8	33.8	24.0	57.9	n.d.	1.4
PDO-10	33.9	20.5	54.4	n.d.	1.7
PDO-11	33.6	20.3	53.8	n.d.	1.7
Mean value
±SD (n = 10)	34.9 ± 1.7	22.5 ± 1.9	57.4 ± 3.2	0.7 ± 1.0	1.6 ± 0.1

n.d.: not detected.