Hydrogen peroxide content of ten monofloral New Zealand Honeys

Elisabeth Daginda (SLU, Sweden)
Research supervised by Dr Geoffrey Savage and Leo Vanhanen (AGLS Food and Wine Group, Lincoln University, Canterbury New Zealand) in conjunction with Airborne Honey Ltd (Leeston, Canterbury New Zealand)


Abstract


A titration method for the determination of hydrogen peroxide was developed in this paper. The method was applied on ten different monofloral honeys produced at Airborne Honey Ltd in Canterbury, New Zealand. Influence on the hydrogen peroxide accumulation in honey after processing and storage was also investigated, as well as hydrogen peroxide concentration in honey supplied from different beekeepers.
The titration method showed good performance and the hydrogen peroxide content of Airborne honeys was successfully determined. The concentration varied considerably between the different floral sources and batches with Honeydew, Manuka , Rewarewa and Thyme showing the highest values. Storage and processing had no overall negative effect on the hydrogen peroxide production capacity.

The high levels of hydrogen peroxide found in Honeydew, Manuka, Rewarewa and Thyme honey suggests that they have potential to act as antimicrobial agents.

Summary of Results


Honey Type
Hydrogen Peroxide (µg/g honey)
Clover
0
Honeydew
494 ± 103
Kamahi
63 ± 13
Manuka
440 ± 16
Nodding Thistle
0
Rata
19 ± 30
Rewarewa
285 ± 13
Tawari
195 ± 24
Thyme
450 ± 12
Vipers Bugloss
263 ± 15


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